Side Pannel
Basic Jerky
Ingredients List
- 1 1/2 lb Lean boneless meat
- 1/4 c Soy sauce
- 1 ts Worcestershire
- 1/2 ts Onion powder
- 1/4 ts Pepper
- 1/4 ts Garlic powder
- 1/4 ts Liquid smoke
- Vegetable oil cooking spray
Directions
Freeze meat until firm but not hard; then cut into 1/8 to 1/4-inch-thick
slices.
In a medium-size glass, stoneware, plastic or stainless steel bowl, combine
soy sauce, Worcestershire, onion powder, pepper, garlic powder, and liquid
smoke. Stir to dissolve seasonings. Add meat and mix until all surfaces
are thoroughly coated. Cover tightly and refrigerate for at least 6 hours
or until next day, stirring occasionally; recover tightly after stirring.
Drying the jerky: Depending upon the drying method you're using, evenly
coat dehydrator racks or metal racks with cooking spray; if oven drying,
place racks over rimmed baking pans.
Lift meat form bowl, shaking off any excess liquid. Arrange meat strips
close together, but not overlapping, on racks.
Dehydrator drying: Arrange trays according to manufacturer's directions
and dry at 140-degrees until a piece of jerky cracks, but does not break,
when bent (8 to 10 hours; let jerky cool for 5 minutes before testing).
Pat off any beads of oil from jerky. Let jerky cool completely on racks;
remove from racks, place in a rigid freezer container, and freeze for 72
hour. Then store in airtight, insectproof containers in a cool, dry place;
or freeze or refrigerate. Makes about 3/4 pound.
Storage time: Up to 3 weeks at room temperature; up to 4 months in
refrigerator, up to 8 months in freezer.
Per ounce: 94 calories, 12 g protein, 1 g carbohydrates; 4 g total fat; 28
mg cholesterol, 398 mg sodium
slices.
In a medium-size glass, stoneware, plastic or stainless steel bowl, combine
soy sauce, Worcestershire, onion powder, pepper, garlic powder, and liquid
smoke. Stir to dissolve seasonings. Add meat and mix until all surfaces
are thoroughly coated. Cover tightly and refrigerate for at least 6 hours
or until next day, stirring occasionally; recover tightly after stirring.
Drying the jerky: Depending upon the drying method you're using, evenly
coat dehydrator racks or metal racks with cooking spray; if oven drying,
place racks over rimmed baking pans.
Lift meat form bowl, shaking off any excess liquid. Arrange meat strips
close together, but not overlapping, on racks.
Dehydrator drying: Arrange trays according to manufacturer's directions
and dry at 140-degrees until a piece of jerky cracks, but does not break,
when bent (8 to 10 hours; let jerky cool for 5 minutes before testing).
Pat off any beads of oil from jerky. Let jerky cool completely on racks;
remove from racks, place in a rigid freezer container, and freeze for 72
hour. Then store in airtight, insectproof containers in a cool, dry place;
or freeze or refrigerate. Makes about 3/4 pound.
Storage time: Up to 3 weeks at room temperature; up to 4 months in
refrigerator, up to 8 months in freezer.
Per ounce: 94 calories, 12 g protein, 1 g carbohydrates; 4 g total fat; 28
mg cholesterol, 398 mg sodium
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