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/ck/ - Food & Cooking

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File: 76 KB, 660x990, Beef-Jerky-Recipe-2.jpg [View same] [iqdb] [saucenao] [google]
16036957 No.16036957 [Reply] [Original]

I'm going to start making beef jerky. What kind of marinade do you think I should go for? I was thinking soy sauce, salt, garlic, black pepper, and maybe onion powder.

>> No.16036990

yeah that looks fine.
just make small batches to experiment and figure out what you like.
You can also try using pineapple juice or honey for a sweet teriyaki-type of vibe.

>> No.16037003

>>16036957
Alton brown had a good recipe. His drying method is pretty stupid though

>> No.16037017

>>16036990
That's a damn good suggestion. Thanks.
>>16037003
I'll check it out. Thanks.

>> No.16037059
File: 49 KB, 410x395, 1597513536051.jpg [View same] [iqdb] [saucenao] [google]
16037059

>>16037003
>not living in the desert where you can literally air dry it

>> No.16037099

>>16036957
>I'm going to start making beef jerky. What kind of marinade do you think I should go for? I was thinking soy sauce, salt, garlic, black pepper, and maybe onion powder.
You will be suprised how you will like the most simplest of marinades the most. I do think you want a addition of worchestershire, however, and a small amount of brown sugar/honey/maple (vary your batches by changing to the the other sweetener), which helps the juices glaze onto the outside nicely. When you add your pepper, crack it coarsely and fresh from whole peppercorns. I skip the garlic, honestly, it adds bitterness by getting overdone. I use low sodium tamari, not soy sauce, helps it to be less salty.

>> No.16037134

>>16037059
tfw u od

>> No.16037149

>>16036957
tobacco