Thank you Keith! it is a grat recipe and you was very exact in explanation.
I have saved it and I will try some times. I don't know if I will like this
new taste, but I will try (perhaps with beef meat).
Cheers
Pandora
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"Keith Warren" > ha scritto nel messaggio
...
>
> snipped....I'm long-winded enough :-)
>
>>
>> Oh!!!! I didn't know one could dehydrate meat in the oven!!!!!!
>> It is a good thing to know. The important is how do it
>> Cheers
>> Pandora
>>
>
> Pandora,
>
> Below you will find a recipe I've used for years and was hounded
> repeatedly
> to put in print by those who wanted to try it at home :-)
>
> This is one of the ways I do it in the oven although I have also purchased
> drying racks like those in the link below at BassPro Shops which are a lot
> less work to use than the toothpick routine.
>
> http://www.basspro.com/servlet/catal...=TOP_SEARCH_GO
>
>
> Keith's Lip Smackin' Deer Jerky
>
> Meat:
> 5 Lbs. of venison, although any meat will work, my family prefers lean
> venison (Whitetail Deer to be exact). I could put in apologies to the
> vegetarian's here.. But if you were a vegetarian, you wouldn't want a
> recipe
> for jerky anyhow! Try to use a cut that is relatively fat and gristle free
> (On venison, I use the shoulder or ham.), remove as much of the fat,
> gristle
> and silver-skin as you can then slice it thinly (according to personal
> preferences.. I cut it somewhere between 1/8th inch to ¼ inch thick) into
> strips approximately 1 inch wide and 6-12 inches long. It is easier to cut
> if the meat is partially frozen. I like it warm and this produces a medium
> to hot flavor, so feel free to reduce/leave out any of the pepper items if
> you want a milder taste.
>
> Marinade
> 1 jar of Dales Meat Marinade (There are several companies that make
> something like this and it is primarily soy sauce, liquid smoke and spices
> anyway)
> or ½ to1 cup of Soy Sauce ,¼ cup Worcestershire Sauce,1/8 cup Liquid Smoke
>
> and
> 6-Pack of Beer (1 can for the marinade and 5 for the cook and taste
> testers
> while the jerky dries!)
> 1/8 cup of lemon juice
> 1 to 500 dashes of pepper sauce (Texas Pete, Tabasco, etc.) depending on
> how
> hot you like it
> 3 Tablespoons of Garlic Salt
> ¼ to 1/2 Teaspoon of Black Pepper
> ¼ Teaspoon Paprika
> ¼ to 1/2 Teaspoon Seasoned Pepper
> ¼ to 1 Teaspoon Cayenne Pepper
> ¼ to 3 Teaspoons of Crushed Red Peppers
> ¼ to 1 Teaspoon Powdered Jalapeno Pepper
>
> This, like all of my cooking, is not an exact science and is highly
> subject
> to taste, so experiment with the spices, etc. For less salty jerky, use
> less salt and soy sauce and/or marinate the meat for a shorter period of
> time. For a hotter flavor, tries using more of the pepper sauce, pepper
> and
> paprika. For a teriyaki flavor, add pineapple juice and honey.
> Place the meat in a gallon zip baggie or some other sealable container,
> add
> all other ingredients and mix thoroughly. Place in the refrigerator for
> 8-48
> hours (the longer it's sits in the bag, the more intense the flavor) and
> turn/mix/stir at least 3 or 4 times during the process to ensure
> absorption
> in all the meat. (The meat once cold has a tendency to clump up and if you
> don't mix it up, the meat on the inside won't get any marinade)
>
> ___{}____ Toothpick
> * {} * Rack
> {}
> {}
> ^
> Meat
>
>
> How to dry it
>
> I have dried it on a smoker, a grill, a dehydrator and in the oven. I've
> found the easiest by far is the oven or the dehydrator. The secret is
> that
> you want low temperatures 160° or less and low humidity. You do not want
> to
> cook the jerky, you want to dry it! Place the bottom rack as low as it
> will
> go and cover it with foil to catch the drippings. Place the top rack as
> high
> as it will go. Take the meat out and insert a toothpick in the end of each
> slice and hang the meat on the top rack by placing the toothpicks across
> the
> rack and the meat hanging straight down (See example above). Set the oven
> for as low as it will go (160° or less preferably) and close the door
> leaving a metal spoon or something holding the door open a crack so that
> the
> moisture can escape. Leave in the oven for 4- 7 hours until it is fairly
> dry
> but still somewhat flexible like leather as you want it dry, but not rock
> hard. Next turn the oven off, close the door and leave for another 4-8
> hours. (The time varies greatly due to the thickness/moisture content in
> the
> meat and the temperature/relative humidity of the environment you are
> drying
> it in as well. I usually begin the *sampling process* at about 4 hours and
> repeat every 30 minutes or so for quality control purposes<G>. Remove
> toothpicks and seal in a plastic baggie for safekeeping. Technically, it
> should last for months if it's sealed up, but it rarely last more than a
> few
> days at my house!
>
> Enjoy,
>
> Keith
>
>
>
>