Venison Or Beef Jerky & Variations Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
3 lbs: Meat,
1/2 cup: Soy sauce,
1/2 cup: Worchestershire sauce,
2 tsp: Accent,
2/3 tsp: Garlic powder,
2 tsp: Onion powder,
2/3 tsp: Black pepper,
2 tsp: Seasoned salt,
Directions:
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.
Flavoring ingredients for jerky-
HERBS: basil thyme marjoram oregano sage
SPICES: celery seed caraway seed cloves tumeric ginger nutmeg pepper
OTHERS: tabasco sauce soy sauce worchestershire sauce chili sauce A-1
sauce catsup onions garlic
SWEETENERS: honey molasses brown sugar fruit juices
SPIRITS: bourbon brandy rum wines
JERKY MAKING TIPS
If using oven, leave door open slightly to allow moisture to escape.
Be careful of temperature. Jerky is dried, not cooked so the
temperature has to be low. Originally, jerky was dried in the sun by
hanging the meat from wooden racks. If your using a gas range you may
find that the pilot light will supply all the heat you need.
If you use more than one rack remember that each rack will cure at
different speeds due to one being a little closer to heat source.
Rotating the racks every so often will even out the drying times.
Oven temperature setting tend to vary from what the dial says. I have
a thermometer I use to hold oven door ajar with and keep track of
oven temp at the same time.
When experimenting with ingredients I sample the marinade before
adding the meat. This way I know if Ive got too much of any one
ingredient. Better to start out with not enough salt or sugar and
work up to what I like than end up with something I cant eat.
From Steve Pickett
Source from luhu.jp
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.
Flavoring ingredients for jerky-
HERBS: basil thyme marjoram oregano sage
SPICES: celery seed caraway seed cloves tumeric ginger nutmeg pepper
OTHERS: tabasco sauce soy sauce worchestershire sauce chili sauce A-1
sauce catsup onions garlic
SWEETENERS: honey molasses brown sugar fruit juices
SPIRITS: bourbon brandy rum wines
JERKY MAKING TIPS
If using oven, leave door open slightly to allow moisture to escape.
Be careful of temperature. Jerky is dried, not cooked so the
temperature has to be low. Originally, jerky was dried in the sun by
hanging the meat from wooden racks. If your using a gas range you may
find that the pilot light will supply all the heat you need.
If you use more than one rack remember that each rack will cure at
different speeds due to one being a little closer to heat source.
Rotating the racks every so often will even out the drying times.
Oven temperature setting tend to vary from what the dial says. I have
a thermometer I use to hold oven door ajar with and keep track of
oven temp at the same time.
When experimenting with ingredients I sample the marinade before
adding the meat. This way I know if Ive got too much of any one
ingredient. Better to start out with not enough salt or sugar and
work up to what I like than end up with something I cant eat.
From Steve Pickett
Source from luhu.jp