Jerky, which is a fancy name for dried meat, is a lightweight snack heavy on nutrition and full of flavor. It is most commonly made of marinaded beef or other meats such as turkey, venison, even fish. Jerky provides a good balance of fat, protein and carbohydrates, making it a smart addition to your day pack or lunch box. Whether you run to the local sporting goods store to pick up a pack or make it at home in your dehydrator, enhance the flavor by adding your own flavorful glaze.
Glazing Home Made Jerky
Make a tasty marinade for your jerky by combining all food ingredients including the jerky, in a sealable plastic bag at least one gallon in size.
Refrigerate the mixture for at least 2 hours or as long as overnight.
Turn and mix the contents every one or two hours.
Drain the meat and reserve a portion of the excess marinade for making a glaze.
Dry your jerky at at least 160 degrees Fahrenheit to destroy harmful organisms using a dehydrator, a conventional oven or a smoker. Drying times depend on your particular method.
Temporarily remove the meat from the dryer after three to four hours, half way through its complete drying time, which takes a total of six to eight hours.
Boil the marinade for five minutes to thicken it, stirring occasionally. The heating process pasteurizes the liquid. As it thickens it becomes a glaze.
Allow the glaze to cool.
Baste the meat with the glaze by brushing it evenly, covering both sides of the meat.
Return the meat to the dehydrator or oven. It is done once it is firm and dry, but not spongy.
Glazing Store Bought Jerky
Prepare the marinade for your jerky by combining all food ingredients, but not the meat itself, in a pan.
Boil the fresh marinade for five minutes to thicken it stirring occasionally. The heating process thickens the liquid into a glaze.
Allow the glaze to cool.
Baste the meat with the glaze by brushing it evenly, covering both sides of the meat.
Let the glaze to dry on the meat before packaging.
Tip
Wait half way through the drying time to baste the jerky.
Warning
Hearty meats like beef and venison can be marinated overnight but lighter meat such as fish should only be marinated for two to three hours.
References
Writer Bio
Jennifer Dermody started writing in 1992. She has been published in "Running Wild Magazine," "The Green Book" environmental bid journal and local publications in the areas that she has lived all over the world. She is currently a licensed Florida real estate agent. Dermody earned her Bachelor of Arts degree in communications from Regis College in 1993.