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My favorite Jerky recipe
- 1/4 C. Soy Sauce
- 1/4 C. Liquid Smoke
- 1/4 C. Worchestershire Sauce
- 1/4 C. water
- 2 Tbsp. Mustard
- 1 tsp. Onion Powder
- 1 tsp. Garlic Powder
- 1 tsp. Black Pepper
- 1 tsp. Crushed Red Pepper
- 2 Tbsp. Honey
- 1 Tbsp. Salt
- dash Ground Red Pepper
Slice about a pound of venison or beef into strips. Mix all this stuff up in a bowl, and ladel it into a freezer bag as you add layers of meat. Let this soak in the refrigerator for 1 or 2 days. Dehydrate until dry, but not too dry. Jerky should be tough but not too dry.
Jerky is a great thing to experiment with. You can add some Claudes Brisket Sauce, or some Daddy Hinkles, or just about anything that you like. Increasing the amount of honey can produce a surprise sometimes.
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