Ground Beef Jerky, Curry - Nescoappetizer- snack, meat- beef- ground beef, spices 1 lb top round roast, lean 2 tsp black pepper 1 1/2 tsp salt 1 tsp garlic powder 2 tsp curry powder 2 tsp lime juice; or lemon Hello Fellow Zoners, We have been making our own beef jerky for a few weeks now. I didn't want to send the recipes until we had a couple of batches' experience. we don't use sliced meat as is customary, but this is easier, takes less time, is less wasteful of seasoning, and you can cut off all visible fat before processing. We have an American Harvester Dehydrator and usually process 5 pounds of meat at a time. We've weighed the resulting jerky and it seems to calculate out to 13 grams of jerky for a 7.2 block of protein. Fat is less than 2.5 gram and only .8 grams of Carbo. We use Master Cook to calculate the values based on a 2 lbs of dry product from 5 pounds of raw meat, YMMV. We don't use any sweetener other than what may be in the seasoning ingredients. We like ours kind of spicy - you could play with the proportions of pepper, etc. But from what we understand, you must use at least 1 tsp of salt to each lb of meat for proper preservation. Here are some variations. Let me know what you think. This is made in our food processor with the metal blade in, one lb of meat at a time. Directions are the same for all versions - only the seasonings differ. Trim meat of all visible fat and any connective tissue; Cut into 2 inch or so cubes. Place in bowl of food processor. Combine all seasonings in a small bowl and mix well. Pour over meat cubes. Process until meat is chopped very finely. If it is less fine it will be not extrude well and will be crumbly after drying. Place in jerky extruder, (we got ours at Wal-Mart). Extrude onto dryer trays and dry for about 4 hours for four trays, or until all moisture is gone and meat is dry and leathery. We like ours almost crunchy as it will absorb some moisture from the air after drying. We store ours in glass jars, tightly closed. You can store in the fridge if you like. We have a vacuum sealer and store extras in vacuum sealed jars. I'm sure you could make turkey jerky the same way. The Dehydrator must be set to the highest temperature it will go. I think ours is 145 degrees. You could also put it in the oven to dry. The convection type oven will do best because of the air flow. Reba Ahmad ahmad@mwt.net NYC Nutrition Analysis (entire recipe): water=317.3 g; calories=803.2; protein=100.4 g; total fat=38.81 g; carbohydrate=8.17 g; dietary fiber=2.84 g; ash=14.4 g; calcium=57.65 mg; phosphorus=982.5 mg; iron=11.66 mg; sodium=3768 mg; potassium=1803 mg; magnesium=130.1 mg; zinc=12.75 mg; copper=0.45 mg; manganese=0.5 mg; vitamin A=50.54 IU; vitamin E=0.75 mg ATE; thiamin=0.48 mg; riboflavin=0.84 mg; niacin=19.14 mg; pantothenic acid=1.6 mg; vitamin B6=2.35 mg; folate=48.61 ug; vitamin B12=12.47 ug; vitamin C=4.88 mg; saturated fat=14.75 g; monounsaturated fat=16.11 g; polyunsaturated fat=1.67 g; cholesterol=272.2 mg; selenium=94.92 ug; refuse=1.87%; %cal as carb:prot:fat=4:51:45; WW Pts=19.05; (complete analysis) |
