Old Man Kelseys Deer Jerky > Mayberry Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Venison, partially frozen
1/4 tsp: Garlic powder,
To 2 pounds,
1/4 tsp: Onion powder,
1/4 cup: Soy sauce,
1/4 tsp: Hickory smoked salt,
1 tbsp: Worcestershire sauce,
1/4 cup: Firmly packed brown sugar,
1/4 tsp: Ground pepper,
1 small: Bottle liquid smoke,
Directions:
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 200F oven until dry and brown, a minimum of 8 hours. Cool, remove
from the pan, and store in a glass jar.
**NOTE** If spicy hot jerky is desired, you may sprinkle coarsely ground
black pepper over the meat just before placing it in the oven.
Source: Aunt Bees Mayberry Cookbook, (Tim Thompson - Manvel, Texas) From:
Sharon Stevens. File courtesy of: The Homestead, Nashville TN
Source from luhu.jp
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 200F oven until dry and brown, a minimum of 8 hours. Cool, remove
from the pan, and store in a glass jar.
**NOTE** If spicy hot jerky is desired, you may sprinkle coarsely ground
black pepper over the meat just before placing it in the oven.
Source: Aunt Bees Mayberry Cookbook, (Tim Thompson - Manvel, Texas) From:
Sharon Stevens. File courtesy of: The Homestead, Nashville TN
Source from luhu.jp