| Jerky makes a delicious snack for the whole family | | | | Directions: |
| and a great gift for friends. It's always nice to have | | | | - Trim all fat from the meat. Slice the meat as thinly as |
| some great jerky recipes to prepare. | | | | possible. |
| I've listed 4 jerky recipes you can try at home: | | | | - In a bowl combine the remaining ingredients. |
| 1. Venison Jerky | | | | - Stir until dissolved. |
| Ingredients: | | | | - Add the meat and mix well. |
| - 2 lb Venison | | | | - Cover and refrigerate overnight. |
| - 1 c Soy sauce | | | | - Shake the excess liquid from the meat and arrange |
| - 1 t Lemon juice | | | | in a shallow pan or cookie sheet. |
| - 1/2 t Black pepper | | | | - Dry the meat in a 150F or 200 degree F oven until |
| - 1/4 t Garlic | | | | dry and brown, a minimum of 8 hours. |
| Directions: | | | | - Cool, remove from the pan, and store in a glass jar. |
| - Cut the venison in strips approximately 1/4 x 1 x | | | | 4. Chinese Beef Jerky |
| 8-inches. | | | | Ingredients: |
| - Mix all ingredients and marinate venison | | | | - 3 lb Flank steak - or London broil |
| approximately 10 hours turning once every hour. | | | | Marinade: |
| - Smoke venison on grill until completely dry or you | | | | - 1/2 c Light soy sauce |
| may use oven on low heat with venison spread out on | | | | - 4 1/2 tb Honey |
| broiler pan. | | | | - 4 1/2 tb Dry Sherry |
| 2. Deer Jerky | | | | - 6 lg Garlic cloves - minced |
| Ingredients: | | | | - 1 1/2 tb Ginger - fresh, minced |
| - 3/4 C soy sauce | | | | - 1 1/2 tb Sesame oil |
| - 1 C worcestershire sauce | | | | - 1 1/2 tb Red pepper - crushed dash freshly ground |
| - 3 T kosher salt | | | | white pepper |
| - 2 T crushed black peppercorns | | | | Directions: |
| - 2 T graham marsala | | | | - Cut meat in half lengthwise and slice diagonally |
| - 1 T garlic powder | | | | crosswise into paper-thin strips 1-1/2 to 2 inches wide |
| - 1 T onion powder | | | | and 4 inches long. |
| - 2 t Prague Powder #1 | | | | - Transfer to shallow pan. |
| Directions: | | | | - Combine marinade ingredients and rub thoroughly into |
| - Combine in a blender, mix with sliced beef or venison | | | | meat. |
| in a white trash bag (in a metal container so you don't | | | | - Arrange meat on racks and let dry at cool room |
| create a mess!). | | | | temperature overnight (do not refrigerate). |
| - Refrigerate 24-36 hours, mixing occasionally. Dry | | | | - Preheat oven to 250 F. |
| about 15 hours at 125'F. | | | | - Line two large baking sheets with foil and set wire |
| 3. Deer Jerky | | | | rack(s) on top of each. |
| Ingredients: | | | | - Arrange meat on racks in single layer. |
| - 1 1/2 To 2 lbs lean boneless deer meat, partially | | | | - Bake 30 minutes. |
| frozen | | | | - Reduce heat to 175 F and continue drying meat |
| - 1/4 c Soy sauce | | | | another 40 minutes (meat should be lightly browned |
| - 1 tb Worcestershire sauce | | | | but not burned). |
| - 1/4 ts Ground pepper | | | | - Let meat continue to dry on racks at cool room |
| - 1/4 ts Garlic powder | | | | temperature overnight before packing into jars. |
| - 1/4 ts Onion powder | | | | - Dried meat can be brushed lightly with sesame oil for |
| - 1/4 ts Hickory smoked salt | | | | additional flavor and shine. |
| - 1/4 c Firmly packed brown sugar | | | | Makes 36 pieces or 10 buffet servings. |
| - 1 sm Bottle liquid smoke | | | | |