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Beef Or Venison Jerky

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)346.5619
Energy (kCal)2102.381
Carbohydrates (g)95.1538
Total fats (g)30.5925
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Trim all fat from meat. | 2. Slice meat with the grain to about 1/4" to 1/2" thick. | 3. Place meat in the cool marinade and leave overnight, or for no less than 8 hours. | 4. Remove from brine and allow to air dry without rinsing. | 5. Smoke in your smoker for 12 to 16 hours or until jerky has dried out to your liking. | 6. Use your favorite fuel for smoking. | 7. This can be put into a dehydrator for about 6 hours. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sugar 1/3 cup 268.66 67.1987 0.0 0.0
    salt 1/4 cup - - - -
    soy sauce 2 cups 270.3 25.143 41.513999999999996 2.907
    water 1 cup 0.0 0.0 0.0 0.0
    red wine 1 cup - - - -
    onion powder 1/2 teaspoon 4.092 0.9494 0.1249 0.0125
    garlic powder 1/2 teaspoon 5.1305 1.1273 0.2565 0.0113
    pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    tabasco sauce 1/2 teaspoon - - - -
    meat 3 lb 1551.3120000000001 0.0 304.547 27.6242

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



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