|
The How-to
Making jerky at home is fairly simple. There are a few rules you have to follow. First of all, you need lean meat. That's because fat goes rancid in a hurry. Meat of choice is beef, round steak or flank steak. You can use venison, buffalo, antelope, elk, and there are a few who believe in turkey jerky.
A food dehydrator makes good jerky. If you don't have one, you can use your oven or smoker. The sun drying process will probably take too long for most folks to want to try it. The meat is cut into strips no more than a quarter inch thick by about a half or three-quarters inch wide and six or eight inches long. Cut the meat across the grain like you were slicing a brisket. If the meat is frozen to the point where it just has ice crystals in it, it's a lot easier to slice. You can either freeze it or thaw it to that point. Use a sharp knife. Remove all fat and white tissue.
Seasoning
Pioneer jerky was seasoned with just salt and black pepper, and then dried. Today there are two methods for seasoning the jerky -- the quick-cook method and the marinade method. We prefer the quick-cook method as it gets rid of a lot of little bugs that may be lurking in the meat.
Simple Quick-Cook
Bring a large pot of water to a rolling boil. Drop the jerky in for a minute or two until it turns white. Dry it with paper towels, season with dry seasonings and then dry it."
Here are just a few of the
great jerky recipes you will find inside
100
Delicious Jerky Recipes.
- Tucker
Surprise Beef Jerky
- Knights
Turkey Jerky
- Dry
Cure Southwest Jerky
- Western
Barbecue Jerky
- Hawaiian
Jerky
- Jerky
A La Willie
- Chinese
Jerky
- Venison
Jerky
- Blue
Ribbon Jerky
- Teriyaki
Turkey Jerky
You can get started making
delicious jerky for your family and friends today.
Order 100
Delicious Jerky Recipes for only $0.99
and
get immediate download.
|
