Jerky Recipes - Part 3/3

[Stephen]

91. SMOKEHOUSE JERKY

Meat:
venison
top round steak
turkey breast

Brine:
Kiln dried medium malt
molasses (Brer Rabbit light or Grandma's)
black and/or red pepper

The meat: Generally, the lean scraps from most venison (elk, deer, caribou, antelope, and moose) work very well. Bear is greasy (sorry, bear), as is pork. Buffalo is similar to beef and makes good jerky. The best cut of beef that will yield the most usable lean meat is the top round. If you like turkey, use large bone-in breasts and remove the bone. I haven't tried reptiles, but what the hey, if that's your bag, give it a shot. The meat should be reasonably aged, at least kept cool for a week or so after it's dressed out and skinned. It is important to trim as much fat off as possible, even if you have to cut it out or scrape it off. The fat will not take salt very well when the meat brines; it will become rancid and grow mold quickly. Cut the meat with the grain into strips as big around as your thumb (3/4-1" square) and as long as possible.

The Brine: This is a self brining method consists of two stages: dehydration and rehydration. The ingredients required are kiln-dried medium salt, molasses, and black pepper. The medium salt should be about the size of the salt on a pretzel, and molasses can be Brer Rabbit light or Grandma's. Black pepper, medium grind or coarse, can be used, or red pepper flakes if you prefer it hot, or you can leave it out if you do not like pepper. This process works best with extra help, such as your family, to make it a project. You will need a non-corrosive container and lid, such as a Tupperware storage bin or a stainless steam table pan. The size of the container depends on the amount of meat you use and the room in your refrigerator. Salt the bottom of the pan evenly and try to get in the corners. String the molasses evenly across the pan bottom in a grid about 1/2" square. Pepper should be dusted evenly over the meat. Layer the meat strips across the bottom of the pan one at a time without overlapping, and with all of the strips running in the same direction. Pat the surface, edges, and corners down smooth and flat. Salt, molasses, and pepper the surface as you did to the bottom of the pan. The second layer of meat is done the same but ran perpendicular to the first layer. Pat smooth, salt, molasses, and pepper. Each additional layer is placed perpendicular to the layer before it. Continue layering the meat until it reaches a level about 2" from the top of the pan. The last layer or partial layer should also receive the salt, molasses, and pepper treatment. This brining method will cure the meat in two days. Place the pan in the refrigerator, cover, and let sit undisturbed for the first day. After about 24 hours, turn the meat over several times to get it redistributed into a random order. Mash the meat back down into the brining juices, cover, and let sit for another day. You can taste the juice at this point; if it is too salty, you can rinse it with water, but it will not be as good. This brining method works best in a cool climate of 35-45°F (1.7-7.2°C).

Smokehousing the meat: The smoking process will require a smokehouse or smoking unit that is capable of maintaining a temperature of 80-90°F (26.7-32.2°C). If there is a small volume, piping the smoke from an external source will provide a cooler smoke, and a hot plate or a few briquettes/lump charcoal could provide the heat source. In a medium-sized unit (refrigerator size), a cast-iron frying pan with chips set on a hot plate will work - although it may be difficult to maintain a constant temperature. The more volume, the easier it is to control the temperature. I would recommend that a fire be built and maintained throughout the smoking process, which will take from 48 to 70 hours - depending upon the thickness of the meat. The smokehouse that I use is medium-large (350 cu. ft.), and it will maintain a good smoky temperature of 80-100°F (26.7-37.8°C) with 2-3 half-gallon milk jug-sized pieces of wood burning. Use seasoned, barkless wood - your choice. I use red alder, apple, plum, cherry, oak, pear, and some of the best I've ever done was with some 75-year-old grape stumps. Citrus works good too.

Get the smokehouse going and rack or hang the meat while the temperature becomes stabilized. If you rack the meat, place it without the pieces touching each other - just enough room to run a finger between the strips. Stainless 3/16" rod sharpened on both ends works well for hanging - again, leave some space between the strips. As you place the strips, run them through your thumb and index finger to squeegee off any excess brine. Before placing the racks or skewers into the smokehouse, coarse black pepper or additional red pepper flakes may be added - for those who like lotsa zip. Load the smokehouse and leave the door cracked open for the first couple of hours, or until the surface of the meat has dried to the touch. Close the doors, poke the fire and keep an eye on the temperatures for a couple of days. Don't worry about the meat spoiling if the fire goes out. The meat is cured. It's said that the old-timers used to make their jerky while they traveled. When they made camp at night, they would hang the jerky over the campfire until dawn. When they broke camp, they simply packed up the jerky and continued smoking the next night. This process takes about 4-5 days and is worth every minute.

Probably the two most important items would be too much salt and too much heat. If you decide to try this method, I guarantee you'll never find another piece of store-bought jerky that even comes close.

Notes: This is a jerky-making process that goes back a long way, before refrigerators and electricity. To the best of my knowledge, it has never been written down, just passed along from one old-timer to the next - until now. Showing a person how to do something is one thing, but putting it into words is an incommodiously arduous task.

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92. SMOKER TERIYAKI BEEF JERKY

1/3 cup brown sugar
1/4 cup salt
2 cup teriyaki sauce
1 cup water
1 cup burgundy or red wine
1/2 tsp. onion powder
1/2 tsp. pepper
1/2 tsp. garlic powder
1 shot whiskey (optional)
7 lb. steak

Trim all fat from the meat. Slice the meat with the grain about 1/4 inch to 1/2 inch thick. Place the meat in the marinade and leave it overnight or for less than 8 hours. Remove the meat from the brine and hang the strips on shish kabob skewers. Smoke for 12 to 16 hours, depending on how dry you prefer your jerky. Use three panfuls of hickory chips and chunks in the early stages of the drying cycle.

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93. SMOKY JERKY

1 pound lean round roast (I generally get top round)
2 Tablespoons Tamari Soy Sauce
3/4 teaspoon salt
1/2 teaspoon ground black pepper
pinch cayenne pepper or to taste
1 teaspoon garlic powder
2 teaspoons liquid smoke

Trim the meat of all visible fat and any connective tissue, then cut into 2-inch cubes. Place the cubes in the bowl of a food processor. Combine all seasonings in a small bowl and mix well. Pour the seasoning mixture over the meat cubes and process until the meat is chopped very finely. If the meat is not chopped finely enough, it will not extrude well and will be crumbly after drying. Place the meat mixture in a jerky extruder (which can be purchased at Wal-Mart), then extrude onto dryer trays and dry for about 4 hours for four trays or until all moisture is gone and the meat is dry and leathery. For a crunchier texture, dry the meat until it is almost crunchy, as it will absorb some moisture from the air after drying. Store the jerky in glass jars, tightly closed, or in the fridge if you prefer. If you have a vacuum sealer, you can store extras in vacuum-sealed jars. You could also make turkey jerky the same way. The dehydrator must be set to the highest temperature it will go, typically around 145°F (62.8°C). Alternatively, you can use a convection oven to dry the meat, as the air flow will help it dry evenly.

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94. SOY JERKY

3 lb Lean beef (flank, round or sirloin tip)
3/4 c Soy sauce
1/4 c Worcestershire sauce
1/4 c Brown sugar
1 ts Onion powder
1 Garlic clove, crushed
1/2 ts Cracked pepper
1/4 ts Liquid smoke (optional)

Cut the beef into strips that are 1/2 inch thick. Combine all the marinade ingredients in a large glass baking dish. Add the strips of beef, cover the dish and refrigerate it overnight. Drain the beef slices and dry them in an electric dehydrator at 145°F (63°C) until they become pliable. Then, package the jerky.

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95. SPICY JERKY

8 lb Beef or caribou, round or flank steak
6 ts Salt
4 ts Pepper
4 ts Chili powder
4 ts Garlic powder
4 ts Onion powder
2 ts Cayenne pepper
2 ts Liquid smoke
1 c Water
3/4 c Soy sauce
1/2 c Worcestershire sauce

Trim all fat off the meat and cut it into 1/4" thick strips. Mix the other ingredients together in a bowl. Add the meat and cover it. Marinate overnight. Remove the meat from the marinade and let it dry on a rack. Line a cookie sheet with foil and arrange the meat on it in a single layer. Dry for 6 or more hours at 175°F (79°C), turning it after 3 hours. Cool and bag it.

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96. SWEET & SOUR JERKY

1 teasp salt
1/4 teasp pepper
1/2 teasp onion powder
1 clove garlic, crushed
3 tablesp brown sugar
1 tablesp soy sauce
1/4 cup red wine vinegar
1/4 cup pineapple juice
1 lb lean meat, thinly sliced

In a glass bowl, combine all ingredients (except meat). Place the meat slices in the mixture, sloshing around so that all sides get covered. Marinate for 6-12 hours in a covered bowl (refrigerate), sloshing the liquid around occasionally. Dry in a commercial dehydrator or oven at a temperature setting of 140°F (60°C). The test I use to tell if it is done is to bend a piece. If it breaks instead of bending, it's done.

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97. TENDER JERKY

10 lb Deer, elk, moose, etc., ground
2/3 c Curing sugar or curing salt in a pinch
1 ts Cardamom
1 ts Marjoram
1 tb MSG
1 1/2 ts Cayenne pepper
2 tb Black pepper
3 tb Liquid smoke
2 tb Water
1/2 ts Garlic powder

Begin preparation by deboning and removing the tendons and fat from the meat. It is important that you remove all fat, or it will go rancid. Either grind the meat yourself or have someone grind it for you; a coarse grind gives the best results. Mix the spices thoroughly and then add them a bit at a time while kneading the meat like dough. Put the meat in the fridge for at least 6 hours to allow the spices to work through the meat. At this point, you prepare the meat for jerking. If you have an electric meat slicer, make the meat into logs about 4 x 14"; place the meat in the fridge until it is solid but not frozen, and then slice 1/8" slices from end to end. You'll end up with a big stack of circular patties. If you don't have a slicer, roll the meat out to a 1/8" thickness between two pieces of wax paper. Remove the top paper and score the meat into strips and place them in the freezer for about 45 minutes. Remove the meat and break it at the score marks. Place the jerky on wire racks and place them in a 150°F (65°C) oven, leaving the door ajar so moisture can escape and the heat does not build up. Turn the jerky once or twice during drying and rotate the racks if the jerky near the elements begins to dry too fast. The meat should be left slightly pliable, which should take somewhere around 3 or 4 hours to get to. Cure yours to whatever point you like; if you like potato chips, be my guest. Jerky can be stored for months in the freezer; the drier it is, the longer it lasts.

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98. TERIYAKI JERKY #1

1/2 teasp salt
1/8 teasp pepper
1/2 teasp ground ginger
2 tablesp brown sugar
1/4 cup soy sauce
1 lb lean meat, thinly sliced

In a glass bowl, combine all ingredients (except the meat). Place the meat slices in the mixture, sloshing around so that all sides get covered. Marinate for 6-12 hours in a covered bowl (refrigerate), sloshing the liquid around occasionally. Dry the meat in a commercial dehydrator or oven at a temperature setting of 140°F (60°C). The test I use to tell if it is done is to bend a piece. If it breaks instead of bending, it's done.

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99. TERIYAKI JERKY #2

1 cup soy sauce
1 t ginger powder
1 t garlic powder
1/2 t sugar
1/2 t white pepper
sliced scallions (optional)
1 lb lean meat, thinly sliced. (3/16-1/4 in thick)

In a small glass bowl, combine all ingredients except for the meat. Stir well to mix. Place the meat in a container, 3-4 layers deep, spooning the sauce mixture over each layer. Cover the container tightly and marinate in the refrigerator for 6-12 hours, stirring occasionally and keeping the mixture covered. Dehydrate at 145°F (63°C) until pliable.

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100. TERIYAKI BEEF OR VENISON JERKY

10 oz Bottle Soy Sauce
1 c Burgundy Wine
1 c Brown Sugar
2 ts Liquid Smoke (use 2 if Dehydrator/ 1 if smoking)
1 ts Salt
1/2 ts Garlic Powder
1/2 ts Onion Powder
1 ts Black Pepper
1/2 ts Cayenne Pepper (or more)

Mix the marinade and let it stand for half an hour while you cut the beef/venison into 1/4"-3/8" strips. Marinade in the refrigerator overnight. Dehydrate or smoke for around 8 hours, until the jerky is dark, dry but still pliable. Don't over-dry it. Refrigerate the jerky until you are ready to use it.

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101. TERIYAKI TURKEY JERKY

1 lb Boned, skinned turkey breast or turkey tenderloins trimmed of all fat and connective tissue
1/4 ts Onion powder
1/4 ts Garlic powder
1/2 c water
1/4 c Reduced-sodium soy sauce
2 ts Worcestershire
2 tb Firmly packed brown sugar
1 ts Pepper
1/2 ts Liquid smoke
Vegetable cooking spray

Freeze the turkey until firm but not hard; then cut it into 1/8 to 1/4 inch-thick slices. In a medium-sized glass, stoneware, plastic or stainless steel bowl, combine the onion powder, garlic powder, water, soy sauce, Worcestershire sauce, sugar, pepper, and liquid smoke. Stir to dissolve the seasonings. Add the turkey and mix until all surfaces are thoroughly coated. Cover the bowl tightly and refrigerate for at least 6 hours or until the next day, stirring occasionally; recover tightly after stirring.

Drying the jerky: Depending on the drying method you're using, evenly coat dehydrator racks or metal racks with cooking spray. If oven drying, place racks over rimmed baking pans. Lift the turkey from the bowl, shaking off any excess liquid. Arrange the strips close together, but not overlapping, on the racks.

Dehydrator drying: Arrange trays according to the manufacturer's directions and dry at 140°F (60°C) until a piece of jerky cracks and breaks when bent (4-1/2 to 6 hours). Let the jerky cool for 5 minutes before testing.

Oven drying: Set the oven to 140 to 200 degrees (the lower, the better -- the lowest your oven allows). Place racks at least 4 inches away from (above or below) the heat source. Hold the oven door open by about 2 inches. Dry until a piece of jerky cracks and breaks when bent (4 to 6 hours; let jerky cool for 5 minutes before testing).

Oven drying: Set oven to 140°F to 200°F (60°C to 93°C) (the lower, the better--the lowest your oven allows). Place racks at least 4 inches away from (above or below) heat source. Prop oven door open by about 2 inches. Dry until a piece of jerky cracks and breaks when bent (4 to 6 hours; let jerky cool for 5 minutes before testing).

Remove any excess oil from the jerky and allow it to cool completely on the racks. Transfer the jerky to a rigid freezer container and freeze it for 72 hours. After that, store it in an airtight and insect-proof container in a cool, dry place, or in the refrigerator or freezer.

Storage time: Up to 3 weeks at room temperature; up to 4 months in
refrigerator; up to 8 months in freezer.

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102. THAI BEEF JERKY #1

8 lb Beef or caribou round or flank steak

Stock:
1 c Beef stock
4 tb Fresh lime juice
4 tb Nam pla (fish sauce)
4 ts Sugar_1/2 c Loosely packed mint leaves*
1/2 c Thinly sliced shallots
4 Scallions, sliced in half lengthwise and cut into 1/4" lengths
2 fresh hot chiles, seeded & finely chopped

Marinade:
Stock (above) plus
4 ts Pepper
1 ts Cayenne pepper (opt)
4 ts Liquid smoke
1/2 c Soy sauce

*You might want to add some basil leaves or cilantro sprigs here.

Trim all fat off the meat and cut against the grain into 1/4" (0.6 cm) thick strips. (Meat is easier to cut when partially frozen and it will cut evenly.) In a saucepan, combine beef stock, lime juice, fish sauce, and sugar; bring to a boil over high heat. Add mint, shallots, scallions, and chilies. Cool and strain. Mix the stock and the other ingredients together in a bowl. Add the meat and cover. Marinate overnight. Alternatively, put the meat and marinade in a sealable plastic bag. Either way, turn the meat occasionally to ensure that all portions get well soaked in the marinade. Remove from the marinade and let dry on a rack. Line a cookie sheet with foil and arrange the meat on it in a single layer OR place the meat directly on oven racks, lining the bottom of the oven with foil OR place it on a rack in a shallow pan. Dry for 6 or more hours at 175°F (79°C), turning after 3 hours. Continue to dry in a warm oven if necessary. Gas ovens with pilot lights work especially well. Cool and bag it.

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103. THAI BEEF JERKY #2

2 to 2 1/2 lbs. top sirloin or top round roast
3 tbsp coriander seeds
1 tbsp cumin seeds
1 1/2 tbsp sugar
4 tbsp Thai light soy sauce (See Aew Sai)
1 1/2 cup oil

Slice the beef into pieces that are 2" x 3" in size and 1/4" thick, cutting it across the grain. Roast the coriander and cumin seeds in a frying pan over low heat until fragrant, then cool and coarsely grind them in a mortar or spice grinder. Combine the beef with the ground spices and other ingredients, and marinate for 1 hour. Place the beef pieces on a cake rack that has been sprayed with Pam and put the rack in a foil-lined cookie sheet that is large enough to catch any liquid that drips from the beef. Put the cookie sheet in an oven on the lowest setting until the beef pieces are dry to the touch and no liquid seeps out when pressed (between 6-12 hours depending on the oven). Heat the oil over medium-low heat in a flat-bottomed frying pan and drop in 5-6 pieces of beef at a time. Fry until crispy on the outside and around the edges. Drain on a cake rack over paper towels. The beef will keep up to 1 week in an airtight container at room temperature. Serve alone or with cooked sticky rice.

Note: If using other cuts of beef, tenderize it lightly with a mallet. Be sure to drain the oil well, as any excess may become rancid. Cool completely before storing.

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104. TOFU JERKY

1/2 c Soy sauce
3 tb To 4 tb liquid smoke
1/8 c Water
1 tb Onion powder
1 ts Garlic powder or
1 Clove crushed fresh garlic
1 tb Fresh ground black pepper
1 ts Honey
1 lb Firm or extra firm tofu

Cut and drain the tofu. I usually take a 1lb cube, cut it in half, and then slice it into strips on its short side. The strips should be about 4-5mm in thickness. They may look big, but they'll shrink to about half their size. Mix all the marinade ingredients together well. Put the tofu in a single layer in a shallow baking pan or cookie sheet and pour the marinade over it. Let it soak for several hours or overnight. Drain the excess liquid (and reuse it!) and dry the tofu in a food dehydrator or a warm (200°F/93°C) oven. This will probably take 4-8 hours, depending on the weather. If you live in a sunny, dry climate, you can sun-dry it, but it'll take all day. If you dry it indoors in the winter, your house will get filled with a wonderful smoky smell. If you're drying it in the oven, you'll need to flip the tofu over hourly so it dries evenly. The stuff is delicious and keeps indefinitely. Dry it until it's very chewy, but not crispy.

Be creative: Use low-sodium soy sauce if you want less salt (it is rather salty). Use Tabasco or ground cayenne if you want it hot. Chili powder makes chili jerky. Oregano and basil make pizza jerky.

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105. TRIPLE MEAT JERKY

1 pound of chicken breast
1 pound of pork
1 pound of beef
1/4 cup of soy sauce
3 tablespoons of brown sugar
1 tablespoon of dijonnaise from Hellemans
1 tablespoon of Louisiana hot sauce
3 tablespoons of ketchup
Salt and pepper
1 clove of garlic minced
1 onion minced
1 tablespoon of Worcestershire Sauce
2 tablespoons of liquid smoke (found in grocery stores)

Cut the meat into strips, remembering that the meat will shrink. Mix the seasoning together and add it to the meat. If you have a convection oven, set the temperature to 150°F/65°C. Put the meat strips on a rack that you will place over a pan. Put it in the oven and place a wooden spoon to keep the oven door slightly open. It takes between 6-8 hours. Turn the strips from time to time. Once the dehydration process is complete, and the strips have cooled off, you may keep them in a glass jar or in the fridge for a long time. If you have a regular oven, set the temperature to the lowest. You will need to keep the oven door open wider, turn the strips even more often, and the cooking time will vary.

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106. TURKEY JERKY #1

1 lb Turkey breast or tenderloins, boned and skinned
1 tb Salt
1/2 c Water
2 tb Brown sugar; firmly packed
2 cl Garlic;pressed or minced OR... 1/4 ts Garlic powder
1/2 sm Onion; minced OR... 1/4 ts Onion powder
1 ts Pepper
1/2 ts Liquid smoke
Nonstick cooking spray

In a dehydrator: Arrange trays as directed by the manufacturer and dry at 140°F (60°C) until a piece of jerky (remove from dehydrator and let stand about 5 minutes) cracks and breaks when bent, about 4 1/2 to 5 hours.

In an oven: Set the temperature at 150-200°F (65-93°C), place the pan on the center rack, and prop the door open about 2 inches. Dry until a piece of jerky cracks and breaks when bent (as described above), about 3-5 hours. Let the jerky cool on racks, then remove.

Serve or store in airtight containers in a cool, dry place for up to 3 weeks, in the refrigerator for up to 4 months, or longer in the freezer. This recipe makes about 7 ounces.

TERIYAKI TURKEY JERKY: Prepare turkey jerky as described above, but omit salt and water. Add 1/4 cup soy sauce and 2 teaspoons Worcestershire sauce.

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107. TURKEY JERKY #2

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 the ingredients together in a marinade dish. Add strips of turkey or beef into the marinade and mix well. Marinate for 8-24 hours, depending on how often you shake the mixture and how flavorful you want it. Take the strips out of the marinade and lightly dampen them with a towel to try to remove excess liquid. Place them in a dehydrator or on sheets for the oven. Dehydrate until the jerky is tough and crisp. The time varies based on the method of dehydration, so use your best judgement (12-36 hours). Add extra Tabasco for a spicier flavor.

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108. TURKEY JERKY #3

1 1/2 lb Raw turkey; preferably breast
1/4 c Soy sauce
1 tb Fresh lemon juice
1/4 ts Dried powdered garlic
1/4 ts Pepper
1/8 ts Ginger

Slice the turkey across the grain into strips that are 1/8 to 1/4 inch thick. For easier cutting, freeze the meat and thaw it until it is just firm enough to slice easily. Mix together the remaining ingredients and pour the mixture over the turkey, making sure that the marinade is distributed well throughout the turkey. Place the turkey strips on trays in a single layer on the dehydrator trays. Dry for about 5 hours or overnight.

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109. TURKEY JERKY #4

1 cup brown sugar
1/3 cup white sugar
1/4 cup salt
2 tsp garlic powder
2 tsp onion powder
1 tsp white pepper
1 tsp black pepper
1 tsp powdered smoke flavoring

Combine all ingredients for the rub. Slice deli fully-cooked turkey breast into 1/4 to 3/8-inch-thick slices. Coat both sides of turkey slices with the rub. Using an American Harvest Jet-Stream Oven (or a dehydrator), dry at 200°F (93°C), with a low fan for 40-45 minutes.

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110. VENISON JERKY #1

2 lb Venison
1 c Soy sauce
1 t Lemon juice
1/2 t Black pepper
1/4 t Garlic

Cut the venison into strips approximately 1/4 x 1 x 8 inches. Mix all the ingredients and marinate the venison for approximately 10 hours, turning it once every hour. Smoke the venison on the grill until completely dry, or you may use the oven on low heat with the venison spread out on a broiler pan.

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111. VENISON JERKY #2

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

Combine in a blender and mix with sliced beef or venison in a plastic bag (place the bag in a metal container to avoid making a mess!). Refrigerate for 24-36 hours, mixing occasionally. Dry for about 15 hours at 125°F (52°C).

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112. VENISON JERKY #3

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 150°F (65.5°C) or 200°F (93.3°C) oven until dry and brown, a minimum of 8 hours. Cool, remove from the pan, and store in a glass jar.

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113. VENISON JERKY #4

1/2 ts Salt
1/3 ts Garlic powder
1/2 ts Black pepper
1 ts Accent
1 ts Onion powder
1/4 c Worcestershire sauce
1/4 c Soy sauce
1-1/2 lbs deer meat.

Using meat that is half frozen for easier slicing, slice it into 1/8 inch strips with the grain to your desired lengths. Cover the meat with the above sauce and marinate it overnight. Spread it in a single layer on an oven wire rack, using foil underneath to catch drippings. With the oven door cracked open and set at the lowest temperature, bake for 6-8 hours. It may be eaten immediately and becomes drier when cold. This should work with beef as well if you get the leanest beef available (e.g. Flank Steak).

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114. VENISON JERKY #5

3 lb Lean venison
1 tb Salt
1 ts Garlic powder
1/2 ts Black pepper
1/3 c Worcestershire sauce
1/4 c Soy sauce
1 tb Prepared mustard

Cut the venison into strips that are 1/2 inch wide and 1/4 inch thick. Mix together all other ingredients and pour over the meat. Marinate the meat overnight. Remove the meat from the marinade and pat dry with paper towels. Place the meat in the oven. In a gas oven, the pilot flame will dry the jerky in 4 days. In an electric oven at 200°F (93°C), leave it in the oven until it feels dry to the touch. This method should work with beef as well, if you use the leanest beef possible (such as flank steak).

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115. VENISON JERKY #6

2 lb Sliced venison 1/8" thick
2 T Worcestershire sauce
2 T Soy sauce
1 T Salt
1 t Ground red pepper
2 Cloves garlic, sliced
1 c Corn whiskey
1 c Water

Slice the meat when it is lightly frozen. The cuts should be long, thin, and with the grain. Cut across the grain if you want more tender but more brittle jerky. Trim off all of the fat. Marinate strips in a glass container overnight. You may substitute 2 cups of red wine for the corn whiskey and water. Pat dry and arrange pieces side by side on an oven roasting rack without overlap. Cook at a minimum heat of 150°F (65°C) for 6 hours. Leave the oven door ajar to allow moisture to escape. The meat should be dark, dry, and store the jerky in a cool, airtight container.

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116. VENISON JERKY #7

3 lb Lean Venison
1 tb Salt
1 ts Onion Powder
1 ts Garlic Powder
1 1/2 ts Pepper
1/3 c Worcestershire sauce
1/4 c Soy Sauce

Cut the venison into strips 1/4 to 3/8 inches thick. Mix the other ingredients together and marinate the meat strips in it overnight in the refrigerator. Drain and pat dry with a towel. Place in the smoker until the proper consistency is reached. Use only two or three pans of chips. Store in a covered jar or plastic bags.

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117. VENISON JERKY #8

Deer meat, sliced 1/8" thick
2 tb Hickory smoked salt
1 tb Garlic salt
2 tb Monosodium glutamate
4 tb Seasoned pepper
2/3 c Soy sauce
1/3 c Worcester sauce smoked
Tabasco sauce to taste

Sprinkle the meat with the dry mixture on both sides. Drape it on oven racks without touching while the oven heats to 200°F (93°C). Place it in the oven with the door open 2-3 inches. After one hour, baste it with sauce, repeating every half-hour for the remaining two hours at 200°F (93°C). Now drop the oven to 170°F (77°C) and finish the meat in 45 to 90 minutes.

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118. VENISON JERKY #9

3 lb Deer meat, thinly sliced
3/4 c Wine, dry
1/3 c Lemon juice
1/4 c Onion, minced
1/4 c Brown sugar
2 ts Liquid smoke
1 ts Seasoned salt
1/4 ts Pepper
3 Bay leaves

Marinade deer meat for 24 hours in the marinade mixture, covered, in a cold part of the refrigerator. Turn meat several times. Remove meat, spreading out to bring to room temp. Place on greased racks in a smoker and smoke at a low heat 160-190°F (71-88°C) for 5 to 7 hours, until meat becomes slightly translucent and darkly red, near black. Store in plastic bags in refrigerator.

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119. VENISON JERKY #10

4 lb Venison
1 c Barbecue sauce
2 tb Liquid smoke
1 ts Chili powder
1 tb Worchestershire sauce
Few grains cayenne pepper

Freeze the venison until it becomes firm and solid enough to slice easily. Use a sharp knife or slicer to cut it into 1/8-inch slices, and then cut these slices into strips that are 1 and 1/2 inches wide. In the meantime, blend the remaining ingredients and pour them over the venison strips that have been arranged in rows in a shallow baking pan. Marinate the mixture overnight in the refrigerator and then drain well.

For the dehydrator, cover the trays with strips, making sure not to overlap them. Dry the venison for 4 hours at 140F, then turn the strips and rotate the trays. Dry them for an additional 6 to 8 hours. The well-dried jerky should be dark and fibrous-looking, and brittle enough to splinter when bent in two.

In the oven, lay the strips of marinated meat in rows over the trays, being careful not to overlap them. Dry them at 110°F (43°C) until the strips are brittle enough to splinter on the edges when bent in two, which takes about 18 to 24 hours.

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120. VENISON JERKY #11

2 lb Venison
1 c Soy sauce
1 ts Lemon juice
1/2 ts Black pepper
1/4 ts Garlic

Cut the venison into strips that are approximately 1/4 x 1 x 8 inches in size. Mix all of the ingredients together and marinate the venison for approximately 10 hours, turning it once every hour. Smoke the venison on the grill until it is completely dry, or alternatively, use the oven on low heat with the venison spread out on a broiler pan.

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121. VENISON JERKY #12

4 lb Venison
1 c Barbecue sauce
2 tb Liquid smoke
1 ts Chili powder
1 tb Worchestershire sauce
Few grains cayenne pepper

Freeze the venison until it is firm and solid enough to slice easily. Cut it into 1/8-inch slices using a sharp knife or slicer, and then cut these slices into strips that are 1 and 1/2 inches wide. Meanwhile, blend the remaining ingredients and pour the mixture over the venison strips that have been arranged in rows in a shallow baking pan. Marinate the mixture overnight in the refrigerator and then drain it well.

For the dehydrator: Cover the trays with the strips, making sure not to overlap them. Dry them for 4 hours at 140°F (60°C). Turn the strips and rotate the trays, and then dry them for another 6 to 8 hours. The well-dried jerky should be dark and fibrous-looking, and brittle enough to splinter when bent in two.

In the oven, lay the strips of marinated meat in rows over the trays, being careful not to overlap them. Dry them at 110°F (43°C) until the strips become brittle enough to splinter on the edges when bent in two, which takes about 18 to 24 hours.

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122. WESTERN JERKY

4 ts Salt
1 ts Pepper
1 ts Chili powder
1 ts Garlic powder
1 ts Onion powder
1/4 ts Cayenne pepper
3 ds Liquid smoke
1/2 c Water
2 lb Round, flank steak or other

Cut the meat into thin slices. Mix the marinade ingredients together in a bowl. Dip the meat slices into the marinade, and place the dipped meat in layers in a bowl or dish. Pour the remaining marinade sauce over the meat, cover it tightly, and let it marinate in the refrigerator for 6 to 12 hours. Rotate the layers of meat occasionally. Place the meat in the dehydrator until it is dry. While the meat is drying, blot any excess oil with a paper towel. This recipe makes 1/2 pound of jerky.

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123. WESTERN BARBECUE JERKY

1 ts Salt
3 tb Brown sugar
1/4 ts Pepper
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 the meat into long strips that are 3/16 to 1/4 inch thick. Using a meat slicer or having your butcher slice the meat for you can result in uniform slices and shorten the drying time. Cut the meat across the grain to increase its tenderness and remove any excess fat. In a small bowl, combine all the ingredients except for the meat, and stir them well to mix. Place the meat 3 or 4 layers deep in a glass, stoneware, plastic, or stainless steel container, spooning the vinegar mixture over each layer. Cover the container tightly, and marinate the meat in the refrigerator for 6 to 12 hours. Stir the mixture occasionally and keep it tightly covered. Place the meat strips on drying racks, making sure not to overlap them to ensure good air circulation. Set the oven temperature to 140°F to 160°F (60°C to 70°C) for the first 8 to 10 hours, and then it may be lowered to 130°F (55°C) 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 the jerky for dryness by cooling a piece. When it is cool, it should crack when bent but not break, and there should be no moist spots.

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124. WILD DUCK JERKY

1 several duck breasts
1 liquid smoke
1 tender quick salt
1 soy sauce
1 c brown sugar
1 tb garlic powder
1 soy sauce

The amount of duck breasts you use will depend on how much jerky you want to make. Slice the duck breast about 3/8 inch thick. In a bowl with a tight lid, brush both sides with liquid smoke (mesquite or hickory work well). Sprinkle with Tender Quick salt and repeat layering until all duck is used. Pour enough soy sauce gently over the duck until it is completely covered. Put in the refrigerator for 48 hours.

Just before drying, make a paste with 1 cup of brown sugar, 1 tablespoon of garlic powder (adjust to taste), and enough soy sauce.

To dry the duck, use a gas oven with a cookie sheet and cookie rack. Lay the duck on the rack and brush on the brown sugar paste. Preheat the oven to 170°F (77°C) and dry for two hours. Turn the duck over and brush again, then continue drying until it is dry but not too dry. The jerky should be chewy but not so dry that it breaks when you bend it.

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125. 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. Choose a roast with visible grain, if possible, and little or no fat. It needn't be very high quality; in fact, tougher cuts seem to work better. Mix a marinade with some or all of the following ingredients. 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 remaining 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 find it too spicy without affecting the flavor greatly. However, you should not use more than about 30 to 40% red wine, since the saltiness is necessary to preserve the meat. Don't get too hung up on the recipe, as it is good just about any way you make it.

Using a very sharp knife, slice the uncooked roast with the grain (usually lengthwise down the roast) into strips about 1/8 inch thick. Thinner slices will make the jerky spicier and crisper, while thicker slices (up to about 1/4 inch) will make it easier to slice but increase the drying time. Trim off any fat 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 it soak at room temperature for at least an hour.

Remove the strips from the marinade and place them in a dehydrator. Spread them in a single layer on each rack and sprinkle with generous amounts of black pepper on one side. Dry on high (145°F or 63°C) 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. If using the oven, prop the door open about 3 inches at the top. Drying time is about 8 to 10 hours but can take twice as long for thicker pieces. The jerky should splinter some of the outside fibers when bent. 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.