Best of Asian Sweet & Peppery Jerky review. Asian Sweet Chili Chicken combines two of my favorite things about Asian cooking, tempura batter and sweet chili sauce. Loquat preserves and sweet chile sauce deliver a special and unique flavor to these slow-cooked Asian-style beef short ribs. Sweets from the Indian subcontinent are the confectionery and desserts of the Indian subcontinent.
The… The Japanese sweet potato is a red- or purple-skinned, yellow-white fleshed potato that belongs to the Ipomea batata botanical family. According to Herbal Extracts Plus, the Japanese sweet potato is similar to American yams, but tastes sweeter. Vietnam, China, Japan, India and Indonesia are the biggest producers of Japanese sweet potatoes. You do ones thing broiling microwave Asian Sweet & Peppery Jerky working 16 instructions as a consequence 15 furthermore. Here you are do.
procedure of Asian Sweet & Peppery Jerky
- then of Basting Sauce.
- use 1/3 cup of pineapple juice, unsweetened.
- then 3 tbsp of oyster flavor sauce.
- also 2 tbsp of soy sauce.
- give 2 tbsp of rice wine vinegar.
- a little 1 tbsp of white sugar.
- Prepare of Jerky Ingredients.
- give 2 lb of ground beef, super lean (97%).
- Prepare 2 tsp of Morton Tender Quick Meat Cure.
- then 3/4 tsp of garlic powder.
- Prepare 1/2 tsp of red pepper flakes.
- use 1/2 tsp of coarse ground black pepper.
- You need 3 tbsp of brown sugar.
- Prepare 1 tsp of Chinese 5-spice powder.
- Prepare 1 tsp of onion powder.
- use 1 tbsp of soy sauce.
A savory sauce to use as a dip with shrimp or spring rolls, in stir-fries and noodle dishes, even on whole wheat pizza crust instead of typical pizza sauce with feta, sun-dried tomatoes, chicken, and vegetables. The sugar-apple, or sweetsop, is the fruit of Annona squamosa, the most widely grown species of Annona and a native of the tropical Americas and West Indies. The Spanish traders of Manila galleons brought it to Asia. The name is also used in Portuguese as ata.
Asian Sweet & Peppery Jerky individually
- In a small bowl or measuring cup, mix together all of the basting sauce ingredients and set aside..
- In a large mixing bowl, combine all the jerky ingredients..
- Using your clean hands, mix the jerky ingredients together VERY well. Get in there and really squish it up! I find it's best to rinse your hands under very warm water about every minute while mixing the meat, shaking off excess water (rather than towel drying). Not only warms up your hands, but adds a bit of moisture to the mix, which makes it come out of the jerky gun more smoothly. You want to hand mix for about 8 to 10 minutes to get the flavors well distributed..
- Load your jerky gun with the meat mixture. I like to use a large rubber spatula to push the meat down as I load..
- Squeeze out strips of jerky mix onto your dehydrator trays until all the mix is used up..
- There's always going to be a bit of meat mixture left in the nozzle tip of the jerky gun. No worries! No waste! Unscrew the jerky gun and pull it out..
- Pinch off small pieces of the leftover meat mixture (see photo) and flatten it to the same thickness as your jerky strips. Fill in the small empty spaces on the dehydrator trays. These little pieces are what you'll be taste-testing during the drying process since dehydrating times can vary..
- Gently brush the top side of the meat with the basting sauce..
- Dehydrate at 160°F for 75 minutes..
- Wash your hands very well. Gently turn over all the jerky. Brush on more basting sauce. Rotate your trays and continue dehydrating..
- Continue dehydrating another 3 to 4 hours. The time is variable depending on your dehydrator and moisture conditions. Every hour, remove one of the small test pieces of jerky from the dehydrator. Allow it to cool completely (about 30 minutes) so the basting sauce can become less sticky and eat it. When you're happy with the dryness and texture, your jerky is done. Mine is generally done, to my liking, in a total of about 6 hours of dehydrating..
- Turn off the dehydrator and unstack the trays leaving the jerky on the trays until completely cooled, at least 30 minutes. It must be completely cooled before packaging! I usually wait 1 to 2 hours before packaging. If you prefer a strong pepper kick to your jerky (this is mild), as soon as you unstack the trays, while the basting sauce coating is still a bit sticky, sprinkle with coarse ground black pepper..
- When completely cool, package in airtight containers. I like to vacuum seal about 6 pieces to a bag with my FoodSaver. But you can use ziplock bags or any food container with a tight-fitting lid. This batch here is being shipped to an out-of-state granddaughter, so vacuum packaging is the ideal method..
- ADDITIONAL INFORMATION: If you're lucky enough to know a hunter, deer and elk meat make excellent jerky and, ground, can be substituted for the ground beef in this recipe. The Morton Tender Quick Meat Cure is available in many supermarkets in the spice section near the salt. It's also available at Amazon, though more expensive. The meat cure retards spoilage, although this jerky tends to get eaten up pretty quickly. Should you choose to not add the meat cure, add 2 teaspoons of salt to the recipe..
- Here's another tasty ground beef jerky you might want to try: https://cookpad.com/us/recipes/343813-snapn-peppery-beef-jerky.
This marinated shrimp makes an amazing simple Sweet Chili Shrimp Stir Fry or Sweet Chili Shrimp Appetizer or get fancy and turn it into Sweet Chili. Thai sweet chili sauce is known as nam chim kai in Thailand. It is sold in bottles and available in Asian food markets, but instead of buying sweet chili sauce, try making this easy recipe. It only takes a few minutes to put together, and you can find everything you need in your pantry or at your local supermarket. Ambala is one of the most prestigious confectionery and savoury brands in the world, known for the excellent quality of its products.