Paul's Venison or Beef Jerky |
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Prep Time: 20 Minutes Cook Time: 720 Minutes |
Ready In: 740 Minutes Servings: 24 |
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I spent a lot of time downloading and evaluating different jerky recipies. I made a list of all the various ingredients and started to narrow down the ones I liked and didn't like. After a few hunting seasons and patience I found the right combination. Ingredients:
1/4 cup liquid smoke |
1/4 cup light soy sauce |
2/3 cup worcestershire sauce |
1/2 teaspoon pepper |
3/4 teaspoon cayenne pepper |
1/4 cup brown sugar |
2 bay leaves |
1 1/2 lbs lean cut beef or 1 1/2 lbs deer |
Directions:
1. Add together all but the meat in a sauce pan or glass dish if you microwave.
2. Bring to to a boil and allow to cool.
3. Slice meat against the grain about 1/16 .
4. Add meat and marinade and allow to set 24 to 48 hours for maximum absorbtion. (This is part of the reason you don't want any fat.).
5. Place in dehydrator according to dehydrator's instructions and proceed to dry until it is flexible. This may be anywhere from 4-6 hours or 12-14 hours depending on dehydrator. (This is the other part of the reason you don't want any fat.).
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