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Associate.com - Share Your Recipe!

Recipe Name: Another Glenn (and His Jerky) Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1 Part Yasheeda's, sp Gourmet
Sauce a very sweet Soy
based liquid
1 Part Worchestershire sauce.
1 Part Brown Sugar
1 Part hot peper water, I'll
explain later
1/2 Part salt, maybe less
depending on your taste
Quite possibly some
addtional water up to
two
addtional parts
depending
on
What I feel like and how
much meat I had to cover
vs. how much liquid I
wound
up with
1/4 Cup(s) Dryed crushed habanaros
about
Water
Directions:
Well I start with a lean peice of beef, ussualy brisket, sometimes eye
of round. I cut it in slices about a 1/4 of a inch thick, then trim
all remaining fat off, and cut into strips about a inch wide and six
inchs long. I place the meat in large Zip-lock type freezer bags. Then
I marinate the meat over night in as
soy/worchestershire/sugar/salt/habenaro liquid. Then I lay the meat
out on my racks, being carfull not to allow the meat to rest in spots
that have exsesive heat(like the outsid edges of my round water smoker
grills). I currently use a water/gas/wood smoker with a adjustable
flame level and tin foil log made of soaked wood chips. I sometimes
use hickory and sometimes mesquite. I can fit about 8 lbs. of meat in
my smoker, on about 8 racks all stacked on top of each other about a
inch apart. I smoke/cook for about 8 hours, adding three new tin foil
logs about every hour or hour and a half, when they stop smoking. The
meat around the edges tends to get done faster, then the stuff in the
middle, but I generaly seperate the well done stuff from the perfectly
done stuff when I remove it all at once... I eat the well done stuff
nearly imediately, and save the other stuff for later, or give some
away... I find it keeps in zip lock bags in the fridge nearly
indefintly or if your really concerned about it spoiling, it freezes
extreemly well too. I have also dryed some out in a dehydrator and
kept it un-refrigerated for more then a week and then ate it without
any adverse effects.(but it's too dry to taste really good). Hot
pepper water.... I purchase habanaros periodicy at the store for about
$2 a pound and I dry them in my dehydrator.(I may soon be trying to
smoke some) I grind/crush the dryed habanaros and put them in bottles
to use later. I have about 10 cups worth of them around now... I use
about a 1/4 cup of dryed crushed habanaros in my hot peper water... I
just boil them in the water and then strain out the rehydrated peper
remnents because I don't want that stuff clinging to my jerky... Be
extreemly carefull when making and using this hot pepper water... it
can be very potent, and the steam from the boiling water can really be
quite unforgiving to your lungs if you inhale a deep breath of it...
You may even want to do this outdoors if you have housemates(I don't).
Don't get any of this stuff near any sensitive areas of your body...
That's basicly my method for making what I generaly call HOT/Sweet
Jerky. You could use crushed red pepper insted of habanaros...
Everyone I have ever given my jerky too, loves it, some complain it's
a bit too hot, and sometime I'd agree... Some say it's a bit sweet( I
might agree with that too sometimes) I rarely follow any real
recipies, so most of my stuff comes out slightly differnt every
time... Posted to bbq-digest V5 #007 From: "Glenn S. Wiltse"
<iggy@merit.edu> Date: Wed, 18 Dec 1996 10:08:31 -0500 (EST)

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 134
Calories From Fat: 45
Total Fat: 4.8g
Cholesterol: 0mg
Sodium: 2567mg
Potassium: 721.5mg
Carbohydrates: 3.2g
Fiber: 0g
Sugar: 2.4g
Protein: 16.9g


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