Homemade Jerky (beef, elk, buffalo)
Posted 10-04-2008 at 10:02 AM by 2quilt
about 3 lbs. of meat (see instructions below)
2/3 C Worcestershire sauce
2/3 C of soy sauce
1 tsp. of black pepper
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. liquid smoke
It's easier to slice the meat thinly if it is slightly frozen . Generally speaking, the leaner the meat, the better
for jerky. Remove ALL visible fat! For peppery jerky, sprinkle with pepper right after placing on the drying rack. This pepper will "stick" to the jerky
Cut the meat thin (usually 1/8") with the grain and let it marinate in the worcestershire and soy and all overnight.
When ready to begin drying, place a sheet of aluminum foil on the bottom of the oven to aid in cleanup. Drain meat in a colander and
pat dry with paper towels (the drier the better at this point). Set oven at lowest temperature setting and carefully place meat slices
directly onto oven racks. Leave the oven door open a crack to allow moisture to escape and stay at home, but let the meat dry cook for a few hours.
Drying times vary due to oven differences and meat size. Perfect jerky is firm, and dry and not at all spongy. However, if your jerky
is so dry it breaks in two easily, it's over-dried.
2/3 C Worcestershire sauce
2/3 C of soy sauce
1 tsp. of black pepper
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. liquid smoke
It's easier to slice the meat thinly if it is slightly frozen . Generally speaking, the leaner the meat, the better
for jerky. Remove ALL visible fat! For peppery jerky, sprinkle with pepper right after placing on the drying rack. This pepper will "stick" to the jerky
Cut the meat thin (usually 1/8") with the grain and let it marinate in the worcestershire and soy and all overnight.
When ready to begin drying, place a sheet of aluminum foil on the bottom of the oven to aid in cleanup. Drain meat in a colander and
pat dry with paper towels (the drier the better at this point). Set oven at lowest temperature setting and carefully place meat slices
directly onto oven racks. Leave the oven door open a crack to allow moisture to escape and stay at home, but let the meat dry cook for a few hours.
Drying times vary due to oven differences and meat size. Perfect jerky is firm, and dry and not at all spongy. However, if your jerky
is so dry it breaks in two easily, it's over-dried.
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