Sunday, June 19, 2011

Don't Jerk my Beef!


My oldest son is back from Scout camp, but now we are preparing him to leave on his High Adventure bike trip in the Black Hills.  He's been asking to make his beef jerky since I picked him up late Friday night.  So after a loooonnnggg afternoon of shopping for Under Armor compression shorts and biking gloves, I stopped by the grocery store and let him pick up some roasts. 

He choose all his spices and sauces-  I pray that I have taught him well. 

I am sharing his recipe and I am looking for a good "jerk" recipe.  I want to try a Jamaican jerk beef recipe.  We'll see how that goes, but for now, we have Connor's strips of meat filling the house with a wonderful aroma.  It smells amazing and I can't wait to nibble a piece!

I figured this would be a great post for Father's Day.  My son is also making up a batch for his Dad to give as a gift.  My husband will definitely enjoy the treat!

Here is what we did:

  1. We choose a 2 pound boneless beef roast that  had a small amount of fat.  You will want to trim your roast of all fat and "tough" parts.
  2. We froze the roast for about 3 hours, or until it was firm.  Semi-freezing the meat makes it easier to slice into thin pieces. 
  3. I thinly sliced the beef across the grain.  I cut at an angle and made uniform slices.  Some pieces are shorter than the others, but those are good to nibble on!
  4. My son whipped up a simple marinade and we added the sliced meat.  We covered and refrigerated overnight.
  5. We used the dehydrator at the highest setting for several hours.  You could probably do this in a low oven.
  6. When it was done, I used towels to absorb the extra grease from the jerky strips. 
  7. Then we dug in-  I hope we have enough left for his camping expedition!  The boys can't keep their fingers away from it...

    Here is his recipe
    • 13 Tablespoons Soy Sauce 
    • 13 Tablespoons Teriyaki Sauce
    • 1 teaspoon Worcestershire Sauce
    • 1 large Tablespoon Black Pepper
    • 2 large Tablespoons Minced Garlic
    • 1 teaspoon Minced Onion
    • 1 teaspoon Lawry's Seasoned Salt

      I just want to remind everyone that a 13 year old boy made this recipe-  but it tastes really good!

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