Venison or beef jerky & variations

1 servings

Ingredients

Quantity Ingredient
3 pounds Meat
½ cup Soy sauce
½ cup Worchestershire sauce
2 teaspoons Accent
⅔ teaspoon Garlic powder
2 teaspoons Onion powder
⅔ teaspoon Black pepper
2 teaspoons Seasoned salt

Directions

Cut meat with the grain into ½-inch thick strips. Mix all other ingredients to make a marinade. Submerge meat in marinade for 24 hours. Place meat strips directly on the rack in the oven and cook for 8 hours at 150 degrees.

Flavoring ingredients for jerky- HERBS: basil thyme marjoram oregano sage SPICES: celery seed caraway seed cloves tumeric ginger nutmeg pepper OTHERS: tabasco sauce soy sauce worchestershire sauce chili sauce A-1 sauce catsup onions garlic

SWEETENERS: honey molasses brown sugar fruit juices SPIRITS: bourbon brandy rum wines JERKY MAKING TIPS

If using oven, leave door open slightly to allow moisture to escape.

Be careful of temperature. Jerky is dried, not cooked so the temperature has to be low. Originally, jerky was dried in the sun by hanging the meat from wooden racks. If your using a gas range you may find that the pilot light will supply all the heat you need.

If you use more than one rack remember that each rack will cure at different speeds due to one being a little closer to heat source.

Rotating the racks every so often will even out the drying times.

Oven temperature setting tend to vary from what the dial says. I have a thermometer I use to hold oven door ajar with and keep track of oven temp at the same time.

When experimenting with ingredients I sample the marinade before adding the meat. This way I know if I've got too much of any one ingredient. Better to start out with not enough salt or sugar and work up to what I like than end up with something I can't eat.

From Steve Pickett

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