brined jerky
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| 5 lb. | lean meat |
| 1 cup | curing salt |
| 1/2 cup | brown sugar or molasses |
| 1 tsp | liquid garlic |
| 4 Tbsp | black pepper |
| 2 quart | water |
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| remove all fat and membrane from the meat. combine the rest of the |
| ingredients. soak the meat in the solution (brining the meat) for 8 to 10 |
| hours. remove meat and rinse thoroughly. pat dry with paper towels to |
| remove excess moisture. let stand to air-dry for an hour or so. then rub |
| in the seasonings of your choice, such as onion salt, garlic salt, pepper |
| or a prepared seasoning mix from the spice department at the market. smoke |
| meat for 8 to 12 hours or until ready. test the meat by twisting a strip |
| of meat. it should be flexible but stiff like a piece of rope. remove and |
| let stand until cool. |
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| beef or venison jerky |
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| 8 lb. | venison/beef roast |
| 1 Tbsp | salt |
| 1/4 tsp | black pepper |
| 1 tsp | white pepper |
| 1/2 tsp | red pepper |
| 1 tsp | meat tenderizer |
| 2 Tbsp | seasoned salt |
| 2 tsp | accent |
| 1 tsp | garlic powder |
| 1 Tbsp | kitchen bouquet |
| 2 Tbsp | morton tender quick |
| 1/3 cup | worcestershire sauce |
| 1/3 cup | soy sauce |
| 1/3 cup | barbecue sauce |
| 1/3 cup | liquid smoke |
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| cut meat in thin slices. meat is easier to cut when partially frozen and |
| it will cut evenly. combine salt, peppers, meat tenderizers, seasoned |
| salt, accent, garlic and onion powders, kitchen bouquet, morton tender |
| quick, worcestershire sauce, soy sauce, barbecue sauce and liquid smoke. |
| marinate meat in sauce for 24 hours in a sealable plastic bag. place meat |
| directly on oven racks, line bottom of oven with foil, or on rack in |
| shallow pan and dry in oven for 6-8 hours on lowest setting. continue to |
| dry in warm oven if necessary. oven's with pilot lights work especially |
| well. from: steve herrick |
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| (ID: 78782) Mirror: rec.food.recipes: Sat, Jun 14, 2003 |