Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix the beef/turkey and all the ingredients in a large glass bowl, then cover it with plastic wrap and left it to refrigerate/marinate for about 4-5 hours. | 2. Using your Jerky Gun, fill your dehydrator racks, careful not too overlap the slices. | 3. After all the raw jerky slabs placed onto my trays run the dehydrator for about 8-10 hours at 145 degrees. The last hour periodically check on the consistency of the jerky. The edges will be the first to dry out. When the center still had a tiny bit of "softness" to it seems to be the consistency that is perfect to me. For a tougher jerky, of course, cook longer and just keep checking. Take a piece out and let it cool and see what you think about the consistency. When the jerky is cooled, it tends to stiffen up a bit. So, keep testing until you find your perfect "bite". | 4. The final count all depends on what length of jerky slabs you make. If you made your pieces about 6-7 inches long, you could get about 70 (give or a take) pieces. If you choose to go for the longer (11 inches), you should end up with about 40ish pieces. That's alot of jerky! | 5. Note~ Don't have a dehydrator, no prob. Just place jerky on baking sheets and stick in a 150-170 degree oven for 8-12 hours. Flipping over every couple of hours. If you have a cooling rack that will fit on top of your baking sheet, that is even better as this will allow the heat to evenly cook the meat where you would not have to flip the jerky. Place a wooden spoon in the oven door, as to prop it open. This will help the drying process by allowing the moisture to escape. Your house will smell AMAZING too! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	2		ground lean	1060.8024	0.0	209.1685	24.3894
turkey	2	lbs	ground ground	1296.5363	1.1787	196.2031	51.1361
onion powder	2	teaspoons		16.368	3.7978	0.4997	0.0499
garlic powder	2	teaspoons		20.522	4.5093	1.0261	0.0453
brown sugar	1/4	cup		209.0	53.9495	0.066	0.0
pepper sauce	1/2	teaspoon		-	-	-	-
worcestershire sauce	8	tablespoons		106.08	26.4656	0.0	0.0
soy sauce	8	tablespoons		67.84	6.3104	10.4192	0.7296
ketchup	4	tablespoons		-	-	-	-
kosher salt	4	teaspoons		-	-	-	-

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