1/2 lb. tender quick
1/4 lb. brown sugar
2 tsp. chili pepper (hot)
2 tsp. black pepper
2 gal. water
Bring to boil, skim and let cool. Pour over chunked meat.
Be sure the meat is in a stainless steel, plastic or crock. Cover with plate
and weigh down. Let stand in brine between 4 to 8 hours. Take out and drain.
Smoke until done in smoker or food dryer.
684132 -- JERKY
4 heaping tbsp. sugar cure
1/4 tsp. spice packet (included in
sugar cure)
3 tbsp. garlic juice
3/4 of bottle of liquid hickory smoke
In a quart jar add the above and mix together. Add water
to top and stir. Slice meat very thin, about 2/10" thick, then dip meat
in jar and drain in colander. Place meat strips on hardware cloth, sprinkle
with garlic powder. Cook at 130 degrees and crack oven door open with a spoon
for 7 hours or until meat is brittle.
------------------------
------------------------
684158 -- BUFFALO JERKY
1 to 3 buffalo flank steaks or London
broils
(May substitute beef; 3 steaks
will yield approximately 2 oven-racks
of jerky)
Shoyu sauce
Garlic powder
Trim all visible fat from meat and cut slices, 1/4 thick or
less. Cut slices across the grain. Meat is easier to slice thinly if
partially frozen. In a large bowl or pan, alternate layers of meat slices,
shoyu, and garlic powder. Marinate in refrigerator at least overnight, or up
to 24 hours. Spread slices on oven racks. Set oven temperature at 140 to 150
degrees. Prop oven door slightly open to allow moisture to escape. Dry for
approximately 8 hours, or until dry but not brittle. Will keep well without
refrigeration, but may be stored in refrigerator or freezer.
684187 -- JERKY
5-7 lbs. coarse ground venison or
inexpensive beef
1/3 c. curing salt
1/2 tsp. marjoram
1/2 tbsp. MSG
1/2 tsp. cayenne pepper
1 tbsp. black pepper
1 tbsp. white pepper
2 tbsp. liquid smoke
1 tbsp. Worcestershire sauce
1/4 tsp. garlic powder
Remove as much fat as possible from meat and have coarse
ground. Mix all dry ingredients together and add a bit at a time while
kneading the meat like dough. Add remaining ingredients the same. Cover and
refrigerate overnight. Next roll the meat to an even thickness (about
1/8") between two sheets of wax paper. Put flats in the freezer until
solid then cut into strips. Place on wire racks so pieces are not touching and
put in 150 degree oven for 3 to 4 hours. Drying time varies with moisture
content and thickness of jerky. Open oven door occasionally and turn jerky
once or twice during drying. Once jerky is cooled it can be stored in freezer
or canning jars if it is to be kept for a long period of time. but I double
you will be able to leave it alone that long.
------------------------
------------------------
684249 -- JERKY
Jerky is one of the finest wilderness rations ever devised
by man. It takes little preparation and tastes quite good. Two strips of
jerky with a glass of water will satisfy any appetite. Although Indians
originally prepared jerky over an open fire, cooking it on a kitchen range well
in advance of a trip is a lot more practical and convenient. It is handy just
to eat for a quick snack or pick-me-up. Begin with any red meat, wild or
domestic. Once done jerky tastes the same whether you use sirloin or flank or
a cheaper piece of meat. 4 lb. meat cut into pieces, approx.
1x2x8
2 tbsp. salt
2 tbsp. powdered barbecue seasoning
(Swiss steak seasoning works good)
2 tbsp. chili pepper & 2 tbsp. curry
powder mixture (optional)
Cut away all fat, gristle and tendon from strips of meat.
Combine seasonings in a salt shaker. Pound the meat and as you pound.
Sprinkle with the seasonings (there should be about 1/2 teaspoon of the
combination spread across each side of each strip of meat). Place the strips
directly on the oven rack. Turn oven onto 150 degrees and leave them there
until all moisture is gone (about 7 hours). The strips should fell like dry
leather when done and should be supple enough to bend a little without
breaking. Jerky can be eaten as is or used as a base for soups, stews and
pemmican. It will literally keep for years without refrigeration.
-----------------------
684249 -- JERKY
Jerky is one of the finest wilderness rations ever devised
by man. It takes little preparation and tastes quite good. Two strips of
jerky with a glass of water will satisfy any appetite. Although Indians
originally prepared jerky over an open fire, cooking it on a kitchen range well
in advance of a trip is a lot more practical and convenient. It is handy just
to eat for a quick snack or pick-me-up. Begin with any red meat, wild or
domestic. Once done jerky tastes the same whether you use sirloin or flank or
a cheaper piece of meat. 4 lb. meat cut into pieces, approx.
1x2x8
2 tbsp. salt
2 tbsp. powdered barbecue seasoning
(Swiss steak seasoning works good)
2 tbsp. chili pepper & 2 tbsp. curry
powder mixture (optional)
Cut away all fat, gristle
and tendon from strips of meat. Combine seasonings in a salt shaker. Pound
the meat and as you pound. Sprinkle with the seasonings (there should be about
1/2 teaspoon of the combination spread across each side of each strip of
meat). Place the strips directly on the oven rack. Turn oven onto 150 degrees
and leave them there until all moisture is gone (about 7 hours). The strips
should fell like dry leather when done and should be supple enough to bend a
little without breaking. Jerky can be eaten as is or used as a base for soups,
stews and pemmican. It will literally keep for years without refrigeration.
684249 -- JERKY
Jerky is one of the finest wilderness rations ever devised
by man. It takes little preparation and tastes quite good. Two strips of
jerky with a glass of water will satisfy any appetite. Although Indians
originally prepared jerky over an open fire, cooking it on a kitchen range well
in advance of a trip is a lot more practical and convenient. It is handy just
to eat for a quick snack or pick-me-up. Begin with any red meat, wild or
domestic. Once done jerky tastes the same whether you use sirloin or flank or
a cheaper piece of meat. 4 lb. meat cut into pieces, approx.
1x2x8
2 tbsp. salt
2 tbsp. powdered barbecue seasoning
(Swiss steak seasoning works good)
2 tbsp. chili pepper & 2 tbsp. curry
powder mixture (optional)
Cut away all fat, gristle and tendon from strips of meat.
Combine seasonings in a salt shaker. Pound the meat and as you pound.
Sprinkle with the seasonings (there should be about 1/2 teaspoon of the
combination spread across each side of each strip of meat). Place the strips
directly on the oven rack. Turn oven onto 150 degrees and leave them there
until all moisture is gone (about 7 hours). The strips should fell like dry
leather when done and should be supple enough to bend a little without
breaking. Jerky can be eaten as is or used as a base for soups, stews and
pemmican. It will literally keep for years without refrigeration.
------------------------
684249 -- JERKY
Jerky is one of the finest wilderness rations ever devised
by man. It takes little preparation and tastes quite good. Two strips of
jerky with a glass of water will satisfy any appetite. Although Indians
originally prepared jerky over an open fire, cooking it on a kitchen range well
in advance of a trip is a lot more practical and convenient. It is handy just
to eat for a quick snack or pick-me-up. Begin with any red meat, wild or
domestic. Once done jerky tastes the same whether you use sirloin or flank or
a cheaper piece of meat. 4 lb. meat cut into pieces, approx.
1x2x8
2 tbsp. salt
2 tbsp. powdered barbecue seasoning
(Swiss steak seasoning works good)
2 tbsp. chili pepper & 2 tbsp. curry
powder mixture (optional)
Cut away all fat, gristle and tendon from strips of meat.
Combine seasonings in a salt shaker. Pound the meat and as you pound.
Sprinkle with the seasonings (there should be about 1/2 teaspoon of the
combination spread across each side of each strip of meat). Place the strips
directly on the oven rack. Turn oven onto 150 degrees and leave them there
until all moisture is gone (about 7 hours). The strips should fell like dry
leather when done and should be supple enough to bend a little without
breaking. Jerky can be eaten as is or used as a base for soups, stews and
pemmican. It will literally keep for years without refrigeration.
684253 -- JERKY
5 to 10 lbs. meat, Antelope, Deer or
Elk
1 c. sugar
2 bottles liquid smoke
Salt
Pepper
Trim fat off meat. Cut into 1/2 inch strips. Layer meat
in shallow pan. Salt and pepper meat. Mix sugar and liquid smoke, pour over
meat. Let stand 30 minutes. Lay meat on racks in oven. Cook meat at 150
degrees for 8 to 10 hours, turning after 5 hours.
684253 -- JERKY
5 to 10 lbs. meat, Antelope, Deer or
Elk
1 c. sugar
2 bottles liquid smoke
Salt
Pepper
Trim fat off meat. Cut into 1/2 inch strips. Layer meat
in shallow pan. Salt and pepper meat. Mix sugar and liquid smoke, pour over
meat. Let stand 30 minutes. Lay meat on racks in oven. Cook meat at 150
degrees for 8 to 10 hours, turning after 5 hours.
684273 -- JERKY
5 lb. venison or elk
3/4 c. sugar
1 tsp. garlic juice
3/4 c. uniodized salt
1 tsp. Tabasco sauce
1/2 gallon water
Cut meat into thin strips, remove fat and tenuous tissue.
Make a brine of the salt, sugar, garlic juice, Tabasco and water. Soak meat 8
hours. Rinse meat and allow to dry until a slight glaze appears in 1-2 hours.
Place meat on rack so it does not overlap. If using oven, heat at 150
degrees for 11 hours. If using a smoker, smoke to the desired degree of
doneness, 12-24 hours. Meat should be watched for proper dryness.
------------------------
684274 -- JERKY
3/4 tsp. salt
1/4 tsp. pepper
1 tbsp. brown sugar
1/4 tsp. garlic salt
2 tbsp. soy sauce
1 tbsp. Worcestershire sauce
Mix in bowl. Stir well. Place meat slices in a layer
pan. Spread on marinade. Refrigerate, stirring occasionally. Place on drying
rack until leathery and dry. Store in airtight jar. Makes great elk or
venison jerky.
------------------------
684275 -- FRONTIER JERKY
1 tsp. salt
1/4 tsp. pepper
1 tsp. garlic powder
2 tbsp. Worcestershire sauce
2 tbsp. liquid smoke
Mix in bowl. Stir well. Place meat in 3 or 4 layers deep
in a glass container. Spoon mixture over each layer. Marinate 6-12 hours.
Refrigerate. Place on drying rack until done.
684288 -- JERKY
1 sm. can tomato sauce (enough water
to rinse can out)
1 tbsp. chili powder
2 tbsp. liquid smoke
2 to 3 tbsp. fajita seasoning
1/8 tsp. ground red pepper per 1 lb.
meat or you use dehydrated jalapeno
powder, Tabasco, or whatever
2 to 3 tbsp. honey
Use 1/2 to 3/4 teaspoon of Morton's Tenderquick per 1 pound
of meat. se about 1/4 cup of this sauce per 1
pound of meat.
se cracked black pepper.
Let marinate for 24 hours, pat dry and pepper. Dehydrate
at about 123 degrees, about 8 to 11 hours depending on size of meat.
684324 -- INDIAN JERKY
Venison or any lean meat
Salt & pepper
Salt and pepper the lean strips of meat thoroughly to
discourage insects, then hang over peeled willow poles to dry in the sun. You
might build a small chip fire far below the hanging meat and leave it 1 or 2
days. The sun and fire, both, will dry out the strips. The meat will have a
slightly smokey taste. You don't want to cook the meat but to simply dehydrate
it thoroughly. This made a good food for traveling.
------------------------
------------------------
684326 -- JERKY
For 3 pounds meat. 1 tsp. onion powder 1 tsp. garlic salt
1/2 tsp. pepper 1/3 c. Worcestershire sauce 1/4 c. soy sauce Soak about 2
hours. Roll with rolling pin after soaking.
------------------------
- 684346 -- JERKY
1 1/2 c. soy sauce
1 tsp. liquid smoke
2 tsp. lemon juice
1 tsp. ginger
1/4 tsp. Tabasco
1/4 tsp. pepper
1/2 tsp. liquid garlic
4 lb. raw beef roast or venison
Slice the meat, with the grain, into very thin slices.
Pour remaining ingredients over meat and let soak overnight in refrigerator.
Lay meat slices on oven rack and bake at 150 degrees for 4 to 8 hours.
------------------------
684434 -- JERKY
1/2 c. soy sauce
1/2 c. Worcestershire sauce
2 tsp. onion powder
2 tsp. Accent
2/3 tsp. garlic powder
2/3 tsp. black pepper
Marinate overnight. Bake 6 to 8 hours at 150 degrees.
684458 -- JERKY
6 lbs. ground meat (wild game works
fine)
6 tbsp. Tenderquick
3 tbsp. liquid smoke
3 tsp. black pepper
3 tsp. garlic powder
3 tsp. chili powder
3 tsp. mustard
Mix well. Cover tightly and refrigerate for 24-48 hours.
Heat oven to a temperature that will dry the jerky, not cook it - 140 to 200
degrees. Put a small amount of meat mixture on aluminum foil the size to fit
your oven racks. Put plastic wrap over meat and roll with a rolling pin to the
desired thickness to fit the foil. Put in oven until top side is dry. Peel
the aluminum foil off and lay directly on the oven rack to dry the other side.
Jerky will curl as it dries. When dry, cut in strips using scissors.
------------------------
684464 -- PEMMICAN (CREE INDIANS)
Lean beef into thin strips. Dried until brittle, either
in the sun or over hickory coals, but not over a flame. Grind strips alone or
with raisins, prunes or apricots. Add just enough hot fat to make a thick
dough. Form into small loaves and enclose in a muslin casing. Dip loaves into
melted paraffin to seal. Store in a dry place. Will keep for months and is
great for hiking or camping trips.
------------------------
684519 -- JERKY
3 tbsp. liquid smoke
3 tbsp. honey
1 tbsp. season all
2 tsp. salt
1 tsp. garlic salt
1 tsp. black pepper
1 handful of thinly stripped beef or
deer meat
Mix first 6 ingredients. Stir in meat. Place in a
colander and set over another bowl to catch drippings. Let set 12 hours in
refrigerator. Place meat on cookie sheets and dry in oven at 150 to 200
degrees with oven cracked open slightly. Heat until all moisture has gone from
meat.
-----------------------
684430 -- MOJAVE JERKY
1 tsp. lemon pepper
1/4 tsp. chili powder
2 tsp. garlic powder
1 tsp. pepper
1/2 tsp. cayenne pepper (optional)
2 tbsp. Liquid Smoke
1 1/2 c. water
2 1/2 meat (beef brisket is ideal)
Slice meat into strips 1/8 inch thick, 1 1/2 inches wide,
6 inches long. (Have the butcher use the mechanical cutter to save time.)
Blend spices and water. Marinate meat strips with spice mix in covered bowl.
Refrigerate overnight. Heat oven to "warm" (lowest setting) and
place strips on cookie sheets (use tin foil for easy cleanup) so that they do
not touch. Cook in low oven for 20-24 hours or until meat is cooked through
and dry, but not burnt to touch, turning strips once or twice for even
cooking. Store strips in airtight container. Refrigeration is not necessary.
OPTIONAL COOKING TIP: Halfway through cooking, brush meat with barbecue sauce
to increase moisture and improve taste; but be aware that brushed meat will not
keep as long. Mojave Jerky is an excellent camping food!