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Full Online Book HomeLearning KitchenPreserving - Jerky
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Preserving - Jerky Post by :warp981 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2210

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Preserving - Jerky

5.0 fluid ounces Soy Cause (just under 2/3 cup)
5.0 fluid ounces Worcestershire Sauce (just under 2/3 cup)
10 tbl. brown sugar
1/4 cup horseradish
1 tbl. garlic salt
20 shakes Tabasco


Marinate meat in above mixture for 5 hours or longer.

Pepper before dehydrating.

Dry for 12 to 16 hours (1/4 inch thick).


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Preserving - Drying -  Jerky By Polar Bear Preserving - Drying - Jerky By Polar Bear

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1 1/2 lb. Eye of round (or other very lean meat) trimmed of all external fat4 T soy sauce4 T mirin1 t spicy Spanish paprika1/2 to 1 t chile sauce Slice meat 1/8 inch thick, obliquely (at an angle) to the grain. Marinate chilled and covered 4 hours to overnight. Drain well. Dry, preferably in a forced-air dehydrator at 125 degrees, until barely flexible but not bone dry, 4 to 6 hours. Alternatively, dry on close-meshed racks in an oven turned to very low (120 degrees) with the door propped open slightly; take care that the meat only dries,
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Preserving - Jerky Recipes Preserving - Jerky Recipes

Preserving - Jerky Recipes
3/4 tsp. salt 1/4 tsp cracked pepper 1 TBLSP. brown sugar 1 garlic clove-crushed 2 TBLSP. soy sauce 1 TBLSP. worchestershire sauce 1 lb. lean meat 3/16 -1/4 in thick Combine all ingredients except meat mix well. Place meat on dry flat surface. Spread both sides with salt mixture; place in a tightly covered container and marinate 6-12 hours in fridge. Stir occasionally. Dry Teriyaki Jerky 1/2 tsp. salt 1/8 tsp. pepper 1 TBLSP. ground ginger 2 TBLSP. brown sugar 1 clove garlic -crushed 1/4 cup soy sauce 1 lb. meat, 3/16-1/4 in thick Combine all ingredients except meat; mix well.
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