Tag Archives: meatloaf

Beef Jerky Original #3

Posted on by
Reply

Ingredients

  • 2 lb eye round beef
  • 4 oz soy sauce
  • 2 oz Worcestershire sauce
  • 2 oz Tamari soy
  • 2 oz honey
  • ¼ cup Texas BBQ rub
  • ¼ teaspoon Prague Powder #1
  • Water, as needed

Directions

Trim roast of surface fat and silver skin. Freeze roast 45 minutes to an 1 hour before slicing. Slice across the grain into 5mm (about ⅜ in) thick rounds. Split rounds in half, along the fat seam. Trim fat from edges.

Whisk together remaining ingredients, topping up liquid measure to 2 cups with water.

Combine meat and marinade in a gallon freezer bag, and expel any air. Gently massage the contents of the bag to distribute marinate evenly. Place the sealed bag in a bowl to catch any leaks, and refrigerate overnight to 24 hours, massaging occasionally to redistribute marinade.

After marinating, transfer meat to a wire rack, blotting off excess marinade with paper towels. Dehydrate in a food dehydrator, smoker or oven at 165°F until beef is stiff and bends without cracking,8 to 10 hours.

Smoked Meatloaf #1

Posted on by
Reply

This is a traditional meatloaf recipe which can be roasted over a smoky charcoal fire. The higher fat content will help to keep the meat juicy after the cooking process.  Other grinds such as veal or turkey may be substituted for a portion of the meat.

Ingredients

Meatloaf

  • 1 pound 80/20 ground beef
  • ½ pound uncased sausage
  • 1 small onion, minced (about ¾ cup)
  • 3 garlic cloves, crushed and minced
  • ½ cup ketchup
  • ½ cup Panko bread crumbs
  • ¼ cup grated parmesan cheese
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon ground black pepper
  • ½ tablespoon Tamari or dark soy sauce
  • ½ teaspoon ground thyme
  • ½ teaspoon ground ginger
  • ½ teaspoon white pepper
  • ½ teaspoon ground allspice
  • ½ teaspoon ground mustard
  • ½ teaspoon fresh grated nutmeg
  • ½ teaspoon kosher salt

Brown sauce

  • ⅔ cup ketchup
  • 2 tablespoon brown sugar
  • 2 tablespoon dijon mustard
  • 1 tablespoon honey
  • 1 tablespoon black strap molasses
  • 1 teaspoon Tamari or dark soy sauce
  • 1 teaspoon apple cider vinegar

Instructions

Combine ingredients for the brown sauce and blend well. Divide for the glaze, reserving half to serve.

Combine the meatloaf ingredients in a large mixing bowl and, using hands, blend thoroughly without overworking the meat. Add more bread crumbs if the mixture is too loose. The meat should hold its shape when formed.

Turn out the mixture onto a cutting board and shape a 4×8″ loaf, compacting bubbles and cracks. Transfer loaf to a roasting rack over a lined pan.

Preheat a charcoal grill or smoker to 350°F. Smoke the loaf over indirect heat for 1 hour with choice of hardwood (apple or hickory recommended). Brush on glaze for the last 10 minutes of cooking time, or when a thermometer reads 150°F. Remove the meatloaf when an instant read thermometer measures 160°F internal temperature.

Allow meatloaf to rest 10 minutes before slicing.

Beef Jerky Original #2

Posted on by
1

More of a spicy, savory jerky with a touch of sweet. This recipe uses flank steak, cut on a bias across the grain.

Ingredients

Per 2 lb of meat:

  • 2 oz water
  • 2 oz all-purpose soy
  • 1 oz dark soy (Tamari)
  • 1 oz Worcestershire sauce
  • 1 oz honey
  • 2 tbsp Paprika
  • 1 tsp Black pepper
  • ½ tsp Cayenne
  • ½ tsp Ground oregano
  • ½ tsp Ground ginger
  • ¼ tsp Turmeric
  • ¼ tsp Prague Powder #1

Instructions

Start with a lean flank steak, approximately 2 lbs net weight. Trim fat and silver skin. Slice into strips about ⅜” thick on a diagonal bias across the grain. Trim longer strips to length, and place strips in a gallon zip lock freezer bag.

Whisk remaining ingredients and pour over the contents in the bag. Distribute marinade throughout the meat strips. Refrigerate 8-10 hours, or overnight, redistributing the marinade several times for an even cure.

Remove strips from bag and arrange on a cooling rack, blotting off excess marinade.

Dry strips at 165°F in a food dehydrator or smoker until the strips are stiff and bend but do not snap, about 8 or 10 hours.

Beef Jerky Original #1

Posted on by
Reply

This recipe uses a nitrite curing salt in the brine, and will be shelf stable in an airtight container 1-2 weeks.

Recommend a lean beef cut: eye round, top round, bottom round, flank, skirt or lean brisket flat.

Cut thinly across the grain, ⅛” to ¼”, for a more tender final product, or thinly with the grain for a chewier end product. Par-freeze the meat 30 minutes to 2 hours before slicing to achieve a consistent, thin slice.

When dehydrating, the meat is done when it is stiff when held, but barely cracks when bent.

Ingredients

Dry measures are approximate, I was eyeballing the ingredients.

  • Approximately 2lb lean eye round, bottom round, skirt, flank or lean brisket flat
  • ⅔ cup Worcestershire sauce
  • ⅔ cup dark soy sauce
  • 1½ to 2 tbsp Thai fish sauce
  • ½ cup brown sugar
  • 1 tbsp granulated garlic
  • 1 tbsp granulated onion
  • 1 tbsp ground black pepper
  • 1 tbsp smoked paprika
  • 1 tbsp sweet paprika
  • 1 tbsp hot paprika
  • 2 tsp chili powder
  • 1 tsp cayenne powder
  • ½ tsp white pepper
  • ½ tsp Prague Powder #1

Directions

Trim any surface fat from the beef roast and freeze 30 minutes to 2 hours to help with slicing thin.

While the beef freezes, prepare marinade. Combine ingredients in a nonreactive steel or glass vessel. Adjust ingredients to taste.

Slice frozen meat thinly across the grain (recommended) into approximately ⅛” thick slices, about 2 inches wide. Combine sliced meat and marinade in a zip lock bag, thoroughly coating the meat. Displace air and seal. Refrigerate 8 hours to overnight, redistributing the marinade once or twice.

To dehydrate, spread meat slices evenly in a single layer on a dehydrator screen or metal rack, leaving a small gap between each piece. Blot each side dry with a paper towel to help drying.

Place in food dehydrator, electric smoker or oven at 165°F for 4 hours. After 4 hours, check meat for doneness. Recheck periodically until done, up to 2 more hours. Do not overdry.