I've had good results making beef jerky in the old hand-me-down
dehydrator, but most recipes I find are predominately soy sauce based,
and I'd like to try something different... There are a million jerky
recipes on the web, but the pepperoni flavored jerky tends to be ready
made.

Does anyone have a favorite recipe to pass along, pepperoni or
othwise, that uses no or limited soy sauce?

...fred

kuvasz guy wrote:
I've had good results making beef jerky in the old hand-me-down
dehydrator, but most recipes I find are predominately soy sauce based,
and I'd like to try something different... There are a million jerky
recipes on the web, but the pepperoni flavored jerky tends to be ready
made.

Does anyone have a favorite recipe to pass along, pepperoni or
othwise, that uses no or limited soy sauce?

..fred



I don't use any soy sauce when I make jerky. I use 1 tsp salt
and 1 tsp brown sugar and about 1/2 tsp fresh ground black pepper for
each pound of trimmed and sliced meat. Sometimes I add a little cayenne
pepper. Mix well and refrigerate overnight for the salt to begin
penetrating the meat. Then dry it in your smoker or dehydrator. Don't
let it get too hot; at least until it is mostly dried out -- you don't
want the meat to drip.

I don't know how you'd get it to taste like pepperoni; add garlic and
fennel seeds? The problem is the fennel won't stick. Maybe you can
grind the meat with the fennel and make that extruded abomination jerky.
;-)

Bob

"zxcvbob" wrote in message
...
kuvasz guy wrote:
I've had good results making beef jerky in the old hand-me-down
dehydrator, but most recipes I find are predominately soy sauce based,
and I'd like to try something different... There are a million jerky
recipes on the web, but the pepperoni flavored jerky tends to be ready
made.

Does anyone have a favorite recipe to pass along, pepperoni or
othwise, that uses no or limited soy sauce?

..fred



I don't use any soy sauce when I make jerky. I use 1 tsp salt
and 1 tsp brown sugar and about 1/2 tsp fresh ground black pepper for each
pound of trimmed and sliced meat. Sometimes I add a little cayenne
pepper. Mix well and refrigerate overnight for the salt to begin
penetrating the meat. Then dry it in your smoker or dehydrator. Don't let
it get too hot; at least until it is mostly dried out -- you don't want
the meat to drip.

I don't know how you'd get it to taste like pepperoni; add garlic and
fennel seeds? The problem is the fennel won't stick. Maybe you can grind
the meat with the fennel and make that extruded abomination jerky.
;-)

Bob

Penzey's has ground fennel. Or you could toast some seeds and powder them
in mortar & pestle (with a little salt for abrasion).
I never use soy sauce in my jerky. Salt, chipotle powder, mashed garlic or
powder, a tiny bit of Worcestershire sauce.
I do a curry one too that I like, but not hot. I go heavy on the cinnamon
& cloves in that one, it's surprisely good.
Edrena

On 28 May 2007 08:23:07 -0700, kuvasz guy wrote:

I've had good results making beef jerky in the old hand-me-down
dehydrator, but most recipes I find are predominately soy sauce based,
and I'd like to try something different... There are a million jerky
recipes on the web, but the pepperoni flavored jerky tends to be ready
made.

Does anyone have a favorite recipe to pass along, pepperoni or
othwise, that uses no or limited soy sauce?

..fred
If you do a google search for "make pepperoni" you'll come across
several recipes. You can figure out the spice mix from them. Of
course, you wouldn't use the milk culture or curing products. This
seems to be the list of ingredients I'd use. Don't know about
proportions, but the flavor mix seems right. I think that the fennel
and anise would be used in very minute quantities.

Salt
Sugar
Black pepper
Red pepper
Garlic powder
Fennel seed
Paprika
Anise seed

On May 28, 6:57 pm, Abe wrote:
On 28 May 2007 08:23:07 -0700, kuvasz guy wrote:

I've had good results making beef jerky in the old hand-me-down
dehydrator, but most recipes I find are predominately soy sauce based,
and I'd like to try something different... There are a million jerky
recipes on the web, but the pepperoni flavored jerky tends to be ready
made.

Does anyone have a favorite recipe to pass along, pepperoni or
othwise, that uses no or limited soy sauce?

..fred

If you do a google search for "make pepperoni" you'll come across
several recipes. You can figure out the spice mix from them. Of
course, you wouldn't use the milk culture or curing products. This
seems to be the list of ingredients I'd use. Don't know about
proportions, but the flavor mix seems right. I think that the fennel
and anise would be used in very minute quantities.

Salt
Sugar
Black pepper
Red pepper
Garlic powder
Fennel seed
Paprika
Anise seed



Homemade Pepperoni Sausage

Serves: 3-4

Rate this recipe: | | Current: 2/5

--------------------------------------------------------------------------------
Make a lot of jerky here also, liked your idea, found this on Recipe
Works. I'm going to put the seasonings in the blender, pulse enough
to make a rub but not a powder stage.......mix it with beef, add
enought water or beer to moisten. let it marinade overnight and put it
in the dehydrator. Let you know what happens.






Pepperoni Sausage

Ingredients
1 lb ground beef
1 1/2 teaspoons salt (or tenderizer, if available)
1 teaspoon liquid smoke
3/4 teaspoon fresh ground black pepper
1/2 teaspoon mustard seeds
1/2 teaspoon fennel seeds, slightly crushed
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon anise seeds
1/4 teaspoon garlic powder


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Method
Combine all ingredients, mixing until thoroughly blended. Divide in
half into slender rolls about 1 1/3 inch in diameter. Wrap in plastic
or foil. Refrigerate overnight.
Unwrap and bake on broiler pan at 200F for 4 hours.
Store wrapped in the refrigerato