mireley@horus.cem.msu.edu (John Mireley) (03/15/91)
From: mireley@horus.cem.msu.edu (John Mireley) I am interested inm making some venison jerky. Any information on the subject would be appreciated. John Mireley
rigg@osnome.che.wisc.edu (Tim Rigg) (03/19/91)
From: Tim Rigg <rigg@osnome.che.wisc.edu> From: mireley@horus.cem.msu.edu (John Mireley) I am interested inm making some venison jerky. Any information on the subject would be appreciated. I don't know about venison jerky, but I just made some beef jerky for a camping trip. The basic technigue is very simple. Basically jsut marinate the meat and hang in the oven on low for about 8 hours. Here is the complete recipe... 1 pound round or swiss steak cut in strips about 4 inches long and 1/8 inch thick (The slicing is easier if the steak is partially frozen) 1/4 cup soy sauce 1 tbsp worsteshire (sp?) sauce 1/4 tsp hickory salt 1/2 tsp onion powder 1/2 tsp garlic powder 1/2 tsp black pepper a dask of hot sauce Combine all the ingredients and marinate in the fridge for at least 8 hours, mixing occasionally. Then, skewer the marinated strips on bamboo skewers (or toothpicks) and hand the strips in the oven with a pan below to catch the drippings. Set the oven on it's lowest setting (~100-150 Deg F) and use something to keep the door ajar. The jerky should be dry after 8-10 hours. This was my first time making jerky and the product came out surprizingly good, but perhaps a bit too salty. You might want to try low salt soy. This recipe finally gives me something to do with all those swiss and round steaks that come with a quarter cow... hope this helps tim
spickett@orion.oac.uci.edu (Steve Pickett) (03/20/91)
From: spickett@orion.oac.uci.edu (Steve Pickett)
When using these recipes feel free to add or remove ingredients as you wish.
Further on you'll find a list of ingredients that are popular just to give
you some ideas. Also, a section on tips to remember in making jerky that may
be of some use.
JERKY
The original portable food. This recipe can be used for venison or beef.
2-3 pounds meat
1/2 cup soy sauce
1/2 cup worchestershire sauce
2 teaspoons Accent
2/3 teaspoon garlic powder
2 teaspoons onion powder
2/3 teaspoon black pepper
2 teaspoons seasoned salt
Cut meat with the grain into 1/2-inch thick strips. Mix all other ingredients
to make a marinade. Submerge meat in marinade for 24 hours. Place meat strips
directly on the rack in the oven and cook for 8 hours at 150 degrees.
CARNE SECA (another jerky recipe)
2 1/2-3 pounds raw jerky meat
2 large onions,finely chopped
2 tsp. ground oregano, or 4 tsp. dried leaves
2 cloves garlic, mashed or finely minced
2 tsp. salt
1/2 tsp. course ground black pepper
3/4 cup vinigar
1 tsp. Liquid Smoke (to add smoke flavor without the smoker)=optional
Mix all ingredients to make marinade and soak meat in marinade 24 hours. Remove
meat from marinade and place in oven or smoker for from 7-8 hours at about 150-
200 degrees. It's done when meat has turned brown, feels hard and is dry to the
touch.
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Flavoring ingredients for jerky
HERBS: OTHERS:
basil tabasco sauce
thyme soy sauce
marjoram worchestershire sauce
oregano chili sauce
sage A-1 sauce
SPICES: catsup
celery seed onions
caraway seed garlic
cloves
tumeric
ginger
nutmeg
pepper
SWEETENERS:
honey
molasses
brown sugar
fruit juices
SPIRITS:
bourbon
brandy
rum
wines
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JERKY MAKING TIPS
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1) If using oven, leave door open slightly to allow moisture to escape.
2) Be careful of temperature. Jerky is dried, not cooked so the temperature
has to be low. Originally, jerky was dried in the sun by hanging the meat
from wooden racks. If your using a gas range you may find that the pilot
light will supply all the heat you need.
3) If you use more than one rack remember that each rack will cure at different
speeds due to one being a little closer to heat source. Rotating the racks
every so often will even out the drying times.
4) Oven temperature setting tend to vary from what the dial says. I have a
thermometer I use to hold oven door ajar with and keep track of oven temp
at the same time.
5) When experimenting with ingredients I sample the marinade before adding the
meat. This way I know if I've got too much of any one ingredient. Better to
start out with not enough salt or sugar and work up to what I like than end
up with something I can't eat.
6) Keep in mind that thicker pieces of meat will take longer than thin ones.
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PEMMICAN
This is a modernized version of a food the North American Indians for hundreds
of years.
1 cup finely ground jerky
1 cup raisins or other dried fruit
1 cup chopped roasted nuts (pecans,walnuts,peanuts,etc.)
1/3 teaspoon chile powder
2 tablespoons honey
4 tablespoons peanut butter
Mix all ingredients thoroughly and press into a shallow pan. Cover with wax
paper and refrigerate overnight. Cut into bars and wrap in foil. Pemmican will
keep a long time but will become messy in hot weather.
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Fell free to try different combinations. Bon Appatite,
--Steve