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Trim
and discard fat from meat. Cut meat in 1/8 to 1/4 thick slices.
In a bowl combine all but meat. Stir until seasonings dissolve.
Add meat and mix thoroughly. Let stand one hour. Shake off excess
liquid and put meat slices on oven racks or shallow baking pan.
Dry meat at lowest possible oven temp (maybe 180 or 200) until
it is brown, hard, and dry. Can take as long as 24 hours.
Beef
Jerky #2
1
1/2 lb Flank steak
Select
a 1/2 inch think flank or top round steak. trim away all fat then
partially freeze until firm. Slice across the grain in a 1/4 to
1/2 inch wide strips. Place meat strips in a shallow dish or heavy
plastic bag. Add soy or terriyaki sauce to cover meat. If desired
onion or garlic powder or Worcestershire sauce may be added. Toss
to coat each piece. Cover and refrigerate several hours or over
night. Lift meat from marinade, drain will then air dry for a
couple of hours. Arrange meat strips in single layer on fine wire
screen or cake cooling rack. Place in low temp. oven (175 to 200
degrees) or slowly smoke-cook in smoker until meat is completely
dried. Store in air-tight container. Serve as a snack or appetizer.
Beef
Jerky #3
1/2
ts Pepper (MORE FOR HOT) 1/2 ts Garlic Powder 1/2 ts Onion Salt
1 lb Beef Roast 1/2 c Soy sauce 1/2 ts Garlic Salt 1/2 ts Lemon
Pepper
Marinate
1 hour or overnight. Bake in oven 150 to 170, overnight for 10
- 12 hours.
Beef
Jerky #4
1
Flank Steak Or London Broil Coarse Black Pepper 1/2 c Soy Sauce
Garlic Powder
Cut
flank steak or london broil into 1/4" strips. Sprinkle with garlic
powder and coarse ground black pepper. Marinate in soy sauce for
24 hours. Bake in 150 degree F oven for 10 to 12 hours. DO NOT
exceed 150 degrees F.
Beef
Jerky #5
2
lb London Broil 1/2 c Soy sauce 2 tb Worstershire sauce 2 ts Garlic
powder 2 ts Onion powder 2 ts Fresly ground black pepper 2 ts
Red pepper flakes, less for sissies 2 tb Liquid smoke
Freeze
the London Broil or other lean roast. When ready to make jerky,
remove the roast from the freezer and let partially thaw. When
just able to slice, first remove all fat and then slice against
the grain in thin (1/4 inch or less) slices. Cover the meat with
the marinade, turn from time to time and let marinade overnight.
In the morning line a shallow cookie sheet with a few layers of
paper towels. Place on lower rack. Place upper rack in oven in
top position and lower rack in lower position. Hang the beef slices
from the upper rack with tooth picks above the paper towels. 6
hours at 160F average temp is about right. If your oven is real
tight, you might crack open the door a bit to allow the water
vapor to escape.
Beef
Jerky #6
2
lb Round steak, chuck steak or roast 1 ts Onion salt 1/2 ts Salt
1/2 ts Garlic salt 1/2 ts Lemon pepper 1/2 ts Sausage seasoning
1/2 ts Thyme 1/2 ts Oregano 1/2 ts Marjoram 1/2 ts Basil
Combine
the spices in a dish. Cut the meat into strips less than 1/4 of
an inch thick. Remove ALL fat. Sprinkle one side with the combined
seasonings and beat with a meat hammer. Turn and repeat the seasoning
and beating. Place the strips on a cookie sheet or other flat
pan. Place in a 120 F oven for 4 hrs. Turn and put back for another
4 hrs. Keep the oven door propped open for the entire time to
allow the moisture to escape. With a gas oven, the pilot light
may be enough to provide the heat. Store in a plastic bag. Also
may be stored in a pillowcase. Do not store in a paper bag.
Beef
Jerky #7
1
Flank steak 1 Clove garlic, minced 1/2 c Honey 1 Pinch pepper
4 tb Lemon juice 1/2 c Soy sauce 1 Pinch salt
Put
steak in freezer for about half an hour, just until firm. Slice
steak across grain, about 1/4-inch thick. Combine remaining ingredients
and marinate steak strips in this for at least 2 hours. Place
slices on rack in pan and dry in oven at 150 degrees, 12 hours.
Beef
Jerky #8
1/2
c Soy Sauce 1/2 c Worcestershire Sauce 2 tb Ketchup 1/2 ts Pepper
(more for hot) 1/2 ts Garlic Powder 1/2 ts Onion Salt 1 lb Beef
Roast
Marinate
1 hour or overnight. Bake in oven 150 to 170, overnight for 10
-12 hours.
Beef
Jerky #9
2
lb Very lean Flank Steak or Brisket 1/3 c Tamari Soy Sauce 1 Garlic
Clove, minced
Trim
fat off meat. Cut across grain into 2 pieces; slice lengthwise
with grain into 4" strips. Combine soy sauce and garlic in mixing
bowl. add meat. Marinate for 15 to 20 minutes, stirring occasionally.
Drain and arrange in single layer on cooling rack set in baking
pan. Bake overnight at 150 degree F for 12 hours until dried.
Blot meat on paper towel to absorb excess fat. Store in tightly
covered container. Will keep for several weeks. Does not require
refrigeration.
Beef
Jerky #10
2
-3 lb beef 1/2 c Soy sauce 1/2 c Worcestershire sauce 2 ts Accent
2/3 ts Garlic powder 2 ts Onion powder 2/3 ts Black pepper 2 ts
Seasoned salt
Cut
meat with the grain into 1/2-inch thick strips. Mix all other
ingredients to make a marinade. Submerge meat in marinade for
24 hours. Place meat strips directly on the rack in the oven and
cook for 8 hours at 150 degrees.
Beef
Jerky #11
1
kg Round steak ( semi-frozen) 40 ml Soy sauce 25 ml Liquid smoke
2 ml Garlic powder 2 ml Onion powder 1 ml Black pepper
Have
about 1 kg. round steak in a semi-frozen state, then slice in
1 cm. strips across grain. marinate meat in covered container
for 4 hrs ( or over night ) in fridge. Remove meat from marinade
. spread strips on racks placed on cookie sheets. bake at 100
degrees C. ( 200 degrees F. ) for 6 to 7 hrs turn off heat and
let sit in oven over night.
Beef
Jerky #12
Lean
beef Soy sauce Lemon Pepper Garlic Salt
Freeze
lean beef for 30 minutes. Slice 1/4 inch thick. Remove all fat.
Dip into soy sauce to which you have sprinkled lemon pepper and
garlic salt. Spread slices on cake racks placed on cookie sheets.
Place cookie sheets in 150 degree oven for 10-12 hours. Store
in air tight container.
Beef
Jerky #13
1
lb Lean beef 1/4 c Soy sauce 1 ts Garlic powder
Slice
the lean beef (should cuts, flank or round steak) with the grain
1/4 to 1/2 inch wide and 2-6 inches long. Pain on or dip the strips
into a mixture of soy sauce and garlic powder. Place on wire rack
in a deep oven pan; dry completely in 150F for 8-12 hours.
Beef
Jerky #14
1
lb Beef loin tip << >> 1 lb Beef brisket Jetton's Barbecue Sauce
<< >> Another with no sugar Onion salt Garlic salt
If
necessary, roll out meat slices as thin as possible. Trim off
fat. Set oven at 200 degrees and line cookie sheets with foil.
Brush one side of meat with sauce. Put slices on cookie sheet;
DO NOT STACK. Sprinkle lightly with onion and garlic salts. Cook
for 8 to 9 hours. Turn meat after 6 hours of cooking and brush
with sauce. Cool and store in a tightly covered jar or sealed
in a plastic bag.
Beef
Jerky #15
1/2
lb Flank steak 1 ts Salt 2 ts Sherry 4 ts Honey 3 tb Sugar 1 tb
Catsup 1 tb Hoisin sauce 1 tb Oyster sauce 1 tb Light soy sauce
1 tb Dark soy sauce pn Salt peter* Partially freeze meat first,
then thinly slice beef Marinate in rest of ingredients for at
least 1 day. Bake single layer at 250 degrees for 4555 minutes.
Beef
Jerky #16
5
lb Beef (roast) 1/4 c Soy sauce 1 tb Worstershire sauce 1 ts Garlic
powder 1 ts Onion powder 1 ts Black pepper (cracked if possible)
Red pepper flakes; optional 1 tb Liquid smoke
Place
the strips of meat into marinade and let soak for about 24 hours.
Remove from marinade and allow to air dry for at least one hour.
If you have a meat smoker then omit the liquid smoke and smoke
meat at a low temperature.
Beef
Jerky #17
1
Flank steak 1 Clove garlic, minced 1/2 c Honey 1 Pinch pepper
4 tb Lemon juice 1/2 c Soy sauce 1 Pinch salt
Put
steak in freezer for about half an hour, just until firm. Slice
steak across grain, about 1/4-inch thick. Combine remaining ingredients
and marinate steak strips in this for at least 2 hours. Place
slices on rack in pan and dry in oven at 150 degrees, 12 hours.
Beef
Jerky #18
3
lb Rump roast (or similar cut) 1/2 c Light japanese soy sauce
1/4 c Worchestershire sauce 1/4 c White vinegar 1 c Water 1/2
ts Ground ginger 1/4 ts Ground red pepper 1/4 ts Ground black
pepper 1 tb Onion powder 1 Clove garlic; smashed
Have
the butcher cut your roast in 1/8 inch slice against the grain.
OR do it at home. if you don't have good cutlery, have the butcher
do it. it won't be worth it! Cut off the slice of fat on the bottom.
separate the two distinct sinews. (you can tell, the grain goes
one way on one, and the other way on the other). Trim out the
"gristle" that is between them. Slice the two sinews against the
grain into 1/8 inch slices. Mix the soya, and remaining ingredients
to make the marinade. Marinade the meat slices for 6 or 8 hours
in the fridge.
Beef
Jerky #19
2
To 3 Pounds Round, Chuck Steak Or Chuck Roast 1 ts Onion Salt
1/2 ts Salt 1/2 ts Garlic Salt 1/2 ts Lemon Pepper 1/2 ts Sausage
Seasoning 1/2 ts Thyme 1/2 ts Oregano 1/2 ts Marjoram 1/2 ts Basil
Combine
the spices in a dish. Cut the meat into strips less than 1/4 of
an inch thick. Remove ALLMfat. Sprinkle one side with the combined
seasonings and beat with a meat hammer. Turn and repeat the seasoning
and beating. Place the strips on a cookie sheet or other flat
pan. Place in a 120 degree F. oven for 4 hours. Turn and put back
for another 4 hours. Keep the oven door propped open for the entire
time to allow the moisture to escape. With a gas oven, the pilot
light may be enough to provide the heat. Store in a plastic bag.
Beef
Jerky #20
2
qt Water 2 c Salt 1 c Vinegar 2 tb Pepper
Cut
meat as thin as possible. Remove all fat. Boil approximately 6
minutes. Roll moisture from meat. Put on cookie sheet in middle
of oven for 1 1/2 to 2 hours at 200 degrees F. Leave oven door
cracked to let moisture out. Coat with Liquid Smoke and A-1 Sauce.
Store in airtight jar.
Beef
Jerky #21
1
Flank steak 4 tb Lemon juice 1 Garlic clove, minced 1/2 c Soy
sauce 1/2 c Honey 1 pn Salt 1 pn Pepper
Put
steak in freezer for about half an hour, just until firm. Slice
steak across grain, about 1/4-inch thick. Combine remaining ingredients
and marinate steak strips in this for at least 2 hours. Place
slices on rack in pan and dry in oven at 150 degrees, 12 hours.
Jerky
#22
2
lbs. meat, cut with grain 1/4 cup soy sauce 1 Tbsp Worcestershire
sauce 1/4 tsp. pepper 1/4 tsp. garlic powder 1/2 tsp. onion salt
1 Tbsp taco sauce 1 tsp. hickory smoke salt Dash Tabasco Pour
over meat, marinate 24 hours. Lay on broiler separately. Bake
at 150 degrees for 5 hours, turn a couple of times. Liquid smoke,
more salt (if desired).
Venison
Jerky
2
lb Venison 1 c Soy sauce 1 t Lemon juice 1/2 t Black pepper 1/4
t Garlic
Cut
the venison in strips approximately 1/4 x 1 x 8-inches. Mix all
ingredients and marinate venison approximately 10 hours turning
once every hour. Smoke venison on grill until completely dry or
you may use oven on low heat with venison spread out on broiler
pan.
World
Famous Beef Jerky
Soy
sauce Worcestershire sauce Brown sugar Crushed garlic Hot pepper
sauce (Tabasco or other) Red cooking wine Jamaican Jerk seasoning
or A-1 sauce
Start
with several pounds of very lean beef roast. You should choose
a roast with visible grain, if possible, and little or no fat.
It needn't be very high quality, and in fact, tougher cuts seem
to actually work better. Mix a marinade with some or all of the
following: Mixing the sauce is largely a matter of taste. The
result should be close to 3 parts soy sauce, 1 part Worcestershire,
1 part brown sugar and the rest as desired. It should be a very
strong salty, spicy and slightly sweet solution. The rest of the
ingredients depend on your taste, and the list is by no means
exhaustive. Adding red wine will decrease the saltiness and/or
dilute it if you get it too spicy without affecting the flavor
greatly. You should not use more than about 30 to 40% red wine,
however, since the saltiness is necessary to preserve the meat.
Don't get too hung up on the recipe, it is good just about any
way you fix it. With a very sharp knife, slice the uncooked roast
with the grain (usually lengthwise down the roast) into strips
about 1/8 inch thick. Thinner will make the jerky spicier and
crisper, thicker, up to about 1/4 inch will make it easier to
slice, but increases drying time. Trim fat once again, and put
the slices in a large Ziploc bag with the marinade. Squeeze to
remove as much air as possible, and have a helper seal the bag.
Let soak at room temperature for at least an hour. Remove the
strips and place in a dehydrator. Spread them in a single layer
on each rack, and sprinkle with great quantities of black pepper
on one side. Dry on high (145 degrees) in the dehydrator, or turn
your oven temperature selector until the light just comes on (the
lowest setting possible) and dry on a rack in the oven. In the
oven, prop the door open about 3 inches at the top. Drying time
is about 8 to 10 hours, but can take twice that long for thicker
pieces. Bending should splinter some of the outside fibers when
done. It should keep at room temperature for a couple of weeks,
and will actually get better in a day or two as the moisture content
becomes more uniform throughout.
Deer
Jerky
3/4
C soy sauce 1 C worcestershire sauce 3 T kosher salt 2 T crushed
black peppercorns 2 T graham marsala 1 T garlic powder 1 T onion
powder 2 t Prague Powder #1
Combine
in a blender, mix with sliced beef or venison in a white trash
bag (in a metal container so you don't create a mess!). Refrig
24-36 hours, mixing occasionally. Dry about 15 hours at 125'F.
Deer
Jerky
1
1/2 To 2 lbs lean boneless deer meat, partially frozen 1/4 c Soy
sauce 1 tb Worcestershire sauce 1/4 ts Ground pepper 1/4 ts Garlic
powder 1/4 ts Onion powder 1/4 ts Hickory smoked salt 1/4 c Firmly
packed brown sugar 1 sm Bottle liquid smoke
Trim
all fat from the meat. Slice the meat as thinly as possible. In
a bowl combine the remaining ingredients. Stir until dissolved.
Add the meat and mix well. Cover and refrigerate overnight. Shake
the excess liquid from the meat and arrange in a shallow pan or
cookie sheet. Dry the meat in a 150F or 200 degree F oven until
dry and brown, a minimum of 8 hours. Cool, remove from the pan,
and store in a glass jar.
Chinese
Beef Jerky
3
lb Flank steak - or London broil Marinade: 1/2 c Light soy sauce
4 1/2 tb Honey 4 1/2 tb Dry Sherry 6 lg Garlic cloves - minced
1 1/2 tb Ginger - fresh, minced 1 1/2 tb Sesame oil 1 1/2 tb Red
pepper - crushed Dash freshly ground white pepper
Cut
meat in half lengthwise and slice diagonally crosswise into paper-thin
strips 1-1/2 to 2 inches wide and 4 inches long. Transfer to shallow
pan. Combine marinade ingredients and rub thoroughly into meat.
Arrange meat on racks and let dry at cool room temperature overnight
(do not refrigerate). Preheat oven to 250 F. Line two large baking
sheets with foil and set wire rack(s) on top of each. Arrange
meat on racks in single layer. Bake 30 minutes. Reduce heat to
175 F and continue drying meat another 40 minutes (meat should
be lightly browned but not burned). Let meat continue to dry on
racks at cool room temperature overnight before packing into jars.
Dried meat can be brushed lightly with sesame oil for additional
flavour and shine. Makes 36 pieces or 10 buffet servings.
Jim's
Jerky
1
lb Steak or roast 5 tb Soy sauce 3 tb Worcestershire sauce 2 tb
Brown sugar 1 ts Paprika 1/2 ts Pepper 1/2 ts Garlic powder 1/2
ts Onion powder
Trim
ALL the fat off the meat and slice into 1/4" thick strips. Mix
other ingredients together. Marinate meat overnight in the mixture.
Line cookie sheets with foil and arrange meat on it in a single
layer. Dry for 8 or more hours at 200 deg F, turning every 2 hours.
Cool and store in a tightly covered jar or sealed in a plastic
bag. Other marinade ingredients [ optional]: 1/2 ts or more hot
pepper sauce/1/4 ts cayenne/1 ts chili powder 1 tb or more liquid
smoke 1 tb parsley flakes 1/2 ts ginger 1/2 ts allspice
Marinated
Beef Jerky
1
lb Beef; your choice; if not tender cut; slice paper thin; tender
cut slice 1/8 to 1/4" thick 1/2 ts Pepper 1 ts Onion powder 1/2
ts Garlic salt 3 tb Soy sauce +1 teaspoon; can use light 5 tb
Worcestershire sauce
Trim
all fat off the beef. Mix other ingredients together. Marinate
meat overnight in the mixture. Remove from marinade and pat meat
between towels. Line cookie sheet with foil and arrange meat on
it in a single layer. Dry for 8 or more hours at 200~, turning
after 6 hours. Cool and store in a tightly covered jar or sealed
in plastic bag.
Microwave
Jerky
1/2
lb Trimmed venison * 1/4 ts Salt 1/3 ts Garlic Powder 1 ts Accent
1/4 ts Black Pepper 1/4 c Worcestershire Sauce 1/4 c Soy Sauce
1/4 c Water 6 Drops Liquid Smoke
Cut
meat into 1/8" thick strips, which is easier if it is slightly
frozen. combine ingredients, and place with meat in refrigerator
overnight to marinate. Then place the meat strips in a microwave
roasting rack. set the microwave on high for 4 to 6 minutes. after
4 minutes add time in 30 second increments. The idea is to have
a dried jerky, which means a color change from brown to dark brown,
and a consistency in the meat that has changed from supple to
leathery in it's texture. That's it!
Modern
Jerky
2
lb Round steak; 1" thick 1/2 c Worcestershire sauce 1 ts salt
-pepper to taste 2 tb Parsley flakes 1/4 ts Garlic powder; optional
Note:
Chili powder, barbeque salt, paprika, horseradish, and onion salt
or flakes may also be used in the marinade. (Or any ideas of your
own).
Slice
steak into 1/2 inch wide strips and place in a single layer in
a pan or baking dish. Mix other ingredients and pour over meat.
Marinate in refrigerator overnight. Remove and place meat carefully
on cookie sheet. Dry in 175~ oven for one hour and then reduce
temperature to 150~. Continue baking strips in the low oven until
dry, but pliable, one to three hours. Cool jerky and store in
tightly sealed containers.
Original
Jerky
Meat;
cut into 1/2" thick by 1" wide Wire Cord -brine solution; boiling
1 c salt 1 ga water
Cut
meat strips 1/2 inch thick by 1 inch wide. String onto a piece
of wire or cored. Dip into boiling brine solution (1 cup salt
to 1 gallon water) until meat loses its red color. Remove meat
from water and let drip dry. Hang near a fire, but not so close
as to cook the meat. May be air dried or sun dried, but this takes
much longer (days or weeks), and the meat must be protected from
insects.
Oven
Jerky #2
1
Flank Steak 1 Clove 1/2 c Honey Pepper 4 tb Lemon Juice 1/2 c
Soy Sauce Salt
Put
steak in freezer for 1/2 hr, until just firm. Slice across the
grain into 1/4" thick strips. Combine remaining ingredients and
marinate steak strips in this for at least 2 hours. Place slices
on rack in pan, and dry in oven at 150 degrees for 12 hours, or
until when bent, it will crack, but not break
Pillow
Case Jerky
1
lg Boneless Butt Roast -Salt And Pepper Get as large a Boneless
Butt as you can. Cut the individual muscles out of the meat and
cut off and discard all the fat and connecting tissue. Cut the
meat across the grain as thin as possible. 1/16 to 1/8th of an
inch. The thinner the slices, the easier it will be to dry. Salt
and pepper the meat generously on both sides, using more pepper
than salt. Lay out the meat strips on a cake or oven rack without
overlapping them. Set the rack in an insert fireplace and cook
on low heat for 8 to 10 hours, turning every 3 to 4 hours, until
dried. You can do the same with a dehydrator or oven, but it wont
turn out as good. After it's done, store in a pillowcase. Don't
STORE it in plastic, as the meat has to be able to breath, and
a paper sack will leave a paper taste.
Smoked
Hamburger Jerky
1/2
c Soy sauce; can use light 1 tb Allspice 4 tb Sugar 2 ts Fresh
ginger; grated 1 Clove garlic; minced 1 tb Liquid smoke; hickory
or mesquite 2 lb Ground meat; leanest poss.
Press
hamburger meat into flat strips 5 inches long by 1-1/2 wide and
1/4 inch thick. Place one layer of hamburger strips in dish for
marinating. Mix marinade ingredients together in a bowl. After
well mixed, sprinkle marinade sauce over meat, soaking well. Turn
meat over and sprinkle with sauce. Add layers of hamburger strips
to marinating dish and repeat sprinkling of marinade. Pour remaining
marinade sauce over meat. Cover tightly and let marinate in refrigerator
for 6 to 12 hours. rotate layers of meat occasionally. Place in
dehydrator until dry. While meat is drying, blot excess oil with
paper towel.
Smoked
Turkey Jerky
1/2
c Soy sauce; can use light 4 tb Sugar 2 ts Fresh ginger; grated
1 Clove garlic; minced 1 tb Liquid smoke
2
lb Cooked turkey; sliced paper thin (turkey thighs are breasts
are best) Mix marinade ingredients together in a bowl. Dip meat
slices into marinade. Place dipped meat in layers in a bowl or
dish. Pour remaining marinade sauce over meat. Cover tightly and
let marinate in refrigerator for 6 to 12 hours. Rotate layers
of meat occasionally. Place in dehydrator until dry. While meat
is drying, blot excess oil with paper towel.
Tucker
Surprise Beef Jerky
1
c Soy sauce 4 oz Mesquite smoke (hickory works well also) 1/4
c Water 1/4 c Cayenne pepper 2-3 lb's
Go
to the butcher and have them slice a 2 or 3 lb rump roast into
slices as thin as bacon(It sometimes takes a while to convince
them that you really want it as thin as bacon) put soy sauce and
mesquite smoke in a gallon size ziplock bag. if the smoke came
in a 4 oz bottle, use the water to rinse the bottle, pour water
into bag. Add pepper. Close bag and let sit for a couple of hours.
Trim all fat from the beef. Add beef to the mixture. Let sit for
5 or 10 minutes(I've not had any trouble if left overnight) Remove
meat from bag one or two at a time, and lay on trays from dehydrator(I've
never made it without a dehydrate). Put trays in dehydrator, opening
vents to about half.
Knights
Turkey Jerky
1
Turkey meat sliced thin 2 tb Liquid smoke 3 tb Soy Sauce 10 ds
Tabasco sauce 1/3 c Worcestershire sauce 1 1/2 ts Hickory seasoning
liquid 1 tb Onion salt Mix all ingredients together in a maranade
dish. Mix together and add strips of turkey or beef into maranade.
Maranade for 8-24 hours, depending upon how often you shake mixture
and how flavorful you want it. Take strips out of maranade and
lightly dampen with towel to try excess liquid off. Place in dehydrator
or on sheets for oven. dehydrate till jerky is tough/crisp. Time
varies based on method of dehydration, use your best judgement
(12-36 hours). Add extra tabasco for more spicy flavor.
Dry
Cure Southwest Jerky
1
ts Salt 1 ts Pepper 1/2 ts Cayenne pepper 3 tb Chili powder 2
ts Cumin 2 Cloves garlic minced 2 lb Steak sliced thinly
Combine
ingredients and thoroughly mix together. This is a dry marinade
so there is no liquid.Sprinkle the spice mixture on the meat slices
and work into the grain with your fingers. Cover and marinate
overnight. Place trays in the oven and dry at 145'F. for first
4 hrs. then set oven 130'F. until dry.(4 to 8 hrs.) Jerky should
be hard but not brittle. Blot up any fat that appears with paper
towels. *For a chewy texture, slice the meat with the grain, or
across the grain for more tender jerky.
Fake
Jerky Strips
---MEAT---1
lb Ground beef 1 ts Garlic powder 1 ts Salt 1/4 ts Black Pepper
1 ts Liquid smoke 1 tb A-1 Sauce 1/2 c Quick Quaker Oats 1 Eggwhite
---SAUCE---2 tb A-1 Sauce 2 tb Worchestershire Sauce 3 tb Ketchup
2 tb Vegetable Oil 1 ts Soy Sauce 1 ts Liquid Smoke 2 tb Water
-
Mix
ground beef with all other ingredients, stir until mixed.
Put into a food processor with chopping knife and chop for
a good minute, until well-mixed together and consistency of
putty.
-
On
a floured cutting board, take ball of meat mixture and coat
both sides lightly with flour so it won't stick and roll out
with floured rolling pin, fold and roll until roughly 8" by
12" rectangle 1/8" or less thick.
-
Using
a pizza cutter, cut into 1" wide strips 8" long and carefully
transfer to a wire rack.
-
Heat
oven to 300 F, place wire rack with meat in oven on oven rack
in center of oven, with second oven rack one notch below.
On lower rack, place cookie sheet under meat to act as a drip
pan.
-
Bake
for 1 hour at 300 F.
-
Mix
together sauce ingredients in shallow dish. Remove rack of
meat, roll each strip into sauce mix and return to rack. When
all coated, return to oven and increase temp. to 450 F. Bake
for 15 min.
-
Remove
rack again and recoat strips and return to oven for another
15 min. or until strips become almost burnt around edges.
-
Remove
from oven and coat one last time, then let sit and cool to
room temp.
Western
Barbecue Jerky
1
ts Salt 3 tb Brown sugar 1/4 ts Pepper 1/3 c Red wine vinegar
1/8 ts Cayenne pepper 1/3 c Ketchup 1 ts Onion powder 1 lb Lean
meat 1/2 ts Garlic powder 1 ts Dry mustard Slice meat into long
strips 3/16 to 1/4 inch thick. Uniform slices will shorten the
drying time, so use a meat slicer or have your butcher slice it
for you. Cut across the grain for increased tenderness. Remove
excess fat. In a small bowl, combine all ingredients except meat.
Stir to mix well. Place meat 3 or 4 layers deep in a glass, stoneware,
plastic or stainless steel container, spooning vinegar mixture
over each layer. Cover tightly. Marinate 6 to 12 hours in the
refrigerator, stirring occasionally and keeping the mixture tightly
covered. Place the meat strips on drying racks. Do not overlap
the strips to ensure good air circulation. Oven temperature should
be 140 to 160 F (60 to 70 C) for the first 8 to 10 hours. After
that it may be lowered to 130 F (55C) until dry. Place aluminum
foil or a baking sheet underneath the drying tray to catch the
drippings. Occasionally blot the jerky with paper towels as it
dries to remove beads of oil. Test jerky for dryness by cooling
a piece. When cool it should crack when bent but not break. There
should be no moist spots.
Deluxe
Camp Chili with Jerky
6
oz Jerky 3 tb Oil 1 ts Whole cumin seed 4 tb Chili powder 1 ts
Onion flakes 1 ts Oregano 1/2 ts Cumin (powdered) 1/4 ts Garlic
powder Water as needed Flour for thickening
Cut
jerky into small, bite-sized pieces, remembering it will swell.
In a heavy pot, simmer jerky and cumin seeds gently in moderately
hot fat/oil for one to two minutes, stirring steadily to prevent
burning. Add chili powder and continue to stir until well mixed.
(Amount of chili powder will depend on the hotness of the jerky
and your taste.) Add onion flakes, oregano, powdered cumin, garlic
powder, and enough water to cover generously. Stir. Simmer one
to two hours, adding water as the jerky takes it up. Allow chili
to cool, and reheat before serving. If a thicker chili is prefered,
add a little flour mixed to a paste with hot liquid from the pot
and cook to desired consistency, stirring frequently.
Deluxe
Camp Chili with Jerky
6
oz Jerky 3 tb Oil 1 ts Whole cumin seed 4 tb Chili powder 1 ts
Onion flakes 1 ts Oregano 1/2 ts Cumin (powdered) 1/4 ts Garlic
powder Water as needed Flour for thickening Cut jerky into small,
bite-sized pieces, remembering it will swell. In a heavy pot,
simmer jerky and cumin seeds gently in moderately hot fat/oil
for one to two minutes, stirring steadily to prevent burning.
Add chili powder and continue to stir until well mixed. (Amount
of chili powder will depend on the hotness of the jerky and your
taste.) Add onion flakes, oregano, powdered cumin, garlic powder,
and enough water to cover generously. Stir. Simmer one to two
hours, adding water as the jerky takes it up. Allow chili to cool,
and reheat before serving. If a thicker chili is prefered, add
a little flour mixed to a paste with hot liquid from the pot and
cook to desired consistency, stirring frequently.
Drying
Barbecued Beef Jerky
3
lb Lean beef; flank; round sirloin tip 1 c Catsup 1/2 c Red wine
vinegar 1/4 c Brown sugar 2 tb Worchestershire sauce 2 ts Dry
mustard 1 ts Onion powder 1 ts Salt 1/4 ts Cracked pepper ds Hot
pepper sauce
Cut
beef into strips 1/2 inch thick. Combine all marinade ingredients
into a glass baking dish. Add strips of beef, cover and refrigerate
overnight. Drain beef slices. Dry in an electric dehydrator at
145 until pliable. Package in home canning jars, food-grade plastic
bags or seal-by-heat food storage bags.
Laurie's
Jerky
1/3
c Liquid smoke 1/3 c Soy sauce 4 tb Worcestershire sauce 1/2 ts
Pepper 1/2 ts Garlic salt 1 ts Accent
Pour
over sliced beef(1 lb.). Marinate at least 2 hours. Drain and
then dehydrate.
Tofu
Jerky
1/2
c Soy sauce 3 tb To 4 tb liquid smoke 1/8 c Water 1 tb Onion powder
1 ts Garlic powder or 1 Clove crushed fresh garlic 1 tb Fresh
ground black pepper 1 ts Honey 1 lb Firm or extra firm tofu
Cut
and drain the tofu. I usually take a 1 lb cube, cut it in half,and
then slice it into strips on its short side. Strips should be
about 4-5 mm in thickness. They may look big, but they'll shrink
to about half their size. Mix all the marinade ingredients together
well. Put the tofu in a single layer in a shallow baking pan or
cookie sheet and pour the marinade over it. Let soak for several
hours or overnight. Drain excess liquid (and reuse!) and dry tofu
in food dehydrator or warm (200 F) oven. This will take probably
4-8 hours, depending on weather. If you live in a sunny, dry climate
(Colorado in the summer), you can sun dry it, it'll take all day.
If you dry indoors in the winter, your house gets filled with
a wonderful smoky smell. If you're drying in the oven, you'll
need to flip the tofu over hourly so it dries evenly. The stuff
is delicious and keeps indefinitely. Dry the stuff until it's
very chewy, but not crispy. Be creative: Use low-sodium soy if
you want less salt (it is rather salty) Use tabasco or ground
cayenne if you want it hot. Chili powder makes chili jerky. Oregano
and basil makes pizza jerky.
Carne
Seca
2
1/2 -3 lb raw jerky meat 2 ts Ground oregano 2 ts Salt 3/4 c Vinegar
2 lg Onions,finely chopped 2 Cloves garlic, mashed 1/2 ts Course
black pepper 1 ts Liquid Smoke
Mix
all ingredients to make marinade and soak meat in marinade 24
hours. Remove meat from marinade and place in oven or smoker for
from 7-8 hours at about 150- 200 degrees. It's done when meat
has turned brown, feels hard and is dry to the touch.
Marinated
Spicy Jerky - Thai Style
8
lb Beef or caribou round or flank steak Stock: 1 c Beef stock
4 tb Fresh lime juice 4 tb Nam pla (fish sauce) 4 ts Sugar 1/2
c Loosely packed mint leaves* 1/2 c Thinly sliced shallots 4 Scallions,
sliced in half lengthwise and cut into 1/4" lengths 2 Bird or
other fresh hot chiles, seeded & finely chopped Marinade: stock
[above] plus 4 ts Pepper 1 ts Cayenne pepper [opt'l] 4 ts Liquid
smoke 1/2 c Soy sauce
*You
might want to add come basil leaves or cilantro sprigs here. Trim
all fat off the meat and cut against the grain into 1/4" thick
strips. [Meat is easier to cut when partially frozen and it will
cut evenly]. In a saucepan, combine beef stock, lime juice, fish
sauce, sugar; bring to a boil over high heat. Add mint, shallots,
scallions and chiles. Cool and strain. Mix the stock and the other
ingredients together in a bowl. Add the meat and cover. Marinade
overnight. Or put meat and marinade in a sealable plastic bag.
Either way turn the meat occasionally to ensure that all portions
get well soaked in the marinade. Remove from marinade and let
dry on a rack. Line a cookie sheet with foil and arrange meat
on it in a single layer. Or place meat directly on oven racks,
line bottom of oven with foil. Or on rack in shallow pan Dry for
6 or more hours at 175, turning after 3 hours. Continue to dry
in warm oven if necessary. Gas ovens with pilot lights work especially
well. Cool and bag it.
Marinated
Spicy Jerky
8
lb Beef or caribou round or flank steak 6 ts Salt 4 ts Pepper
4 ts Chili powder 4 ts Garlic powder 4 ts Onion powder 2 ts Cayenne
pepper 2 ts Liquid smoke 1 c Water 3/4 c Soy sauce 1/2 c Worcestershire
sauce
Trim
all fat off the meat and cut into 1/4" thick strips. Mix other
ingredients together in a bowl. Add the meat and cover. Marinade
overnight. Remove from marinade and let dry on a rack. Line a
cookie sheet with foil and arrange meat on it in a single layer.
Dry for 6 or more hours at 175, turning after 3 hours. Cool and
bag it.
Western
Jerky
4
ts Salt 1 ts Pepper 1 ts Chili powder 1 ts Garlic powder 1 ts
Onion powder 1/4 ts Cayenne pepper 3 ds Liquid smoke 1/2 c Water
2 lb Round, flank steak or other cut meat
Mix
marinade ingredients together in a bowl. Dip meat slices into
marinade. Place dipped meat in layers in a bowl or dish. Pour
remaining marinade sauce over meat. Cover tightly and let marinate
in refrigerator for 6 to 12 hours. Rotate layers of meat occasionally.
Place in dehydrator until dry. While meat is drying, blot excess
oil with paper towel. Makes ½ pound jerky.
Hawaiian
Jerky
1
lb Lean meat, thinly sliced 1 ts Salt 1 ts Ground ginger 1 tb
Brown sugar 1/4 ts Pepper 1/8 ts Cayenne pepper 1 Crushed garlic
clove 1/4 c Pineapple juice 1/4 c Soy sauce
General
jerky method: All recipes use 1 lb lean meat, thinly sliced. (3/16-1/4
in thick) In a small glass bowl, combine all ingredients except
meat. Stir to mix well. Place meat 3-4 layers deep in a container,
spooning sauce mixture over each layer. Cover tightly and marinate
6-12 hours in the 'fridge, stirring occasionally and keeping the
mixture covered. Layout on trays, 24 to 36 hours in dehydrator.
I used a couple of cans of pineapple chunks with the juice in
the marinated. Just dehydrated them with the meat. Very interesting.
Jerky
A La Willie
10
oz Bottle of lo salt soy sauce 1/3 c Worcestershire sauce 2 tb
Liquid mesquite smoke * 1 1/4 ts Onion powder 1 1/4 ts Garlic
powder 2 1/2 ts Pepper 2 tb Brown sugar Up to 3 lb lean meat **
•use
in place of smoker. ** beef, deer, elk etc. •
Mix
all ingredients except meat to make marinade. Cut thinly sliced
meat into 1/2 inch strips and marinate for 12 to 24 hours (the
longer the better). Smoke using mesquite chips for about three
hours and then finish drying in oven. If doing whole operation
in oven use liquid smoke and hang strips of meat on highest rack
and put shallow pan underneath to catch drippings. Turn oven on
and set to lowest possible setting and leave for 6 to 8 hours
until thoroughly dried.
Venison
Jerky
1/2
ts Salt 1/3 ts Garlic powder 1/2 ts Black pepper 1 ts Accent 1
ts Onion powder 1/4 c Worcestershire sauce 1/4 c Soy sauce
Sauce
for 1-1/2 lbs deer meat. Using meat half frozen for easier slicing,
slice in 1/8 inch strips with the grain, desired lengths. Cover
with the above sauce and marinate overnight. Spread single layer
on oven wire rack, using foil under to catch drippings. With the
oven door cracked open and at the lowest temperature, bake 6 -
8 hours. May be eaten immediately. Becomes dryer when cold. This
should work with beef if you get the leanest beef available (Flank
Steak for example)
Venison
Jerky 2
3
lb Lean venison 1 tb Salt 1 ts Garlic powder 1/2 ts Black pepper
1/3 c Worcestershire sauce 1/4 c Soy sauce 1 tb Prepared mustard
Cut
venison into 1/2 inch wide and 1/4 inch thick strips. Mix all
other ingredients and pour over the meat. Marinate overnight.
Remove from marinade and dry with paper towels. Place in oven.
In a gas oven the pilot flame will dry jerky in 4 days. In a 200
degree electric oven, leave in the oven until dry by feel. This
should work if you get the leanest beef possible (Flank Steak
for example).
Venison
Jerky 3
2
lb Sliced venison 1/8" thick 2 T Worcestershire sauce 2 T Soy
sauce 1 T Salt 1 t Ground red pepper 2 Cloves garlic, sliced 1
c Corn whiskey 1 c Water
Slice
the meat when it is lightly frozen. The cuts should be long, thin
and with the grain. Cut across the grain if you want more tender,
but more brittle jerky. Trim off all of the fat. Marinate strips
in a glass container overnight. You may substitute 2 cups of red
wine for the corn whiskey and water. Pat dry and arrange pieces
side by side on an oven roasting rack, without overlap. Cook at
minimum heat (150F) for 6 hours. Leave oven door ajar to allow
moisture to escape. Meat should be dark, dry and store jerky in
a cool, airtight container.
Chinese
Jerky
3
lb Steak 3 Garlic cloves, minced 1 tb Ginger, fresh, minced 2
tb Sesame oil 1/2 c Soy sauce 2 ts Red peppers, dried, crushed
tb Honey 1/2 ts White pepper 4 tb Dry Sherry
Cut
meat diagonally crosswise into 1/4" thick, 2" wide strips. Trim
away any fat or gristle. Transfer to a non-metallic pan. Add the
other ingredients and marinade 24 hours. Arrange meat on racks
and let dry at cool room temperature overnight (do not refrigerate).
Preheat oven to 225. Line two large baking sheets with foil and
set wire racks on top. Arrange the meat on racks in single layer.
Bake 15 minutes. Reduce heat to 175 F and continue drying meat
another 4 hrs or more. Leave meat on racks to cool and continue
drying for several hours before bagging it.
Home
Style Jerky
1
lb Round steak, cut in strips 4"x1/8 " thick 1/4 c Soy sauce 1
tb Worchestshire sauce 1/2 ts Onion powder 1/2 ts Garlic powder
1/2 ts Black pepper 3/4 ts Hot sauce 1/2 ts Hickory salt Slice
round steak, cut in strips about 4 in. long and 1/8 in. thick.
(The slicing is easier if the steak is partially frozen.) Combine
all the ingredients and marinate in the fridge for at least 8
hrs, mixing occasionally. Then skewer the marinated strips on
bamboo skewers or toothpicks and hang the strips in the oven with
a pan below to catch the drippings. Set the oven on it's lowest
setting (l00- 150 F) and use something to keep the door ajar.
The jerky should be dry after 8-10 hours. This was my first time
making jerky and the product come out surprisingly good, but perhaps
a bit too salty. You might want to try low salt soy .
Brined
Jerky
5
lb Lean meat 1 c Curing salt 1/2 c Brown suger or molasses 1 ts
Liquid garlic 4 tb Black pepper 2 qt Water
Remove
all fat and membrane from the meat. Combine the rest of the ingredients.
Soak the meat in the solution (brining the meat) for 8 to 10 hours.
Remove meat and rinse thoroughly. Pat dry with paper towels to
remove excess moisture. Let stand to air-dry for an hour or so.
Then rub in the seasonings of your choice, such as onion salt,
garlic salt, pepper or a prepared seasoning mix from the spice
department at the market. Smoke meat for 8 to 12 hours or until
ready. Test the meat by twisting a strip of meat. It should be
flexible but stiff like a piece of rope. Remove and let stand
until cool.
Onion
Ground Beef Jerky
2
oz Package dried onion soup mix 1/4 c Water 1/4 c Soy sauce 1
ts Garlic; chopped 1 ts Curing salt Dried herbs or flavorings
of choice 1 1/2 lb Very lean ground beef
In
a bowl, combine onion soup mix and water. Let sit for 10 minutes.
Add the remaining ingredients, including the beef, and combine
we. . . Let marinate for at least 2 hours. For a more pronounced
flavor, cover and refrigerate for 8 to 12 hours. Put through a
jerky press, OR shape the meat into 1-to 2-inch balls. Line each
drying tray with a solid leather sheet. Top it with a mesh sheet.
Arrange the meat rounds on the mesh sheets. Dry at 145 F. or above
until hard, about 6 to 10 hours. With some dehydrators, you will
have to turn the rounds to ensure uniform drying. If beads of
melted fat form on the rounds as they are drying, blot them up
with a clean, uninked paper towel. Each lb. of ground beef makes
about 4 oz. Jerky.
Venison
Jerky 4
3
lb Lean Venison 1 tb Salt 1 ts Onion Powder 1 ts Garlic Powder
1 1/2 ts Pepper 1/3 c Worcestershire sauce 1/4 c Soy Sauce
Cut
the venison into strips 1/4 to 3/8" thick. Mix other ingredients
together, and marinate meat strips in it over night, in the refrigerator.
Drain and pat dry with towel. Place in smoker until proper consistancy
is reached. Use only two or three pans of chips. Store in covered
jar, or in plastic bags.
Deer
Jerky
Deer,
sliced 1/8" thick 2 tb Hickory smoked salt 1 tb Garlic salt 2
tb Monosodium glutamate 4 tb Seasoned pepper 2/3 c Soy sauce 1/3
c Worcester sauce smoked Tabasco sauce to taste
Sprinkle
meat with dry mixture, both sides. Drape on oven racks without
touching while oven heats to 200 degrees. Place in oven with door
open 2-3 inches. After one hour, baste with sauce, repeating every
half-hour for the remaining two hours at 200 degrees. Now drop
oven to 170 degrees and finish meat in 45 to 90 minutes.
Deer
Jerky Marinade
3
lb Deer meat, thinly sliced 3/4 c Wine, dry 1/3 c Lemon juice
1/4 c Onion, minced 1/4 c Brown sugar 2 ts Liquid smoke 1 ts Seasoned
salt 1/4 ts Pepper 3 Bay leaves
Marinade
deer meat for 24 hours in the marinade mixture, covered, in a
cold part of the refrigerator. Turn meat several times. Remove
meat, spreading out to bring to room temp. Place on greased racks
in a smoker and smoke at a low heat (160-190 degrees) for 5 to
7 hours, until meat becomes slightly translucent and darkly red,
near black. Store in plastic bags in refrigerator.
Venison
Jerky 5
4
lb Venison 1 c Barbecue sauce 2 tb Liquid smoke 1 ts Chili powder
1 tb Worchestershire sauce Few grains cayenne pepper
Freeze
venison until firm and solid enough to slice easily. Cut into
1/8-inch slices with a a sharp knife or slicer, then cut slices
into strips 1 & 1/2 inches wide. Meanwhile, blend remaining ingredients
and pour over venison strips that have been arranged in rows in
a shallow baking pan. Marinate overnight in refrigerator. Drain
well. Dehydrator: Cover trays with strips without overlapping.
Dry 4 hours at 140 F. Turn strips and rotate trays. Dry another
6 to 8 hours. Well-dried jerky should be dark and fibrous looking
and brittle enough to splinter when bent in two. Sun: Drying
meat or venison jerky is not recommended in most climates Oven:
Lay strips of marinated meat in rows over trays being careful
not to overlap strips. Dry at 110 F until strips will splinter
on the edges when bent in two, 18 to 24 hours.
Beef
Or Venison Jerky
8
lb Venison/beef roast 1 tb Salt 1/4 ts Black pepper 1 ts White
pepper 1/2 ts Red pepper 1 ts Meat tenderizer 2 tb Seasoned salt
2 ts Accent 1 ts Garlic powder 1 tb Kitchen bouquet 2 tb Morton
tender quick 1/3 c Worcestershire sauce 1/3 c Soy sauce 1/3 c
Barbecue sauce 1/3 c Liquid smoke
Cut
meat in thin slices. Meat is easier to cut when partially frozen
and it will cut evenly. Combine salt, peppers, meat tenderizers,
seasoned salt, accent, garlic and onion powders, kitchen bouquet,
morton tender quick, worcestershire sauce, soy sauce, barbecue
sauce and liquid smoke. Marinate meat in sauce for 24 hours in
a sealable plastic bag. Place meat directly on oven racks, line
bottom of oven with foil, or on rack in shallow pan and dry in
oven for 6-8 hours on lowest setting. Continue to dry in warm
oven if necessary. Ovens with pilot lights work especially well.
Jerky
Meat;(beef,
deer, etc.) Soy Sauce Brown Sugar Cooking Oil 2 tb Coarsely ground
black pepper 2 tb Garlic powder 2 tb Lawry's Seasoned Salt 2 tb
Gebhardt Chili powder
Cut
meat into 1 1/2 by 1/4 by 5 inch strips. Soak meat in a mixture
of Soy sauce, 1 T. brown sugar and 1 T. oil for 2 to 4 hours.
Pat dry. Mix seasonings well and place in a shaker. Using a foil-covered
cookie sheet, place meat (1 layer) and sprinkle mix over it to
taste. Fold foil edges up to keep in mixture. Dry at 140 to 180
degrees for 5 to 8 hours. Keep in open container at room temperature.
Do NOT refrigerate.
Theada's
Beef Jerky
2
qt Water 2 c Salt 1 c Vinegar 2 tb Pepper Cut meat in 1/4" strips
(or as thin as possible). Remove all fat. Boil approximately 6
minutes. Roll moisture from meat. Put on cookie sheet in middle
of oven for 1 1/2 to 2 hours at 200F. Leave oven door cracked
to let moisture out. Coat with Liquid Smoke and A-1 Sauce. Store
in airtight jar.
Jerky
Stew
1
lb Jerky, beef or buffalo 1 c Whole dried hominy, soaked overnight
in ample water 1 lg Yellow onion, peeled/chopped 1 lb Potatoes*,
unpeeled/diced Salt and pepper to taste
*Native
Americans would have used prairie potatoes -- arrowhead (Sagittaria
latifolia).
Break
the jerky up into 1-inch pieces and place in a heavy, lidded kettle.
Drain the hominy and add to the jerky, along with the onion. Cover
with water and bring to a boil. Simmer, covered, until the hominy
is tender, about 2 hours. You will have to watch this closely,
as more water will have to be added as you go along. Add the potatoes
and cook for an additional 20 minutes. Season with salt and pepper.
Blue
Ribbon Jerky
1/2
c Dark soy sauce 2 tb Worcestershire sauce 1 ts MSG (opt) 1/2
ts Onion powder 1/2 ts Garlic powder 1/4 ts Ginger, powdered 1/4
ts Chinese five-spice powder 3 lb Lean beef brisket, eye of round
or flank steak Trim meat completely of fat and cut across grain
into slices 1/8 inch thick. To aid in slicing meat thinly, freeze
until ice crystals are formed. Blend all ingredients except meat
in small bowl. Dip each piece of meat into marinade, coating well.
Place in shallow dish. Pour remaining marinade over top, cover
and refrigerate overnight. Oven method: Preheat oven to lowest
setting (preferably 110 F). Place several layers of paper towels
on baking sheets. Arrange meat in single layer on prepared sheets
and cover with additional toweling. Flatten meat with rolling
pin. Discard towels and set meat directly on oven racks. Let dry
8 to 12 hours (depending on temperature of oven). Dehydrator method:
Arrange meat on trays in single layer and dehydrate 10 to 12 hours,
depending on thickness. Store jerky in plastic bags or in tightly
covered containers in cool, dry area.
Marinade
For Beef Jerky
2
tb soy sauce 1/4 ts salt 2 dr tabasco, or to taste 1 ea garlic
clove, crushed
Slice
the beef as thin as you can across the grain. Mix the marinade
ingredients, put the meat in the mixture and refrigerate for at
least 24 hours.
Warrior's
Mark Jerky
3
lbs. lean venison steak or beef steak, thinly sliced 1/2 cup lemon
1/4 cup onions, drained 1/4 cup brown sugar 2 tsp. liquid smoke
1 Tbsp seasoned salt 1/4 tsp. freshly ground pepper 3 bay leaves,
broken into pieces
Place
meat strips into a shallow glass container. Mix rest of ingredients
together and pour over strips of meat. Cover and refrigerate overnight.
Dry strips on paper towels, pressing to remove the marinade. Place
on oven racks in a 150 degree oven to dry for at least 12 hours.
Turn over once during the drying. The oven door should be slightly
ajar to allow the moisture to escape.
Jerky
- Water/Smoker Method
1
1/2 lb beef flank steak 1/4 c sugar 2 ts paprika 1/4 c non-iodized
salt 2 ts garlic powder 2 ts ground black pepper 1 ts ginger Fire
up your smoker and start settling the coals in for a long slow
smoke before starting the rub.
Teriyaki
Beef Jerky
1/3
cup brown sugar 1/4 cup salt 2 cup teriyaki sauce 1 cup water
1 cup burgundy or red wine 1/2 tsp. onion powder 1/2 tsp. pepper
1/2 tsp. garlic powder 1 shot whiskey (optional) 7 lb. Steak
Trim
all fat from the meat. Slice meat with the grain about 1/4 inch
to 1/2 inch thick. Place in Marinade and leave overnight or for
less than 8 hours. Remove from brine and hang strips on shish
kabob skewers. Smoke for 12 to 16 hours depending on how dry you
prefer your jerky. Use 3 pan fulls of hickory chips and chunks
in early stages of drying cycle.
Perfect
Jerky Marinade
1
c Soy sauce 1/2 c Water 1/2 c Vinegar 1/4 c Balsamic vinegar 1
ts Salt 2 tb Cracked peppercorns 1/2 c Black coffee 2 ts Honey
1 pn Cayenne pepper 1/4 ts Liquid smoke 1 Splash of white wine
Makes
enough marinade to cover 2 lbs of meat.
Barbecued
Jerky
1
1/2 lb Flank or lean top round steak; trimmed or all fat and connective
tissue 1/2 c Catsup 1/3 c Red wine vinegar 1/4 c Brown sugar;
firmly packed 1 1/2 ts Dry mustard 1 1/2 ts Onion powder 1 ts
Salt 1/2 ts Garlic powder 1/4 ts Ground red pepper (cayenne) Vegetable
cooking spray
Freeze
meat until firm but not hard; then cut into 1/8- to 1/4-inch-thick
slices. In a medium-size glass, stoneware, plastic, or stainless
steel bowl, combine catsup, vinegar, sugar, mustard, onion powder,
salt, garlic powder, and red pepper. Stir to dissolve seasonings.
Add meat and mix until all surfaces are thoroughly coated. Cover
tightly and refrigerate for at least 6 hours or until next day,
stirring occasionally; recover tightly after stirring. Dry and
cure.
Beef
Or Game Jerky
1/3
c Sugar 1/4 c Salt 2 c Soy sauce 1 c Water 1 c Red wine 1/2 ts
Onion powder 1/2 ts Garlic powder 1/2 ts Pepper 1/2 ts Tabasco
sauce
Trim
all fat from meat. Slice meat with the grain to about 1/4" to
1/2" thick. The meat slices nicely when semi-frozen, or your butcher
will slice it for you in his machine. Place meat in the cool marinade
and leave overnight, or for no less than 8 hours. Remove from
brine and allow to air dry without rinsing. Smoke in your smoker
for 12 to 16 hours or until jerky has dried out to your liking.
Use your favorite fuel for smoking.
Jerky
Meat;(beef,
deer, etc.) Soy Sauce Brown Sugar Cooking Oil 2 tb Coarsely ground
black pepper 2 tb Garlic powder 2 tb Lawry's Seasoned Salt 2 tb
Gebhardt Chili powder
Cut
meat into 1 1/2 by 1/4 by 5 inch strips. Soak meat in a mixture
of Soy sauce, 1 T. brown sugar and 1 T. oil for 2 to 4 hours.
Pat dry. Mix seasonings well and place in a clean shaker. Using
a foil covered cookie sheet, place meat (1 layer) and sprinkle
mix over it to taste. Fold foil edges up to keep in mixture. Dry
at 140 to 180 degrees for 5 to 8 hours. Keep in open container
at room temperature. Do NOT refrigerate.
Honey
Lemon Beef Jerky
1
ea Flank steak 1 ea Garlic clove, minced 1/2 c Honey 1 pn Pepper
4 tb Lemon juice 1/2 c Soy sauce 1 pn Salt
Put
steak in freezer for about half an hour, just until firm. Slice
steak across grain, about 1/4 inch thick. Combine remaining ingredients
and marinate steak strips in this for at least 2 hours. Place
slices on rack in pan and dry in oven at 150 degrees, 12 hours.
Home
Style Jerky
1
lb Beef; cut in strips 1/4 c Soy sauce 1 tb Worcestershire sauce
1/4 ts Hickory salt 1/2 ts Onion salt 1/2 ts Garlic powder 1 ts
Black pepper 1 ds Hot sauce
Combine
all the ingredients and marinate in the fridge for at least 8
hours, mixing occasionally. Then, skewer the marinated strips
on bamboo skewers (or toothpicks) and hang the strips in the oven
with a pan below to catch the drippings. Set the oven on its lowest
setting (100-150 F) and use something to keep the door ajar.
The
jerky should be dry after 8-10 hours.
Hawaiian
Style Jerky
2
lb Flank steak 3/4 c Soy sauce 2 tb Hawaiian salt 1 1/2 tb Sugar
1 Clove garlic; minced 1 Piece ginger; crushed 1 Red chili pepper;
crushed (optional)
Cut
beef into strips about 1 1/3 inch wide. Combine all other ingredients
and soak beef in the sauce overnight. If you have a drying box,
place the meat in hot sun for two days, bringing it in at night.
If drying in the oven, set oven to 175 degrees. Place meat on
a rack such as a cake cooking rack. Place rack on a cookie sheet
and dry meat in oven for 7 hours. Keep in refrigerator.
Hamburger
Jerky
1
lb Very lean ground beef 1 tb Worcestershire sauce 1 ts Curing
salt; (optional, this contains nitrates and sugar; or subsitute
an equal amount of seasoned salt 1 D cayenne
Buy
the leanest ground beef possible, or select a lean chuck roast
and grind it or have it ground. Combine meat with remaining ingredients,
mixing well. Cut a piece of plastic wrap the size of your drying
tray. Put seasoned ground beef on plastic wrap and, using a moistened
rolling pin, roll ground beef to 1/8" thick, spreading meat over
entire area of tray. A jerky press can be used instead: Follow
manufacturer's directions. Place meat-covered plastic wrap on
gray and dry at 140 F for 4 to 6 hours. Remove tray, plastic wrap-side
up. Peel of wrap and discard. Roll paper towels over top with
rolling pin to remove melted fat. Invert meat onto another tray,
plastic wrap-side up. Peel of wrap and discard. Return meat to
dehydrator and dry for another 4 to 6 hours. Top with paper towels
and roll again to absorb fat. Dry until jerky is hard and leathery.
Cut into strips before storing. Package airtight and store in
refrigerator or freezer if possible. Use within 6 months.
Easy
Cure Meat Jerky
5
lb Meat, any cut 1/2 c Non-iodized salt 1/2 c Sugar 1 qt Water
Trim
all fat from meat. Slice meat with the grain as thin as possible.
The meat slices nicely when semi-frozen, or your butcher will
do the slicing for you. Place the meat in cool brine and refrigerate
overnight. After no less than 12 hours, take the meat from the
brine, rinse lightly and allow to dry on paper towels for 1 hour.
Place meat strips on the smoker racks and dry for 12 hours, using
your favorite fuel. When strips are the dryness you like, allow
to cool and transfer into a ziplock bag for taking on trips, hiking,
camping, etc.
Drying
Soy Jerky
3
lb Lean beef; flank; round sirloin tip 3/4 c Soy sauce 1/4 c Worchestershire
sauce 1/4 c Brown sugar 1 ts Onion powder 1 Clove garlic; minced
1/2 ts Cracked pepper 1/4 ts Liquid smoke
Cut
beef into strips 1/2 inch thick. Combine marinade ingredients
in a large glass baking dish. Add strips of beef, cover and refrigerate
overnight. Drain beef slices. Dry in an electric dehydrator at
145 until pliable. Package in home canning jars, food-grade plastic
bags or seal-by-heat food storage bags.
Venison
Jerky
2
lb Sliced venison 1/8" thick 2 tb Worcestershire sauce 2 tb Soy
sauce 1 tb Salt 1 ts Ground red pepper 2 Cloves garlic, sliced
1 c Corn whiskey 1 c Water
Slice
the meat when it is lightly frozen. The cuts should be long, thin
and with the grain. Cut across the grain if you want more tender,
but more brittle jerky. Trim off all of the fat. Marinate strips
in a glass container overnight. You may substitute 2 cups of red
wine for the corn whiskey and water. Pat dry and arrange pieces
side by side on an oven roasting rack, with- out overlap. Cook
at minimum heat (150F) for 6 hours. Leave oven door ajar to allow
moisture to escape. Meat should be dark, dry and store jerky in
a cool, airtight container.
Beef
Jerky Marinade
1/2
c Soya sauce 1/4 c Worchestershire sauce 1/2 c Water 1/4 c Brown
sugar 1/2 t Black pepper 1/4 t Red pepper flakes 1/2 t Salt 4
To 5 dashes hot pepper sauce Water to cover 2-4 lbs lean beef
While
meat is still partially frozen, slice in thin slices. Mix all
ingredients of marinade together and put in large stainless steel
bowl. Add all the sliced meat, and enough water to cover. Mix
well. Let marinate overnight. Drain and rinse meat off. Lay strips
on dehydrator and dry according to manufacturers directions.
Drying
Great Jerky
3/4
ts Salt 1/4 ts Cracked pepper 1 tb Brown sugar 1 Garlic clove;
crushed 2 tb Soy sauce 1 tb Worchestershire sauce 1 lb Lean meat;
thinly sliced In a small bowl, combine all ingredients except
meat. Stir to mix well. Place the meat slices in a single layer
on a clean flat surface. Generously spread both sides with the
slat mixture. Place the meat strips on a tightly covered glass,
stoneware, plastic or stainless steel container. Marinate 6- 12
hours in the refrigerator, stirring occasionally and keeping the
mixture tightly covered. Follow directions for drying and storing.
Drying
Frontier Jerky
1
ts Salt 1/4 ts Pepper 1 ts Garlic powder 2 tb Worchestershire
sauce 2 tb Liquid smoke 1 lb Lean meat; thinly sliced
In
a small bowl, combine all ingredients except meat. Stir to mix
well. Place meat 3 or 4 layers deep in a glass or stoneware, plastic
or stainless container, spooning liquid smoke mixture over each
layer. Cover tightly. Marinate 6-12 hours in the refrigerator,
stirring occasionally and keeping the mixture tightly covered.
Follow directions for drying and storing. Makes 1/4 lb. Jerky.
Beef
Jerky A La Willie
1/2
c Lo salt soy sauce 1 1/4 ts Onion powder 1/3 c Worcestershire
Sauce 1 1/4 ts Garlic powder 2 1/3 ts Pepper 2 tb Brown sugar
1 lb Lean beef Page 32 of 39 Jerky Recipes Liquid mesquite smoke
*
•use
in place of smoker. •
Mix
all ingredients except beef to make marinade. Cut thinly sliced
beef into 1/2 inch strips and marinate for 8 to 12 hours. Smoke
using mesquite chips for about three hours and then finish drying
in oven. If doing whole operation in oven use liquid smoke and
hang strips of beef on highest rack and put shallow pan underneath
to catch drippings. Turn oven on and set to lowest possible setting
and leave for 6 to 8 hours until thoroughly dried.
Oven
Jerky
1
Flank Steak 1 Clove 1/2 c Honey Pepper 4 tb Lemon Juice 1/2 c
Soy Sauce Salt
Put
steak in freezer for 1/2 hr, until just firm. Slice across the
grain into 1/4" thick strips. Combine remaining ingredients and
marinate steak strips in this for at least 2 hours. Place slices
on rack in pan, and dry in oven at 150 degrees for 12 hours, or
until when bent, it will crack, but not break
Beef
Jerky Bbq
1
lb Beef loin tip; paper thin or 1 lb Beef brisket; paper thin
or 1 lb Tenderloin; 1/8" to 1/4" Barbecue sauce without sugar
Onion salt; to taste Garlic salt; to taste
If
necessary, roll out meat slices as thin as possible. Trim off
fat. Set oven at 220 degrees F and line cookie sheets with foil.
Brush one side of meat with sauce. Put slices on cookie sheet;
DO NOT STACK. Sprinkle lightly with onion and garlic salts. Cook
for 8-9 hours. Turn meat after six hours of cooking and brush
with sauce. Cool and store in a tightly covered jar or sealed
in a plastic bag.
Basic
Jerky
1
1/2 lb Lean boneless meat 1/4 c Soy sauce 1 ts Worcestershire
1/2 ts Onion powder 1/4 ts Pepper 1/4 ts Garlic powder 1/4 ts
Liquid smoke Vegetable oil cooking spray
Freeze
meat until firm but not hard; then cut into 1/8 to 1/4-inch-thick
slices. In a medium-size glass, stoneware, plastic or stainless
steel bowl, combine soy sauce, Worcestershire, onion powder, pepper,
garlic powder, and liquid smoke. Stir to dissolve seasonings.
Add meat and mix until all surfaces are thoroughly coated. Cover
tightly and refrigerate for at least 6 hours or until next day,
stirring occasionally; recover tightly after stirring. Drying
the jerky: Depending upon the drying method you're using, evenly
coat dehydrator racks or metal racks with cooking spray; if oven
drying, place racks over rimmed baking pans. Lift meat form bowl,
shaking off any excess liquid. Arrange meat strips close together,
but not overlapping, on racks. Dehydrator drying: Arrange trays
according to manufacturer's directions and dry at 140-degrees
until a piece of jerky cracks, but does not break, when bent (8
to 10 hours; let jerky cool for 5 minutes before testing). Pat
off any beads of oil from jerky. Let jerky cool completely on
racks; remove from racks, place in a rigid freezer container,
and freeze for 72 hour. Then store in airtight, insect proof containers
in a cool, dry place; or freeze or refrigerate. Makes about 3/4
pound. Storage time: Up to 3 weeks at room temperature; up to
4 months in refrigerator, up to 8 months in freezer.
Jerky
A. Harvest
4
tb Soy sauce 4 tb Worchestershire 1 tb Ketchup 1/4 ts Pepper (or
more) 1/4 ts Garlic powder 1/4 ts Onion salt 1/2 ts Salt
Marinate
the 1/4" thick meat strips for 1 hr, then drain. Place on trays
to dry. Don't overlap, and turn meat at least once during drying.
Dry 145 deg. for 8-10 hrs. It is ready when it bends like a green
willow without breaking. Long term storage should be in refrig.
Little
Chief Beef & Game Jerky
1/3
c Sugar 1/4 c Salt 2 c Soy sauce 1 c Water 1 c Red wine 1/2 ts
Onion powder 1/2 ts Garlic powder 1/2 ts Pepper 1/2 ts Tabasco
sauce
Trim
all fat from meat. Slice meat with the grain to about 1/4" to
1/2" thick. The meat slices nicely when semi-frozen, or your butcher
will slice it for you in his machine. Place meat in the cool marinade
and leave overnight, or for no less than 8 hours. Remove from
brine and allow to air dry without rinsing. Smoke in your smoker
for 12 to 16 hours or until jerky has dried out to your liking.
Use your favorite fuel for smoking.
Jerky
Made From Turkey
1
1/2 lb Raw turkey; preferably breast 1/4 c Soy sauce 1 tb Fresh
lemon juice 1/4 ts Dried powdered garlic 1/4 ts Pepper 1/8 ts
Ginger
Slice
turkey across grain in strips 1/8 to 1/4 inch thick (for easier
cutting, freeze meat and thaw enough to slice easily). Mix together
remaining ingredients and pour over turkey. Distribute marinade
well through turkey. Place on trays in a single layer on dehydrator
trays. Dry about 5 hours or overnight.
Soy
Jerky
3
lb Lean beef (flank, round or sirloin tip) 3/4 c Soy sauce 1/4
c Worcestershire sauce 1/4 c Brown sugar 1 ts Onion powder 1 Garlic
clove, crushed 1/2 ts Cracked pepper 1/4 ts Liquid smoke (optional)
Cut
beef into strips 1/2 inch thick. Combine marinade ingredients
in a large glass baking dish. Add strips of beef, cover and refrigerate
overnight. Drain beef slices. Dry in an electric dehydrator at
145 until pliable. Package.
Tender
Jerky
10
lb Deer, elk, moose, etc., ground 2/3 c Curing sugar or curing
salt in a pinch 1 ts Cardamom 1 ts Marjoram 1 tb MSG 1 1/2 ts
Cayenne pepper 2 tb Black pepper 3 tb Liquid smoke 2 tb Water
1/2 ts Garlic powder
Begin
preparation by deboning and removing the tendons and fat from
the meat. It is important that you remove all fat or it will go
rancid. Either grind the meat yourself or have someone grind it
for you; a coarse grind gives the best results. Mix the spices
thoroughly and then add the spices a bit at a time while kneading
the meat like dough. Put the meat in the fridge for at least 6
hours to allow the spices to work through the meat. At this point
you prepare the meat for jerking. If you have an electric meat
slicer, make the meat into logs about 4 x 14"; place the meat
in the fridge until it is solid but not frozen, and then slice
1/8" slices from end to end. You'll end up with a big stack of
circular patties. If you don't have a slicer, roll the meat out
to a 1/8" thickness between two pieces of wax paper. Remove the
top paper and score the meat into strips and place them in the
freezer for about 45 minutes. Remove the meat and break at the
score marks. Place the jerky on wire racks and place them in a
150 F. oven, leaving the door ajar so moisture can escape and
the heat does not build up. Turn the jerky once or twice during
drying and rotate the racks if the jerky near the elements begins
to dry too fast. Meat should be left slightly pliable, that should
take somewhere around 3 or 4 hours to get to. Cure yours to whatever
point you like. Jerky can can be stored for months in the freezer;
the drier it is the longer it lasts.
Teriyaki
Turkey Jerky
1
lb Boned, skinned turkey breast or turkey tenderloins trimmed
of all fat and connective tissue 1/4 ts Onion powder 1/4 ts Garlic
powder 1/2 c -water 1/4 c Reduced-sodium soy sauce 2 ts Worcestershire
2 tb Firmly packed brown sugar 1 ts Pepper 1/2 ts Liquid smoke
Vegetable cooking spray
Freeze
turkey until firm but not hard; then cut into 1/8- to 1/4-inch-thick
slices. In a medium-size glass, stoneware, plastic or stainless
steel bowl, combine onion powder, garlic powder, water soy sauce,
Worcestershire, sugar, pepper, and liquid smoke. Stir to dissolve
seasonings. Add turkey and mix until all surfaces are thoroughly
coated. Cover tightly and refrigerate for at least 6 hours or
until next day, stirring occasionally; recover tightly after stirring.
Drying the jerky: Depending on the drying method you're using,
evenly coat dehydrator racks or metal racks with cooking spray;
if oven drying, place racks over rimmed baking pans. Lift turkey
from bowl, shaking off any excess liquid. Arrange strips close
together, but not overlapping, on racks. Dehydrator drying: Arrange
trays according to manufacture's directions and dry at 140-degrees
until a piece of jerky cracks and breaks when bent (4-1/2 to 6
hours; let jerky cool for 5 minutes before testing). Oven drying:
Set oven to 140 to 200 degrees (the lower, the better--the lowest
your oven allows). Place racks at least 4 inches away from (above
or below) heat source. Prop oven door open by about 2 inches.
Dry until a piece of jerky cracks and breaks when bent (4 to 6
hours; let jerky cool for 5 minutes before testing). Pat off any
beads of oil from jerky. Let jerky cool completely on racks; remove
from racks, place in a rigid freezer container, and freeze for
72 hours. Then store in airtight, insect proof containers in a
cool, dry place; or freeze or refrigerate.
Storage
time: Up to 3 weeks at room temperature; up to 4 months in refrigerator;
up to 8 months in freezer.
Pow
Wow Jerky
2
lb Very Lean Ground Beef Or Other Meat 1/3 c Soy Sauce 1 ts Liquid
Smoke 1 1/2 ts Brown Sugar 1 ts Salt 1 ts Pepper 1 ts Pureed Garlic
Mix all ingredients together well. Refrigerate, covered, overnight
to blend flavors. Roll out the mixture between sheets of wax paper
or plastic wrap to a 1/4-inch thickness. Place the layers of meat
in a 150 F dehydrator, in convenient size pieces or place on metal
mesh over cake racks in a 150 F oven. Dry meat for 7 to 8 hrs.
The jerky will be chewy but not completely dry. Cut into 3/4-
to 1-inch strips with kitchen shears. Makes 3/4 lb jerky.
Teriyaki
Beef/venison Jerky
10
oz Bottle Soy Sauce 1 c Burgundy Wine 1 c Brown Sugar 2 ts Liquid
Smoke (use 2 if Dehydrator/ 1 if smoking) 1 ts Salt 1/2 ts Garlic
Powder 1/2 ts Onion Powder 1 ts Black Pepper 1/2 ts Cayenne Pepper
(or more)
Mix
marinade and let stand for 1/2 hour while you cut Beef/Venison
into 1/4" - 3/8" strips. Marinade in refrigerator over night.
Dehydrate or smoke for 8 hours or so until jerky is dark, dry
but still pliable. Don't overdry. Refrigerate until ready to use.
Venison
Jerky
4
lb Venison 1 c Barbecue sauce 2 tb Liquid smoke 1 ts Chili powder
1 tb Worchestershire sauce Few grains cayenne pepper
Freeze
venison until firm and solid enough to slice easily. Cut into
1/8-inch slices with a sharp knife or slicer, then cut slices
into strips 1 & 1/2 inches wide. Meanwhile, blend remaining ingredients
and pour over venison strips that have been arranged in rows in
a shallow baking pan. Marinate overnight in refrigerator. Drain
well. Dehydrator: Cover trays with strips without overlapping.
Dry 4 hours at 140 F. Turn strips and rotate trays. Dry another
6 to 8 hours. Well-dried jekry should be dark and fibrous looking
and brittle enough to splinter when bent in two.
Sun:
Drying meat or venison jerky is not recommended in most climates
Oven: Lay strips of marinated meat in rows over trays being careful
not to overlap strips. Dry at 110 F until strips will splinter
on the edges when bent in two, 18 to 24 hours.
Turkey
Jerky
1
lb Turkey breast or tenderloins boned and skinned 1 tb Salt 1/2
c Water 2 tb Brown sugar; firmly packed 2 cl Garlic;pressed or
minced OR 1/4 ts Garlic powder 1/2 sm Onion; minced OR 1/4 ts
Onion powder 1 ts Pepper 1/2 ts Liquid smoke Nonstick cooking
spray
Rinse
meat and pat dry. Pull off and discard any fat and connective
tissue. To make meat easier to slice, freeze it until it feels
firm, but not hard. Cut turkey into 1/8 to 1/4-inch-thick slices.
Cut breast piece with or across the grain, and tenderloins lengthwise.
In a bowl, stir together salt, water, brown sugar, garlic, onion,
pepper, and liquid smoke. Add turkey and mix well. Cover and chill
at least 1 hour or up to 24 hours; meat will absorb most of the
liquid. Depending on drying method, evenly coat dehydrator racks,
(you need 3, each about 10 by 13 in.) or metal racks (to cover
a 10- by 15-inch baking pan) with nonstick cooking spray. Lift
turkey strips from liquid, shaking off excess, and lay strips
close together, but not overlapping, on racks. In a dehydrator:
Arrange trays as manufacturer directs and dry at 140 until a cool
piece of jerky (remove from dehydrator and let stand about 5 minutes)
cracks and breaks when bent, about 4 1/2 to 5 hours. In an oven:
Set at 150-200, place pan on center rack; prop door open about
2 inches. Dry until a piece of jerky cracks and breaks when bent
(see above), about 3-5 hours. Let jerky cool on racks, then remove.
Serve or store in airtight containers in a cool, dry place up
to 3 weeks, in the refrigerator up to 4 months, or longer in the
freezer. Makes about 7 ounces.
Venison
Jerky
2
lb Venison 1 c Soy sauce 1 ts Lemon juice 1/2 ts Black pepper
1/4 ts Garlic
Cut
the venison in strips approximately 1/4 x 1 x 8-inches. Mix all
ingredients and marinate venison approximately 10 hours turning
once every hour. Smoke venison on grill until completely dry or
you may use oven on low heat with venison spread out on broiler
pan.
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