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Author Topic: Homemade jerky  (Read 972 times)

Offline MOSPARKY

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Homemade jerky
« on: October 20, 2005, 12:30:39 AM »
I cut this down from a larger batch recipe and am still adjusting it to suit me. Just sub deer for beef and you're set to go. The nice thing about experimenting with it , you can usually eat your mistakes. I tried to keep the kids out of it by telling them I messed it up bad. 2 pounds of jerky later they said "mess it up again". Guess I didn't use enough cayenne to keep them out of it.



 Recipe Summary
                  Difficulty: Medium
                  Prep Time: 15 minutes
                  Inactive Prep Time: 8 hours
                  Cook Time: 10 hours
                  Yield: about 1 pound
                  User Rating:



            3 pounds beef or buffalo sirloin, trimmed of fat and sinew
            1/3 (3 fl.oz.) cup soy sauce
            1/4 heaping tsp. garlic powder

            3 tablespoons (1 1/2 fl.oz.) Worcestershire sauce
            1 1/2 tablespoon liquid smoke
            1/8 teaspoon ground cayenne pepper 
            1 tablespoon onion powder
            1/2 teaspoon freshly ground black pepper 

            Slice the meat into strips against the grain, 1/4-inch thick and
            1-inch wide. (If necessary, freeze the meat for up to 2 hours to
            facilitate slicing.)
            In a large, wide bowl, combine the remaining ingredients. Place
            the meat in the marinade, cover, and refrigerate to marinate 
            overnight,turning occasionally.
            Preheat the oven to its lowest setting, between 145 and 150                   degrees F.
            Line 2 large baking sheets with foil and top with 2 heavy wire
            racks. Drain the meat, pat dry, and arrange evenly on the racks
            without touching. Place in the oven, leaving the oven door open a
            crack for air circulation. Leave in the oven until dry, but still
            firm (not spongy or brittle), 10 to 12 hours, depending upon the
            thickness of the meat, turning once or twice during the process.
            Remove from the oven and store in waxed paper at room temperature
            for up to 2 days. Wrap in plastic and refrigerate to store for up             to 1 week.
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