Beef Jerky Recipes

Jerky Recipes

beef jerky recipes  

Ok, I'll admit. Mom really wasn't too keen on making jerky:) But my game hunting animal killing brother is! And his jerky is just terrific. A couple of beers and some jerky and you'll be the local cowboy :)

I ran across over 100recipes on how to make different jerkies, and thought they were awesome. My brother owns a pheasant farm and he's into hunting all the time, condsequently always has plenty of game to experiment on. Anyway, he made jerky out of deer, chicken, turkey and it was terrific. So, check out these recipes. I placed them all online, of course you can buy the complete book of Jerky Recipes and print it out!

If you'd like to help out my cause, as I mentioned, I put all the recipes in a book that can be downloaded to your computer and printed out. It's only $3.47 and you can grab the book by clicking on Jerky Recipes. You'll also find a small button for donations, any amount would be much appreciated, it does cost me to keep these sites up, loaded with free recipes.

 

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Carne Seca 2 1/2 -3 lb raw jerky meat...

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Carne Seca 2 1/2 -3 lb raw jerky meat 2 ts Ground oregano 2 ts Salt 3/4 c Vinegar 2 lg Onions,finely chopped 2 Cloves garlic, mashed 1/2 ts Course black pepper 1 ts Liquid Smoke Mix all ingredients to make marinade and soak meat in marinade 24 hours. Remove meat from marinade and place in oven or smoker for from 7-8 hours at about 150- 200 degrees. It's done when meat has turned brown, feels hard and is dry to the touch. Marinated Spicy Jerky -Thai Style 8 lb Beef or caribou round or flank steak Stock: 1 c Beef stock 4 tb Fresh lime juice 4 tb Nam pla (fish sauce) 4 ts Sugar 1/2 c Loosely packed mint leaves* 1/2 c Thinly sliced shallots 4 Scallions, sliced in half lengthwise and cut into 1/4" lengths 2 Bird or other fresh hot chiles, seeded & finely chopped Marinade: ;stock [above] plus 4 ts Pepper 1 ts Cayenne pepper [opt'l] 4 ts Liquid smoke 1/2 c Soy sauce

*You might want to add come basil leaves or cilantro sprigs here.

Trim all fat off the meat and cut against the grain into 1/4" thick strips. [Meat is easier to cut when partially frozen and it will cut evenly].

In a saucepan, combine beef stock, lime juice, fish sauce, sugar; bring to a boil over high heat. Add mint, shallots, scallions and chiles. Cool and strain.

Mix the stock and the other ingredients together in a bowl. Add the meat and cover. Marinade overnight. Or put meat and marinade in a sealable plastic bag. Either way turn the meat occasionally to ensure that all portions get well soaked in the marinade.

Remove from marinade and let dry on a rack. Line a cookie sheet with foil and arrange meat on it in a single layer. Or place meat directly on oven racks, line bottom of oven with foil. Or on rack in shallow pan Dry for 6 or more hours at 175, turning after 3 hours. Continue to dry in warm oven if necessary. Gas ovens with pilot lights work especially well. Cool and bag it.

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