Beef Or Moose Jerky Recipe
Yield: 1 batchRecipe by luhu.jp
Ingredients:
2 lbs: MEAT, CUT IN VERY THIN
STRIPS, (EASIER TO CUT WHEN
PARTIALLY FROZEN),
1/2 cup: SOY SAUCE,
1/2 cup: WORCESTERSHIRE SAUCE,
2 tsp: SEASONED SALT, (OR BBQ
SEASONING),
2 tsp: ACCENT,
2 tsp: ONION POWDER,
1/2 tsp: GARLIC SALT,
1/2 tsp: BLACK PEPPER,
Directions:
MARINATE MEAT IN A MIXTURE OF THE REST OF THE INGREDIENTS OVERNIGHT. STIR
ONCE OR TWICE DURING MARINATING TIME TO DISTRIBUTE FLAVOR. DRAIN ON PAPER
TOWELS. LINE BOTTOM OF OVEN WITH A LARGE PIECE OF FOIL. STRING MEAT
STRIPS ON TERIYAKI STICKS. HANG ON OVEN RACK FOR 8-12 HOURS AT 140-150
DEGREES WITH DOOR SLIGHTLY AJAR.
When I made this recipe, I used my smoker rather than the oven. It was
delicious. Now I have to make another batch to try with the Jerky Gravy.
Posted on Genie by: RON.LANNING [Ron-again]
Source from luhu.jp
ONCE OR TWICE DURING MARINATING TIME TO DISTRIBUTE FLAVOR. DRAIN ON PAPER
TOWELS. LINE BOTTOM OF OVEN WITH A LARGE PIECE OF FOIL. STRING MEAT
STRIPS ON TERIYAKI STICKS. HANG ON OVEN RACK FOR 8-12 HOURS AT 140-150
DEGREES WITH DOOR SLIGHTLY AJAR.
When I made this recipe, I used my smoker rather than the oven. It was
delicious. Now I have to make another batch to try with the Jerky Gravy.
Posted on Genie by: RON.LANNING [Ron-again]
Source from luhu.jp
Tags
Jerky