"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

2 HOUR JERKY Recipe

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This recipe for 2 HOUR JERKY, by , is from Edna's Clippings, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Virgil Owen
Added: Wednesday, July 5, 2006

Category:
Category:

Ingredients:  
Ingredients:  

Directions:
Directions:
Beef, variety of cuts may be used. For proper curing, the meat should be cut in strips about a quarter of an inch thick. Tough cuts of meat may be cut across the grain. Tender portions should be stripped off or cut with the grain. (If you want to make pemmican cut only across the grain.)

After cutting, boil the meat strips for 5 minutes or so in a solution of salt, vinegar, and spices. Wild game cannot be trusted to be free of trichina and other dangerous organisms, and a brief cooking in this solution is a necessary safeguard. Two quarts of water, 1/2 pint of vinegar, 2 cups of salt, and 2 tbsp of pepper. This quantity of brine is adequate for up to 10 pounds of meat.

Next, roll the strips flat with a rolling pin, or squeeze dry with hand pressure. This removes excess brine and flattens the strips for quick, uniform drying. Note the color of juices pressed from the meat during the rolling process. A red color indicates that the meat has not boiled long enough. With a little practice you can determine the minimum boiling time for your thickness of cut. The jerky at this point should have a gray-brown color and a somewhat rubbery texture.

After the strips have been rolled, align them on the oven rack, allowing space between for air circulation. Set the oven on warm or 200. Keep the oven door cracked to allow moisture to escape. Remove the meat when it is almost dry. The strips should crack but not break when bent. The drying process usually takes about an hour and a half, but may vary with your particular oven.

After the strips are dried they are laid out for final seasoning. Painting both sides of the jerky with A-1 Sauce really tops off the flavor. The dry meat soaks up the sauce in seconds. If your taste runs to hotter flavors apply some Worcestershire Sauce or Tabasco. Try different seasonings according to your taste.

Finished product can be stored in fruit jars or plastic sacks. Kept dry it will last for years.

Pemmican

Crush some of the cross-cut jerky, it crumbles easily, then mix with an equal quantity of some favorite berry, and grind up the works. Cranberry makes a great addition to the taste. For a further touch of authenticity, mix in some beef tallow. Toss a handfull of this into a deer-skin pouch (or baggie) and you'll have something that will chew for an hour and stay with you all day.

Personal Notes:
Personal Notes:
Grandpa Owen got this from an article in Field and Stream, October 1971. The article was written by Norman Weis and Jim Howard.

 

 

 

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