5 recipes found
Place coconut in a large skillet over low heat. Heat until toasted to desired doneness, about 5 minutes. Turn heat off and let cool.
Place nuts, jerky, pumpkin seeds, cranberries, and apricots in an airtight container and shake to combine. Add cooled coconut and shake again.
Combine soy sauce, black pepper, vinegar, hot pepper sauce, and Worcestershire sauce in a large, nonporous bowl; add sirloin slices and mix well to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 8 hours to overnight.
Arrange sirloin slices, unstacked, onto wire racks; discard marinade. Place the racks into an outdoor smoker. Add wood chips according to manufacturer's directions.
Smoke over low heat until edges of sirloin slices appear dry with just a slight hint of moisture in the center, 6 to 8 hours.
Preheat oven to 200 degrees F (95 degrees C).
In a medium, nonporous bowl, combine the salt, liquid smoke, garlic powder, monosodium glutamate, onion powder, soy sauce, Worcestershire sauce and ground black pepper to taste.
Place meat slices in this mixture and coat well. Then place the meat slices onto two 10x15 inch baking dishes in a single layer.
Bake at 200 degrees F (95 degrees C) for 8 hours.
Whisk together soy sauce, hot water, Worcestershire sauce, liquid smoke, onion powder, garlic powder, cayenne pepper, Creole seasoning, and Cajun seasoning in a microwave-safe bowl. Microwave for about 1 minute; stir well. Add beef and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator, 8 hours or overnight. Remove meat from marinade and rinse with hot water.
Preheat oven to 160 degrees F (70 degrees C). Place a pan on the bottom of oven to catch drips.
Place meat strips on a rack about 1 inch apart from each other; dehydrate in the oven for 5 to 6 hours, or until desired consistency is achieved.
Place beef brisket in the freezer for 1 hour to make slicing easier.
Place brisket on a flat work surface. Slice on the grain into the thinnest possible strips, about 1/4-inch-thick.
Place beef strips in the bottom of a large bowl or container. Pour in teriyaki sauce, soy sauce, Worcestershire sauce, corn syrup, liquid smoke, brown sugar, sesame seeds, garlic powder, honey, onion powder, and cayenne pepper. Mix well until beef is evenly coated and submerged. Cover with plastic wrap and marinate in the refrigerator for 24 hours.
Remove beef and pat dry using paper towels. Place beef in a single layer on the trays of a dehydrator machine. Cook at 155 degrees F (68 degrees C), or according to manufacturer's instructions, until dry and firm, yet slightly pliable, about 5 hours.
Leave beef out in the air to cool until dry; the longer you leave it out, the drier it will get.