Directions: |
Directions:I usually purchase a rump roast (approx. 4 lbs-nice and lean- you will still need to trim as much fat as possible and cut into strips) and have it sliced for jerky at the meat counter. Your preference as to thick or thin jerky should be taken into consideration here. Just remember that thick jerky takes a lot more curing time. I marinate overnight and put the jerky in the dehydrator the next morning. Every dehydrator is different, so timing will depend on type and, of course, the thickness of your cut of meat.
**Any of these ingredients can be altered to suit your tastes and needs. This is my rendition of a "deer jerky" recipe.
Mix above items to make a marinade (If you have time to leave it in the fridge overnight, the flavors will blend better). Pour generously over sliced meat, in layers, and marinate, in the fridge overnight (24 hours is best) in a sealed container.
Drain and then coat each strip with coarse black pepper before placing in the dehydrator. You will have to decide how hot and how much pepper you desire.
** If you do not have a dehydrator, it can be done in the oven with foil lining the bottom (I think I would also spray the racks with a non-stick spray). Hang meat on oven rack and spread strips with toothpick. Set at 150. Keep door ajar. Test for "doneness" often. I have not made jerky in the oven. Sounds like a good thing to do in the winter!! |
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