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Sauce Goddess 2015 Movember Newsletter

This month Sauce Goddess is supporting men’s Movember-Campaign-Support-Icon-Mo-Turquoisehealth by donating a portion of proceeds to the Movember Foundation. Buy some jugs or a rack and we’ll give $5 for each purchased until November 30, 2015.

The nephew of Sauce Goddess is hiking the Appalachian Trail and has been munching on a great jerky recipe along the way. It’s still a great time for tailgating and grilling so give our Beef Short Ribs a try. Recipes and much more info about retailers and events are available in this month’s newsletter.

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Jerky 2 Ways

I used to make jerky all the time. It’s easy and a great way to always have a healthy flavorful snack. These 2 recipes can be made with any of our spices. I chose my favorites based on the type of meat used for the jerky. Now you can also skip this recipe entirely and just buy jerky made with our spices and sauces.

Jerky 2 Ways


  1. Make sure you evenly distribute the seasoning throughout the meat. The key is to fill every bite full of flavor.
  2. Shape ground turkey into small patties. Make sure they are very thin and flat in order to cook thoroughly.
  3. Once the meat is completely seasoned you’re ready to dry it out. You can use a dehydrator or the oven for this process.
    Oven Method - Heat oven to it’s lowest temperature of 180 degrees. Place meat on parchment paper or a cookie cooling racks, not touching each other. Cook for 8 hours or until completely dried.
    Dehydrator - Place meat on racks not touching each other. Dry on hi for 8-10 hours or until completely dried.

Prep Time: 30 minutes - Cook Time: 10 hours

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Moroccan Twist Beef Jerky

Moroccan Twist Beef Jerky

  • 3 pounds beef – flank or steak (or any meat type)
  • Moroccan Twist Rub
  • 2 tablespoon of Worcestershire sauce
  • 1/2 cup of brown sugar
  • 1 teaspoon of onion powder
  • salt
  • pepper

  1. Go ahead and rub on your Worcestershire sauce, salt, pepper, brown sugar and onion powder evenly on both sides. Do not use too much because you do not want to over power the taste of your Moroccan Twist Rub. Once you sprinkle on and rub in those ingredients, go for your Moroccan Twist Rub and coat the meat with a medium to thick layer til you’re sure you will be able to taste that amazing flavor!
  2. Now that your meat is good and seasoned, go ahead and cut it into about 1/4 inch thick strips. Freezing for 30 minutes prior to slicing may make this task easier.
  3. Line a cookie sheet with foil and place your strips, without touching, onto the pan and into the oven on the lowest temp. with the door propped open for about 4-8 hours. If you want to use a dehydrator, layer the racks with your strips, also without touching, on the lowest temp. for about 12-20 hours. Be sure and check up on your jerky periodically. Length of time varies so, dry to your preference. Enjoy!

Thanks to Beef Jerky Recipes for this awesome treat.

Prep Time: 40 minutes - Cook Time: 8 hours

 

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