Beef Jerky
2 lb flank steak (or anything else) cut into 1/4 in strips
Put meat in freezer for bit for easier slicing
10-12 oz Kikoman soy sauce
6 shakes garlic powder
6 shakes Worcestershire sauce
Marinate meat in glass dish 2-3 hours or overnight
Drain - cook on rack - not touching
200F 6 hours - watch it so it does not get too dry
Put a wooden spoon in the door so it is not shut tight and moisture can escape
Brining
amazingribs.com -- dry brining
From the NYTimes Mayo article:
ReplyDeletehttps://www.nytimes.com/2019/10/28/dining/mayo-meat-marinade.html
For the past couple of years, I’ve been seeing a trend among the online community of sous-vide cooking enthusiasts: rubbing meat with mayonnaise before searing it. A parallel trend has also been hitting the grilled cheese forums (there’s a message board for everything), where folks are slathering their bread with mayonnaise before griddling, insisting that mayonnaise produces a golden-brown crust that’s superior to the one you get with butter.
I first let mayo get intimate with some sous-vide steaks a couple years ago. The steaks browned like a dream. Next I rubbed some mayo on my grilled cheese. It’s true: Mayo really does brown better than butter (though these days I use both).
On the other hand, it’s difficult to work with sweet sauces like barbecue or teriyaki, which have a tendency to burn as your meat grills. Mayo solves this problem by diluting and coating the sugars with fat and egg protein. Combining a sweet sauce with mayonnaise before rubbing it on the meat allows you to grill as hot as you like without risk of burning. Also, that sauce flavor really sticks to the meat.
Perhaps the greatest advantage a mayo marinade gives you is the ability to easily incorporate flavors. I tried combining mayonnaise with a wide range of sauces and condiments — chimichurri, pesto, Thai red curry paste, barbecue sauce, teriyaki sauce, Buffalo sauce — before marinating and grilling chicken cutlets, steaks, pork chops, vegetables and fish fillets, and tasting side-by-side with mayo-free counterparts.
Every marinade and sauce was improved — every single one. This was true with both homemade and store-bought mayo.
Another neat thing I discovered: Mayo-marinated meat can be cooked in a cast-iron or nonstick skillet as is, no extra oil necessary. The mayonnaise provides all the fat the pan needs.
The basic process I follow is simple: I season my meat with salt and pepper, I combine some sauce or marinade with a dollop of mayonnaise and rub that all over the meat, I let it marinate for a while if I feel like it, I cook the meat, then I serve it with the remaining sauce. Any sauce, any meat, indoors or out.