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Little Chief Beef & Game Jerky 1/3 c Sugar...

Little Chief Beef & Game Jerky 1/3 c Sugar 1/4 c Salt 2 c Soy sauce 1 c Water 1 c Red wine 1/2 ts Onion powder 1/2 ts Garlic powder 1/2 ts Pepper 1/2 ts Tabasco sauce Trim all fat from meat. Slice meat with the grain to about 1/4" to 1/2" thick. The meat slices nicely when semi-frozen, or your butcher will slice it for you in his machine. Place meat in the cool marinade and leave overnight, or for no less than 8 hours. Remove from brine and allow to air dry without rinsing. Smoke in your smoker for 12 to 16 hours or until jerky has dried out to your liking. Use your favorite fuel for smoking.

Jerky Made From Turkey 1 1/2 lb Raw turkey; preferably breast 1/4 c Soy sauce 1 tb Fresh lemon juice 1/4 ts Dried powdered garlic 1/4 ts Pepper 1/8 ts Ginger Slice turkey across grain in strips 1/8 to 1/4 inch thick (for easier cutting, freeze meat and thaw enough to slice easily). Mix together remaining ingredients and pour over turkey. Distribute marinade well through turkey. Place on trays in a single layer on dehydrator trays. Dry about 5 hours or overnight.

Soy Jerky 3 lb Lean beef (flank, round or sirloin tip) 3/4 c Soy sauce 1/4 c Worcestershire sauce 1/4 c Brown sugar 1 ts Onion powder 1 Garlic clove, crushed 1/2 ts Cracked pepper 1/4 ts Liquid smoke (optional) Cut beef into strips 1/2 inch thick. Combine marinade ingredients in a large glass baking dish. Add strips of beef, cover and refrigerate overnight. Drain beef slices. Dry in an electric dehydrator at 145 until pliable. Package.

Tender Jerky 10 lb Deer, elk, moose, etc., ground 2/3 c Curing sugar or curing salt in a pinch 1 ts Cardamom 1 ts Marjoram 1 tb MSG 1 1/2 ts Cayenne pepper 2 tb Black pepper 3 tb Liquid smoke 2 tb Water 1/2 ts Garlic powder Begin preparation by deboning and removing the tendons and fat from the meat. It is important that you remove all fat or it will go rancid. Either grind the meat yourself or have someone grind it for you; a coarse grind gives the best results. Mix the spices thoroughly and then add the spices a bit at a time while kneading the meat like dough. Put the meat in the fridge for at least 6 hours to allow the spices to work through the meat. At this point you prepare the meat for jerking. If you have an electric meat slicer, make the meat into logs about 4 x 14"; place the meat in the fridge until it is solid but not frozen, and then slice 1/8" slices from end to end. You'll end up with a big stack of circular patties. If you don't have a slicer, roll the meat out to a 1/8" thickness between two pieces of wax paper. Remove the top paper and score the meat into strips and place them in the freezer for about 45 minutes. Remove the meat and break at the score marks. Place the jerky on wire racks and place them in a 150 F. oven, leaving the door ajar so moisture can escape and the heat does not build up. Turn the jerky once or twice during drying and rotate the racks if the jerky near the elements begins to dry too fast. Meat should be left slightly pliable, that should take somewhere around 3 or 4 hours to get to. Cure yours to whatever point you like; if you like potato chips, be my guest. Jerky can can be stored for months in the freezer; the drier it is the longer it lasts.

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