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MAKING JERKY
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Jerky can be made from venison, elk or Buffalo, but is gener
ally made from beef. A good lean round steak or flank steak will
work great. Cut the meat in long thin strips against the grain.
If there's any fat or gristle, remove it and throw it away.
Cowboys used to sprinkle the meat with salt and pepper, a small
amount of chili powder, and then simply hang it on wire lines in
the sun to dry.
For more flavorful jerky, marinate the meat in a solution of
two tablespoons of soy sauce, two drops of Tabasco sauce or
cayenne pepper to taste, 1/4 teaspoon of salt, ground pepper and
one fresh clove of garlic, minced. Place meat and marinade in a
Ziploc plastic bag in the refrigerator overnight. Then drain the
meat and place on the oven racks to dry. The oven should be set
at 140 degrees with the oven door partially open. Dry for about
six to eight hours or until the meat turns dark and brittle.
Other marinade ingredients that add a unique taste to the meat
are red wine, red wine vinegar, Worchestershire sauce, minced
onion, a pinch of thyme, oregano and marjoram.
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ANOTHER RECIPE FOR BEEF JERKY
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1 flank steak or roast 4 T lemon juice
1 clove garlic, minced 1/2 c soy sauce
1/2 c honey 1 pinch salt
1 pinch 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.
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JERKY
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1 c Worcestershire sauce 1/2 T Salt
1 c Soy sauce 1/2 T Pepper
1 T White sugar 1/2 T Onion Powder
1 clove minced garlic 1 flank steak or roast
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
6 to 12 hours depending on spiceyness desired.
Place slices on rack in pan and dry in oven at 150 degrees, 12 hours.
Alternate: Dry in dehydrator 12 hours.
Variation:
Use Venison...double all the 1/2 T quantities above and soak for up
to 16 hours.
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Venison Jerky
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1/4 cup cider vinegar
4 tablespoons Worcestershire sauce
2 tablespoons brown sugar
1 teaspoon salt
1 teaspoon dried garlic powder
1/2 teaspoon ground pepper
1 to 2 pounds raw lean venison strips
Partially freeze meat so it can be cut easily into 1/4
inch strips. Dump remaining ingredients in bowl or big cake
pan and mix well. Marinate meat in mixture covered in
refrigerator for at least a day, turning now and then to coat
meat evenly. Shake excess moisture from marinated strips.
If oven is clean and you want to keep it that way, line
bottom with aluminum foil to catch drippings. Lay strips of
meat over cake racks or directly on oven racks. Or, to
accommodate more meat, use those spiked metal hooks used to
hang curtains, spear a strand of meat on each hook and hang
down from regular oven racks. (The more air that circulates
around meat strips, the better.) Cook for 5 to 6 hours in 175
degree oven.
Remove from oven, blot with paper towels and when cool,
store in refrigerator in old mayonnaise jars, with the tops
on, or in sealed plastic bags. It will last for a day or more
without refrigeration.
Most any barbecue marinades can be used for jerky as
long as they contain no oil. For stronger flavors, add more
seasonings and increase marinating time.
Vinegar when added to marinade, will soften the wild
taste of game meats.
Lean meats are best for jerky.
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---------- Recipe via Meal-Master (tm) vv7.04
Title: Sugar Cured Venison Jerky
Categories: Venison, Jerky
Servings: 1
5 lb Venison roast 1 oz Liquid smoke
1 1/2 c Sugar 2 ts Garlic
1 ts Brown sugar 3 ts Seasoning salt
15 ts Salt 1 ts Black pepper
Serves several people.
Cut venison 1 to 2 inches wide and 1/4-inch thick, 6 to 10 inches long. Put
in large mixing bowl and add sugar a little at a time. Be sure to mix
well. Mix brown sugar and all other spices and mix all together. Put in
refrigerator approximately 6 to 8 hours. Take out and put in oven on
racks, lightly pepper. Cook at a maximum of 150F until completely dry,
approximately 8 hours.
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---------- Recipe via Meal-Master (tm) vv7.04
Title: Venison Jerky
Categories: Venison, Jerky
Servings: 1
5 lb Venison, boned 1/2 c Light corn syrup
3 ts Tender Quick 1/2 ts Garlic salt or powder
2 ts Black pepper 1/2 ts Onion salt or powder
1 ts Liquid smoke 2 Pinches tarragon
1/2 c Spicy brown mustard 1 ts Worcestershire sauce
Cut venison into fairly thick slices. Mix remaining ingredients. Lay
strips of venison on broiler pans. Coat with sauce, salt and pepper to
taste. Flip, coat with sauce, pepper and salt again to taste. Bake
approximately 6 hours at 150F. Flip and continue to bake another 4 hours.
Allow to cool, then place in covered container or plastic bags. Flavor
will "peak" in a day or two.
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---------- Recipe via Meal-Master (tm) vv7.04
Title: Deer Jerky
Categories: Venison, Jerky
Servings: 1
4 lb Venison 1/2 ts Italian seasoning
4 tb Onion powder 1 c Worcestershire sauce
1 1/2 ts Black pepper 1 c Soy sauce
1 1/2 ts Garlic powder 1 ts Texas Pete
2 Pinches salt
Serves many people.
Cut venison into 1/3-inch strips or less, cutting with the grain. Combine
rest of ingredients. Place meat in pan or dish and pour marinade over
meat. Let stand 24 hours in refrigerator. Remove from refrigerator and
place foil in bottom of oven to catch drippings. Insert toothpicks through
one end of strip of meat and hang from over rack. Rack should be at
highest setting. Bake at 150F for 4 hours or until dried to taste.
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---------- Recipe via Meal-Master (tm) vv7.04
Title: Smoked Spicy Venison Jerky
Categories: Venison, Jerky, Smoked
Servings: 1
4 lb Venison roast 1/2 ts Onion powder
1/2 c Brown sugar 1/2 ts Pepper
1/4 c Salt 1/2 ts Garlic powder
1 c Water 1/2 ts Tobasco sauce
1 c Red wine
Serves many people.
Trim fat from venison and cut into 1/4- to 1/2-inch thick slices. Place
meat into the marinade made by combining the above ingredients in a glass
or ceramic bowl. Marinate at least 8 hours in a cool place. Remove to a
rack and allow to air dry until they become glazed. Do not rinse. Smoke
for 12 to 16 hours depending on degree of desired dryness. Use
approximately 3 panfuls of hickory or cherry wood chips to add to flavor.
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---------- Recipe via Meal-Master (tm) vv7.04
Title: Smoked Oriental Venison Jerky
Categories: Venison, Jerky, Smoked
Servings: 1
4 lb Venison roast 2 oz Bourbon or brandy
1/4 c Salt 1/2 ts Onion powder
1/4 c Brown sugar 1/2 ts Garlic powder
2 c Water 1 ts Grated ginger
1 c Apple cider/or cider vinegar 1 ts Grated orange peel
1/2 c Soy sauce 6 White cloves (optional)
Serves many people.
Trim fat from venison and cut into 1/4- to 1/2-inch thick slices. Place
meat into the marinade made by combining the above ingredients in a glass
or ceramic bowl. Marinate at least 8 hours in a cool place. Remove to a
rack and allow to air dry until they become glazed. Do not rinse. Smoke
for 12 to 16 hours depending on degree of desired dryness. Use
approximately 3 panfuls of hickory or cherry wood chips to add flavor.
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Title: Beef Jerky #1
Categories: Beef, Appetizers, Snacks
Servings: 30
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 teriyaki 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.