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Oven Dried Beef Jerky
This particular jerky can be made from beef-flank, brisket, lean "rump roast" or top round steak - venison or the white meat from chicken or turkey. Partially freezing the meat makes it easier to slice evenly. Cut with the grain if you want your jerky chewy, across the grain for tenderer, brittle jerky.
1-1/2 to 2 pounds lean boneless meat
Trim and discard ALL fat from the meat. Cut meat in 1/8 to 1/4 inch
thick slices. If necessary, cut large slices to make strips about 1-1/2
inches wide and as long as possible.
Beef, Deer, Elk or Moose Jerky
2 lbs. of flank steak
Slice flank steak diagonally with the grain of the meat into very thin slices (If slightly frozen it slices more easily). Combine ingredients and marinate meat overnight or 12 hours. Be sure all pieces are covered (coated) with marinade. Drain excess marinade. Place meat on paper towels to soak up marinade. Meat should be squeezed as dry as possible in paper towels. Place individual pieces of meat on rack in oven at 140 to 160 degrees for seven to 12 hours, or until meat is dry throughout. Leave oven door ajar (slightly open) during the drying process. Meat can also be hung in the oven by placing a wooden toothpick in each piece and strung from the rack. Store finished jerky in an airtight container.
Deer or Beef Jerky
3 cups soy sauce
let marinate about 20 minutes and put in dehydrator.
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