100 Delicious Jerky Recipes
Jerky makes a delicious snack for the whole family and a great gift for friends. Now you can get started making delicious jerky for your family and friends today.
Teriyaki Turkey Jerky
1 lb Boned, skinned turkey breast or turkey tenderloins trimmed of all
fat and connective tissue
1/4 ts Onion powder
1/4 ts Garlic powder
1/2 c -water
1/4 c Reduced-sodium soy sauce
2 ts Worcestershire
2 tb Firmly packed brown sugar
1 ts Pepper
1/2 ts Liquid smoke
Vegetable cooking spray
Freeze turkey until firm but not hard; then cut into 1/8- to 1/4-inchthick
slices. In a medium-size glass, stoneware, plastic or stainless
steel bowl, combine onion powder, garlic powder, water soy sauce,
Worcestershire, sugar, pepper, and liquid smoke. Stir to dissolve
seasonings. Add turkey and mix until all surfaces are thoroughly
coated. Cover tightly and refrigerate for at least 6 hours or until next
day, stirring occasionally; recover tightly after stirring.
Drying the jerky: Depending on the drying method you're using,
evenly coat dehydrator racks or metal racks with cooking spray; if
oven drying, place racks over rimmed baking pans. Lift turkey from
bowl, shaking off any excess liquid. Arrange strips close together, but
not overlapping, on racks.
Dehydrator drying: Arrange trays according to manufacture's
directions and dry at 140-degrees until a piece of jerky cracks and
breaks when bent (4-1/2 to 6 hours; let jerky cool for 5 minutes
before testing).
Oven drying: Set oven to 140 to 200 degrees (the lower, the better--
the lowest your oven allows). Place racks at least 4 inches away from
(above or below) heat source. Prop oven door open by about 2 inches.
Dry until a piece of jerky cracks and breaks when bent (4 to 6 hours;
let jerky cool for 5 minutes before testing). Pat off any beads of oil
from jerky. Let jerky cool completely on racks; remove from racks,
place in a rigid freezer container, and freeze for 72 hours. Then store
in airtight, insect proof containers in a cool, dry place; or freeze or
refrigerate.
Storage time: Up to 3 weeks at room temperature; up to 4 months in
refrigerator; up to 8 months in freezer.
Tender Jerky
10 lb Deer, elk, moose, etc., ground
2/3 c Curing sugar or curing salt in a pinch
1 ts Cardamom
1 ts Marjoram
1 tb MSG
1 1/2 ts Cayenne pepper
2 tb Black pepper
3 tb Liquid smoke
2 tb Water
1/2 ts Garlic powder
Begin preparation by deboning and removing the tendons and fat from
the meat. It is important that you remove all fat or it will go rancid.
Either grind the meat yourself or have someone grind it for you; a
coarse grind gives the best results. Mix the spices thoroughly and then
add the spices a bit at a time while kneading the meat like dough. Put
the meat in the fridge for at least 6 hours to allow the spices to work
through the meat. At this point you prepare the meat for jerking. If
you have an electric meat slicer, make the meat into logs about 4 x
14"; place the meat in the fridge until it is solid but not frozen, and
then slice 1/8" slices from end to end. You'll end up with a big stack of
circular patties. If you don't have a slicer, roll the meat out to a 1/8"
thickness between two pieces of wax paper. Remove the top paper and
score the meat into strips and place them in the freezer for about 45
minutes. Remove the meat and break at the score marks. Place the
jerky on wire racks and place them in a 150 F. oven, leaving the door
ajar so moisture can escape and the heat does not build up. Turn the
jerky once or twice during drying and rotate the racks if the
jerky near the elements begins to dry too fast. Meat should be left
slightly pliable, that should take somewhere around 3 or 4 hours to get
to. Cure yours to whatever point you like. Jerky can can be stored for
months in the freezer; the drier it is the longer it lasts...
1115360430
Teriyaki Turkey Jerky
1 lb Boned, skinned turkey breast or turkey tenderloins trimmed of all
fat and connective tissue
1/4 ts Onion powder
1/4 ts Garlic powder
1/2 c -water
1/4 c Reduced-sodium soy sauce
2 ts Worcestershire
2 tb Firmly packed brown sugar
1 ts Pepper
1/2 ts Liquid smoke
Vegetable cooking spray
Freeze turkey until firm but not hard; then cut into 1/8- to 1/4-inchthick
slices. In a medium-size glass, stoneware, plastic or stainless
steel bowl, combine onion powder, garlic powder, water soy sauce,
Worcestershire, sugar, pepper, and liquid smoke. Stir to dissolve
seasonings. Add turkey and mix until all surfaces are thoroughly
coated. Cover tightly and refrigerate for at least 6 hours or until next
day, stirring occasionally; recover tightly after stirring.
Drying the jerky: Depending on the drying method you're using,
evenly coat dehydrator racks or metal racks with cooking spray; if
oven drying, place racks over rimmed baking pans. Lift turkey from
bowl, shaking off any excess liquid. Arrange strips close together, but
not overlapping, on racks.
Dehydrator drying: Arrange trays according to manufacture's
directions and dry at 140-degrees until a piece of jerky cracks and
breaks when bent (4-1/2 to 6 hours; let jerky cool for 5 minutes
before testing).
Oven drying: Set oven to 140 to 200 degrees (the lower, the better--
the lowest your oven allows). Place racks at least 4 inches away from
(above or below) heat source. Prop oven door open by about 2 inches.
Dry until a piece of jerky cracks and breaks when bent (4 to 6 hours;
let jerky cool for 5 minutes before testing). Pat off any beads of oil
from jerky. Let jerky cool completely on racks; remove from racks,
place in a rigid freezer container, and freeze for 72 hours. Then store
in airtight, insect proof containers in a cool, dry place; or freeze or
refrigerate.
Storage time: Up to 3 weeks at room temperature; up to 4 months in
refrigerator; up to 8 months in freezer.
Tender Jerky
10 lb Deer, elk, moose, etc., ground
2/3 c Curing sugar or curing salt in a pinch
1 ts Cardamom
1 ts Marjoram
1 tb MSG
1 1/2 ts Cayenne pepper
2 tb Black pepper
3 tb Liquid smoke
2 tb Water
1/2 ts Garlic powder
Begin preparation by deboning and removing the tendons and fat from
the meat. It is important that you remove all fat or it will go rancid.
Either grind the meat yourself or have someone grind it for you; a
coarse grind gives the best results. Mix the spices thoroughly and then
add the spices a bit at a time while kneading the meat like dough. Put
the meat in the fridge for at least 6 hours to allow the spices to work
through the meat. At this point you prepare the meat for jerking. If
you have an electric meat slicer, make the meat into logs about 4 x
14"; place the meat in the fridge until it is solid but not frozen, and
then slice 1/8" slices from end to end. You'll end up with a big stack of
circular patties. If you don't have a slicer, roll the meat out to a 1/8"
thickness between two pieces of wax paper. Remove the top paper and
score the meat into strips and place them in the freezer for about 45
minutes. Remove the meat and break at the score marks. Place the
jerky on wire racks and place them in a 150 F. oven, leaving the door
ajar so moisture can escape and the heat does not build up. Turn the
jerky once or twice during drying and rotate the racks if the
jerky near the elements begins to dry too fast. Meat should be left
slightly pliable, that should take somewhere around 3 or 4 hours to get
to. Cure yours to whatever point you like. Jerky can can be stored for
months in the freezer; the drier it is the longer it lasts...
100 Delicious Jerky Recipes
Jerky makes a delicious snack for the whole family and a great gift for friends. Now you can get started making delicious jerky for your family and friends today.
Teriyaki Turkey Jerky
1 lb Boned, skinned turkey breast or turkey tenderloins trimmed of all
fat and connective tissue
1/4 ts Onion powder
1/4 ts Garlic powder
1/2 c -water
1/4 c Reduced-sodium soy sauce
2 ts Worcestershire
2 tb Firmly packed brown sugar
1 ts Pepper
1/2 ts Liquid smoke
Vegetable cooking spray
Freeze turkey until firm but not hard; then cut into 1/8- to 1/4-inchthick
slices. In a medium-size glass, stoneware, plastic or stainless
steel bowl, combine onion powder, garlic powder, water soy sauce,
Worcestershire, sugar, pepper, and liquid smoke. Stir to dissolve
seasonings. Add turkey and mix until all surfaces are thoroughly
coated. Cover tightly and refrigerate for at least 6 hours or until next
day, stirring occasionally; recover tightly after stirring.
Drying the jerky: Depending on the drying method you're using,
evenly coat dehydrator racks or metal racks with cooking spray; if
oven drying, place racks over rimmed baking pans. Lift turkey from
bowl, shaking off any excess liquid. Arrange strips close together, but
not overlapping, on racks.
Dehydrator drying: Arrange trays according to manufacture's
directions and dry at 140-degrees until a piece of jerky cracks and
breaks when bent (4-1/2 to 6 hours; let jerky cool for 5 minutes
before testing).
Oven drying: Set oven to 140 to 200 degrees (the lower, the better--
the lowest your oven allows). Place racks at least 4 inches away from
(above or below) heat source. Prop oven door open by about 2 inches.
Dry until a piece of jerky cracks and breaks when bent (4 to 6 hours;
let jerky cool for 5 minutes before testing). Pat off any beads of oil
from jerky. Let jerky cool completely on racks; remove from racks,
place in a rigid freezer container, and freeze for 72 hours. Then store
in airtight, insect proof containers in a cool, dry place; or freeze or
refrigerate.
Storage time: Up to 3 weeks at room temperature; up to 4 months in
refrigerator; up to 8 months in freezer.
Tender Jerky
10 lb Deer, elk, moose, etc., ground
2/3 c Curing sugar or curing salt in a pinch
1 ts Cardamom
1 ts Marjoram
1 tb MSG
1 1/2 ts Cayenne pepper
2 tb Black pepper
3 tb Liquid smoke
2 tb Water
1/2 ts Garlic powder
Begin preparation by deboning and removing the tendons and fat from
the meat. It is important that you remove all fat or it will go rancid.
Either grind the meat yourself or have someone grind it for you; a
coarse grind gives the best results. Mix the spices thoroughly and then
add the spices a bit at a time while kneading the meat like dough. Put
the meat in the fridge for at least 6 hours to allow the spices to work
through the meat. At this point you prepare the meat for jerking. If
you have an electric meat slicer, make the meat into logs about 4 x
14"; place the meat in the fridge until it is solid but not frozen, and
then slice 1/8" slices from end to end. You'll end up with a big stack of
circular patties. If you don't have a slicer, roll the meat out to a 1/8"
thickness between two pieces of wax paper. Remove the top paper and
score the meat into strips and place them in the freezer for about 45
minutes. Remove the meat and break at the score marks. Place the
jerky on wire racks and place them in a 150 F. oven, leaving the door
ajar so moisture can escape and the heat does not build up. Turn the
jerky once or twice during drying and rotate the racks if the
jerky near the elements begins to dry too fast. Meat should be left
slightly pliable, that should take somewhere around 3 or 4 hours to get
to. Cure yours to whatever point you like. Jerky can can be stored for
months in the freezer; the drier it is the longer it lasts...
Teriyaki Turkey Jerky
1 lb Boned, skinned turkey breast or turkey tenderloins trimmed of all
fat and connective tissue
1/4 ts Onion powder
1/4 ts Garlic powder
1/2 c -water
1/4 c Reduced-sodium soy sauce
2 ts Worcestershire
2 tb Firmly packed brown sugar
1 ts Pepper
1/2 ts Liquid smoke
Vegetable cooking spray
Freeze turkey until firm but not hard; then cut into 1/8- to 1/4-inchthick
slices. In a medium-size glass, stoneware, plastic or stainless
steel bowl, combine onion powder, garlic powder, water soy sauce,
Worcestershire, sugar, pepper, and liquid smoke. Stir to dissolve
seasonings. Add turkey and mix until all surfaces are thoroughly
coated. Cover tightly and refrigerate for at least 6 hours or until next
day, stirring occasionally; recover tightly after stirring.
Drying the jerky: Depending on the drying method you're using,
evenly coat dehydrator racks or metal racks with cooking spray; if
oven drying, place racks over rimmed baking pans. Lift turkey from
bowl, shaking off any excess liquid. Arrange strips close together, but
not overlapping, on racks.
Dehydrator drying: Arrange trays according to manufacture's
directions and dry at 140-degrees until a piece of jerky cracks and
breaks when bent (4-1/2 to 6 hours; let jerky cool for 5 minutes
before testing).
Oven drying: Set oven to 140 to 200 degrees (the lower, the better--
the lowest your oven allows). Place racks at least 4 inches away from
(above or below) heat source. Prop oven door open by about 2 inches.
Dry until a piece of jerky cracks and breaks when bent (4 to 6 hours;
let jerky cool for 5 minutes before testing). Pat off any beads of oil
from jerky. Let jerky cool completely on racks; remove from racks,
place in a rigid freezer container, and freeze for 72 hours. Then store
in airtight, insect proof containers in a cool, dry place; or freeze or
refrigerate.
Storage time: Up to 3 weeks at room temperature; up to 4 months in
refrigerator; up to 8 months in freezer.
Tender Jerky
10 lb Deer, elk, moose, etc., ground
2/3 c Curing sugar or curing salt in a pinch
1 ts Cardamom
1 ts Marjoram
1 tb MSG
1 1/2 ts Cayenne pepper
2 tb Black pepper
3 tb Liquid smoke
2 tb Water
1/2 ts Garlic powder
Begin preparation by deboning and removing the tendons and fat from
the meat. It is important that you remove all fat or it will go rancid.
Either grind the meat yourself or have someone grind it for you; a
coarse grind gives the best results. Mix the spices thoroughly and then
add the spices a bit at a time while kneading the meat like dough. Put
the meat in the fridge for at least 6 hours to allow the spices to work
through the meat. At this point you prepare the meat for jerking. If
you have an electric meat slicer, make the meat into logs about 4 x
14"; place the meat in the fridge until it is solid but not frozen, and
then slice 1/8" slices from end to end. You'll end up with a big stack of
circular patties. If you don't have a slicer, roll the meat out to a 1/8"
thickness between two pieces of wax paper. Remove the top paper and
score the meat into strips and place them in the freezer for about 45
minutes. Remove the meat and break at the score marks. Place the
jerky on wire racks and place them in a 150 F. oven, leaving the door
ajar so moisture can escape and the heat does not build up. Turn the
jerky once or twice during drying and rotate the racks if the
jerky near the elements begins to dry too fast. Meat should be left
slightly pliable, that should take somewhere around 3 or 4 hours to get
to. Cure yours to whatever point you like. Jerky can can be stored for
months in the freezer; the drier it is the longer it lasts...
0.99
In Stock
5
1
100 Delicious Jerky Recipes
47
100 Delicious Jerky Recipes
47
0.99
In Stock
Product Details
| BN ID: | 2940014101172 |
|---|---|
| Publisher: | Tea Time eBooks |
| Publication date: | 02/06/2013 |
| Sold by: | Barnes & Noble |
| Format: | eBook |
| Pages: | 47 |
| File size: | 347 KB |
From the B&N Reads Blog