Venison jerky

 

Newsgroups: rec.food.recipes

Path: nuchat!taronga!arielle

From: emrys@cellar.org

Subject: COLLECTION: Jerky

Message-ID: <2Z17Dc1w164w@cellar.org>

Followup-To: poster

Sender: arielle@taronga.com (Stephanie da Silva)

Reply-To: emrys@cellar.org

Organization: The Cellar electronic community and public access system

Date: Tue, 07 Dec 93 10:03:12 EST

Approved: arielle@taronga.com

davysk@ruakura.cri.nz (Karen Davys) writes:

> A couple of years ago I tried some beef jerky that a meat research station wa

> trialing for export. I really liked it and was wondering if any body could 

> supply me with a recipe.

Here's a collection of responses that I got when I asked for beef jerky

recipes in r.f.cooking about a month ago...

From: CBARNES@tamvm1.tamu.edu (Chris Barnes)

Last year, my wife tried to make jerky.  She looked in several different

cookbooks and we were amazed at how different the receipts were.

Normially, there are variations in what spices to use, how long to

cook, etc., but they are all pretty much the same.  Not so with jerky

reciepts.  So we ended up kinda making up our own from a hybrid of

the ones that sounded good and it worked pretty good.  It went like

this:

Cut the venison (or whatever it is you are using) into strips about

1" wide x 1/4" thick .

Marinate 32-48 hours (in refridgerator) in :

1/2 cup Worcestershire sauce

1/2 cup vegitable oil

1/4 cup white wine

2 teaspoons seasoning salt

2 teaspoons regular salt

2 teaspoons seasoning pepper

1 teaspoon garlic powder

2 Tablespoons liquid smoke (tm)

4 cups water.

Make sure the marinate covers the meat.

Line bottom of oven with foil.  Lay strips of meat directly on oven

rack.  Cook at 200 degrees for about 4 - 8 hours or until the meat is

slightly dried & will bend without breaking.  Be carefull to not

overcook as the meat will burn easily once the moisture is completely

removed from the meat.  You might want to check the meat frequantly

after the 4 hours.

From: z_hansonde@ccsvax.sfasu.edu

I made some killer jerky this year with venison-

I cut the meat from the hams with the grain of the meat in 6 in strips

about 1/2 in thick and marinated in soy,worshester,tabasco lemon juice

spices and brown sugar for 2 days.I dug a 6 ft pit 2 feet deep and

lined with tin. Next I starte a fire with mesquite wood on the end of

the pit where the wind was blowing from and placed the meat on the

other end. Hang the meat from some type fo small wire cage.Your fire

needs to be about 3 feet from the meat . Make sure the fire isnt

burning but just smoking with hot coal on bottom. Next I covered the

pit with an 8 ft piece of tin and placed rocks on top.  Add wood ever

6 hrs or so. After smoking for 18 hrs I took the meat out and put on a

large tray in the oven. Turn the oven to the lowest temp and close.

Flip the meat in about 12 hrs and in about 24-30 hrs you have some

awsome jerky. Good Luck-Its Easy!

From: peterson@ucunix.san.uc.EDU (John M. Peterson)

Here's a recipe for jerky that works well on just about

any kind of meat.

If you use meat that is still half frozen,it's much easier

to slice it into *THIN* strips.I prefer to slice mine as thin 

as I can get it(venison,maybe an 1/8").

Ingredients:

1 teaspoon black pepper

1 tsp red pepper

1 tsp garlic salt

1 tsp hickory salt

1 bottle soy sauce(8oz?6oz?)

Enough water to cover whole mess

Mix dry ingredients ,I dump the soy sauce into a glass bowl,

then dump the spices in the bottle add a little warm water to

mix them thoroughly.Marinate your meat in this in the fridge

overnight.(reach in there and stir a couple a times)

To dry the meat,set your oven to around 150-200 degrees,

cover the bottom of the oven with foil because it's gonna drip

Spread the meat on the racks(not letting it touch),prop the 

door open with a spoon handle or something to let air circulate.

It's going to take 3-5 hours to dry completely.It's also going 

to stink the whole house up(my wife's opinion,not mine)

The jerky turns out rather salty and when you get a bite from

the bottom of the crock where all the pepper settled,it's down

right *HOT*.

I've used this recipe a dozen times or more,it's always turned

out well.

From: fuzzy@sage.cc.purdue.edu

[I got this from rec.backcountry.  I'll watch for subsequent postings

as they appear.  MFS]

This is the first part of my jerkey summary...a few people had asked

for the recipies that I got.   I didn't get very many responses, but

thanks to those of you who were kind enough to reply.  Special thanks

to Bob (you know who you are) who sent me a bunch of recipies.  Anyway,

I'm going to post all of them, but only a few at a time, to build the

anticipation.  Since all the methods are essentially the same, I'll 

put the method in first, followed by the various ingredient lists.

For measurements, tblsp = tablespoon and tsp =  teaspoon.

General jerkey method:

All recipies use 1 lb lean meat, thinly sliced. (3/16-1/4 in thick)

In a small glass bowl, combine all ingredients except meat.  Stir to mix

well.  Place meat 3-4 layers deep in a container, spooning sauce mixture

over each layer.  Cover tightly and marinate 6-12 hours in the 'fridge,

stirring occasionally and keeping the mixture covered.

I can't really help with drying instructions, but i'd say somewhere between

7-10 hours, depending on how you like it.

_The Recipies_

Mild Mexican Jerky

1 tsp salt               1/2 tsp crushed oregano

1/4 tsp pepper           1 tsp paprika

1 tsp chili powder      

1/2 tsp garlic powder      

Hawaiian Jerky

1 tsp salt                1 crushed garlic clove

1 tsp ground ginger       1/4 cup pineapple juice

1 tbs brown sugar         1/4 cup soy sauce

1/4 tsp papper

1/8 tsp cayenne pepper

Korean Jerkey

1/2 tsp salt              1 tbs dry sherry (if desired)

1/4 tsp pepper            2 tbs sesame seeds

2 tsp sugar               1/4 cup soy sauce

1 tsp MSG (if desired)

Hot & Tangy Jerky 

1 tsp salt                2 cloves crushed garlic

1/4 tsp cracked pepper    2 tbs A-1 sauce

1/4 tsp cayenne pepper    3 tbs Worcestershire sauce

1 tsp onion powder        1/2 tsp paprika

Middle Eastern Jerky

1 tsp salt                1/4 tsp turmeric

1/8 tsp pepper            1/8 tsp ground cumin

1--1/2 tsp coriander      1/4 tsp chili powder

1/4 tsp ground ginger

Fiesta Jerky

1 tsp salt                1 tsp onion powder

1/4 tsp pepper            1/4 tsp ground cumin

1 tbs chili powder        1 tsp garlic powder

That's it for this post.  Still 7 recipies left to go, but my 

fingers are getting tired.  And it's dinner time.  The only 

recipe I've tried so far is the one for Hot & Tangy jerky, and

it's pretty good.  hopefully I'll be able to try the rest of them 

when I have more time.

From: doug@dialogic.com (Doug Harper)

Hot and smokey

1 part liquid smoke

2 parts Worchestershire suuce

4 parts soy sauce

lots of (freshly) ground black pepper

Teriaki

1 cup soy sauce

1 t ginger powder

1 t garlic powder

1/2 t sugar 

1/2 t white pepper 

sliced scallions (optional)

Cut lean beef (london broil) about 1/4" thick and marinade for several hours.

Dehydrate at 145 degrees until pliable 

Eat

:-)

From: lewie.knapp@Quorum.COM (Lewie Knapp)

Hi Mitch, I just read your posting asking for Beef Jerky recipes. I just

made this one recently and it came out very well.  It's very simple.  I

have been experimenting with the ratios of salt/flavor/sweetners and

this one seems to work well.  My most recent discovery is that if you

use lemon juice in jerky marinades, it tends to "cook" the meat and give

it a drier, more brittle texture when it is dried.  I didn't like the

results as well as jerkies made without lemon juice. 

3-2-1 Jerky

-----------

1 lb beef or turkey, sliced thin 

(I like to slice with the grain, it gives it a nicer 

finished texture)

3 Tbs Soy Sauce

2 Tbs Worchestershire sauce

1 Tbs Honey

Marinate overnight and dry using your favorite method...

Anyway, I am interested in getting a copy of the list you compile. I

have a drier at home and we have started to enjoy having some form of

jerky around to snack on around the house...

Thanks,

Lewie Knapp

*************************************************************

Enjoy!!

Mitch