Path: utzoo!utgpu!news-server.csri.toronto.edu!rpi!usc!elroy.jpl.nasa.gov!ames!uakari.primate.wisc.edu!erb1!osnome!hunting From: rigg@osnome.che.wisc.edu (Tim Rigg) Newsgroups: rec.hunting Subject: Re: Jerky Receip/Teqniques Message-ID: <397@erb1.engr.wisc.edu> Date: 19 Mar 91 12:48:21 GMT Sender: news@erb1.engr.wisc.edu Lines: 44 Approved: hunting@osnome.che.wisc.edu From: Tim Rigg From: mireley@horus.cem.msu.edu (John Mireley) I am interested inm making some venison jerky. Any information on the subject would be appreciated. I don't know about venison jerky, but I just made some beef jerky for a camping trip. The basic technigue is very simple. Basically jsut marinate the meat and hang in the oven on low for about 8 hours. Here is the complete recipe... 1 pound round or swiss steak cut in strips about 4 inches long and 1/8 inch thick (The slicing is easier if the steak is partially frozen) 1/4 cup soy sauce 1 tbsp worsteshire (sp?) sauce 1/4 tsp hickory salt 1/2 tsp onion powder 1/2 tsp garlic powder 1/2 tsp black pepper a dask of hot sauce Combine all the ingredients and marinate in the fridge for at least 8 hours, mixing occasionally. Then, skewer the marinated strips on bamboo skewers (or toothpicks) and hand the strips in the oven with a pan below to catch the drippings. Set the oven on it's lowest setting (~100-150 Deg F) and use something to keep the door ajar. The jerky should be dry after 8-10 hours. This was my first time making jerky and the product came out surprizingly good, but perhaps a bit too salty. You might want to try low salt soy. This recipe finally gives me something to do with all those swiss and round steaks that come with a quarter cow... hope this helps tim