Hamilton Beach 32100 Manual Del Usuario página 15

Recipes
(cont.)
Cajun Beef Jerky
Ingredients:
3 pounds (1.4 kg) beef top round
3/4 cup (177 ml) Worcestershire sauce
1/2 cup (118 ml) water
1/2 cup (118 ml) soy sauce
1/3 cup (79 ml) teriyaki sauce
1 Tablespoon (15 ml) onion powder
1 Tablespoon (15 ml) Old Bay
1 Tablespoon (15 ml) liquid smoke
2 teaspoons (10 ml) Cajun seasoning
1 teaspoon (5 ml) celery seed
Directions:
1. Place beef in a resealable plastic freezer bag and freeze for 1 hour
or until firm enough to slice easily.
2. In a medium bowl, mix remaining ingredients.
3. Remove beef from freezer and slice against the grain into
1/4-inch-thick (0.6-cm) slices.
4. Divide beef and marinade between 2 bags, making sure meat is
completely covered with marinade.
5. Close bag and refrigerate 8 to 12 hours.
6. Drain and discard marinade. Pat all slices of beef with paper
towels.
7. Place beef slices in a single layer on the first tray, leaving space
around each slice for proper drying. Fill trays with remaining beef
slices.
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® Seasoning
8. Stack trays on base with the top tray last.
9. Set the dehydrator to 160°F (70°C) for 4 to 8 hours. Start checking
beef for doneness at 4 hours and then every 30 minutes. Jerky
is dry when you can bend it and and the top cracks, but the slice
does not break.
10. Heat oven to 275°F (135°C).
11. Line a large cookie sheet with aluminum foil. Place jerky in a
single layer, leaving a small space around each slice.
12. Bake for 10 to 12 minutes. Cool completely on a wire rack. Pat dry
with paper towels before storing in an airtight container.
Makes: About 1 1/2 pounds
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