Recipes

67
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BEEF JERKY
PREP: 15 MINUTES | MARINATE: 8 HOURS | COOK: 5–7 HOURS | MAKES: 4 CUPS (8 OUNCES) DRIED JERKY
BEGINNER RECIPE
DR
DELUXE RECIPE (Uses Deluxe Reversible Rack)
DIRECTIONS
1 Whisk together all ingredients, except beef.
Place mixture into a large resealable plastic bag.
2 Place sliced beef in bag with marinade and
rub to coat. Marinate in refrigerator for at least
8 hours or overnight.
3 Strain meat; discard excess liquid.
4 Place the Deluxe Reversible Rack (in lower steam
position, without Deluxe Layer installed) in the
pot. Lay half the meat slices on it, making sure
they are flat, in a single layer, and not touching
each other.
5 Install the Deluxe Layer on the rack, then lay the
remaining meat slices on it, making sure they are
flat, in a single layer, and not touching each other.
6 Close crisping lid. Select DEHYDRATE, set
temperature to 155°F, and set time to 7 hours.
Select START/STOP to begin.
7 Jerky will be pliable and soft after 5 hours, but
continue cooking up to 7 hours if crispier jerky
is desired.
8 When cooking is complete, remove rack with jerky
from pot. Transfer jerky to an airtight container.
INGREDIENTS
1
/4 cup soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons dark brown sugar
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
2 teaspoons kosher salt
1
1
/2 pounds (24 ounces) uncooked beef eye
of round, cut in
1
/4-inch slices
TIP When dehydrating meat or poultry, make sure to
trim o all fat before dehydrating. Fat does not
dry out and could turn rancid.
Everyday Basics66
*The Ninja multi-purpose pan is sold separately on ninjaaccessories.com.
DIRECTIONS
1 Place milk into the pot. Select SEAR/SAUTÉ
and set to MD:HI. Select START/STOP to begin.
Bring to a gentle simmer, then press the
START/STOP button to turn off SEAR/SAUTÉ.
2 Remove pot from unit, stir in the butter and
sugar, and let cool until below 110°F.
3 In a small bowl, stir together yeast and
1
/4 cup
warm water. Let sit until foamy, about 10 minutes.
4 Once milk mixture is cooled, add 2 eggs, yeast
mixture, salt, and 1
1
/2 cups flour to a mixer fitted
with a dough attachment. Mix until a smooth
paste has formed. Add the remaining flour,
1
/2 cup at a time, and stir until a smooth ball
forms. Add additional flour,
1
/2 tablespoon
at a time, if dough appears too sticky.
5 Remove dough from the bowl and knead by hand
on a floured surface for about 5 minutes.
6 Wipe out the pot, then lightly grease it with
butter. Place kneaded dough in pot. Cover
dough with plastic wrap and let rise in a warm
place, until doubled in size, about 1 hour.
PARKER HOUSE DINNER ROLLS
ADVANCED RECIPE
INGREDIENTS
3
/4 cup milk
1
/2 stick (
1
/4 cup) unsalted butter, cut in pieces,
plus more for greasing
1
/4 cup sugar
1
/2 package (1
1
/8 teaspoons) active dry yeast
1
/4 cup plus 3
1
/2 tablespoons warm water, divided
3 large eggs, divided
1
/2 teaspoon kosher salt
3 cups plus 1 tablespoon all-purpose flour
Coarse sea salt, for sprinkling
7 Turn the dough out onto a floured surface. Punch
down the dough, then divide evenly
into 12 pieces. Shape each piece into a small
ball and place in a greased Ninja® multi-purpose
pan* (or an 8-inch baking pan). Rolls should be
touching with visible gaps in between.
8 Beat remaining egg with 1 teaspoon water.
Gently brush tops of rolls with egg wash. Add
3 tablespoons water to the pot. Place pan on the
reversible rack, making sure rack is in the lower
position. Then place rack with pan in pot.
9 Select SEAR/SAUTÉ and set to LO. Select
START/STOP to begin. Cook for 5 minutes,
then press the START/STOP button to turn off
SEAR/SAUTÉ. Allow rolls to rise for another
15 minutes in the warm pot.
10 Remove rack and pan from pot. Close crisping
lid. Preheat the unit by selecting BAKE/ROAST,
setting the temperature to 325°F, and setting the
time to 5 minutes. Select START/STOP to begin.
11 After 5 minutes, place rack with pan in pot. Sprinkle
rolls with coarse sea salt, then close lid. Select
BAKE/ROAST, set temperature to 325°F, and set
time to 25 minutes. Select START/STOP to begin.
12 When cooking is complete, allow the rolls to
cool, then pull apart and serve.
PREP: 10 MINUTES | RISE: 1 HOUR | COOK: 50–55 MINUTES | MAKES: 12 ROLLS