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Jerky 101

© Judy Howle

Jerky is one of my favorite snacks. The first time I ever tasted jerky was in the mountains of Utah at a guest ranch when I was 16 years old. It was vension jerky. I have liked it since that time and I learned to make it myself a couple of years ago. I used a dehydrator to make mine. I used some special seasoning mix someone brought me from Montana , mixed with soy sauce. It had a lot of black pepper and good heat. I have run out of the seasoning so next time I will have to make up a marinade from scratch. All of these recipes sound good. You can add as much heat as you desire using red pepper, powdered habanero, powdered chipotle, or hot sauce.

JERKY

• 3 Lbs. Venison, sliced 1/4 " thick by 3/4" wide.
• 1/4 c. Liquid Smoke
• 1/2 c. Soy Sauce
• 1/2 c. Worcestershire Sauce
• 1/2 tsp. Cayenne Pepper
• 1 tsp. Accent meat tenderizer
• 1 tsp. Garlic Powder
• 2 tsp. Onion Powder
• 1/2 c. Warm Water
• chili pepper seeds, to taste

  Cut meat in thin slices. Meat is easier to cut when partially frozen and it will cut evenly. Combine salt, peppers, meat tenderizer, seasoned salt, accent, garlic and onion powders, kitchen bouquet, Morton tender quick, Worcestershire sauce, soy sauce, barbecue sauce and liquid smoke. Marinate meat in sauce for 24 hours in a sealable plastic bag. Place meat directly on oven racks, line bottom of oven with foil, or on rack in shallow pan and dry in oven for 6-8 hours on lowest setting. Continue to dry in warm oven if necessary. Ovens with pilot lights work especially well.

  VENISON JERKY

  3 Lbs. Venison, sliced 1/4 " thick by 3/4" wide. 1/4 c. Liquid Smoke 1/2 c. Soy Sauce 1/2 c. Worcestershire Sauce 1/2 tsp. Cayenne Pepper 1 tsp. Accent meat tenderizer 1 tsp. Garlic Powder 2 tsp. Onion Powder 1/2 c. Warm Water chili pepper seeds, to taste

  Mix ingredients together well and soak meat in it for 24 hours (a zip lock bag works great). Insert toothpicks through top of meat slices and hang on oven grates. Heat oven to 190 degrees and prop oven door open slightly and slow cook jerky for 5 hours and 15 minutes.

  MARINATED SPICY JERKY makes 2 pounds
  

  • 8 lb. Beef round
  • 6 tsp. Salt
  • 4 tsp. Pepper
  • 4 tsp. Chili powder
  • 4 tsp. Garlic powder

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