My friend, Damon Doran, (who, along with his charming wife, Daril, fed and housed me on a recent trip to Dallas) continues to find delectable recipes to tickle a Texan's palate.
Here's his comment on Rochester Jerky...
"Well, no doubt you've heard of Buffalo Chicken Wings, but have you heard about Rochester Jerky? A friend of mine from Rochester, New York, Jeff Griffin, has turned me on to one of the best tasting jerky recipes I've ever tasted."
Here's how Damon (or Jeff, rather) suggests you put this recipe for Rochester Jerky together:
Start with Top Round Roast, about 3-5 lbs. It should be semi-frozen to facilitate uniform cuts (Damon suggested using a very sharp, serrated knife for slicing).
Combine the following in a slurry in your favorite pot:
Soy Sauce – 10 oz
Soy Sauce less sodium – 10 oz
Teriyaki Sauce – 10 oz
Tabasco Sauce - 1 oz
(Note: if you desire, use a flavored Tabasco. For the first time, however, Jeff suggests using the Original)
Red Devil Cayenne Pepper Sauce – 3 oz
Garlic Salt/Parsley – 3 tbl
Black Pepper – 2 tbl
Worcestershire Sauce – 5 oz
Garlic-Pepper Blend – 3 tbl
Marinate the roast slices for about a week, stirring everyday. At the end of the week, lay out the slices on dehydration trays and dehydrate for at least six hours. Rotate the trays and dry for another four hours. Continue drying to suit your personal liking for texture.
The Rochester Jerky is finely augmented by a New World Cabernet or a good ole frosty cold 12 oz Pilsner.
Thanks Damon! and Jeff!
