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Beef Jerky #1

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)147.1523
Energy (kCal)836.4019
Carbohydrates (g)-
Total fats (g)23.0521
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Select a 1/2 inch thick flank or top round steak. Trim away all fat then partially freeze until firm. | 2. Slice across the grain into 1/4 to 1/2 inch wide strips. | 3. Place meat strips in a shallow dish or heavy plastic bag. | 4. Add soy or teriyaki sauce to cover meat. | 5. If desired, onion or garlic powder or Worcestershire sauce may be added. | 6. Toss to coat each piece. | 7. Cover and refrigerate several hours or over night. | 8. Lift meat from marinade, drain will then air dry for a couple of hours. | 9. Arrange meat strips in single layer on fine wire screen or cake cooling rack. | 10. Place in low temperature oven (175 to 200 degrees) or slowly smoke-cook in smoker until meat is completely dried. | 11. Store in air-tight container. | 12. Serve as a snack or appetizer. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    steak 1 1/2 1/2 836.4019 0.0 147.1523 23.0521
    soy sauce - - - -
    onion powder - - - -
    garlic powder - - - -
    worcestershire sauce - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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