Jerky

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The hot summer is coming, and I have been thinking about making some jerky. I have the following questions:

1. What cuts of beef are suitable? What about turkey...breast? 2. How do you prepare the meat? 3. When is flavoring added, if desired (teriaki, etc.) 4. What is the best way to dry the meat outside? Would the salt I assume you put on it keep insects away, or is netting of some sort necessary? 5. How long will home made jerky keep?

I apologise if this issue has already been discussed. If it has, I either missed it or wasn't around.

-- Mountain Mike (mountain_mike@mail.com), May 03, 2000

Answers

CLIFF'S FANTASTIC JERKY

This is absolutely the best homemade beef jerky recipe you will ever try. The basic recipe was my father's. I have embellished it and now pass it along in his memory. For best results use London Broil. Beef Sirloin Tip Steak also works well.

Cut the meat into strips of one inch wide and no more than one-fourth inch thick.

Mix the following ingredients:

2/3 cup of Worcestershire sauce 1 Teaspoon of black pepper 2/3 cup of Soy sauce 1 Teaspoon each of garlic and onion powder (not salt!) 1 Tablespoon salt Optional: 1 Tablespoon of Liquid Smoke

This amount of sauce is sufficient for three pounds of meat or about 20 - 25 strips, more than the average oven can handle which will dry to a whopping 18 ounces or so. Now, glop it all together in a gallon- size zip-lock bag and marinate overnight in the refrigerator. Next day, stretch meat out on paper towels to drain while you clean the top oven rack. Place a sheet of aluminum foil on lower rack to aid in clean-up. Set oven at lowest temperature setting to dry meat. Crack open the oven door to allow moisture to escape. (Smaller pieces will be dry in about 2-1/2 hours - larger pieces may take 4-5.) Drying times vary due to oven differences and meat size. You'll know when the meat is ready as your family will begin stealing jerky right out of the oven.

SPICY EDITION: ADD -

2 or 3 Teaspoons Tabasco sauce and/or 1 or 2 Teaspoons crushed red pepper

ONE MORE OPTION: Use a meat smoker to dry jerky. Mesquite works well with all red meats. Don't fill the bowl with water as you normally would, you're drying the meat remember? And forget the Liquid Smoke if you dry the meat this way, otherwise you will have "smoked" the meat to death.

AND ONE MORE OPTION: Haul out that dehydrator your aunt got for you last Christmas. Flip meat and rotate drying racks for even drying.

ENJOY!

-- Mountain Mike (mountain_mike@mail.com), May 04, 2000.


Sorry if this is a duplicate...

CLIFF'S FANTASTIC JERKY

This is absolutely the best homemade beef jerky recipe you will ever try. The basic recipe was my father's. I have embellished it and now pass it along in his memory. For best results use London Broil. Beef Sirloin Tip Steak also works well.

Cut the meat into strips of one inch wide and no more than one-fourth inch thick.

Mix the following ingredients:

2/3 cup of Worcestershire sauce 1 Teaspoon of black pepper 2/3 cup of Soy sauce 1 Teaspoon each of garlic and onion powder (not salt!) 1 Tablespoon salt Optional: 1 Tablespoon of Liquid Smoke

This amount of sauce is sufficient for three pounds of meat or about 20 - 25 strips, more than the average oven can handle which will dry to a whopping 18 ounces or so. Now, glop it all together in a gallon- size zip-lock bag and marinate overnight in the refrigerator. Next day, stretch meat out on paper towels to drain while you clean the top oven rack. Place a sheet of aluminum foil on lower rack to aid in clean-up. Set oven at lowest temperature setting to dry meat. Crack open the oven door to allow moisture to escape. (Smaller pieces will be dry in about 2-1/2 hours - larger pieces may take 4-5.) Drying times vary due to oven differences and meat size. You'll know when the meat is ready as your family will begin stealing jerky right out of the oven.

SPICY EDITION: ADD -

2 or 3 Teaspoons Tabasco sauce and/or 1 or 2 Teaspoons crushed red pepper

ONE MORE OPTION: Use a meat smoker to dry jerky. Mesquite works well with all red meats. Don't fill the bowl with water as you normally would, you're drying the meat remember? And forget the Liquid Smoke if you dry the meat this way, otherwise you will have "smoked" the meat to death.

AND ONE MORE OPTION: Haul out that dehydrator your aunt got for you last Christmas. Flip meat and rotate drying racks for even drying.

ENJOY!

-- Mountain Mike (mountain_mike@mail.com), May 04, 2000.


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