seven step jerky
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| basic ingredients are: garlic powder, onion powder, onion powder, black |
| pepper, soy sauce, worcestershire sauce, seasoned salt, accent. also knife |
| and pan or bowl. |
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| 3 lb. | of venison |
| 1/2 cup | soy sauce |
| 1/2 cup | worcestershire |
| 2 tsp | accent |
| 2 tsp | seasoned salt |
| 2/3 tsp | garlic powder |
| 2 tsp | onion powder |
| 2/3 tsp | black pepper |
| |
| basic ingredients are: garlic powder, onion powder, onion powder, black |
| pepper, soy sauce, worcestershire sauce, seasoned salt, accent. also knife |
| and pan or bowl. |
| slice three pounds of venison into strips about 3/8 inch thick to ensure |
| total saturation of the meat while it's marinating. in container, combine |
| 1/2 cup soy sauce, 1/2 cup worcestershire, 2 tsp. accent, 2 tsp. seasoned |
| salt, 2/3 tsp. garlic powder, 2 tsp. onion powder, and 2/3 tsp. black |
| pepper. |
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| stir this mixture well with a spoon to dissolve all of the soluble |
| ingredients. now the marinade is ready to be used. |
| place the strips of meat in the marinade be sure they're completely |
| submerged. marinate overnight, turning if necessary. |
| lay marinated meat strips on oven rack. cook for 6 to 8 (6 is better) at |
| 150 degrees. they get crisper the longer they bake. |
| store finished jerky in zip-lock bags or other airtight containers to seal |
| in freshness. jerky will keep up to two years. |
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| (ID: 78039) Mirror: rec.food.recipes: Fri, Oct 24, 2003 |