Preparation:

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.

Flavoring ingredients for jerky - HERBS:

basil, thyme, marjoram, oregano, sage

SPICES:

celery seed, caraway seed, cloves, tumeric, ginger, nutmeg, pepper, tabasco sauce, soy sauce, worchestershire sauce, chili sauce, A-1 sauce, catsup, onions, garlic

SWEETENERS:

honey, molasses, brown sugar, fruit juices

SPIRITS:

bourbon, brandy, rum, wines

JERKY MAKING TIPS:

If using oven, leave door open slightly to allow moisture to escape.

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.

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.

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.

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.

Servings:
Source: Steve Pickett
Submitted by: Recipe Group Member
Date:

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