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Before you jump to Asian Sweet & Peppery Jerky recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Saving Money Inside the Kitchen.
Remember when the only individuals who cared about the environment were tree huggers along with hippies? Those days are over, and it looks like we all realize our role in stopping and perhaps reversing the damage being done to our planet. Unless everyone begins to start living more eco-friendly we won't be able to correct the problems of the environment. This needs to happen soon and living in ways more friendly to the environment should become a mission for every individual family. Continue reading for some ways to go green and save energy, largely in the kitchen.
A lot of electricity is actually consumed by freezers and also refrigerators, and it's even worse if they are working inefficiently. If you can get a new one, they use about 60% less than the old versions which might be more than ten years old. The correct temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use less electricity. Checking that the condenser is clean, which means that the motor needs to work less regularly, will also save electricity.
The kitchen by itself offers you many small means by which energy and money can be saved. It is pretty straightforward to live green, of course. It's related to being practical, most of the time.
We hope you got benefit from reading it, now let's go back to asian sweet & peppery jerky recipe. To make asian sweet & peppery jerky you need 16 ingredients and 15 steps. Here is how you do it.
The ingredients needed to prepare Asian Sweet & Peppery Jerky:
- Get of Basting Sauce.
- You need 1/3 cup of pineapple juice, unsweetened.
- Prepare 3 tbsp of oyster flavor sauce.
- Get 2 tbsp of soy sauce.
- You need 2 tbsp of rice wine vinegar.
- You need 1 tbsp of white sugar.
- You need of Jerky Ingredients.
- Take 2 lb of ground beef, super lean (97%).
- Provide 2 tsp of Morton Tender Quick Meat Cure.
- Get 3/4 tsp of garlic powder.
- You need 1/2 tsp of red pepper flakes.
- Take 1/2 tsp of coarse ground black pepper.
- You need 3 tbsp of brown sugar.
- You need 1 tsp of Chinese 5-spice powder.
- Prepare 1 tsp of onion powder.
- Take 1 tbsp of soy sauce.
Steps to make Asian Sweet & Peppery Jerky:
- In a small bowl or measuring cup, mix together all of the basting sauce ingredients and set aside..
- In a large mixing bowl, combine all the jerky ingredients..
- Using your clean hands, mix the jerky ingredients together VERY well. Get in there and really squish it up! I find it's best to rinse your hands under very warm water about every minute while mixing the meat, shaking off excess water (rather than towel drying). Not only warms up your hands, but adds a bit of moisture to the mix, which makes it come out of the jerky gun more smoothly. You want to hand mix for about 8 to 10 minutes to get the flavors well distributed..
- Load your jerky gun with the meat mixture. I like to use a large rubber spatula to push the meat down as I load..
- Squeeze out strips of jerky mix onto your dehydrator trays until all the mix is used up..
- There's always going to be a bit of meat mixture left in the nozzle tip of the jerky gun. No worries! No waste! Unscrew the jerky gun and pull it out..
- Pinch off small pieces of the leftover meat mixture (see photo) and flatten it to the same thickness as your jerky strips. Fill in the small empty spaces on the dehydrator trays. These little pieces are what you'll be taste-testing during the drying process since dehydrating times can vary..
- Gently brush the top side of the meat with the basting sauce..
- Dehydrate at 160°F for 75 minutes..
- Wash your hands very well. Gently turn over all the jerky. Brush on more basting sauce. Rotate your trays and continue dehydrating..
- Continue dehydrating another 3 to 4 hours. The time is variable depending on your dehydrator and moisture conditions. Every hour, remove one of the small test pieces of jerky from the dehydrator. Allow it to cool completely (about 30 minutes) so the basting sauce can become less sticky and eat it. When you're happy with the dryness and texture, your jerky is done. Mine is generally done, to my liking, in a total of about 6 hours of dehydrating..
- Turn off the dehydrator and unstack the trays leaving the jerky on the trays until completely cooled, at least 30 minutes. It must be completely cooled before packaging! I usually wait 1 to 2 hours before packaging. If you prefer a strong pepper kick to your jerky (this is mild), as soon as you unstack the trays, while the basting sauce coating is still a bit sticky, sprinkle with coarse ground black pepper..
- When completely cool, package in airtight containers. I like to vacuum seal about 6 pieces to a bag with my FoodSaver. But you can use ziplock bags or any food container with a tight-fitting lid. This batch here is being shipped to an out-of-state granddaughter, so vacuum packaging is the ideal method..
- ADDITIONAL INFORMATION: If you're lucky enough to know a hunter, deer and elk meat make excellent jerky and, ground, can be substituted for the ground beef in this recipe. The Morton Tender Quick Meat Cure is available in many supermarkets in the spice section near the salt. It's also available at Amazon, though more expensive. The meat cure retards spoilage, although this jerky tends to get eaten up pretty quickly. Should you choose to not add the meat cure, add 2 teaspoons of salt to the recipe..
- Here's another tasty ground beef jerky you might want to try: https://cookpad.com/us/recipes/343813-snapn-peppery-beef-jerky.
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