Try this Marinade for Jerky recipe, or contribute your own.
Suggest a better descriptionI make turkey and beef jerky all the time. Its quite easy. Heres a recipe for the marinade--I use the same for both turkey and beef. mix everything together. Add your meat, and marinate overnight. Put your meat on the dehydrator according to the instructions of your machine. Eight hours later...Jerky! Hint. When I use turkey, I use skinless turkey breast, cut thinly. The thinner you cut your meat the quicker it will dry. When I make beef jerky, I use a very lean roast. Cut off and remove any visible fat, its what turns the jerky rancid. Posted to JEWISH-FOOD digest by Bgierczak@aol.com on Jan 21, 1999,
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Serving Size: 1 Serving (326g) | ||
Recipe Makes: 1 servings | ||
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Calories: 161 | ||
Calories from Fat: 6 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 4046.7mg | 140 % | |
Potassium 679.8mg | 18 % | |
Total Carbohydrate 31.1g | 9 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 29.6g | ||
Protein 9.7g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 161
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