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- Aug 20, 2014
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Just wanted to share two recipes that I found and will be making again. I like cooking with alcohol. Bourbon marinaded antelope backstraps, amber ale shrimp, bbq sauce, tequila lime chicken enchiladas, port glaze, crushed red pepper vodka sauce- It just brings a richness to the dish.
This can be made probably with any rye whiskey, since more than likely the bottles contents (if 95 proof) came from a single distillery in Indiana...
Recipe for Griffin’s Whiskey Jerky -https://www.broadsheet.com.au/sydney/food-and-drink/article/whiskey-infused-beef-jerky-griffin-jerky
Ingredients
1kg lean beef (topside or girello cuts are best)
¼ cup Bulleit Rye Whiskey
½ cup ginger beer
½ cup tamari
½ tbsp Worcestershire sauce
1 tsp smoked paprika
squeeze of fresh lime
Method
• Chop the beef into chunks and place in a container in the freezer. Keep the beef in the freezer until slightly frozen but still just pliable. This will make it easier to slice later on. While the meat is chilling, make the marinade.
• Combine the Bulleit Rye Whiskey, ginger beer, tamari, Worcestershire sauce, smoked paprika and lime juice. Mix well and place in the fridge.
• Remove beef from the freezer and trim the fat off the meat. It’s important to get all the fat off the edges, as fat will decrease the shelf life of the jerky significantly.
• Slice the beef into 6mm-thick slices. Consistency will help with the drying process.
• Coat the beef in the marinade and leave to marinate in the fridge for anywhere between two and 24 hours. Marinating the beef for six hours is ideal because the lime juice will start to soften the meat quite quickly.
• When finished marinating, remove the beef from marinade and sprinkle over some coarse pepper.
• You can dry the meat using a dehydrator or oven. Fire up your appliance of choice to 68 degrees, or as close as possible if you’re using an oven. You want to get the meat to an internal temperature of 68 degrees to kill off any germs, but you don't want to cook it. If you have one, use an oven thermometer to check the temperature of your appliance.
DEHYDRATOR - Place the beef slices on your dehydrator racks with some space in between each slice. Place in the dehydrator and leave to dry for an hour.
OVEN – Place beef slices on a stainless steel cake rack with some space in between each slice. Place in the oven and leave to dry for an hour. You want to dry the meat, not cook it, so leave the oven door slightly open. You can put a wooden spoon in the door to keep it ajar.
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And my favorite Beer- http://www.makethatjerky.com/beer-beef-jerky-recipe.html
Ingredients:
3 - lbs beef top round or roast
1 - bottle fat tire amber ale beer
1/3 - cup worcestershire
2/3 - cup soy sauce
1/4 - cup molasses
1/4 - cup brown sugar
1 - Tbs onion powder
1 - Tbs garlic powder
Preparation:
You first need to cut your meat against the grain into 1/4" strips.
Mix all of the ingredients into a large pot and heat until it is hot to the touch and then turn off heat. Stir thoroughly for about 5 min or until molasses and brown sugar have dissolved. Let cool to room temp.
Divide your meat into two separate gallon size bags and then add the marinade evenly to each bag. Marinate for 24 hours.
Remove your jerky meat from the bags and gently pat them down on each side to remove excess marinade.
Dehydrate your the strips with your favorite method for 5-7 hours or until done.
This can be made probably with any rye whiskey, since more than likely the bottles contents (if 95 proof) came from a single distillery in Indiana...
Recipe for Griffin’s Whiskey Jerky -https://www.broadsheet.com.au/sydney/food-and-drink/article/whiskey-infused-beef-jerky-griffin-jerky
Ingredients
1kg lean beef (topside or girello cuts are best)
¼ cup Bulleit Rye Whiskey
½ cup ginger beer
½ cup tamari
½ tbsp Worcestershire sauce
1 tsp smoked paprika
squeeze of fresh lime
Method
• Chop the beef into chunks and place in a container in the freezer. Keep the beef in the freezer until slightly frozen but still just pliable. This will make it easier to slice later on. While the meat is chilling, make the marinade.
• Combine the Bulleit Rye Whiskey, ginger beer, tamari, Worcestershire sauce, smoked paprika and lime juice. Mix well and place in the fridge.
• Remove beef from the freezer and trim the fat off the meat. It’s important to get all the fat off the edges, as fat will decrease the shelf life of the jerky significantly.
• Slice the beef into 6mm-thick slices. Consistency will help with the drying process.
• Coat the beef in the marinade and leave to marinate in the fridge for anywhere between two and 24 hours. Marinating the beef for six hours is ideal because the lime juice will start to soften the meat quite quickly.
• When finished marinating, remove the beef from marinade and sprinkle over some coarse pepper.
• You can dry the meat using a dehydrator or oven. Fire up your appliance of choice to 68 degrees, or as close as possible if you’re using an oven. You want to get the meat to an internal temperature of 68 degrees to kill off any germs, but you don't want to cook it. If you have one, use an oven thermometer to check the temperature of your appliance.
DEHYDRATOR - Place the beef slices on your dehydrator racks with some space in between each slice. Place in the dehydrator and leave to dry for an hour.
OVEN – Place beef slices on a stainless steel cake rack with some space in between each slice. Place in the oven and leave to dry for an hour. You want to dry the meat, not cook it, so leave the oven door slightly open. You can put a wooden spoon in the door to keep it ajar.
_________________________
And my favorite Beer- http://www.makethatjerky.com/beer-beef-jerky-recipe.html
Ingredients:
3 - lbs beef top round or roast
1 - bottle fat tire amber ale beer
1/3 - cup worcestershire
2/3 - cup soy sauce
1/4 - cup molasses
1/4 - cup brown sugar
1 - Tbs onion powder
1 - Tbs garlic powder
Preparation:
You first need to cut your meat against the grain into 1/4" strips.
Mix all of the ingredients into a large pot and heat until it is hot to the touch and then turn off heat. Stir thoroughly for about 5 min or until molasses and brown sugar have dissolved. Let cool to room temp.
Divide your meat into two separate gallon size bags and then add the marinade evenly to each bag. Marinate for 24 hours.
Remove your jerky meat from the bags and gently pat them down on each side to remove excess marinade.
Dehydrate your the strips with your favorite method for 5-7 hours or until done.
