Beef Or Venison Jerky Recipe 39

Steps:

• Marinate meat overnight. Cook in food dehydrator or oven on lowest setting. Test jerky for dryness by cooling a piece. When cool it should crack when bent but not break and there should be no moist spots. Store in an air tight container at room temperature for up to two weeks, refrigerate up to three weeks or freeze. Note: The cooking time will vary depending on a few factors including humidity, the thickness of meat slices and temperature setting.

Steps:

• Mix all ingredients. Pour over meat and mix well. Put it in the fridge overnight. I use a dehydrator and a jerky gun to dry the stuff as I've found this is the best way to make jerky. Usually takes about 7 hours to dry.

Steps:

• Slice the meat into strips against the grain, 1/4-inch thick and 1-inch wide. (If necessary, freeze the meat for up to 2 hours to facilitate slicing.)
• In a large, wide bowl, combine the remaining ingredients. Place the meat in the marinade, cover, and refrigerate to marinate overnight, turning occasionally.
• Preheat the oven to its lowest setting, between 145 and 150 degrees F.
• Line 2 large baking sheets with foil and top with 2 heavy wire racks. Drain the meat, pat dry, and arrange evenly on the racks without touching. Place in the oven, leaving the oven door open a crack for air circulation. Leave in the oven until dry, but still firm (not spongy or brittle), 10 to 12 hours, depending upon the thickness of the meat, turning once or twice during the process.
• Remove from the oven and store in waxed paper at room temperature for up to 2 days. Wrap in plastic and refrigerate to store for up to 1 week.

Steps:

• Trim all fat off meat.
• Cut steak in to 4 inch strips.
• The steak should be about 1/2 inch thick.
• It's easier to cut meat partially frozen.
• Pound meat lightly, you don't want it too thin.
• Add all ingredients in a large bowl.
• Mix well.
• Cover and refrigerate overnight (8 hrs).
• Line cookie sheets with tin foil.
• Place steak strips on sheets, don't overlap meat.
• Set oven at lowest temperature. (150-175°F).
• Bake six hours, turning after three hours.
• Jerky is done when meat is dried out, depending on your oven.
• Worth the wait!

Steps:

• Mix Soy Sauce, liquid smoke, minced garlic, and (optional hot sauce) in large bowl. Set aside.
• Trim fat from beef. Discard.
• Slice beef into thin slices about 1-inch by 2-inches by 1/8-inch thick is about as small as I would go. Thinner slices dehydrate quicker!
• Add beef into marinate, stir, cover, and place in refrigerator.
• Periodically, about once per hour, stir beef and marinate. Marinate for 3 (minimum) to "whatever" hours. Longer marinating time equals more flavor. After about 12 hours, there is minimal change in flavor.
• Drain marinate from beef in colander.
• Place marinated meat slices on dehydrator trays. Try not to overlap the meat. Plug in dehydrator and follow manufacturer's instructions for drying time. (Convection dehydrators will require more time and trays will need to be changed. Forced air dehydrators may not require tray changes.).

Steps:

• Trim all fat from meat.
• Slice meat with the grain to about 1/4" to 1/2" thick.
• Place meat in the cool marinade and leave overnight, or for no less than 8 hours.
• Remove from brine and allow to air dry without rinsing.
• Smoke in your smoker for 12 to 16 hours or until jerky has dried out to your liking.
• Use your favorite fuel for smoking.
• This can be put into a dehydrator for about 6 hours.

Steps:

• (you can adjust these amounts to your taste or add other spices).
• Mix all ingredients together and marinate for 24 hours.
• Drain.
• Pat dry.
• Dehydrate until done-24 to 36 hours, or so.

Steps:

• In a large bowl, combine ground venison, salt, MSG, hot sauce, curing mixture, barbeque seasoning, water, liquid smoke, garlic powder, and pepper; mix thoroughly. Cover, and refrigerate for 2 hours.
• Line food dehydrator trays with plastic wrap. Pat meat mixture into a very thin layer on the trays. Place in dehydrator set according to manufacturers directions. Once the meat has firmed up, after about the first 2 hours, remove it from the plastic, cut into strips, and replace onto the racks. Continue until the meat is done drying, about 5 to 10 hours total depending on machine.
• When finished, blot off any grease with a paper towel. Store in the refrigerator in a jar with a tight fitting lid.