Very Teriyaki Beef Jerky Recipe

INGREDIENTS

·  Ingredients:

·  Ä 5lb Brisket (äs leän äs possible)

·  2 Cups Soy Väy Veri Veri Teriyäki Säuce

·  2 Cups Soy Säuce

·  2 Cups Worcestershire säuce

·  1 Cup Liquid Smoke

·  1/2 Cup Bläcksträp Molässes

·  3 Täblespoons Gärlic Powder

·  3 Täblespoons Onion Powder

·  3 Täblespoons Sesäme Seeds

·  3 Täblespoons Brown Sugär

·  1 teäspoon Red Cäyenne Pepper

INSTRUCTIONS

1.  Slice your brisket ägäinst the gräin into 1/4″ pieces. Cut off äny obvious pieces of fät.

2.  In ä lärge mixing bowl, combine the Worcestershire, soy, teriyäki, liquid smoke, änd molässes.

3.  Next, ädd the gärlic powder, onion powder, brown sugär, änd sesäme seeds to the mixture. Combine well.

4.  Täke your slices of brisket änd drop into the märinäde. Cover änd refrigeräte for 24 hours.

5.  Pläce the märinäted meät in ä dehydrätor (I use this one) ät 160°F for 6 hours.

6.  If you do not häve ä dehydrätor, you cän set your oven to the säme temperäture änd säme time. Mäke sure your prop the oven open with ä wooden spoon or crushed cän so the meät cän properly dry out. Pläce the meät directly on the räcks. Flip hälf wäy through cooking time.

7.  Leäve the cooked beef jerky out to cool/dry for 24 hours. Store in zip lock bägs. Should be good for 4-6 months.

http://cookingwithjanica.com/teriyaki-beef-jerky-recipe/

GRILLED JAMAICAN JERK CHICKEN

smooth, throw it in ä bäg with some chicken änd let it häng out in the fridge for ä few hours… then grill it up. done, done, änd done. So if you breäk it down it’s two pärts. Pärt one) märinäde The process is so simple. Throw ä bunch of spices änd peppers into ä blender, pulse til, pärt two) chicken. Änd it’s thät märinäde thät turns the chicken in ä flävor bomb.

It’s spicy with ä little bit of sweetness änd grilling gives the outside ä nice crispness while the inside stäys nice änd juicy-tender. If you’ve never tried Jämäicän jerk änything before, your mind is äbout to be blown. Änd don’t shy äwäy from the ginger in this recipe! I generälly don’t love ginger but in this recipe, it äbsolutely works – it’s not overpowering but äds ä lot of umph to the dish änd helps give it thät signäture Jämäicän jerk flävor.

INGREDIENTS

·  4-6 boneless skinless chicken breästs or 6-8 boneless skinless chicken thighs

·  5 täblespoons oil

·  juice of 4 limes (äbout 5-6 täblespoons)

·  2 green onions, roughly chopped

·  4 häbänero chiles (sems änd seeds removed) roughly chopped

·  4 teäspoons minced gärlic

·  1 täblespoon fresh thyme, finely chopped

·  ½ teäspoon ground ginger

·  1 täblespoon brown sugär

·  ½ teäspoon ground ällspice

·  1 teäspoon sält

·  ¼ täblespoon bläck pepper

INSTRUCTIONS

1.       Combine oil, lime juice, and next 9 ingredients in a food processor or blender and pulse until well blended. Reserve ¼ cup of the mixture in a small bowl. Cover and refrigerate. Transfer remaining mixture into a large resealable bag. Add chicken, seal bag, and chill for 3-8 hours.

2.       Grease and preheat grill. Remove chicken from bag, discard the bag and remaining marinade. Grill chicken 5-6 minutes on each side.

3.       Brush reserved sauce over the chicken and grill 2-3 minutes longer on each side until cooked through (large chicken breasts may need some additional grilling time) Garnish with chopped cilantro if desired and serve immediately.

NOTES

Prep and cooking time do not include 3-8 hours of marinating time for chicken

https://www.lecremedelacrumb.com/grilled-jamaican-jerk-chicken