Homemade Jerky Recipes
Index Basic Oven method
Smokehouse method
Creole Seasoning mix
What is Curing salt?
How to Brine a Turkey before smoking
Basic Oven Recipe
Ingredients:
Lean, long grain meat, flank steak is best (cut 1/4" x 1")
Preparation:
Generously apply liquid smoke with pastry brush on pieces laid out flat on large surface.
The purpose of jerky is to preserve the meat by adding salt and sugar (the other additives are for flavor and aroma) then removing the moistier to stop bacteria before it starts growing.
Try turkey, fish and other meats with this process
Ingredients:
sea salt
Preparation:
Put the seasoned jerky strips in a plastic container, cover with a piece of wax paper or plastic wrap loosely, and put in the fridge for 20 hours.
Place the slices close together, but not touching on stainless steel screens in your smokehouse for 6 1/2 hours at 150 to 165 degrees.
You can use hickory wood chips (Soak the chips in water for about 20 to 30 minutes before use) which is the original wood to smoke your jerky or try mesquite wood chips to make Mesquite Flavored Jerky.
2 T garlic powder
Mix all ingredients and store in a airtight container.
Curing salt is HIGHLY recommend to for food safety.
Liquid Smoke
Garlic powder
Sea Salt
Coarse Black Pepper
Brown Sugar
Curing Salt
Sprinkle on remaining ingredients generously but sugar sparingly.
Marinate in covered bowl 8 to 20 hours. After 20 hours the meat gets mushy.
(marinate fish 15 to 30 minutes)
Place on oven rack flat and touching.
Gas oven: have on pilot and oven light only.
Electric: set at 100 to 125 degrees.
Dry for 18 to 36 hours.
Prop oven door open with a knife just slightly to have a place for the moistier to excape.
black pepper (fresh ground)
red pepper (powder and crushed)
garlic powder
curing salt
Not over 24 hours, the meat gets mushy
Dry until a piece of jerky cracks when it is bent but does not break.
This is when the jerky is done.
Properly dried jerky is chewy and leathery.
If you don't have either try other types of fruit wood.
Apple or cherry are good to use.
My favorite is Cherry Wood but it is getting hard to find in our area.
1 T onion powder
2 T paprika
2 T sea salt
1 T black pepper
1 T cayenne pepper
1 T dried thyme
1 T dried oregano
Makes over 1/2 cup
It is recommended that venison being dried for jerky should be precooked to an internal temperature of at least 165 degrees F.
You need to understand that wild game should be handled and cooked with the same caution recommended for other meats.
Sodium nitrite, also called curing salt is used as a preservative.
The recommendation from the government is 6.25%.
This breaks down to 4 oz. per 100lbs, 1 oz. per 25 lbs. or 1 tsp. per 5 lbs. of meat
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