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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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Chinese Jerky 3 lb Steak 3 Garlic cloves, minced...
Home Style 1 lb Round steak, cut in strips 4"x1/8 " thick 1/4 c Soy sauce 1 tb Worchestshire sauce 1/2 ts Onion powder 1/2 ts Garlic powder 1/2 ts Black pepper 3/4 ts Hot sauce 1/2 ts Hickory salt Slice round steak, cut in strips about 4 in. long and 1/8 in. thick. (The slicing is easier if the steak is partially frozen.) Combine all the ingredients and marinate in the fridge for at least 8 hrs, mixing occasionally. Then skewer the marinated strips on bamboo skewers or toothpicks and hang the strips in the oven with a pan below to catch the drippings. Set the oven on it's lowest setting (l00150 F) and use something to keep the door ajar. The jerky should be dry after 8-10 hours. This was my first time making jerky and the product come out surprizingly good, but perhaps a bit too salty. You might want to try low salt soy . Brined Jerky 5 lb Lean meat 1 c Curing salt 1/2 c Brown suger or molasses 1 ts Liquid garlic 4 tb Black pepper 2 qt Water Remove all fat and membrane from the meat. Combine the rest of the ingredients. Soak the meat in the solution (brining the meat) for 8 to 10 hours. Remove meat and rinse thoroughly. Pat dry with paper towels to remove excess moisture. Let stand to air-dry for an hour or so. Then rub in the seasonings of your choice, such as onion salt, garlic salt, pepper or a prepared seasoning mix from the spice department at the market. Smoke meat for 8 to 12 hours or until ready. Test the meat by twisting a strip of meat. It should be flexible but stiff like a piece of rope. Remove and let stand until cool. |
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