Jerky Recipes
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Modern Jerky Norma Wrenn npxr56b 2 lb Round steak;...
Original Jerky Meat; cut into 1/2" thick by 1" wide Wire << > Cord -brine solution; boiling 1 c salt 1 ga water Cut meat strips 1/2 inch thick by 1 inch wide. String onto a piece of wire or cored. Dip into boiling brine solution (1 cup salt to 1 gallon water) until meat loses its red color. Remove meat from water and let drip dry. Hang near a fire, but not so close as to cook the meat. May be air dried or sun dried, but this takes much longer (days or weeks), and the meat must be protected from insects. Oven Jerky #2 1 Flank Steak 1 Clove 1/2 c Honey Pepper 4 tb Lemon Juice 1/2 c Soy Sauce Salt Put steak in freezer for 1/2 hr, until just firm. Slice across the grain into 1/4" thick strips. 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 for 12 hours, or until when bent, it will crack, but not break Pillow Case Jerky 1 lg Boneless Butt Roast -Salt And Pepper Get as large a Boneless Butt as you can. Cut the individual muscles out of the meat and cut off and discard all the fat and connecting tissue. Cut the meat across the grain as thin as possible. 1/16 to 1/8th of an inch. The thinner the slices, the easier it will be to dry. Salt and pepper the meat generously on both sides, using more pepper than salt. Lay out the meat strips on a cake or oven rack without overlapping them. Set the rack in an insert fireplace and cook on low heat for 8 to 10 hours, turning every 3 to 4 hours, until dried. You can do the same with a dehydrator or oven, but it wont turn out as good. After it's done, store in a pillowcase. Don't STORE it in plastic, as the meat has to be able to breath, and a paper sack will leave a paper taste. |
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