Smoked jerky with cola in the oven

Votes: 1

Time: 4 hours 20 minutes
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 239, total fat 13 G., saturated fats 5 G., proteins 19 G., carbohydrates 11 G., fiber 0 G., cholesterol 71 mg, sodium 643 mg, sugar 10 G.

Delicious jerky can be easily made at home, even if you don't have a dehydrator. Your oven will do the trick! Simply thread thin slices of jerky onto toothpicks, hang them between the wire racks, and dry them in the oven at a low temperature. A marinade of smoked chipotle peppers and cola will infuse the jerky with a whole range of flavors, with smoky, spicy, and sweet notes.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 tbsp. cola
1/3 cup soy sauce
1/3 tbsp. rice vinegar (no salt)
1/4 cup honey
1-2 chipotle peppers in adobo sauce, coarsely chopped
1 teaspoon smoked paprika
1 tsp onion powder
1 boneless sirloin steak weighing 900 g, approximately 2.5 cm thick.

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beef, cola, rice vinegar, honey, onion powder, paprika, chipotle peppers in adobo sauce

Cooking the dish according to the recipe:

Combine cola, soy sauce, vinegar, honey, and 1 tablespoon of salt in a saucepan and bring to a boil over medium heat. Cook, stirring, until the liquid has reduced to 1 cup, about 12 minutes. Remove from heat and stir in the chipotle pepper, paprika, and onion powder; let cool completely.
Trim excess fat from the beef and slice the meat diagonally into 0.5 cm-thick strips. Combine the strips and cola mixture in a zip-lock plastic bag and shake to coat. Press out any air, seal, and marinate in the refrigerator for at least 24 hours and up to 3 days.

Position a rack on the middle shelf of the oven; line the bottom of the oven with foil. Remove the meat from the marinade. Insert a toothpick into the end of each strip of meat. Starting at the back of the oven and working forward, place each piece of meat between the oven bars so that the toothpicks rest on the bars and the meat hangs down (the meat should not touch the rack). Alternatively, cook the jerky in a dehydrator according to the manufacturer's instructions.
Preheat the oven to 95°C (205°F) and dry the meat until dry but still pliable, 2-3 hours. Carefully remove the jerky from the oven and remove the toothpicks. Let cool completely. Store in the refrigerator in a tightly sealed container for up to 2 weeks..

Categories:

recipe / Picnic / Oven / Dried and cured foods / Summer dishes / Calorie content of prepared meals / Appetizers / Meat appetizers / Food Network - recipes