Jerky is a tasty snack for the whole family and a great gift for friends. It's always nice to have to create some great jerky recipes.
I have 4 jerky recipes you can try at home listed:
1. Venison Jerky
Ingredients:
- 2 kg of deer meat
- 1 c soy sauce
- 1 tablespoon lemon juice
- 1 / 2 teaspoon black pepper
- 1 / 4 t garlic
Directions:
- Cut the game into strips about 1 / 4 x 1 x 8-inches.
- Mix all ingredients and marinate Wildabout 10 hours turning once every hour.
- Smoke Wild grilled until it is completely dry or you can spread out over a low heat with venison on broiler pan oven.
2. Deer Jerky
Ingredients:
- 3 / 4 C soy sauce
- 1 C Worcestershire sauce
- 3 T kosher salt
- 2 T crushed black peppercorns
- 2 T Graham Marsala
- 1 T garlic powder
- 1 T onion powder
- 2 t Prague Powder # 1
Directions:
- Combine in a blender or mix with sliced beefCreate deer in a white garbage bag (in a metal container, so you're not a mess!).
- Refrigerator 24-36 hours, sometimes mixed. Dry about 15 hours at 125'F.
3. Deer Jerky
Ingredients:
- 1 1 / 2 to 2 kg of lean boneless beef, deer, partially frozen
- 1 / 4 c soy sauce
- 1 tb Worcestershire sauce
- 1 / 4 ts Ground pepper
- 1 / 4 ts Garlic powder
- 1 / 4 ts onion powder
- 1 / 4 ts Hickory smoked salt
- 1 / 4 c firmly packed brown sugar
- 1 bottle of liquid smSmoke
Directions:
- Trim all fat from the meat. Slice the meat as thin as possible.
- In a bowl combine the remaining ingredients.
- Stir until dissolved.
- Add the meat and mix well.
- Cover and store overnight in the refrigerator.
- Shake the excess liquid from the meat and arrange in a shallow pan or baking sheet.
- Dry the meat in a 150F or 200 degrees F until brown and dry, at least 8 hours long.
- Cool, remove from pan and store in a glassjar.
4. Chinese Beef Jerky
Ingredients:
- Grill 3 lb Flank steak - or London
Marinade:
- 1 / 2 c Light soy sauce
- 4 1 / 2 tb Honey
- 4 1 / 2 tb Dry Sherry
- 6 lg garlic cloves - minced
- 1 1 / 2 tb Ginger - fresh, minced
- 1 1 / 2 tb Sesame oil
- 1 1 / 2 tb Red pepper - crushed dash of freshly ground white pepper
Directions:
- The meat in half lengthwise and slice diagonally crosswise into paper-thin strips 1-1/2 to 2 inches wide and 4 incheslong.
- Transfer to shallow pan.
- Combine marinade ingredients and rub thoroughly into meat you.
- Arrange meat on racks and let dry at cool room temperature over night (not) do in the refrigerator.
- Preheat the oven to 250 F.
- Line two large sheets with foil and set wire rack (s) at the beginning of each.
- Arrange meat on racks in single layer.
- Bake 30 minutes.
- Reduce the temperature to 175 F and continue drying meat another 40 minutes (meat should be lightly browned but notburned).
- Let meat continue to cool on racks at room temperature overnight before packing into jars dry.
- Dried meat can be brushed lightly with sesame oil for additional flavor and shine.
Power of 36 pieces or 10 buffet servings.
