Monday, October 5, 2015

Jerky Recipe

Coleen Cole shared this recipe with the group the night of our September meeting.  She used chicken as her meat, it was delicious!

  • You can use any meat
  • Equal parts soy sauce and Worcestershire sauce
  • 1 cap full of liquid smoke per cup of liquid
  • Cayenne pepper optional but to taste
  • marinade should be 1/2 inch over the meat
Optional Equipment:

  • Food Dehydrator (or)
  • Air bake pans
  • Zip-lock bag/bowl
Cut meat into 3/8 inch thick across the grain,

Having a super sharp knife, with a quick sharpener handy really speeds this process up. It's no fun sitting at the table sawing meat all day.  Get your knife sharp and get it done?

Toss meat with the marinade in a large bowl.

Refrigerate 24-48 hours

Dehydrator: Arrange meat on dehydrator trays. Turn heat setting 150-160 and dehydrate for 6-8 hours.

Oven: Arrange meat on air pans, cookie sheets or hang over the oven racks.

Turn oven on to 150 degrees F, or lowest setting, and place meat and racks in the center of the oven.

If your oven has a fan-bake setting, USE IT! The more airflow you can get, the faster your jerky will dry.

Bake/dehydrate for 8-12 hours or until dry. If using cookie sheets, you'll need to turn the jerky over every few hours.

Store in airtight containers.

1 comment:

  1. This looks fairly easy and straight forward...I also want to make some Biltung...comes from African heritage and uses a lot of coriander and can dry in the open air...Idaho is very windy and seems perfectly suited to it.