My jerky recipe...

Discussion in 'Making Jerky' started by jonboat, Feb 19, 2010.

  1. jonboat

    jonboat Smoke Blower

    have used it on goose and venison, and it's yummy.

    5 lbs ground meat
    1/4 C soy sauce
    1/8 C Worcester sauce
    1/8C water
    2 tsp Liquid Smoke
    2 TBS salt
    2tsp black pepper
    2TBS onion powder
    2TBS garlic powder

    Place meat in a large glass bowl
    Mix all the sauces & spices together then pour over the ground meat
    Mix the marinade thoroughly into the meat by hand (like mixing up meatloaf)
    refrigerate for 2 hours to marinade

    Now, if you have a jerky shooter, load it up and squirt the strips onto the trays of your dehydrator.
    The way I did it before I had a jerky gun was to roll the meat out between 2 sheets of wax paper with a rolling pin so that it's approximately 1.4" thick, then cut into strips.

    Run in the dehydrator for 8-10 hours until a strip cracks when you bend it. It'll have the same consistency as the Slim Jim brand beef jerky.

    To insure there is no resident bacteria, I pile them on a cookie sheet and stick them in a 175 degree oven for 30 minutes.

    Allow to cool before packaging in a zip-lock or jar so that there is no condensation. Enjoy!!!!

    These will keep well for a week or so at room temp, for up to a month in the fridge (if they last that long) or indefinitely in the freezer.
    Never lasts more than a week in our house!

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