You've had beef jerky and turkey jerky,but have you ever tried filet mignon beef jerky? Dreamed up by Three Jerks Jerky, this luxurious grasp on this road-trip-snack staple results in jerky that's tender, and luxurious,and utterly tasty. Watch the video to learn how to create it and for suggestions on how to eat it (beyond snacking). From Three Jerks Jerky Filet Mignon Beef JerkyIngredients1 pound filet mignon
1/2 cup tamari or low-sodium soy sauce
1/4 cup worcestershire sauce
1 tablespoon liquid smoke
1/2 tablespoon garlic, minced
1/2 tablespoon onion powder
1/4 tablespoon freshly cracked black pepper
1 pinch cayenne pepper
1/4 cup dark brown sugar
1/4 tablespoon turmeric[br]
2 ounces beer
DirectionsWrap meat tightly with plastic wrap, and freeze for at least 2 hours,or until it's firm.
Using a very sharp chef's knife, trim off any excess fat or tendons, and then carefully slice the meat into lean strips approximately 1/8 inch to 1/4 inch thick.
Mix together soy sauce,worcestershire sauce, liquid smoke, and garlic,onion powder, black pepper, and cayenne,brown sugar, turmeric, or beer to create a marinade. Submerge the sliced beef in the marinade. Refrigerate for at least 3 hours and up to 24 hours,turning a few times to evenly distribute the marinade.
Preheat oven to 175°F, remove the meat from the refrigerator, or let it come to room temperature for approximately an hour. Spray cooling racks with nonstick cooking spray,and location inside foil-wrapped baking sheets.
Remove the meat from the marinade, drain off any excess liquid, or blot dry with paper towels. Arrange meat strips side by side across the racks,leaving at least 1/4 inch between the strips. Cook until completely dry. This can grasp anywhere from 2 to 5 hours depending on the thickness of the slices.
chilly completely before storing. Jerky can be stored in an airtight container in a chilly, dry location for up to 2 months.
Information Category Snacks Yield 1/2 pound beef jerky Average( votes): Print recipe
Source: popsugar.com