whos@ddsw1.MCS.COM (Ben Feen) (10/27/90)
In article <1990Oct24.144544.5657@mthvax.cs.miami.edu> BOWLING@RIYAL.TSD.ARLUT.UTEXAS.EDU writes: >I am looking for beef/venison jerky recipes. I have seen some that use >liquid smoke, and only take half a day or so, but I would like to know how >to make REAL jerky. That means I also need to know what kind of utensils >I need (pots, smokers, charcoal grills, etc.) I am not sure, but I think >the jerky recipes I am looking for do NOT cook the meat, only dry it. The >jerky I have had seems to have a lot of pepper in it too. My own Beef Jerky recipe: For each pound of meat: 1 1/2 tsp. salt 2 tsp. FRESH black pepper - Fresh flavor is important! 3 tsp. marjoram Sprinkle above ingredients onto a *THICK* steak. Pound in with mallet. Cut beef into strips and lay on oven rack with aluminum foil underneath to catch drips (If available, an arrangement like a roasting pan is perfect. Heat oven to 150 degrees F and open oven door slightly to allow water to escape. Cook 7 to 8 hours, or until the meat is dry and slightly brittle -- It should "splinter" when bent. -- whos@ddsw1.MCS.COM