worldrecipes: Jerky Recipes

Jerky Recipes

Beef Jerky #1

2 lbs round steak (or flank or brisket)

1/4 C. soy sauce

1 Tbsp. Worcestershire

1/4 tsp. ea. pepper and garlic powder

1/2 tsp. onion powder

1 tsp. hickory smoke-flavored salt

Trim and discard fat from meat. Cut meat in 1/8 to 1/4 thick slices. In a bowl combine all but

meat. Stir until seasonings dissolve. Add meat and mix thoroughly. Let stand one hour.

Shake off excess liquid and put meat slices on oven racks or shallow baking pan. Dry meat at

lowest possible oven temp (maybe 180 or 200) until it is brown, hard, and dry. Can take as long as

24 hours.

Beef Jerky #2

1 1/2 lb Flank steak

Select a 1/2 inch think flank or top round steak. trim away all fat then partially freeze until firm.

Slice across the grain in a 1/4 to 1/2 inch wide strips. Place meat strips in a shallow dish or heavy

plastic bag. Add soy or terriyaki sauce to cover meat. If desired onion or garlic powder or

Worcestershire sauce may be added. Toss to coat each piece. Cover and refrigerate several hours

or over night. Lift meat from marinade, drain will then air dry for a couple of hours. Arrange meat

strips in single layer on fine wire screen or cake cooling rack. Place in low temp. oven (175 to 200

degrees) or slowly smoke-cook in smoker until meat is completely dried. Store in air-tight

container. Serve as a snack or appetizer.

Beef Jerky #3

1/2 ts Pepper (MORE FOR HOT)

1/2 ts Garlic Powder

1/2 ts Onion Salt

1 lb Beef Roast

1/2 c Soy sauce

1/2 ts Garlic Salt

1/2 ts Lemon Pepper

Marinate 1 hour or overnight. Bake in oven 150 to 170, overnight for 10 - 12 hours.

Beef Jerky #4

1 Flank Steak Or London Broil

Coarse Black Pepper

1/2 c Soy Sauce

Garlic Powder

Cut flank steak or london broil into 1/4" strips. Sprinkle with garlic powder and coarse ground black

pepper. Marinate in soy sauce for 24 hours. Bake in 150 degree F oven for 10 to 12 hours. DO NOT

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exceed 150 degrees F.

Beef Jerky #5

2 lb London Broil

1/2 c Soy sauce

2 tb Worstershire sauce

2 ts Garlic powder

2 ts Onion powder

2 ts Fresly ground black pepper

2 ts Red pepper flakes, less for sissies

2 tb Liquid smoke

Freeze the London Broil or other lean roast. When ready to make jerky, remove the roast from the

freezer and let partially thaw. When just able to slice, first remove all fat and then slice against the

grain in thin (1/4 inch or less) slices. Cover the meat with the marinade, turn from time to time

and let marinade overnight. In the morning line a shallow cookie sheet with a few layers of paper

towels. Place on lower rack. Place upper rack in oven in top position and lower rack in lower

position. Hang the beef slices from the upper rack with tooth picks above the paper towels. 6 hours

at 160F average temp is about right.

If your oven is real tight, you might crack open the door a bit to allow the water vapor to escape.

Beef Jerky #6

2 lb Round steak, chuck steak or roast

1 ts Onion salt

1/2 ts Salt

1/2 ts Garlic salt

1/2 ts Lemon pepper

1/2 ts Sausage seasoning

1/2 ts Thyme

1/2 ts Oregano

1/2 ts Marjoram

1/2 ts Basil

Combine the spices in a dish. Cut the meat into strips less than 1/4 of an inch thick. Remove ALL

fat. Sprinkle one side with the combined seasonings and beat with a meat hammer. Turn and

repeat the seasoning and beating. Place the strips on a cookie sheet or other flat pan. Place in a

120 F oven for 4 hrs. Turn and put back for another 4 hrs. Keep the oven door propped open for

the entire time to allow the moisture to escape. With a gas oven, the pilot light may be enough to

provide the heat. Store in a plastic bag. Also may be stored in a pillowcase. Do not store in a paper

bag.

Beef Jerky #7

1 Flank steak

1 Clove garlic, minced

1/2 c Honey

1 Pinch pepper

4 tb Lemon juice

1/2 c Soy sauce

1 Pinch salt

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Put steak in freezer for about half an hour, just until firm. Slice steak across grain, about 1/4-inch

thick. Combine remaining ingredients and marinate steak strips in this for at least 2 hours. Place

slices on rack in pan and dry in oven at 150 degrees, 12 hours.

Beef Jerky #8

1/2 c Soy Sauce

1/2 c Worcestershire Sauce

2 tb Ketchup

1/2 ts Pepper (more for hot)

1/2 ts Garlic Powder

1/2 ts Onion Salt

1 lb Beef Roast

Marinate 1 hour or overnight. Bake in oven 150 to 170, overnight for 10 -12 hours.

Beef Jerky #9

2 lb Very lean Flank Steak or Brisket

1/3 c Tamari Soy Sauce

1 Garlic Clove, minced

Trim fat off meat. Cut across grain into 2 pieces; slice lengthwise with grain into 4" strips. Combine

soy sauce and garlic in mixing bowl. add meat. Marinate for 15 to 20 minutes, stirring occasionally.

Drain and arrange in single layer on cooling rack set in baking pan. Bake overnight at 150 degree F

for 12 hours until dried. Blot meat on paper towel to absorb excess fat. Store in tightly covered

container. Will keep for several weeks. Does not require refrigeration.

Beef Jerky #10

2 -3 lb beef

1/2 c Soy sauce

1/2 c Worcestershire sauce

2 ts Accent

2/3 ts Garlic powder

2 ts Onion powder

2/3 ts Black pepper

2 ts Seasoned salt

Cut meat with the grain into 1/2-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.

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Beef Jerky #11

1 kg Round steak ( semi-frozen)

40 ml Soy sauce

25 ml Liquid smoke

2 ml Garlic powder

2 ml Onion powder

1 ml Black pepper

Have about 1 kg. round steak in a semi-frozen state, then slice in 1 cm. strips across grain.

marinate meat in covered container for 4 hrs ( or over night ) in fridge. Remove meat from

marinade . spread strips on racks placed on cookie sheets. bake at 100 degrees C. ( 200 degrees

F. ) for 6 to 7 hrs turn off heat and let sit in oven over night.

Beef Jerky #12

Lean beef

Soy sauce

Lemon Pepper

Garlic Salt

Freeze lean beef for 30 minutes.

Slice 1/4 inch thick. Remove all fat.

Dip into soy sauce to which you have sprinkled lemon pepper and garlic salt.

Spread slices on cake racks placed on cookie sheets.

Place cookie sheets in 150 degree oven for 10-12 hours.

Store in air tight container.

Beef Jerky #13

1 lb Lean beef

1/4 c Soy sauce

1 ts Garlic powder

Slice the lean beef (should cuts, flank or round steak) with the grain 1/4 to 1/2 inch wide and 2-6

inches long. Pain on or dip the strips into a mixture of soy sauce and garlic powder.

Place on wire rack in a deep oven pan; dry completely in 150F for 8-12 hours.

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Beef Jerky #14

1 lb Beef loin tip << >> 1 lb Beef brisket

Jetton's Barbecue Sauce << >> Another with no sugar

Onion salt

Garlic salt

If necessary, roll out meat slices as thin as possible. Trim off fat. Set oven at 200 degrees and line

cookie sheets with foil. Brush one side of meat with sauce. Put slices on cookie sheet; DO NOT

STACK. Sprinkle lightly with onion and garlic salts. Cook for 8 to 9 hours. Turn meat after 6 hours

of cooking and brush with sauce. Cool and store in a tightly covered jar or sealed in a plastic bag.

Beef Jerky #15

1/2 lb Flank steak

1 ts Salt

2 ts Sherry

4 ts Honey

3 tb Sugar

1 tb Catsup

1 tb Hoisin sauce

1 tb Oyster sauce

1 tb Light soy sauce

1 tb Dark soy sauce

pn Salt peter*

Partially freeze meat first, then thinly slice beef Marinate in rest of ingredients for at least 1 day.

Bake single layer at 250 degrees for 45-55 minutes.

Beef Jerky #16

5 lb Beef (roast)

1/4 c Soy sauce

1 tb Worstershire sauce

1 ts Garlic powder

1 ts Onion powder

1 ts Black pepper (cracked if possible)

Red pepper flakes; optional

1 tb Liquid smoke

Place the strips of meat into marinade and let soak for about 24 hours. Remove from marinade and

allow to air dry for at least one hour. If you have a meat smoker then omit the liquid smoke and

smoke meat at a low temperature.

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Beef Jerky #17

1 Flank steak

1 Clove garlic, minced

1/2 c Honey

1 Pinch pepper

4 tb Lemon juice

1/2 c Soy sauce

1 Pinch salt

Put steak in freezer for about half an hour, just until firm. Slice steak across grain, about 1/4-inch

thick. Combine remaining ingredients and marinate steak strips in this for at least 2 hours. Place

slices on rack in pan and dry in oven at 150 degrees, 12 hours.

Beef Jerky #18

3 lb Rump roast (or similar cut)

1/2 c Light japanese soy sauce

1/4 c Worchestershire sauce

1/4 c White vinegar

1 c Water

1/2 ts Ground ginger

1/4 ts Ground red pepper

1/4 ts Ground black pepper

1 tb Onion powder

1 Clove garlic; smashed

Have the butcher cut your roast in 1/8 inch slice against the grain. OR do it at home. if you don't

have good cutlery, have the butcher do it. it won't be worth it!

Cut off the slice of fat on the bottom. separate the two distinct sinews. (you can tell, the grain goes

one way on one, and the other way on the other). Trim out the "gristle" that is between them. slice

the two sinews against the grain into 1/8 inch slices.

Mix the soya, and remaining ingredients to make the marinade. Marinade the meat slices for 6 or 8

hours in the fridge.

Beef Jerky #19

2 To 3 Pounds Round, Chuck Steak Or Chuck Roast

1 ts Onion Salt

1/2 ts Salt

1/2 ts Garlic Salt

1/2 ts Lemon Pepper

1/2 ts Sausage Seasoning

1/2 ts Thyme

1/2 ts Oregano

1/2 ts Marjoram

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1/2 ts Basil

Combine the spices in a dish. Cut the meat into strips less than 1/4 of an inch thick. Remove ALL

fat. Sprinkle one side with the combined seasonings and beat with a meat hammer. Turn and

repeat the seasoning and beating. Place the strips on a cookie sheet or other flat pan. Place in a

120 degree F. oven for 4 hours. Turn and put back for another 4 hours. Keep the oven door

propped open for the entire time to allow the moisture to escape. With a gas oven, the pilot light

may be enough to provide the heat. Store in a plastic bag.

Beef Jerky #20

2 qt Water

2 c Salt

1 c Vinegar

2 tb Pepper

Cut meat as thin as possible. Remove all fat. Boil approximately 6 minutes. Roll moisture from

meat. Put on cookie sheet in middle of oven for 1 1/2 to 2 hours at 200 degrees F. Leave oven

door cracked to let moisture out. Coat with Liquid Smoke and A-1 Sauce. Store in airtight jar.

Beef Jerky #21

1 Flank steak

4 tb Lemon juice

1 Garlic clove, minced

1/2 c Soy sauce

1/2 c Honey

1 pn Salt

1 pn Pepper

Put steak in freezer for about half an hour, just until firm. Slice steak across grain, about 1/4-inch

thick. Combine remaining ingredients and marinate steak strips in this for at least 2 hours. Place

slices on rack in pan and dry in oven at 150 degrees, 12 hours.

Jerky #22

2 lbs. meat, cut with grain

1/4 cup soy sauce

1 Tbsp Worcestershire sauce

1/4 tsp. pepper

1/4 tsp. garlic powder

1/2 tsp. onion salt

1 Tbsp taco sauce

1 tsp. hickory smoke salt

Dash Tabasco

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Pour over meat, marinate 24 hours. Lay on broiler separately. Bake at 150 degrees for 5 hours,

turn a couple of times. Liquid smoke, more salt (if desired).

Venison Jerky

2 lb Venison

1 c Soy sauce

1 t Lemon juice

1/2 t Black pepper

1/4 t Garlic

Cut the venison in strips approximately 1/4 x 1 x 8-inches. Mix all ingredients and marinate

venison approximately 10 hours turning once every hour. Smoke venison on grill until completely

dry or you may use oven on low heat with venison spread out on broiler pan.

World Famous Beef Jerky

Soy sauce

Worcestershire sauce

Brown sugar

Crushed garlic

Hot pepper sauce (Tabasco or other)

Red cooking wine

Jamaican Jerk seasoning or A-1 sauce

Start with several pounds of very lean beef roast. You should choose a roast with visible grain, if

possible, and little or no fat. It needn't be very high quality, and in fact, tougher cuts seem to

actually work better. Mix a marinade with some or all of the following: Mixing the sauce is largely a

matter of taste. The result should be close to 3 parts soy sauce, 1 part Worcestershire, 1 part

brown sugar and the rest as desired. It should be a very strong salty, spicy and slightly sweet

solution. The rest of the ingredients depend on your taste, and the list is by no means exhaustive.

Adding red wine will decrease the saltiness and/or dilute it if you get it too spicy without affecting

the flavor greatly. You should not use more than about 30 to 40% red wine, however, since the

saltiness is necessary to preserve the meat. Don't get too hung up on the recipe, it is good just

about any way you fix it. With a very sharp knife, slice the uncooked roast with the grain (usually

lengthwise down the roast) into strips about 1/8 inch thick. Thinner will make the jerky spicier and

crisper, thicker, up to about 1/4 inch will make it easier to slice, but increases drying time. Trim fat

once again, and put the slices in a large Ziploc bag with the marinade. Squeeze to remove as much

air as possible, and have a helper seal the bag. Let soak at room temperature for at least an hour.

Remove the strips and place in a dehydrator. Spread them in a single layer on each rack, and

sprinkle with great quantities of black pepper on one side. Dry on high (145 degrees) in the

dehydrator, or turn your oven temperature selector until the light just comes on (the lowest setting

possible) and dry on a rack in the oven. In the oven, prop the door open about 3 inches at the top.

Drying time is about 8 to 10 hours, but can take twice that long for thicker pieces. Bending should

splinter some of the outside fibers when done. It should keep at room temperature for a couple of

weeks, and will actually get better in a day or two as the moisture content becomes more uniform

throughout.

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Deer Jerky

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

Combine in a blender, mix with sliced beef or venison in a white trash bag (in a metal container so

you don't create a mess!). Refrig 24-36 hours, mixing occasionally. Dry about 15 hours at 125'F.

Deer Jerky

1 1/2 To 2 lbs lean boneless deer meat, 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 sm Bottle liquid smoke

Trim all fat from the meat. Slice the meat as thinly as possible. In a bowl combine the remaining

ingredients. Stir until dissolved. Add the meat and mix well. Cover and refrigerate overnight. Shake

the excess liquid from the meat and arrange in a shallow pan or cookie sheet. Dry the meat in a

150F or 200 degree F oven until dry and brown, a minimum of 8 hours. Cool, remove from the

pan, and store in a glass jar.

Chinese Beef Jerky

3 lb Flank steak - or London broil

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 freshly ground white pepper

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Cut meat in half lengthwise and slice diagonally crosswise into paper-thin strips 1-1/2 to 2 inches

wide and 4 inches long. Transfer to shallow pan. Combine marinade ingredients and rub thoroughly

into meat. Arrange meat on racks and let dry at cool room temperature overnight (do not

refrigerate). Preheat oven to 250 F. Line two large baking sheets with foil and set wire rack(s) on

top of each. Arrange meat on racks in single layer. Bake 30 minutes. Reduce heat to 175 F and

continue drying meat another 40 minutes (meat should be lightly browned but not burned). Let

meat continue to dry on racks at cool room temperature overnight before packing into jars. Dried

meat can be brushed lightly with sesame oil for additional flavour and shine.

Makes 36 pieces or 10 buffet servings.

Jim's Jerky

1 lb Steak or roast

5 tb Soy sauce

3 tb Worcestershire sauce

2 tb Brown sugar

1 ts Paprika

1/2 ts Pepper

1/2 ts Garlic powder

1/2 ts Onion powder

Trim ALL the fat off the meat and slice into 1/4" thick strips. Mix other ingredients together.

Marinate meat overnight in the mixture. Line cookie sheets with foil and arrange meat on it in a

single layer. Dry for 8 or more hours at 200 deg F, turning every 2 hours. Cool and store in a

tightly covered jar or sealed in a plastic bag.

Other marinade ingredients [ optional]: 1/2 ts or more hot pepper sauce/1/4 ts cayenne/1 ts chili

powder 1 tb or more liquid smoke 1 tb parsley flakes 1/2 ts ginger 1/2 ts allspice

Marinated Beef Jerky

1 lb Beef; your choice; if not tender cut; slice paper thin; tender cut slice 1/8 to 1/4" thick

1/2 ts Pepper

1 ts Onion powder

1/2 ts Garlic salt

3 tb Soy sauce +1 teaspoon; can use light

5 tb Worcestershire sauce

Trim all fat off the beef. Mix other ingredients together. Marinate meat overnight in the mixture.

Remove from marinade and pat meat between towels. Line cookie sheet with foil and arrange meat

on it in a single layer. Dry for 8 or more hours at 200~, turning after 6 hours. Cool and store in a

tightly covered jar or sealed in plastic bag.

Microwave Jerky

1/2 lb Trimmed venison *

1/4 ts Salt

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1/3 ts Garlic Powder

1 ts Accent

1/4 ts Black Pepper

1/4 c Worcestershire Sauce

1/4 c Soy Sauce

1/4 c Water

6 Drops Liquid Smoke

Cut meat into 1/8" thick strips, which is easier if it is slightly frozen. combine ingredients, and

place with meat in refrigerator overnight to marinate. Then place the meat strips in a microwave

roasting rack. set the microwave on high for 4 to 6 minutes. after 4 minutes add time in 30 second

increments. The idea is to have a dried jerky, which means a color change from brown to dark

brown, and a consistency in the meat that has changed from supple to leathery in it's texture.

That's it!

Modern Jerky

Norma Wrenn npxr56b

2 lb Round steak; 1" thick

1/2 c Worcestershire sauce

1 ts salt

-pepper to taste

2 tb Parsley flakes

1/4 ts Garlic powder; optional

Note: Chili powder, barbeque salt, paprika, horseradish, and onion salt or flakes may also be used

in the marinade. (Or any ideas of your own). Slice steak into 1/2 inch wide strips and place in a

single layer in a pan or baking dish. Mix other ingredients and pour over meat. Marinate in

refrigerator overnight. Remove and place meat carefully on cookie sheet. Dry in 175~ oven for one

hour and then reduce temperature to 150~. Continue baking strips in the low oven until dry, but

pliable, one to three hours. Cool jerky and store in tightly sealed containers.

Original Jerky

Meat; cut into 1/2" thick by 1" wide

Wire

<< >

Cord

-brine solution; boiling

1 c salt

1 ga water

Cut meat strips 1/2 inch thick by 1 inch wide. String onto a piece of wire or cored. Dip into boiling

brine solution (1 cup salt to 1 gallon water) until meat loses its red color. Remove meat from water

and let drip dry. Hang near a fire, but not so close as to cook the meat. May be air dried or sun

dried, but this takes much longer (days or weeks), and the meat must be protected from insects.

Oven Jerky #2

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1 Flank Steak

1 Clove

1/2 c Honey

Pepper

4 tb Lemon Juice

1/2 c Soy Sauce

Salt

Put steak in freezer for 1/2 hr, until just firm. Slice across the grain into 1/4" thick strips. Combine

remaining ingredients and marinate steak strips in this for at least 2 hours. Place slices on rack in

pan, and dry in oven at 150 degrees for 12 hours, or until when bent, it will crack, but not break

Pillow Case Jerky

1 lg Boneless Butt Roast

-Salt And Pepper

Get as large a Boneless Butt as you can. Cut the individual muscles out of the meat and cut off and

discard all the fat and connecting tissue. Cut the meat across the grain as thin as possible. 1/16 to

1/8th of an inch. The thinner the slices, the easier it will be to dry. Salt and pepper the meat

generously on both sides, using more pepper than salt. Lay out the meat strips on a cake or oven

rack without overlapping them. Set the rack in an insert fireplace and cook on low heat for 8 to 10

hours, turning every 3 to 4 hours, until dried. You can do the same with a dehydrator or oven, but

it wont turn out as good. After it's done, store in a pillowcase. Don't STORE it in plastic, as the

meat has to be able to breath, and a paper sack will leave a paper taste.

Smoked Hamburger Jerky

1/2 c Soy sauce; can use light

1 tb Allspice

4 tb Sugar

2 ts Fresh ginger; grated

1 Clove garlic; minced

1 tb Liquid smoke; hickory or mesquite

2 lb Ground meat; leanest poss.

Press hamburger meat into flat strips 5 inches long by 1-1/2 wide and 1/4 inch thick. Place one

layer of hamburger strips in dish for marinating. Mix marinade ingredients together in a bowl. After

well mixed, sprinkle marinade sauce over meat, soaking well. Turn meat over and sprinkle with

sauce. Add layers of hamburger strips to marinating dish and repeat sprinkling of marinade. Pour

remaining marinade sauce over meat. Cover tightly and let marinate in refrigerator for 6 to 12

hours. rotate layers of meat occasionally. Place in dehydrator until dry. While meat is drying, blot

excess oil with paper towel.

Smoked Turkey Jerky

1/2 c Soy sauce; can use light

4 tb Sugar

2 ts Fresh ginger; grated

1 Clove garlic; minced

1 tb Liquid smoke

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2 lb Cooked turkey; sliced paper thin (turkey thighs are breasts are best)

Mix marinade ingredients together in a bowl. Dip meat slices into marinade. Place dipped meat in

layers in a bowl or dish. Pour remaining marinade sauce over meat. Cover tightly and let marinate

in refrigerator for 6 to 12 hours. Rotate layers of meat occasionally.

Place in dehydrator until dry. While meat is drying, blot excess oil with paper towel.

Tucker Surprise Beef Jerky

1 c Soy sauce

4 oz Mesquite smoke (hickory works well also)

1/4 c Water

1/4 c Cayenne pepper

2-3 lb's

Go to the butcher and have them slice a 2 or 3 lb rump roast into slices as thin as bacon(It

sometimes takes a while to convince them that you really want it as thin as bacon) put soy sauce

and mesquite smoke in a gallon size ziplock bag. if the smoke came in a 4 oz bottle, use the water

to rinse the bottle, pour water into bag. Add pepper. Close bag and let sit for a couple of hours.

Trim all fat from the beef. Add beef to the mixture. Let sit for 5 or 10 minutes(I've not had any

trouble if left overnight) Remove meat from bag one or two at a time, and lay on trays from

dehydrater(I've never made it without a dehydrater). Put trays in dehydrater, opening ventsp to

about half.

Knights Turkey Jerky

1 Turkey meat sliced thin

2 tb Liquid smoke

3 tb Soy Sauce

10 ds Tabasco sauce

1/3 c Worcestershire sauce

1 1/2 ts Hickory seasoning liquid

1 tb Onion salt

Mix all ingredients together in a maranade dish. Mix together and add strips of turkey or beef into

maranade. Maranade for 8-24 hours, depending upon how often you shake mixture and how

flavorful you want it. Take strips out of maranade and lightly dampen with towel to try excess

liquid off. Place in dehydrator or on sheets for oven. dehydrate till jerky is tough/crisp. Time varies

based on method of dehydration, use your best judgement (12-36 hours). Add extra tabasco for

more spicy flavor.

Dry Cure Southwest Jerky

1 ts Salt

1 ts Pepper

1/2 ts Cayenne pepper

3 tb Chili powder

2 ts Cumin

2 Cloves garlic minced

2 lb Steak sliced thinly

Combine ingredients and thoroughly mix together. This is a dry marinade so there is no liquid.

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Sprinkle the spice mixture on the meat slices and work into the grain with your fingers. Cover and

marinate overnight. Place trays in the oven and dry at 145'F. for first 4 hrs. then set oven 130'F.

until dry.(4 to 8 hrs.) Jerky should be hard but not brittle. Blot up any fat that appears with paper

towels. *For a chewy texture, slice the meat with the grain, or across the grain for more tender

jerky.

Fake Jerky Strips

---MEAT---

1 lb Ground beef

1 ts Garlic powder

1 ts Salt

1/4 ts Black Pepper

1 ts Liquid smoke

1 tb A-1 Sauce

1/2 c Quick Quaker Oats

1 Eggwhite

---SAUCE---

2 tb A-1 Sauce

2 tb Worchestershire Sauce

3 tb Ketchup

2 tb Vegetable Oil

1 ts Soy Sauce

1 ts Liquid Smoke

2 tb Water

1. Mix ground beef with all other ingredients, stir until mixed. Put into a food processor with

chopping knife and chop for a good minute, until well-mixed together and consistency of putty.

2. On a floured cutting board, take ball of meat mixture and coat both sides lightly with flour so it

won't stick and roll out with floured rolling pin, fold and roll until roughly 8" by 12" rectangle 1/8"

or less thick.

3. Using a pizza cutter, cut into 1" wide strips 8" long and carefully transfer to a wire rack.

4. Heat oven to 300 F, place wire rack with meat in oven on oven rack in center of oven, with

second oven rack one notch below. On lower rack, place cookie sheet under meat to act as a drip

pan.

5. Bake for 1 hour at 300 F.

6. Mix together sauce ingredients in shallow dish. Remove rack of meat, roll each strip into sauce

mix and return to rack. When all coated, return to oven and increase temp. to 450 F. Bake for 15

min.

7. Remove rack again and recoat strips and return to oven for another 15 min. or until strips

become almost burnt around edges.

8. Remove from oven and coat one last time, then let sit and cool to room temp.

9.Enjoy!

Western Barbecue Jerky

1 ts Salt

3 tb Brown sugar

1/4 ts Pepper

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1/3 c Red wine vinegar

1/8 ts Cayenne pepper

1/3 c Ketchup

1 ts Onion powder

1 lb Lean meat

1/2 ts Garlic powder

1 ts Dry mustard

Slice meat into long strips 3/16 to 1/4 inch thick. Uniform slices will shorten the drying time, so

use a meat slicer or have your butcher slice it for you. Cut across the grain for increased

tenderness. Remove excess fat. In a small bowl, combine all ingredients except meat. Stir to mix

well. Place meat 3 or 4 layers deep in a glass, stoneware, plastic or stainless steel container,

spooning vinegar mixture over each layer. Cover tightly. Marinate 6 to 12 hours in the refrigerator,

stirring occasionally and keeping the mixture tightly covered. Place the meat strips on drying racks.

Do not overlap the strips to ensure good air circulation. Oven temperature should be 140 to 160 F

(60 to 70 C) for the first 8 to 10 hours. After that it may be lowered to 130 F (55C) until dry. Place

aluminum foil or a baking sheet underneath the drying tray to catch the drippings. Occasionally

blot the jerky with paper towels as it dries to remove beads of oil. Test jerky for dryness by cooling

a piece. When cool it should crack when bent but not break. There should be no moist spots.

Deluxe Camp Chili with Jerky

6 oz Jerky

3 tb Oil

1 ts Whole cumin seed

4 tb Chili powder

1 ts Onion flakes

1 ts Oregano

1/2 ts Cumin (powdered)

1/4 ts Garlic powder

Water as needed

Flour for thickening

Cut jerky into small, bite-sized pieces, remembering it will swell. In a heavy pot, simmer jerky and

cumin seeds gently in moderately hot fat/oil for one to two minutes, stirring steadily to prevent

burning. Add chili powder and continue to stir until well mixed. (Amount of chili powder will depend

on the hotness of the jerky and your taste.) Add onion flakes, oregano, powdered cumin, garlic

powder, and enough water to cover generously. Stir. Simmer one to two hours, adding water as

the jerky takes it up. Allow chili to cool, and reheat before serving. If a thicker chili is prefered, add

a little flour mixed to a paste with hot liquid from the pot and cook to desired consistency, stirring

frequently. AUTHOR'S NOTE: Chances are no salt will be needed at all, since there will probably be

enough in the jerky.

Deluxe Camp Chili with Jerky

6 oz Jerky

3 tb Oil

1 ts Whole cumin seed

4 tb Chili powder

1 ts Onion flakes

1 ts Oregano

1/2 ts Cumin (powdered)

1/4 ts Garlic powder

Water as needed

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