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Small Talk
Deer Jerky by Don Bekeleski |
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There are a lot of people out there who just enjoy pulling and chewing jerky. I myself like most flavors, but sometimes the original Hickory one is pretty much my choice most of the time. Deer season is coming up and I wanted to share a recipe with you that I received many years ago and found to be pretty tasty. The deer meat needs to be cut very thin of course, as all jerky does. I imagine you could use sandwich steak if you don't have deer meat. The ingredients for this recipe are:
1/4 cup water 1/4 cup soy sauce (preferably low salt) 1 teaspoon salt 1/4 teaspoon Lawrys Garlic salt 1/4 teaspoon lemon juice 1 tablespoon liquid smoke Double or triple this recipe as many times as needed to cover the amount of meat you are making. Soak the meat in above mixture in the refrigerator for 4 hours. Take meat out and put on cookie racks, Place cookie racks on a cookie sheet to catch drippings. Sprinkle meat on each side lightly with Lawrys garlic salt and black pepper. Do this to your taste. If you like it heavy pepper or garlic it to suit yourself. Put the oven on about 200 degrees. After you place the meat in the oven turn it every 20 minutes or so, to evenly dehydrate both sides. Remove smaller pieces, which will finish sooner. It may take up to three hours or so to complete. If the meat feels hard and dry it's done! The soy sauce kind of gives this a unique flavor. I made the mistake of putting it on the counter to cool overnight and my dog got the whole batch one time. If you try it and like it, let me know.
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