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Jerky Recipe

jerky recipe

Oven Dried Beef Jerky

This particular jerky can be made from beef-flank, brisket, lean "rump roast" or top round steak - venison or the white meat from chicken or turkey. Partially freezing the meat makes it easier to slice evenly. Cut with the grain if you want your jerky chewy, across the grain for tenderer, brittle jerky.

1-1/2 to 2 pounds lean boneless meat
1/4-cup soy sauce
1 tablespoon Worcestershire
1/4 teaspoon each pepper & garlic powder
1/2-teaspoon onion powder
1-teaspoon hickory smoke-flavored salt
(Liquid smoke with pinch of salt ok too)

Trim and discard ALL fat from the meat. Cut meat in 1/8 to 1/4 inch thick slices. If necessary, cut large slices to make strips about 1-1/2 inches wide and as long as possible.
In a bowl combine soy sauce, Worcestershire, pepper, garlic powder, onion powder and smoke-flavored salt. Stir until seasonings are dissolved. Add all the meat strips and work them thoroughly into the mixture until all surfaces are well coated. The meat will absorb most, if not all, the liquid. Cover tightly and let stand overnight in the refrigerator. Or you can let stand one hour and proceed. Shake off any excess liquid; arrange strips of meat close together, but no overlapping, directly on oven racks or cake rakes set in shallow, rimmed pans. Dry meat in oven at the lowest possible setting 150 degrees to 200 degrees (F) Flip every hour or two - until it feels hard and is dry to the touch - 5 hours for chicken & turkey, 4 to 7 hours for beef and venison pat off any beads of oil. Cool and store in airtight plastic bags or in jars with tight fitting lids. Keeps in refrigerator or at room temperature indefinitely.

jerky recipe

Beef, Deer, Elk or Moose Jerky

2 lbs. of flank steak
2/3 cup of soy sauce
2/3 cup Worcestershire sauce
1-teaspoon garlic powder
1-teaspoon onion powder
2 teaspoons of seasoning salt

Slice flank steak diagonally with the grain of the meat into very thin slices (If slightly frozen it slices more easily). Combine ingredients and marinate meat overnight or 12 hours. Be sure all pieces are covered (coated) with marinade. Drain excess marinade. Place meat on paper towels to soak up marinade. Meat should be squeezed as dry as possible in paper towels. Place individual pieces of meat on rack in oven at 140 to 160 degrees for seven to 12 hours, or until meat is dry throughout. Leave oven door ajar (slightly open) during the drying process. Meat can also be hung in the oven by placing a wooden toothpick in each piece and strung from the rack. Store finished jerky in an airtight container.

jerky recipe

Deer or Beef Jerky

3 cups soy sauce
1/2-cup liquid smoke
1/2-pound brown sugar
1tsp onion powder
1tsp garlic powder

let marinate about 20 minutes and put in dehydrator.

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