We cut the meat into thin strips, the thinner the strips the
crunchier the jerky comes out, maybe 1/4 " thick will make chewy
jerky. By the way, cut all the fat off the meat as you're
stripping.

Lay out the strips on a cookie sheet lined with foil, turned up
at the edges so juice won't get over everything. Lay out in
rows and a single layer. Sprinkle liberally with black coarse
ground pepper and seasoned salt, or spices that you like the
taste of.

Set the oven to WARM, and leave in the oven overnite, or 8-10
hrs. This causes very slow drying. Store in a plastic
container, jar, or can after well cooled. Too much moisture
left in the meat will cause mold, and putting it away while warm
will cause sweating inside the container.

Jerky

1/2 cup dark soy sauce
2 Tbs Worcestershire sauce
1 tsp monosodium glutamate (optional)
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp powdered ginger
1/4 tsp Chinese Five-Spice Powder
3 lbs lean beef brisket, eye-of-round or flank steak, trimmed
completely of fat and cut across grain into slices 1/8 inch thick

Blend all ingredients except meat in small bowl. Dip each piece
of meat into marinade, coating well. Place in shallow dish.
Pour remaining marinade over top, cover and refrigerate
overnight.

Oven method: Preheat oven to lowest setting (preferably 110 F).
Place several layers of paper towels on baking sheets. Arrange
meat in single layer on prepared sheets and cover with
additional toweling. Flatten meat with rolling pin. Discard
towels and set meat directly on oven racks. Let dry 8 to 12
hours (depending on temperature of oven).

Store jerky in plastic bags or in tightly covered containers in
cool, dry area.

Chinese Beef Jerky

3 Lbs. Flank Steak or London Broil

MARINADE

1/2 Cup Light Soya Sauce
4 1/2 Tbs Honey
4 1/2 Tbs Dry Sherry
6 Large Cloves Garlic Minced
1 1/2 Tbs Ginger Fresh Minced
1 1/2 Tbs Red Pepper crushed
1 1/2 Tbs Sesame Oil
Dash White Pepper

Cut meat in half, lengthwise and slice diagonally crosswise into
paper thin strips 1 1/2 to 2 inches wide and 4 inches long.
Transfer to shallow pan. Combine marinade ingredients and rub
thoroughly into meat. Arrange meat on racks and let dry at cool
room temperature overnight (do not refrigerate).

Preheat oven to 250 F. Line two large baking sheets with foil
and set wire racks on top of each baking sheet. Arrange meat on
racks in single layer. Bake 30 minutes.

Reduce heat to 175 F and continue drying meat another 40
minutes. Meat should be lightly brown but not burnt. Let meat
continue to dry on racks at cool room temperature overnight
before packing into jars.

Dried meat can be brushed lightly with sesame oil for additional
flavor and shine. Makes about 36 pieces.

SEVEN STEP JERKY

Basic ingredients are: garlic powder, onion powder, onion powder, black
pepper, soy sauce, Worcestershire sauce, seasoned salt, Accent. Also
knife and pan or bowl.

Slice three pounds of venison into strips about 3/8 inch thick to ensure
total saturation of the meat while it's marinating. In container, combine
1/2 cup soy sauce, 1/2 cup Worchestershire, 2 tsp. Accent, 2 tsp. seasoned
salt, 2/3 tsp. garlic powder, 2 tsp. onion powder, adn 2/3 tsp. black
pepper.

Stir this mixture well with a spoon to dissolve all of the soluble
ingredients. Now the marinaade is ready to be used.

Place the strips of meat in the marinade be sure they're completely
submerged. Marinate overnight, turning if necessary.

Lay marinated meat strips on oven rack. Cook for 6 to 8 (6 is better) at
150 degrees. They get crisper the longer they bake.

Store finished jerky in zip-lock bags or other airtight containers to seal
in freshness. Jerky will keep up to two years.

Beef Jerky

1 lb very lean beef (round steak is good)
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1 Tbl tomato sauce
1 Tbl vinegar
1 tsp sugar
1/4 tsp dried minced onion
1 tsp salt
1/4 tsp garlic powder

Trim all visible fat from beef, freeze until firm. Slice into
1/8" strips across the grain. Cut slices into 1" lengths.
Arrange in baking pan, combine seasonings and spices, and pour
over beef. Refrigerate at least 8 hours. Place strips on cake
rack over cookie sheet in 140 oven. Dry until pieces splinter
at the edges - 18-24 hours. Wrap in plastic and keep up to 2-4
weeks.

Jerky

About 4 pounds of lean, boneless meat, sliced into 1/4 inch slices
produce about 1 pound of the final product. Cut across the grain.
My preference is beef or game meat, rather than pork, lamb, etc.
If using game meat, it is recommended to freeze for at least
60 days before processing.

Dry in a commercial dehydrator or oven, at a temp setting of 140 degr F.
The test I use to tell if it is done is to bend a piece. If it breaks
instead of bends, it's done. My experience is that most of it gets
devoured before it cools down much.

I am only including my personal favorite recipes. There are many!

Teriyaki Jerky

1/2 teasp salt 1/4 cup soy sauce
1/8 teasp pepper 1 lb lean meat, thinly sliced
1/2 teasp ground ginger
2 tablesp brown sugar

In a glass bowl, combine all ingredients (except meat). Place meat slices
in mixture, sloshing around so all sides get covered. Marinate 6-12 hours,
in covered bowl (refrigerate), sloshing liquid around occasionally. Dry.

Sweet & Sour Jerky

1 teasp salt 1 tablesp soy sauce
1/4 teasp pepper 1/4 cup red wine vinegar
1/2 teasp onion powder 1/4 cup pineapple juice
1 clove garlic, crushed 1 lb lean meat, thinly sliced
3 tablesp brown sugar

Ditto.

Western Barbeque Jerky

1 teasp salt 3 tablesp brown sugar
1/4 teasp pepper 1/3 cup red wine vinegar
1/8 teasp cayenne 1/3 cup catsup, ketchup or whatever you have
1 teasp onion powder 1 lb lean meat, thinly sliced
1/2 teasp garlic powder
1 teasp dry mustard

Ditto.

Jerky

I have 2 jerky recipes which I use for venison jerky. The first is to be
used with ground beef or jerky, and the 2nd is for beef/venison strips.

Both are DELICIOUS. Either could be made HOT by adding some red pepper,
tabasco, or something.

Both can be made either in the oven or in a dehydrator. I have done both;
both ways works well, but the dehydrator is faster.

VENISON JERKY

1 lb. ground venison (the less fat the better)
2 tsp. salt
1/4 tsp. cayenne pepper
1/4 tsp. white pepper
1/2 tsp. garlic powder
1 tsp. dry mustard
2 Tbsp. brown sugar
3 tsp. liquid smoke
2 tsp. cure (optional)

Combine ground venison and all spices. Mix VERY THOROUGHLY. Roll mixture out
between 2 sheets of plastic wrap or wax paper until it is about 1/8 inch thick.
Use a butter knife and cut meat into 1 inch wide strips 4-6 inches long.

Place strips on a rack or broiling pan (something that can drain) and dry in
the oven at 150 degrees for about 10 hours, turning after the first 2 hours.
Prop the oven door open about 3 inches with an oven mitt to promote better
circulation and drying. Periodically blot the jerky strips with a paper
towel if beads of grease appear.

Test the jerky after 8 hours or so by taking a piece out of the oven and
letting it cool. Take a bite and test for texture. It should be good and
chewey, not mushy, not brittle.

If you are using a dehydrator, set to 140 degrees F; it should take about
6-8 hours.

SAVORY JERKY

Beef or venison, cut into 1/4 inch thick strips, preferrably WITH the grain.
1 10 oz. bottle Worcestershire sauce
1 10 oz. bottle Soy sauce
1.5 oz. Wright's Liquid Smoke

Mix Worcester, Soy, and Liquid Smoke together. Marinade the beef or venison
strips in this mixture overnight. Dry in a 150 degree oven for 6-8 hours, or
until dried to desired dryness.

If you are using a dehydrator, set to 140 degrees F; it should take about 4-6
hours.