This recipe for jerky has been floating around on the back channels so I posted it on here to save it and not have it vanish into cyber space with old mail.
Chuck
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This is the one Kayak Jack likes for making his jerky.
" Top round or flank steak works good. Soak it in a large ziploc bag so you can turn it over easily and all meat is exposed to marinade. It's good without the smoke, lots better with it. "
5 lbs jerky meat
1/2 cup sugar
1/4 cup Kosher Salt
1/3 cup Tender Quick
1/2 cup honey
1/4 cup A1 Steak sauce or Country Bob's All-Purpose Sauce
1 TBS garlic powder
2 TBS beef rub ( your choice )
1 TBS cayenne pepper, or to taste
4 - 5 cups Water
Mix everything together and add the meat.
* Tender Quick is a cure and is designed to keep all the unwanted "bugs" away. When cooking at these low temps, the Tender Quick will insure all the bacteria is killed off. It also means there is no need to refrigerate after making the jerky. If you cannot find Tender Quick, simply skip it, but you should cook at a little higher temp and it will need to be refrigerated when finished.
* Soak the meat in the marinade, in the refrigerator, for a couple of days. Then dry it. You can use a dehydrator or run ambient air over it. This last batch, I did both and can't tell the difference. I made large screen racks that set over a large window fan. It sat in the house and simply ran air over the meat at room temperature.
* After it is dried down to a leather consistency, I put it in my smoker and smoked two pans of hickory shavings. First batch I made was beef.
* Batch I finished today is chicken. Buy ONLY boneless & skinless chicken breast. Slice it when it is partly frozen. Trim off all fat. THAT is why you want the breast meat; it separates into lean and fat easily. Other cuts are a pain in the rear.
***************************************************************
Chuck
**************************************************************
This is the one Kayak Jack likes for making his jerky.
" Top round or flank steak works good. Soak it in a large ziploc bag so you can turn it over easily and all meat is exposed to marinade. It's good without the smoke, lots better with it. "
5 lbs jerky meat
1/2 cup sugar
1/4 cup Kosher Salt
1/3 cup Tender Quick
1/2 cup honey
1/4 cup A1 Steak sauce or Country Bob's All-Purpose Sauce
1 TBS garlic powder
2 TBS beef rub ( your choice )
1 TBS cayenne pepper, or to taste
4 - 5 cups Water
Mix everything together and add the meat.
* Tender Quick is a cure and is designed to keep all the unwanted "bugs" away. When cooking at these low temps, the Tender Quick will insure all the bacteria is killed off. It also means there is no need to refrigerate after making the jerky. If you cannot find Tender Quick, simply skip it, but you should cook at a little higher temp and it will need to be refrigerated when finished.
* Soak the meat in the marinade, in the refrigerator, for a couple of days. Then dry it. You can use a dehydrator or run ambient air over it. This last batch, I did both and can't tell the difference. I made large screen racks that set over a large window fan. It sat in the house and simply ran air over the meat at room temperature.
* After it is dried down to a leather consistency, I put it in my smoker and smoked two pans of hickory shavings. First batch I made was beef.
* Batch I finished today is chicken. Buy ONLY boneless & skinless chicken breast. Slice it when it is partly frozen. Trim off all fat. THAT is why you want the breast meat; it separates into lean and fat easily. Other cuts are a pain in the rear.
***************************************************************
