Oven Dried Jerky Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/2 - 2 pounds lean, boneless meat, partially frozen (Makes the meat easier to slice)
1/2 c. soy sauce
2 T. Worchestershire
1/2 tsp. each pepper and garlic powder
1 tsp. onion powder
2 tsp. hickory smoke-flavored liquid
Cayenne powder, if desired
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Directions: |
Directions:Trim and discard all fat and connective tissue from meat. Cut into 1/8 to 1/4-inch thick slices (with or across the grain, as desired).
In a bowl, combine all seasonings. Stir until dissolved. Pour over meat strips and mix until all surfaces are thoroughly coated. Meat will absorb most of the liquid. Cover and let stand 4 hours minimum or up to 24 hours.
Arrange meat on dehydrator racks and dry at 145ºF until it has turned brown, feels hard, and is dry to the touch (about 4-7 hours for beef and venison). Let cool, then remove from racks and store in airtight containers or plastic bags.
Store at cool room temperature or in the refrigerator until ready to use. It keeps indefinitely. |
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Number Of
Servings: |
Number Of
Servings:1/2 pound. |
Personal
Notes: |
Personal
Notes: I try to use up all the remaining venison roasts before hunting season. This helps get rid of last year's meat before the new venison arrives in the freezer and it makes a great snack for the hunters to tuck in their pockets to eat while hunting.
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