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Deer Jerky Recipe

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This recipe for Deer Jerky is from McCarter-Johnson Family Cookbook Vol. 2, 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:  
4 Tbsp Soy Sauce
4 Tbsp Worcestershire
1 Tbsp Ketchup
1/4 Tsp Pepper (more pepper for hotter jerky)
1/4 Tsp Garlic Powder
1/4 Tsp Onion Salt
1/2 Tsp Salt

1 Lb of very lean round or flank Steak
Directions:
Directions:
For Meat: Remove all fat, and place meat in freezer. When meat is semi-frozen, it is easily cut into 3/8 - to 1/4-inch strips. "The thinner the slices the faster the drying." Meat cut with the grain will be chewy, while the cuts against will be tender and break more easily when dried.

Combine ingredients above for marinating. Marinate the meat for one hour. Then drain in colander. Place on trays to dry. For fast drying do not overlap the meat on the trays. Turn the meat over at least once during the drying period. Dry at 145º for 8 to 10 hours. Best used with a food dehydrator. It is ready when it bends like a green willow without breaking. Long term storage should be in the refrigerator.
Personal Notes:
Personal Notes:
For deer meat, please contact any of the following who attend the annual camping trip, with guns, on the family farm: Edd, Chad, Scottie, Alex, Blue, Chuck, Jared, Caleb, or Wesley

 

 

 

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