Jerky
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JERKY
( Added: Thu Jun 09 2005 Hits: 116)
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| Turning red meat into jerky is a simple process that has been in used for centuries. The process converts it to dry, hard, shriveled strips for in spite of the fact that these may look like inedible material to the uninitiated, jerky is a nourishing and tasty food. It is easily transported and especially valuable because it will not spoil. You can incidentally, but it in many food markets. You can make jerky of deer, elk or any such redmeat, by first cutting the lean meat into narrow strips. The strips should be less than half an inch thick. String the strips on a wire. Then dip them in a pot of boiling salt water. A cup of salt to a gallon of water is about right. As soon as the meat loses its red color, and this takes but a brief time, lift it from the water and drain it. At this stage you may want to add pepper or spices to suit your taste. Pepper is added by some to keep flies away during the drying process. Others keep a smudge fire of non-resinous wood (resinous woods include fir and pine) burning to keep insects away. But any fire must be carefully watched to keep from overheating the meat. Depending on the weather the meat should dry in two to four days if covered at night. As further insect protection, dry meat is sometimes hung in screened buildings where air circulates, but this kind of drying meat may require more time. |
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JERKY
( Added: Thu Jun 09 2005 Hits: 100)
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| Mix all in plastic bag with meat. Put in refrigerator for 4 hours. Smoke with apple wood or other seasoning wood, for about 4 hours on medium heat. |
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JERKY
( Added: Thu Jun 09 2005 Hits: 100)
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| Cut meat into pieces against grain. Combine seasonings until dissolved; add meat and marinate overnight or longer. Shake off excess liquid from meat; lay on rack
at 200 degrees for 4 hours. |
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OVEN DRIED JERKY
( Added: Fri Jun 10 2005 Hits: 107)
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| Trim and discard all fat from the meat (it becomes rancid quickly). Cut the meat in 1/8 to 1/4 inch thick slices with or across the grain as you wish. If necessary,
cut large slices to make strips about 1 1/2 inches wide and as long as possible. In a bowl, combine the soy sauce, Worcestershire, pepper, garlic powder, onion
powder, and smoke flavored salt. Stir until seasonings are dissolved. Add meat strips and mix to thoroughly coat all surface. Meat will absorb most of the liquid.
Let stand 1 hour or cover and refrigerate overnight. Shaking off excess liquid, arrange strips of meat close together, but not overlapping, directly on the oven racks
or on cake racks set in shallow rimmed baking pans. Dry |
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