Today, August 1st, is National Mustard Day. If you are not in Mount Horeb, Wisconsin enjoying all of the mustard festivities then celebrate by slathering the yellow stuff on your favorite foods. Also celebrate by making barbeque jerky, with mustard, in your food dehydrator.
Ingredients:
1 pound lean meat (trim off all excess fat), thinly sliced (1/4 inch thick)
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dry mustard
1/3 cup ketchup
3 tablespoon brown sugar
1/3 cup red wine vinegar
Preparation Steps:
- In a bowl, combine all ingredients excluding the meat.
- Stir and mix the ingredients thoroughly.
- Spread the mixture on both sides of meat.
- Place the meat strips in a tightly sealed container. Let the meat marinate in the refrigerator for up to 12 hours. Occasionally stir the mixture around the meat coating all sides.
Dehydrating Steps:
- The United States Department of Agriculture (USDA) recommends that, before dehydrating, the meat strips be heated to a temperature of 160 degrees Fahrenheit (71 degrees Celsius). The USDA recommends this step to ensure that salmonella, listeria, e coli and other potentially harmful bacteria are destroyed. Per the USDA, studies have shown that harmful bacteria can survive temperatures of 140 degrees Fahrenheit (60 degrees Celsius). The USDA especially recommends preheating, before dehydrating, for ground beef based jerky.
- Place the meat strips in a food dehydrator and maintain a constant drying temperature of between 150 to 155 degrees Fahrenheit (66 to 68 degrees Celsius).
- Drying time can vary up to 12 hours based on drying temperatures, the dehydrator, if marinades are used, the thickness of the slices and humidity levels.
- Test the jerky to see if it is done. The jerky should be flexible and not brittle. Jerky is done when a test piece cracks on the edges but does not break when it is bent.
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