Ham Jerky Recipe

Ham Jerky Recipe


Ham Jerky Recipe. No extra seasoning is added; I also made some using brown sugar, oyster sauce and pot sticker sauce.

Fathers Hickory Smoked Country Ham Jerky 2oz CHJ
Fathers Hickory Smoked Country Ham Jerky 2oz CHJ from

If you don't have a dehydrator or smoker, put it in the oven on low heat with the door cracked open. Place the meat in the container in a refrigerator for 4 hours or overnight. Continue making sauce until all the meat being used has taken on the color of the sauce.

Step 4, But You Need To Marinade.

The goal being a ham jerky type thing. Step 1, cut ham into strips like beef and dry in oven, 5 to 5 1/2 hours. Meat will absorb the sauce and take on coloring of the sauce.

Place The Meat In The Container In A Refrigerator For 4 Hours Or Overnight.

Remove the meat from the freezer and slice ¼ strips against the grain for an easy chew. It is salty, chewy, packed with protein, and delicious enough to curb your cravings without too many calories. Step 2, slice the meat with the grain as thin as humanly possible.

Here Is My Ham Jerky Recipe.

Throw it on the dehydrator for a few hours. No extra seasoning is added; The sweet maple glaze is a great combination with salty meat.

I Tried Googling But Am Not Getting A Straight Answer On Whether This Is A Good Idea Or Not.

Step 3, mix brine ingredients right in a. Place the meat evenly on dehydrator trays and dry at 165f for 4 to 6 hours until jerky tests done. With all jerky recipes, cut meat into 1/16 inch strips as long as you prefer.

Strip In The Thyme Leaves And Blitz Until Very Finely Chopped.

Add marinade ingredients to a saucepan and heat over low heat until they are combined. Place beef strips in the bottom of a large bowl. Step 1, place the meat in the freezer for 1 hour, so that it will be easier to cut.

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