"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Jerky Recipe

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This recipe for Jerky, by , is from A Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amber Danner
Added: Thursday, January 8, 2009


1-1/2 to 2 lbs. lean boneless meat
3/4 c. soy sauce
4 Tbsp. Worcestershire sauce
1 tsp. pepper
1 Tbsp. garlic powder
1 Tbsp. onion powder
8 Tbsp. tender quick cure salt
7 Tbsp. hickory smoke seasoning

Trim and discard fat off meat.
Cut into 1/4 - 1/8 in. thick, 6-8 in. long and 1/2 in. wide.
Combine: soy sauce, Worcestershire sauce, pepper, garlic, onion powder, tender quick and hickory flavoring.
Stir until dissolved. Add meat and mix to cover thoroughly.
Let stand for 24 hours, shake off excess liquid and arrange strips close together, but not touching.
Dry at lowest temperature 150-200 degrees, until it turns brown and is hard (about 7-8 hours). Pat off any excess oil.
Keep in airtight container. Store at room temperature or in refrigerator.




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