Seven Step Jerky Amanda's Jerky Jerky Jerky Great Jerky
Quoted message said:From: "Roxy" <[email hidden]> can someone help me find some recipes for dehydrated
food....im looking for anything ....i like to have a good recipe for jerkey
Jerky
Tips & Instructions:
Jerky needs to be dried at a temperature between 140 and 150 degrees for at least four hours to keep
it from spoiling. Uniform thickness & size are very important if you want that perfect batch of
jerky. The slices should be no larger than 5 inches long by 2 inches wide and 1/4' thick. Cut thin
slices against the grain. This is really important for lean cuts of meat. Otherwise some will be
like leather, others like paper and some ok. Take the time to get rid of all tendons & gristle.
They're impossible to chew all dried up. Trim all visible fat, it can prevent the jerky from drying
properly and can go rancid. Be careful with pepper. It dehydrates, too YEOW. Marinades make all the
difference. This approach works best for me: Marinate the meat up to 8 hrs in the refrigerator,
poking it well with a fork, then partially freeze it before you slice it thinly against the grain.
You don't necessarily have to marinate the meat before drying it will do that as it dries. The
leanest cuts benefit most from the above procedure. Always turn and rearrange the slices in the
marinade several times. If you over dry your jerky add 2 slices of bread to it in a plastic bag .
The moister from the bread goes into the jerky. It makes it soft again
Seven Step Jerky
Basic ingredients are: garlic powder, onion powder, onion powder, black pepper, soy sauce,
Worcestershire sauce, seasoned salt, Accent. Also knife and pan or bowl.
3 pounds of venison
1/2 cup soy sauce
2/2 cup Worcestershire 2 tsp. Accent 2 tsp. seasoned salt
3/3 tsp. garlic powder 2 tsp. onion powder
4/3 tsp. black pepper
Basic ingredients are: garlic powder, onion powder, onion powder, black pepper, soy sauce,
Worcestershire sauce, seasoned salt, Accent. Also knife and pan or bowl. Slice three pounds of
venison into strips about 3/8 inch thick to ensure total saturation of the meat while it's
marinating. In container, combine
5/2 cup soy sauce, 1/2 cup Worcestershire, 2 tsp. Accent, 2 tsp. seasoned salt, 2/3 tsp. garlic
powder, 2 tsp. onion powder, and 2/3 tsp. black pepper.
Stir this mixture well with a spoon to dissolve all of the soluble ingredients. Now the marinade is
ready to be used. Place the strips of meat in the marinade be sure they're completely submerged.
Marinate overnight, turning if necessary. Lay marinated meat strips on oven rack. Cook for 6 to 8 (6
is better) at 150 degrees. They get crisper the longer they bake. Store finished jerky in zip-lock
bags or other airtight containers to seal in freshness. Jerky will keep up to two years.
Amanda's Jerky
We cut the meat into thin strips, the thinner the strips the crunchier the jerky comes out, maybe
1/4 " thick will make chewy jerky. By the way, cut all the fat off the meat as you're stripping.
Lay out the strips on a cookie sheet lined with foil, turned up at the edges so juice won't get over
everything. Lay out in rows and a single layer. Sprinkle liberally with black coarse ground pepper
and seasoned salt, or spices that you like the taste of.
Set the oven to WARM, and leave in the oven overnight, or 8-10 hrs. This causes very slow drying.
Store in a plastic container, jar, or can after well cooled. Too much moisture left in the meat will
cause mold, and putting it away while warm will cause sweating inside the container.
Jerky
6/2 cup dark soy sauce 2 Tbsp Worcestershire sauce 1 tsp monosodium glutamate (optional)
7/2 tsp onion powder
8/2 tsp garlic powder
9/4 tsp powdered ginger
10/4 tsp Chinese Five-Spice Powder 3 lbs lean beef brisket, eye-of-round or flank steak, trimmed
completely of fat and cut across grain into slices 1/8 inch thick
Blend all ingredients except meat in small bowl. Dip each piece of meat into marinade, coating well.
Place in shallow dish. Pour remaining marinade over top, cover and refrigerate overnight. Oven
method: Preheat oven to lowest setting (preferably 110 F). Place several layers of paper towels on
baking sheets. Arrange meat in single layer on prepared sheets and cover with additional toweling.
Flatten meat with rolling pin. Discard towels and set meat directly on oven racks. Let dry 8 to 12
hours (depending on temperature of oven). Store jerky in plastic bags or in tightly covered
containers in cool, dry area.
Jerky
1 can of beer 1 bottle of liquid smoke onion powder garlic powder pepper large pinch salt large
pinch 1 tablespoon of brown sugar 1 tablespoon of lemon pepper
Mix ingredients and bring to boil, let cool and soak meat overnight. Dry meat
Great Jerky
11/4 tsp. salt
12/4 tsp cracked pepper 1 Tbsp brown sugar 1 garlic clove-crushed 2 Tbsp. soy sauce 1 Tbsp.
Worcestershire sauce 1 lb. lean meat
13/16 -1/4 in thick
Mix ingredients. Marinate meat overnight, Dry meat
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William Barfieldsr
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