"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Oven Dried Jerky Recipe

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This recipe for Oven Dried Jerky, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Roylance
Added: Thursday, November 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 - 2 lbs boneless meat
1/4 cup light soy sauce
1 Tbl Worcestershire
1/4 teas each pepper and garlic powder
1/2 teas onion powder
1 teas hickory smoke flavored salt
1 Tbl Brown Sugar (loose packed)

Directions:
Directions:
Trim and discard all fat from meat (it becomes rancid quickly). Cut the meat in 1/8 to 1/4 inch thick slices (with or across the grain, as you wish). If necessary, cut large slices to make strips about 1 1/2 inches wide and as long as possible.
In a bowl, combine the soy sauce, Worcestershire, pepper, garlic powder, onion powder, and smoke-flavored salt. Stir until seasonings are dissolved. Add meat strips and mix thoroughly coat all surfaces. (Meat will absorb most of the liquid.) Let stand 1 hour or cover and refrigerate overnight.
Shaking off any excess liquid., arrange strips of meat close together but not overlapping, directly on the oven racks or on cake racks set in shallow rimmed backing pans.
Dry meat at the lowest possible oven temperature (150
to 200) until it has turned brown., feels hard, and is dry to the touch (about 4 to 7 hours) Pat off any beads of oil. Let cool, then remove from racks and store airtight in plastic bags or in a jar with a tight-fitting lid.
Keep at cool room temperature or in the refrigerator until ready to use. It keeps indefinitely. Makes about 1/2 pound.

Personal Notes:
Personal Notes:
This was the first jerky we ever made and is still the one I like the very best. If you have dehydrator you can use that.

 

 

 

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