"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Jerky Recipe

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

Contributor:  
Contributor:  
Bernie Springer
Added: Friday, April 28, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Very lean beef, wild meat
salt brine
beef suet, about 7% of meat by weight
liquid smoke
ground pepper
dried/ground chile pepper if desired

Directions:
Directions:
Cut meat into 1 inch cubes
Mix 1 c. salt per gallon of water, soak meat for 24hrs
Grind meat and suet together,
Mix other ingredients into mixture by hand.
Run mixture through grinder again ....extruded through a 1/2" sausage attachment.
Cut jerky rope into 6" lengths.
Place ropes close together into dehydrator.



Number Of Servings:
Number Of Servings:
n/a
Preparation Time:
Preparation Time:
dry approx 12 hours

 

 

 

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