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Jerky Recipe

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This recipe for Jerky, by , is from The Carroll Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Craig Carroll
Added: Monday, December 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Meat
My Teriyaki Sauce

Directions:
Directions:
This is how I make jerky. I use any type of meat, beef, elk, venison, goose, duck tuna, it doesn't really matter.

Slice meat into thin slices (about 1/4 inch) with the grain. Place in a zip-lock bag with teriyaki sauce. Force out air and place in refrigerator for 24 to 72 hours. The longer you leave it in the bag the stronger the teriyaki will be. Be careful, it will also add to the saltiness. I normally leave it 24-36 hours.

To cook, place meat on a wire rack and place in a smoker until the moisture is gone. I also cook it in the oven on the lowest setting and cook until the moisture is gone, 6-8 hours. Keep checking it.

The oven method will not add any smoky flavor.

 

 

 

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