The Sporting Chef Season 3 Episode 7 Making Jerky

In this episode of The Sporting Chef, viewers will learn the art of making jerky at home. Host Scott Leysath welcomes guest chef Tiffany Haugen to showcase a variety of jerky recipes and techniques.

The show begins in Haugen's kitchen where she demonstrates how to make a basic beef jerky marinade. She emphasizes the importance of slicing the meat against the grain to ensure tender and easy to chew jerky. The marinade consists of soy sauce, Worcestershire sauce, brown sugar, garlic powder, and onion powder. Haugen recommends marinating the meat for at least 12 hours to allow the flavors to fully penetrate the meat.

Next, Leysath and Haugen hit the road to visit a local game processor to see how they make jerky in large quantities. They watch as the professionals use industrial-sized slicers and dehydrators to make hundreds of pounds of jerky at a time. Haugen notes that while this process is efficient, it doesn't allow for the same level of customization as making jerky at home.

The duo then heads back to the kitchen where Haugen shows how to make turkey jerky using a blend of orange juice, ginger, and honey. She explains that turkey is a leaner meat than beef, which means it requires less time in the dehydrator. Haugen also suggests trying a variety of lean meats, such as elk or deer, for a healthier twist on traditional jerky.

Leysath shares his favorite recipe for making salmon jerky, which requires cold smoking the fish before dehydrating. He uses a blend of maple syrup, soy sauce, and liquid smoke to create a sweet and savory marinade. Haugen notes that salmon jerky is a unique spin on jerky that is perfect for seafood lovers.

Finally, the show concludes with a segment on exotic jerky. Haugen brings out jars of kangaroo, alligator, and ostrich jerky for Leysath to try. While he admits they may sound intimidating, Leysath is pleasantly surprised by how delicious they taste. Haugen explains that exotic meats are leaner and often have a stronger flavor, making them ideal for jerky.

Throughout the episode, Leysath and Haugen share tips for dehydrating jerky, such as rotating the trays and checking the meat for dryness. They also note that jerky makes a great snack for outdoor adventures or road trips.

Overall, this episode of The Sporting Chef is a must-watch for anyone interested in making jerky at home. With a variety of recipes and expert advice, even beginners will feel confident enough to try making this popular snack.