subscribe
feed
Jerky Recipes
Jerky recipes
Start a New Topic
Jerky
By:
OFH Staff Melissa
2009-04-26 12:52:41
10 lbs. sliced meat
7 tsp. liquid smoke
3 tsp. garlic powder
7 tsp. onion powder
2 C. soy sauce
1 C. tender quick
1/2 C. brown sugar
Mix all ingredients in large bowl. Add enough water to cover meat and let soak overnight. Bake in over for three hours at 120 degrees, with oven door cracked open. Flip jerky and bake for another 5 hours.
7 tsp. liquid smoke
3 tsp. garlic powder
7 tsp. onion powder
2 C. soy sauce
1 C. tender quick
1/2 C. brown sugar
Mix all ingredients in large bowl. Add enough water to cover meat and let soak overnight. Bake in over for three hours at 120 degrees, with oven door cracked open. Flip jerky and bake for another 5 hours.
Venison Jerky 3
By:
OFH Staff Joan
2009-04-25 15:00:33
Venison Jerky
3 lbs. boned meat
1/4 tbsp. Garlic powder
2 tbsp. liquid smoke
2 tbsp. salt
3 tbsp. Water
1 tbsp. seasoned pepper
1/4 tbsp. Garlic powder
2 tbsp. liquid smoke
2 tbsp. salt
3 tbsp. Water
1 tbsp. seasoned pepper
Slice meat into 1/4" thick strips about 5" long. Remove all fat. Combine liquid smoke, water, and seasonings. Brush on strips and place (layer on layer) in a large bowl. Put a weighted plate on top of bowl and let stand in place overnight.
Remove meat and dry it. Place strips across oven racks - edges may touch; don't overlap. Allow room for air to circulate. Racks should be no closer than 4" from top and bottom heat sources. Dry meat in oven for about 11 hours at 150 degrees. Remove and cool completely. Store in an air-tight container.
Venison Jerky 2
By:
OFH Staff Joan
2009-04-25 14:59:44
Venison Jerky
6 lbs ground deer
½ c. tenderquick
2 tbsp pepper
3 tsp beef bouillon dissolved in 1/3 c water
3 tsp garlic powder
3 tsp onion powder
3 tsp liquid smoke
Venison Jerky 1
By:
OFH Staff Joan
2009-04-25 14:59:03
Venison Jerky
5 lbs venison
15 tsp salt
2 tsp black pepper
1 tsp cayenne
1 ½ tsp cardamom
1 tsp marjoram
3 tsp Accent
2 tsp garlic power
1 ½ tsp. tenderquick
1 oz liquid smoke
Grind up meat and mix with first 8 spices. Press meat unto sheets of foil or wax paper; be sure to get meat as thin as possible. (Meat can be placed between two sheets of wax paper and rolled with a rolling pin). Mix 1 oz of liquid smoke with 1 oz of water and brush on meat. Place meat on grated oven racks. Remove foil or wax paper. Bake at 160 degrees for 3-4 hours, when meat is dry, cut into strips.
