Creating Homemade Beef Jerky with Indian Flavors: A Recipe to Try
As we begin our journey to make homemade beef jerky with an Indian twist, I want to emphasize that this recipe is not just about following instructions, but also about experimenting and having fun. I'm excited to share this recipe with you, but please keep in mind that I'll be breaking some rules and taking some liberties along the way.
To start, we need to combine all the ingredients for our marinade. We have 1 cup of Worcestershire sauce, 3/4 cup of tamari soy sauce, 2 teaspoons of fresh cracked black pepper, a nice pinch of Old Bay seasoning, 1 teaspoon of granulated garlic, 1/2 teaspoon of red pepper flakes, the zest of two oranges, 1 teaspoon of liquid smoke (which is an all-natural Hickory), and 2 tablespoons of fresh espresso. I know what you're thinking - espresso in beef jerky? But trust me, it's a game-changer. Now, let's whisk all these ingredients together to create our marinade.
As we mix everything together, I want to give you a heads up that things might get a little out of hand. My Vitamix is breaking down, and some other ingredients are getting in the way. But don't worry, we'll still make this delicious beef jerky. For those who are interested in trying something new, I'll share my idea for adding espresso to the marinade. But feel free to tone it down if you're not comfortable with a stronger flavor.
Now that our marinade is complete, let's move on to preparing our meat. We have a 4-pound i of lamb roast, which I had flash-frozen. This will help keep it fresh for longer and make it easier to slice. Before we start slicing, we need to remove any excess fat from the meat. While doing this, you can also straighten out the meat if needed - just look for those ugly spots or uneven edges.
Once our meat is ready, let's cut it in half and prepare it for marinating. We'll place all of our strips into the marinade, making sure they're not stuck together. Now, seal this bad boy up and put it in the fridge until tomorrow - we need 24 hours of marination time to get that perfect flavor.
With our meat ready, let's talk about what makes this recipe special. We have a unique blend of spices and flavors that will give our beef jerky an Indian twist. The Worcestershire sauce adds a savory flavor, while the tamari soy sauce provides a slightly sweet and umami taste. The fresh cracked black pepper and Old Bay seasoning add a nice kick, while the granulated garlic and red pepper flakes provide a depth of flavor. The zest of two oranges and liquid smoke add a tangy and smoky note to our jerky.
As we continue with this recipe, I want to remind you that experimentation is key. Feel free to adjust the amount of spices or try new ingredients to make it your own. And if you're planning to make this with kids, they'll love it - just promise them that it's going to be delicious!
Now that our marinade and meat are ready, let's talk about the importance of patience. We need 24 hours of marination time to get that perfect flavor. While we wait, let's take a look at some other ingredients we'll need for this recipe. We have two more shots of espresso - one will go into the marinade, and the other will be set aside for now.
As we prepare our meat for the oven, I want to remind you to watch closely when applying heat. We're going to preheat the oven to 175 degrees Fahrenheit, which is perfect for cooking our beef jerky. Once we've got all of our strips laid out, it's time to put them in the oven.
As we wait for our beef jerky to cook, I want to thank you for watching this recipe come together. I hope you enjoy making and eating this delicious Indian-flavored beef jerky as much as I do!
"WEBVTTKind: captionsLanguage: enin this video we'll be making homemade beef jerky India but we I mean only be something warranty so I'm not by myself and I have some roast one cup of Worcestershire sauce 3/4 of a cup of tamari soy sauce 2 teaspoons and fresh cracked black pepper a nice pinch Old Bay seasoning 1 teaspoon of granulated garlic 1/2 of a teaspoon of red pepper flakes the zest of two oranges 1 teaspoon of liquid smoke this is an all natural Hickory 2 tablespoons of fresh espresso yeah that might not be a little traditional but for me the old tradition 2 tablespoons of ginger powder 1 teaspoon of coarse salt and 1 teaspoon of ancho chili powder just whisk all this together to combine and last but absolutely not least 2 tablespoons of honey this is just organic honey and kind of meld out the mild optional say the espresso shot we have gone in there not that I like to tone those down I think those more amperage the better I want to give you guys a heads up after I whisk everything together my little noodles sort of going so I'm kind of hijacking this recipe it's we're still gonna make jerky and you're still going to do everything we've done so far but I broke up my Vitamix and some other ingredients and uh let's get back in the kitchen all right so we got two more shots espresso one goes in the recipe the other one goes to the cuff and here is our Blue Room earlier half of a bunch of Italian flat-leaf parsley after a bunch of cilantro four cloves of garlic finely minced this is one cup of finely diced red bell pepper and then the juice and we'll set this aside while we get our meat ready this is a four pound i of lamb roast and I had flash-frozen that's why you see the white blossom there and so first we'll cut this in half like such and before we can slice this for jerky you have to remove any of the excess fat and while you're removing the fat you can also straighten it out some if you want it to be more squared off if you see some ugly spots or anything like that now all we have to do is place all of our strips into the marinade make sure then that they are not stuck together all in here seal this bad boy up and put it in the fridge until tomorrow 24 hours of marinate and we are ready once you have all of your strips laid out just like this just pack them drop some paper towels we're ready for a 175 degree preheat up all right see you have to watch when sick he is okie-dokie there the address it's just that simple I really truly hope that you'll give this recipe a try definitely try it if you have kids and try with the kids they'll love it I can promise you that thank you for watchingin this video we'll be making homemade beef jerky India but we I mean only be something warranty so I'm not by myself and I have some roast one cup of Worcestershire sauce 3/4 of a cup of tamari soy sauce 2 teaspoons and fresh cracked black pepper a nice pinch Old Bay seasoning 1 teaspoon of granulated garlic 1/2 of a teaspoon of red pepper flakes the zest of two oranges 1 teaspoon of liquid smoke this is an all natural Hickory 2 tablespoons of fresh espresso yeah that might not be a little traditional but for me the old tradition 2 tablespoons of ginger powder 1 teaspoon of coarse salt and 1 teaspoon of ancho chili powder just whisk all this together to combine and last but absolutely not least 2 tablespoons of honey this is just organic honey and kind of meld out the mild optional say the espresso shot we have gone in there not that I like to tone those down I think those more amperage the better I want to give you guys a heads up after I whisk everything together my little noodles sort of going so I'm kind of hijacking this recipe it's we're still gonna make jerky and you're still going to do everything we've done so far but I broke up my Vitamix and some other ingredients and uh let's get back in the kitchen all right so we got two more shots espresso one goes in the recipe the other one goes to the cuff and here is our Blue Room earlier half of a bunch of Italian flat-leaf parsley after a bunch of cilantro four cloves of garlic finely minced this is one cup of finely diced red bell pepper and then the juice and we'll set this aside while we get our meat ready this is a four pound i of lamb roast and I had flash-frozen that's why you see the white blossom there and so first we'll cut this in half like such and before we can slice this for jerky you have to remove any of the excess fat and while you're removing the fat you can also straighten it out some if you want it to be more squared off if you see some ugly spots or anything like that now all we have to do is place all of our strips into the marinade make sure then that they are not stuck together all in here seal this bad boy up and put it in the fridge until tomorrow 24 hours of marinate and we are ready once you have all of your strips laid out just like this just pack them drop some paper towels we're ready for a 175 degree preheat up all right see you have to watch when sick he is okie-dokie there the address it's just that simple I really truly hope that you'll give this recipe a try definitely try it if you have kids and try with the kids they'll love it I can promise you that thank you for watching\n"
