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  • 6/12 Nat'l Jerky Day - 2

    From Dave Drum@1:3634/12 to All on Sun Jun 11 12:43:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Rufus Venison Jerky
    Categories: Game, Chilies, Herbs, Preserving
    Yield: 15 servings

    2 lb Lean ground venison
    2 1/2 ts Salt
    2 ts MSG
    1 ts Hot pepper sauce
    2 ts Morton Tender Quick
    1 1/2 ts Barbeque seasoning
    2 ts Water
    2 ts Hickory-flavored liquid
    - smoke
    2 ts Garlic powder
    1/2 ts Pepper

    In a large bowl, combine ground venison, salt, MSG, hot
    sauce, curing mixture, barbeque seasoning, water, liquid
    smoke, garlic powder, and pepper; mix thoroughly. Cover,
    and refrigerate for 2 hours.

    Line food dehydrator trays with plastic wrap. Pat meat
    mixture into a very thin layer on the trays. Place in
    dehydrator set according to manufacturers directions.
    Once the meat has firmed up, after about the first 2
    hours, remove it from the plastic, cut into strips, and
    replace onto the racks. Continue until the meat is done
    drying, about 5 to 10 hours total depending on machine.

    When finished, blot off any grease with a paper towel.
    Store in the refrigerator in a jar with a tight fitting
    lid.

    RECIPE FROM: http://allrecipes.com

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  • From Dave Drum@1:2320/105 to All on Tue Jun 11 07:25:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Tucker Surprise Beef Jerky
    Categories: Five, Beef, Sauces, Chilies, Preserving
    Yield: 1 Batch

    1/4 c Water
    1/4 c Cayenne pepper
    1 c Soy sauce (Kikkoman)
    3 lb Rump roast; (approx)
    4 oz Liquid smoke; mesquite or
    - hickory

    Go to the butcher and have them slice a 3 lb rump roast
    into slices as thin as bacon (It sometimes takes a while
    to convince them that you really want it as thin as bacon)
    put soy sauce and mesquite smoke in a gallon size ziplock
    bag. if the smoke came in a 4 oz bottle, use the water to
    rinse the bottle, pour water into bag. Add pepper.

    Close bag and let sit for a couple of hours. Trim all fat
    from the beef. Add beef to the mixture. Let sit for 5 or
    10 minutes (I've not had any trouble if left overnight)

    Remove meat from bag one or two at a time, and lay on
    trays from dehydrator(I've never made it without a
    dehydrator). Put trays in dehydrator, opening vents to
    about half.

    FROM: Steve Herrick Date; 05-14-92

    RECIPE FROM: http://www.bigoven.com

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