Beef Jerky; Trail Mix - NuWave Pro Plus Manual And Cookbok

Beef Jerky

Yield: 1 pound
1 pound lean beef sliced thin (sliced
lengthwise with the grain)
¼ cup soy sauce
3 tablespoons Worcestershire sauce
1 tablespoon garlic powder
3 tablespoons liquid smoke
Cayenne pepper to taste
Directions:
1. Place all ingredients in plastic
bag and marinate overnight.
2. Place beef pieces in liner pan and
3-inch rack, ensuring that no
pieces are touching.
3. Dehydrate at 175°F for about
3 hours.
4. Tent dome during last 5 minutes.
5. Pat jerky with paper towel to
remove excess moisture.
6. To store, place in sandwich bags or
airtight containers.
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Trail Mix

Yield: 11 cups
1 cup dried cranberries
1 cup dried blueberries
1 cup dried pineapple
1 cup dried apple pieces
1 cup peanuts
1 cup cashews
1 cup almonds
1 cup mini marshmallows
1 cup chocolate chips
1 cup peanut butter chips
1 cup white chocolate chips
Directions:
1. Dehydrate berries at 150°F for
2½-3 hours.
2. Dehydrate pineapple at 120°F for
8 hours.
3. Dehydrate apples at 150°F for
4 hours.
4. Mix all ingredients together in
large bowl.
5. To store, place in sandwich bags or
airtight containers.
Chipotle & Rosemary
Roasted Nuts
Serves: 8-10
3 cups (14 ounces) whole roasted
unsalted cashews
2 cups (7 ounces) walnut halves
2 cups (7 ounces) pecan halves
½ cup (3 ounces) whole almonds
2 tablespoons vegetable oil
⅓ cup pure maple syrup
¼ cup light brown sugar, lightly
packed
3 tablespoons freshly squeezed
orange juice
2 teaspoons ground chipotle powder
4 tablespoons minced fresh
rosemary, divided
4 teaspoons kosher salt
Directions:
1. Combine cashews, walnuts,
pecans, almonds, vegetable oil,
maple syrup, brown sugar,
orange juice and chipotle powder
in liner pan and toss to coat.
2. Add 2 tablespoons rosemary and
2 teaspoons salt to liner pan and
toss again.
3. Spread nuts evenly across liner
pan.
4. Roast at 350°F for 25 minutes,
pausing twice to stir with spatula.
5. Remove pan from Oven and top
nuts with remaining rosemary and
salt.
6. Toss nuts once more and set aside
to cool.
7. Stir nuts occasionally to prevent
sticking and serve once cool.
Everything Roasted Nuts
Serves: 8
1 cup whole blanched almonds
1 cup hazelnuts
2 tablespoons butter
1 tablespoon hot sauce
1 tablespoon Montreal steak seasoning
1½ teaspoons ground cumin
2 cups smoked almonds
1 teaspoon poppy seeds
1 tablespoon sesame seeds
Directions:
1. Line 3-inch rack with parchment
paper.
2. Place almonds and hazelnuts on
3-inch rack and roast at 350°F for
10 minutes.
3. Transfer toasted nuts to mixing
bowl; set aside.
4. Add butter, hot sauce, Montreal
seasoning and cumin to oven-safe
dish.
5. Place dish on 3-inch rack and cook
at 350°F for 1-2 minutes, until butter
has melted.
6. Add butter mixture to nuts and toss
to coat.
7. Serve warm.
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