SOFT JERKY RECIPES
VORTEX PLUS – ULTIMATE BEEF JERKY – INSTANT POT RECIPES
Provided by Chop Secrets
Prep Time 250 minutes
Cook Time 180 minutes
Number Of Ingredients 8
Steps:
- Place meat in a zip-top bag and freeze for 1-2 hours to firm up the meat for cutting.
- Slice the meat against the grain into 1/8 inch - 1/4 inch strips.
- Mix remaining ingredients in a zip-top bag, then add steak and coat well. Marinate in the refrigerator for 3-6 hours.
- Remove the meat and pat dry. Divide the steak strips onto the cooking trays in an even layer.
- Place the drip pan in the bottom of the cooking chamber and insert one cooking tray in the top-most position and one tray in the middle position.
- Using the display panel, select DEHYDRATE, then adjust the temperature to 160 degrees and the time to 3 hours, then touch START.
- At 1.5 hours, switch the trays.
- When the Dehydrate program is nearly complete, test a piece of jerky by bending it at a 90-degree angle.
- If any moisture seeps out, return for an additional 20-30 minutes. If it bends, but there is no moisture seepage, it is done. If it cracks and breaks, it is overdone.
JACK LINK'S ORIGINAL BEEF JERKY| HOW TO MAKE BEEF JERKEY ...
Using his grandfather’s old recipes for sausage and smoked meats, Jack Link created his first kippered beef sticks in Wisconsin in 1986, and they quickly became a popular snack throughout the state. But that wasn’t enough for Jack, so he invested in a packaging machine to expand into other markets, and eventually—with the help of a successful Sasquatch-themed marketing campaign—Jack Link’s became the #1 jerky brand in the country. Beef jerky is usually made in a dehydrator designed to circulate air around the food at a low temperature. The temperature for drying beef jerky in a dehydrator is typically 130 to 140 degrees, which is a lower temperature than you can reach with a conventional home oven. But that doesn’t mean we can’t use our home oven to make a perfectly acceptable beef jerky hack that tastes like Jack’s. And even though Jack uses a smoker for his beef jerky, you won’t need one to give your jerky a similar smoky flavor. The pineapple juice in the marinade is an important part of the taste, but its primary contribution is a unique enzyme that helps break down the proteins in the tough cut of meat to tenderize it. Soy sauce and beef bouillon contribute to the umami savoriness of the jerky, and liquid hickory smoke is used in this hack as a quick way to add the smoky flavor. The marinating takes 24 hours and the oven drying takes between 6 to 8 hours, so get the sliced beef into the bath in the morning and you’ll be munching on jerky by dinnertime the next day. And to help you out, I'm including step photos. Find more cool recipes for your favorite snacks here.
Provided by Todd Wilbur
Total Time 8 hours 15 minutes0S
Prep Time 15 minutes0S
Cook Time 8 hours 0 minutes0S
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