another jerkey question

[dsmith]

The instructions say to dehydrate 2 hours. I think that's nuts. I dehydrate for 8 hours. How long do ya'll dehydrate yours?

[mastercatter]

Generally 6 to 8 hours..Really depends on the amount of fat in the burger. The more lean, the less time to dehydrate..We have also had the local IGA butcher slice lean steak for us to make jerky out of. It is also very good.

[tentfire]

As I said, I have never used hamburger yet to make jerky (but you have me curious and I will have to try it soon). I have always used lean cuts of meat, such as roasts or thick steaks, and dehydrate all day, then usually turn the oven off and let it set in there all night to dehydrate a little more. I like to semi-freeze the meat, then slice while partially frozen. It is MUCH easier to slice that way. Then sometimes I have the butcher do it. But if I already have something in the freezer and want to make some on a whim, I slice it partially frozen. You can get it thinner that way, too.

Here is that recipe for my marinade:

TERIYAKI MARINADE

1/2 cup olive or vegetable oil
1 cup soy sauce
3 T. packed brown sugar
3 cloves garlic, crushed or finely minced
1 T. grated, fresh ginger root
2 T. Sangria wine (I am sure you could substitute with any good red wine)

Put oil, soy sauce, sugar, garlic, ginger root and wine in a mixing bowl. Stir thoroughly. Soak meat in the marinade in a shallow, glass dish, for 4 to 12 hours, refrigerated. Turn meat a couple of times while it is marinating. Baste with the marinade during cooking. (Basting isn't for the jerky, it is if you are using this to marinate other meats to cook.) Enjoy!!

I have used this recipe for years, using it to marinate steaks, boneless/skinless chicken, shish kabob meat, and of course, jerky meat. I tend to marinate beef overnight or longer, and chicken a little less. Just up to the individual taste. I also find if I slightly warm the soy sauce, the brown sugar dissolves in better.

[mastercatter]

That sounds very good except for the soy sauce. yuk!