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    Oven Made Jerky


    Source of Recipe


    Jo Gainey

    Recipe Introduction


    Now that cooler weather is approaching this sounds like a do-able project
    and a fun one. My family goes nuts over my homemade jerky.


    List of Ingredients




    4 pounds LEAN meat *

    MARINADE:

    1 teaspoon granulated onion (not onion salt-use onion powder if necessary,
    but double the amount)
    1 teaspoon granulated garlic
    1 Tablespoon Worcestershire sauce
    1 teaspoon liquid smoke (optional)
    1 Tablespoon freshly ground coarse black pepper
    2 Tablespoons catsup (optional)
    1-2 teaspoons Louisiana hot (pepper) sauce (optional) do it by drops if you
    are sensitive to hot spices
    1 teaspoon cayenne pepper-coarse--not ground) (-open a packet of the hot
    pepper they give you at the pizza parlour)
    1½ teaspoons seasoned salt (seasoning of your choce--I like Lawry's seasoned
    salt--try celery salt or beau monde)
    1/2 cup soy sauce
    3 packets Splenda
    Additional liquid to cover meat (not more than 1/2 cup water or broth)

    Recipe



    Note: Flank steak or brisket may be used, but the better the meat, the
    better the Jerky. An English roast, trimmed of fat and sliced is a good
    choice, as is a London broil steak or eye of round. Purchase meat
    butcher-sliced (“thin, for jerky) 1/8”-1/4” thick, sliced with the grain.
    In large zip-lock bag, place marinade using chosen ingredients. Choose those
    providing the flavors you prefer. Add sliced meat and stir, or rotate to
    cover well. Marinate in refrigerator 24 hours, turning frequently to assure
    meat is coated well.
    Put large sheets of foil in oven to catch drippings. Drain meat. Spray racks
    for cooking with non-stick cooking spray. Arrange slices directly on oven
    racks, or on cooling racks (originally desinged to allow cakes to
    cool)--with meat not overlapping. Sprinkle with additional coarsely ground
    black pepper, if you like. Leave door ajar. Bake at 200 degrees for 12
    hours. Check it and turn it to help it to dry evenly.
    When dried thoroughly, blot oil from meat and store in airtight container
    for up to six months in refrigerator.
    Remember the meat will reduce as it dries. What starts out as 4 pounds may
    end up less than one pound.

    *In our area, Costco sells some very nice, thinly sliced, round steak
    designed for carne asada; that is what I use for jerky.

    © recipe copyright rjgainey 2001


 

 

 


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