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4. Dry the Meat: Preheat the oven to 200°. Set a large wire rack on each of 3 large rimmed baking sheets. Remove the beef from the marinade and pat dry with paper towels. Arrange the beef on the racks, leaving 1/4 inch between slices. Bake for about 4 hours, until the jerky is firm and almost completely dry, but still chewy.
1. Make the Marinade: In a saucepan, boil the coffee, Coca-Cola and star anise until reduced by half, 10 minutes; pour into a large bowl and let cool to room temperature, stirring often.
Jerk is a style of cooking native to Jamaica, in which meat is dry-rubbed or wet-marinated with a hot spice mixture called Jamaican jerk spice.. The technique of jerking (or cooking with jerk spice) originated from Jamaica's indigenous peoples, the Arawak and Taíno tribes, and was adopted by the descendants of 17th-century Jamaican Maroons who intermingled with them.
Homemade beef biltong sticks. Biltong is a form of air-dried, cured meat which originated in South Africa, and from there spread to other Southern African countries -- (Zimbabwe, Malawi, Namibia, Botswana, Lesotho, Eswatini, and Zambia). Various types of meat are used to produce it, ranging from beef to game meats such as ostrich or kudu.
The word "jerky" derives from the Quechua word ch'arki which means "dried, salted meat". [1] [2] [3] Modern manufactured jerky is often marinated, prepared with a seasoned spice rub or liquid, or smoked with low heat (usually under 70 °C or 160 °F). Store-bought jerky commonly includes sweeteners such as brown sugar.
Yields: 4-5 servings. Prep Time: 10 mins. Total Time: 1 hour. Ingredients. 1 tbsp. neutral oil, plus more for brushing or frying. 1. small yellow onion, finely chopped
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Polling Taste of Home staffers, Combos, Swedish Fish and beef jerky are popular favorites. But there’s a reason beef jerky tops many snack lists: It’s chewy, salty and packed with protein to ...