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Jerky Recipe

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This recipe for Jerky is from The Carroll Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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, 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 around 180º for 4 hours or until the moisture is gone.

You can also cook it in the oven on the lowest setting and cook it for 4-6 hours or until the moisture is gone. Keep checking it. The oven method will not add any smoky flavor.
Personal Notes:
Personal Notes:
I like to use flank steak when I use beef. The long muscle fibers make for great chewy jerky.

 

 

 

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