This basic method for jerky will work with just about any type of meat using the dehydrator or oven.
- 1 1/2 pounds lean boneless meat
- 1/4 cup soy sauce
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon onion powder
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon liquid smoke
- 1 vegetable oil cooking spray
- Freeze meat until firm but not hard; then cut into 1/8 to 1/4-inch-thick slices.
- In a medium-size glass, stoneware, plastic or stainless steel bowl, combine soy sauce, Worcestershire sauce, onion powder, pepper, garlic powder, and liquid smoke. Stir to dissolve seasonings.
- Add meat 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.
- Depending upon 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 meat from the bowl, shaking off any excess liquid.
- Arrange meat strips close together, but not overlapping, on racks. Dry in the oven on lowest possible setting until pliable but dry.
- Arrange trays according to manufacturer's directions and dry at 140 F until a piece of jerky cracks, but does not break, when bent (8 to 10 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 the refrigerator; up to 8 months in the freezer.
Per ounce: 94 calories, 12 g protein, 1 g carbohydrates, 4 g total fat, 28 mg cholesterol, 398 mg sodium
Source: (Sunset Books)
Reprinted with permission.