Buster has placed a total of 22 MasterCook recipes in this file: "Little Chief" Beef And Game Jerky A Jerky Recipe Beef Jerky - 1 Beef Jerky - Richard Thead Beef Jerky - Steve Herrick Beef Jerky - Timpson Beef Jerky (My Favorite) Dan's Smokehouse Jerky - The Best Pt 1 Dan's Smokehouse Jerky - The Best Pt 2 Dry Cure Southwest Jerky Jerk Beef Jerky - Water/Smoker Method Jerky A La Willie Rev. 4.1 Lynn's Beef Jerky Marinated Beef Jerky Marinated Spicy Jerky Ron's Beef Jerky Smokehouse Jerky Steve's Hot! Jerky Teriyaki Beef Jerky Theada's Beef Jerky Western Barbecue Jerky ----------------------------------------------------------- * Exported from MasterCook Buster * "Little Chief" Beef And Game Jerky Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup sugar 1/4 cup salt 2 cups soy sauce 1 cup water 1 cup red wine 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon pepper 1/2 teaspoon Tabasco sauce Trim all fat from meat. Slice meat with the grain to about 1/4" to 1/2" thick. The meat slices nicely when semi-frozen, or your butcher will slice it for you in his machine. Place meat in the cool marinade and leave overnight, or for no less than 8 hours. Remove from brine and allow to air dry without rinsing. Smoke in your smoker for 12 to 16 hours or until jerky has dried out to your liking. Use your favorite fuel for smoking. Credit: Luhr-Jensen Posted to the BBQ List by Carey Starzinger on Jul 03, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * A Jerky Recipe Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup dark soy sauce 2 tablespoons Worcestershire sauce 1 teaspoon MSG 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/4 teaspoon ginger powder 1/4 teaspoon Chinese 5 spice Lightly freeze the meat to help in slicing Slice into about 1/2 inch or less strips ,across the grain, with the grain for chewier jerky, and marinate over night I start them in the smoker on a rack for 2 to 3 hours then finish in a dehydrator. Could do the whole process on the smoker if you keep the temp low enough . That's it , it never lasts long enough around here to worry about storing it . Thanks again for all the response. Posted to the BBQ List by Bill on Oct 08, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Beef Jerky - 1 Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds round steak chuck steak or roast 1 teaspoon onion salt 1/2 teaspoon salt 1/2 teaspoon garlic salt 1/2 teaspoon lemon pepper 1/2 teaspoon sausage seasoning 1/2 teaspoon thyme 1/2 teaspoon oregano 1/2 teaspoon marjoram 1/2 teaspoon basil Combine the spices in a dish. Cut the meat into strips less than 1/4 of an inch thick. Remove ALL fat. Sprinkle one side with the combined seasonings and beat with a meat hammer. Turn and repeat the seasoning and beating. Place the strips on a cookie sheet or other flat pan. Place in a 120 F oven for 4 hrs. Turn and put back for another 4 hrs. Keep the oven door propped open for the entire time to allow the moisture to escape. With a gas oven, the pilot light may be enough to provide the heat. Store in a plastic bag. Also may be stored in a pillowcase. Do not store in a paper bag. Posted to the BBQ List by Carey Starzinger on Jul 03, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Beef Jerky - Richard Thead Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- beef I attended the school of hard knocks when it came to jerky on the smoker. I found that the key is to not try to completely dry the meat in the smoker. If you do, the meat will be so smoky that no one will be able to go near it. I like to spread out the meat, and smoke at less than 150F, rotating the meat strips as they smoke. I smoke it for around 3 hours, and then finish it in a dehydrator. Once, I had some too smoky jerky. My wife and I were volunteering at a local Ladies PGA golf tourney. My wife wanted to take some snacks, and put the jerky in one Ziploc and some cashews in another. After several hours in close proximity in the back pack, even though they were separated by plastic, the cashews were inedible. I won't even tell you about the guy who left some in his desk drawer over the weekend. Go light on the smoke. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Beef Jerky - Steve Herrick Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds flank steak - or London broil ***MARINADE*** 1/2 cup light soy sauce 4 1/2 tablespoons honey 4 1/2 tablespoons dry sherry 6 large garlic cloves - minced 1 1/2 tablespoons ginger - fresh -- minced 1 1/2 tablespoons sesame oil 1 1/2 tablespoons red pepper - crushed 2 tablespoons freshly ground white pepper Cut meat in half lengthwise and slice diagonally crosswise into paper-thin strips 1-1/2 to 2 inches wide and 4 inches long. Transfer to shallow pan. Combine marinade ingredients and rub thoroughly into meat. Arrange meat on racks and let dry at cool room temperature overnight (do not refrigerate). Preheat oven to 250F. Line two large baking sheets with foil and set wire rack(s) on top of each. Arrange meat on racks in single layer. Bake 30 minutes. Reduce heat to 175F and continue drying meat another 40 minutes (meat should be lightly browned but not burned). Let meat continue to dry on racks at cool room temperature overnight before packing into jars. Dried meat can be brushed lightly with sesame oil for additional flavor and shine. Posted to the BBQ List by Carey Starzinger on Jul 03, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Beef Jerky - Timpson Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds beef -- (roast) 1/4 cup soy sauce 1 tablespoon Worcestershire sauce 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon black pepper -- cracked red pepper flakes -- optional 1 tablespoon Liquid Smoke I make Jerky by buying about 5+ lbs. of beef. Usually a roast. I then remove the fat. Place the strips of meat into marinade and let soak for about 24 hours. Remove from marinade and allow to air dry for at least one hour. If you have a meat smoker then omit the liquid smoke and smoke meat at a low temperature. Posted to the BBQ List by Carey Starzinger on Apr 09, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Beef Jerky (My Favorite) Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 teaspoon pepper -- (more for hot) 1/2 teaspoon garlic powder 1/2 teaspoon onion salt 1 pound beef roast 1/2 cup soy sauce 1/2 teaspoon garlic salt 1/2 teaspoon lemon pepper Marinate 1 hour or overnight. Bake in oven 150 to 170, overnight for 10 - 12 hours. Leave Oven door open to allow moisture to escape. Check often for proper level of dryness. If you have a smoker, jerky may be dried in smoker. Keep the heat low and again check dryness of jerky often. Posted to the BBQ List by Carey Starzinger on May 24, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Dan's Smokehouse Jerky - The Best Pt 1 Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***MEAT*** venison top round steak turkey breast brine--- kiln dried medium salt molasses -- (Brer Rabbit light -- or Grandma's) black and/or red pepper There are probably as many different variations of jerky recipes out there as there are jerky lovers. This is a BBQ List and most of the posts deal with standard BBQ issues, briskets, ribs, butts, *cookers*, grills, smokers and their related mops and sauces. Occasionally, there are posts outlining sausage making, which is an art form of it's own and is sometimes difficult to put a finger on precisely how to 'clone' a closely guarded family or industry secret. The recipes posted here were of great interest to me and I admire the effort from those who shared with us - not exactly true BBQ, but invaluable savvy nonetheless. Along the same line, I would like to share a jerky making process that goes back a long way, before refrigerators, before electricity. To the best of my knowledge it has never been written down, just passed along from one old timer to the next - until now....Showing a person how to do something is one thing, but putting it into words is,......an incommodiously arduous task? The Meat: Generally, the lean scraps from most venison (elk, deer, caribou, antelope and moose) work very good. Bear is greasy(sorry Bear), as is pork. Buffalo is similar to beef and makes good jerky. The best cut of beef that will yield the most usable lean meat is the top round. If you like turkey, use large bone in breasts and remove the bone. I haven't done reptiles, but what the hey, if that's your bag give it a shot. The meat should be reasonably aged, at least kept cool for a week or so after it's dressed out and skinned. It is important to trim as much fat off as possible, even if you have to cut it out or scrape it off. The fat will not take salt very well when the meat brines, it will become rancid and grow mold quickly. Cut the meat with the grain, into strips as big around as your thumb (3/4-1" square) and as long as possible. The Brine: This is a self brining method and works in two stages, dehydration and rehydration. The ingredients needed are: A kiln dried medium salt. Most feed stores have 50# bags for about $3. which will make about eight thousand pounds of jerky. Medium salt is about the size of salt that comes on a pretzel. Molasses. I use Brer Rabbit light or Grandma's. Brer Rabbit comes in pint bottles and have a small top that you can pour a nice 'string' from. Grandma's comes in a large mouth bottle and it's best if you transfer it to some sort of a squeeze top ketchup or pancake syrup bottle (1 pint = about 20# of meat). Black Pepper, medium grind or coarse - your choice. If you like it hot, use red pepper flakes instead, if you don't like pepper leave it out. This brine process goes easier and more quickly if you have a few extra happy hands joining in - the kids, the wife and myself usually make it a project and when it's done everyone gets to pat each other on the back. Since we're all together and helping each other, some interesting conversations usually surface. Anyway, you will need a flat bottom non-corrosive container and lid, a Tupperware storage bin, a plastic bus tray or a stainless steam table pan will work well. The size depends on the amount of meat and the room in your refer - the lids keep things out and are handy for stacking the containers. Salt the bottom of the pan evenly, making sure to get in the corners as well. This may not be as easy as it sounds. Put a few pounds of salt in a bowl, cup your fingers together and scoop out about a half a handful - not in your palm. Shake your hand back and forth across the top and about a foot above the top of the pan. As the salt starts to leave your hand, slowly open your fingers and let the salt run through evenly. Hand salting may require some practice. Practice salting the bottom of the pan until it becomes comfortable and the coverage is without gobs or streaks or voids. If this method becomes too frustrating, a shaker top jar works too - a mayonnaise jar with the metal lid poked full of holes by a 16 penny nail. The coverage amount should be between light coverage (barely covering) and full coverage (completely covering) - the only comparison I can think of, is sugar on a pie crust, or, sugar on your cereal. You don't want it too salty, so, one might consider their first batch of jerky experimental and take it from there. String the molasses. Same kinda deal as the salt, hold the bottle about a foot above the pan, start moving it from side to side and pour. When the molasses starts running try to get a 'string' about the size of a pencil lead and let it crisscross the pan bottom over the salt. Once the strings are even in one direction, change directions (perpendicular) and string evenly across again. Don't forget the corners. When it's done it will be an even grid about 1/2" square covering the pan bottom. Good luck... don't worry, 10-12 layers and you'll be able to sign your name with it. The pepper will vary as to individual taste. One note though, pepper almost doubles its intensity as it soaks and is easy to overpower the finished product. I would recommend that a light dusting would be sufficient for most people (about the way you would pepper a baked potato). Red pepper flakes, even more so. Again, hold the pepper can about a foot above, and dust it evenly - good, you remembered the corners. Layer the meat strips across the bottom of the pan one at a time. Starting on one side, place the strips next to each other without overlapping and with all of the strips running in the same direction. Work the meat across until the layer is complete, without voids. Pat the surface, edges and corners down smooth and flat. Salt, molasses and pepper the surface as was done to the bottom of the pan to start. The second layer of meat is done the same, but it is ran perpendicular to the first layer. Pat smooth, salt, molasses and pepper. Each additional layer is placed perpendicular to the layer before it. continued in part 2 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Dan's Smokehouse Jerky - The Best Pt 2 Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- See part 1 Continue layering the meat until it reaches to a level about 2" from the top of the pan. The last layer, or partial layer, gets the salt, molasses and pepper treatment as well. This brining method will cure the meat in two days. Place the pan(s) in the refrigerator, cover and let sit undisturbed for the first day (refrigeration is not necessary if prepared in a cool climate 35-45F). After about 24 hours the meat should be 'turned'. Dig your hands in the pan and separate all of the strips, turning it over several times to get the meat redistributed into a random order. Mash the meat back down into the brining juices (at this point the juice will be thin and watery), cover, and let sit for another day. I usually taste the juice at this point--if it tastes too salty the meat can be rinsed with water, but it will not be as good. If the salt is right it will have a slightly sweet, peppery flavor. During this next day the meat will soak up the brine juices and when the meat is removed before smoking, it will have a 'candied' texture--sticky and pliable. There should be very little, if any, brine solution left in the pan. The meat will have soaked up the brine and be somewhat swelled up, as compared to the first turning. Smokehousing the meat: The smoking process will require a smokehouse or smoking unit that is capable of maintaining 80-90F. If there is a small volume, piping the smoke from an external source will provide a cooler smoke, and a hot plate or a few briquettes/lump charcoal could provide the heat source. In a medium size unit (refrigerator size), a cast iron frying pan with chips set on a hot plate will work - although it may be difficult to maintain a constant temperature. The more volume, the easier it is to control the temperature. I would recommend that a fire be built and maintained throughout the smoking process, which will take from 48 to 70 hours - depending upon the thickness of the meat. The smokehouse that I use is medium - large (350) cu. ft., it will maintain a good smoky 80-100F with 2-3 half gallon milk jug sized pieces of wood burning. Use seasoned, barkless wood - your choice, I use red alder, apple, plum, cherry, oak, pear and some of the best I've ever done was with some 75 year old grape stumps. Citrus works good too. Get the smokehouse going and rack or hang the meat while the temp becomes stabilized. If you rack the meat, place it *without* the pieces touching each other - just enough room to run a finger between the strips. Stainless 3/16" rod sharpened on both ends works good for hanging - again, leave some space between the strips. As you place the strips, run them through your thumb and index finger to squeegee off any excess brine. Before placing the racks or skewers into the smokehouse, coarse black pepper or additional red pepper flakes may be added - for those who like lotsa zip. Load the smokehouse and leave the door cracked open for the first couple hours, or until the surface of the meat has dried to the touch. Close the doors, poke the fire and keep an eye on the temps for a couple of days. Don't worry about the meat spoiling if the fire goes out. The meat is cured. It's said that the old timers used to make their jerky while they traveled. When they made camp at night they would hang the jerky over the campfire until dawn, when they broke camp they simply packed up the jerky and continued smoking the next night. This process takes about 4-5 days and is worth every minute. Probably the two most important items would be too much salt and too much heat. If you decide to try this method, I garr-own-tee you'll never find another piece of store bought jerky that even comes close. NOTES : I would like to share a jerky making process that goes back a long way, before refrigerators, before electricity. To the best of my knowledge it has never been written down, just passed along from one old timer to the next - until now....Showing a person how to do something is one thing, but putting it into words is,......an incommodiously arduous task? Recipe by: Dan Sawyer Posted to BBQ List by Glenn Manning on Aug 27, 1997 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Dry Cure Southwest Jerky Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon salt 1 teaspoon pepper 1/2 teaspoon cayenne pepper 3 tablespoons chili powder 2 teaspoons cumin 2 centiliters garlic minced 2 pounds steak sliced thinly Combine ingredients and thoroughly mix together. This is a dry marinade so there is no liquid. Sprinkle the spice mixture on the meat slices and work into the grain with your fingers. Cover and marinate overnight. Place trays in the oven and dry at 145'F. for first 4 hrs. then set oven 130'F. until dry.(4 to 8 hrs.) Jerky should be hard but not brittle. Blot up any fat that appears with paper towels. *For a chewy texture, slice the meat with the grain, or across the grain for more tender jerky. That's all! It may take a few tries to figure out exactly how long to dry the meat, but you're still eating while you're trying so it's not that bad. Well, good luck, I hope that you like it. And, sorry this note is so long. Posted to the BBQ List by Carey Starzinger on Jul 03, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jerk Beef Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds beef -- diced in 1 inch -- cubes 1 tablespoon soy sauce 2/3 cup crushed tomatoes 5 ounces onions -- chopped 1 1/2 ounces green onions -- chopped 1 ounce banana peppers -- chopped 1 1/2 teaspoons garlic -- minced 2 1/2 teaspoons black pepper 1 teaspoon Tabasco sauce 2 teaspoons allspice 1/2 teaspoon salt 1/2 teaspoon thyme Trim fat from meat. Mix all other ingredients. Marinate meat in mixture 24 hours in fridge. Drain most of marinade. Saut‚ meat with a little of marinade until brown and cooked. [Recipe Editor, you can also thread the beef on bamboo or metal skewers and grill over medium hot coals on the grill. Serve with fluffy white rice. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jerky - Water/Smoker Method Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds beef flank steak 1/4 cup sugar 2 teaspoons paprika 1/4 cup non-iodized salt 2 teaspoons garlic powder 2 teaspoons ground black pepper 1 teaspoon ginger Fire up your smoker and start settling the coals in for a long slow smoke before starting the rub. Pat the meat dry with a paper towel and slice it, with the blade of the knife 30F to the horizontal, across the grain, creating strips 1/4 to 1/2 inch thick. In a small mixing bowl, blend together the sugar, salt, paprika, garlic powder, pepper and ginger. Rub this mixture into the meat, putting the spiced strips on the grill, but don't fill the water pan. Give the jerky 3 to 5 hours of smoke at 130 to 180F. propping the lid open a crack if the temperature threatens to rise disastrously beyond the desired range. When the strips are chewy-crisp, remove them from the heat, let cool, and store individually in plastic wrap. Refrigerate to store longer than a few days. Source: "Where There's Smoke, There's Flavor" by Richard Langer Posted to the BBQ List by Carey Starzinger on Sep 16, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jerky A La Willie Rev. 4.1 Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ounces low-salt soy sauce 1/3 cup Worcestershire sauce 2 tablespoons liquid mesquite smoke * 1 1/4 teaspoons onion powder 1 1/4 teaspoons garlic powder 2 1/2 teaspoons pepper 2 tablespoons brown sugar up to 3 lb. lean meat ** * use in place of smoker. ** beef, deer, elk etc. Mix all ingredients except meat to make marinade. Cut thinly sliced meat into 1/2 inch strips and marinate for 12 to 24 hours (the longer the better). Smoke using mesquite chips for about three hours and then finish drying in oven. If doing whole operation in oven use liquid smoke and hang strips of meat on highest rack and put shallow pan underneath to catch drippings. Turn oven on and set to lowest possible setting and leave for 6 to 8 hours until thoroughly dried. A couple of hints that I picked up from one of the cooking echoes. Use toothpicks or wooden skewers to hang meat by, and line the pan with aluminum foil to collect the drippings and save cleaning problems later on. If you have access to sweet onions (Vidalias, etc) they can be sliced and dried and then run through the blender to make an excellent onion powder to be used in this recipe. Posted to the BBQ List by Carey Starzinger on Apr 09, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Lynn's Beef Jerky Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound beef loin tip or Beef brisket Jetton's Barbecue Sauce OR another sauce with no sugar onion salt garlic salt *Ask your butcher to slice paper thin. If necessary, roll out meat slices as thin as possible. Trim off fat. Set oven at 200F and line cookie sheets with foil. Brush one side of meat with sauce. Put slices on cookie sheet; DO NOT STACK. Sprinkle lightly with onion and garlic salts. Cook for 8 to 9 hours. Turn meat after 6 hours of cooking and brush with sauce. Cool and store in a tightly covered jar or sealed in a plastic bag. Source: Texas Highways Cookbook Posted to BBQ List by christina on Feb 27, 1998 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Marinated Beef Jerky Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound beef* -- (your choice of cut) 1/2 teaspoon pepper 1 teaspoon onion powder 1/2 teaspoon garlic salt 3 tablespoons soy sauce +1 teaspoon -- can use light 5 tablespoons Worcestershire sauce *If not a tender cut, slice it paper thin. If a tender cut, slice 1/8-1/4" thick. Trim all fat off the beef. Mix other ingredients together. Marinate meat overnight in the mixture. Remove from marinade and pat meat between towels. Line cookie sheet with foil and arrange meat on it in a single layer. Dry for 8 or more hours at less than 200F turning after 6 hours. Cool and store in a tightly covered jar or sealed in plastic bag. Note: I have one of those vacuum sealers and store it in a canning jar using the attachment for sealing jars. Posted to BBQ List by christina on Feb 27, 1998 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Marinated Spicy Jerky Recipe By : Serving Size : 2 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 pounds beef or caribou round or flank stea 6 teaspoons salt 4 teaspoons pepper 4 teaspoons chili powder 4 teaspoons garlic powder 4 teaspoons onion powder 2 teaspoons cayenne pepper 2 teaspoons liquid smoke 1 cup water 3/4 cup soy sauce 1/2 cup Worcestershire sauce Trim all fat off the meat and cut into 1/4" thick strips. Mix other ingredients together in a bowl. Add the meat and cover. Marinade overnight. Remove from marinade and let dry on a rack. Line a cookie sheet with foil and arrange meat on it in a single layer. Dry for 6 or more hours at 175, turning after 3 hours. Cool and bag it. Posted to BBQ List by christina on Feb 27, 1998 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Ron's Beef Jerky Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups soy sauce 1 cup apple juice 1 cup water 1/4 cup brown sugar 2 tablespoons salt 1/2 teaspoon Tabasco sauce 1/2 teaspoon pepper 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1 teaspoon liquid smoke flavoring 5 pounds roast sliced thin Marinade the meat overnight in the refrigerator. Dehydrate. Posted to BBQ List by christina on Feb 27, 1998 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Smokehouse Jerky Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***See Directions*** The Meat: Generally, the lean scraps from most venison (elk, deer, caribou, antelope and moose) work very good. Bear is greasy(sorry Bear), as is pork. Buffalo is similar to beef and makes good jerky. The best cut of beef that will yield the most usable lean meat is the top round. If you like turkey, use large bone in breasts and remove the bone. I haven't done reptiles, but what the hey, if that's your bag give it a shot. The meat should be reasonably aged, at least kept cool for a week or so after it's dressed out and skinned. It is important to trim as much fat off as possible, even if you have to cut it out or scrape it off. The fat will not take salt very well when the meat brines, it will become rancid and grow mold quickly. Cut the meat with the grain, into strips as big around as your thumb ( 3/4-1" square) and as long as possible. The Brine: This is a self brining method and works in two stages, dehydration and rehydration. The ingredients needed are: A kiln dried medium salt. Most feed stores have 50# bags for about $3. which will make about eight thousand pounds of jerky. Medium salt is about the size of salt that comes on a pretzel. Molasses. I use Brer Rabbit light or Grandma's. Brer Rabbit comes in pint bottles and have a small top that you can pour a nice 'string' from. Grandma's comes in a large mouth bottle and it's best if you transfer it to some sort of a squeeze top ketchup or pancake syrup bottle (1 pint = about 20# of meat). Black Pepper, medium grind or coarse - your choice. If you like it hot, use red pepper flakes instead, if you don't like pepper leave it out. This brine process goes easier and more quickly if you have a few extra happy hands joining in - the kids, the wife and myself usually make it a project and when it's done everyone gets to pat each other on the back. Since we're all together and helping each other, some interesting conversations usually surface. Anyway, you will need a flat bottom non-corrosive container /s and lid, a Tupperware storage bin, a plastic bus tray or a stainless steam table pan will work well. The size depends on the amount of meat and the room in your refer - the lids keep things out and are handy for stacking the containers. Salt the bottom of the pan evenly, making sure to get in the corners as well. This may not be as easy as it sounds. Put a few pounds of salt in a bowl, cup your fingers together and scoop out about a half a handful - not in your palm. Shake your hand back and forth across the top and about a foot above the top of the pan. As the salt starts to leave your hand, slowly open your fingers and let the salt run through evenly. Hand salting may require some practice. Practice salting the bottom of the pan until it becomes comfortable and the coverage is without gobs or streaks or voids. If this method becomes too frustrating, a shaker top jar works too - a mayonnaise jar with the metal lid poked full of holes by a 16 penny nail. The coverage amount should be between light coverage (barely covering) and full coverage (completely covering) - the only comparison I can think of, is sugar on a pie crust, or, sugar on your cereal. You don't want it too salty, so, one might consider their first batch of jerky experimental and take it from there. String the molasses. Same kinda deal as the salt, hold the bottle about a foot above the pan, start moving it from side to side and pour. When the molasses starts running try to get a 'string' about the size of a pencil lead and let it crisscross the pan bottom over the salt. Once the strings are even in one direction, change directions (perpendicular) and string evenly across again. Don't forget the corners. When it's done it will be an even grid about 1/2" square covering the pan bottom. Good luck... don't worry, 10-12 layers and you'll be able to sign your name with it. The pepper will vary as to individual taste. One note though, pepper almost doubles its intensity as it soaks and is easy to overpower the finished product. I would recommend that a light dusting would be sufficient for most people (about the way you would pepper a baked potato). Red pepper flakes, even more so. Again, hold the pepper can about a foot above, and dust it evenly - good, you remembered the corners. Layer the meat strips across the bottom of the pan one at a time. Starting on one side, place the strips next to each other without overlapping and with all of the strips running in the same direction. Work the meat across until the layer is complete, without voids. Pat the surface, edges and corners down smooth and flat. Salt, molasses and pepper the surface as was done to the bottom of the pan to start. The second layer of meat is done the same, but it is ran perpendicular to the first layer. Pat smooth, salt, molasses and pepper. Each additional layer is ran perpendicular to the layer before it. Continue layering the meat until it reaches to a level about 2" from the top of the pan. The last layer, or partial layer, gets the salt, molasses and pepper treatment as well. This brining method will cure the meat in two days. Place the pan/s in the refer, cover and let sit undisturbed for the first day (refrigeration is not necessary if prepared in a cool climate 35-45F). After about 24 hours the meat should be 'turned' - Dig your hands in the pan and separate all of the strips, turning it over several times to get the meat redistributed into a random order. Mash the meat back down into the brining juices ( at this point the juice will be thin and watery) cover and let sit for another day. I usually taste the juice at this point - if it tastes too salty it can be rinsed with water, but it will not be as good. If the salt is right it will have a slightly sweet, peppery flavor. During this next day the meat will soak up the brine juices and when the meat is removed before smoking, it will have a 'candied' texture - sticky and pliable. There should be very little, if any, brine solution left in the pan. The meat will have soaked up the brine and be somewhat swelled up, as compared to the first turning. Smokehousing the meat: The smoking process will require a smokehouse or smoking unit that is capable of maintaining 80-90F. If there is a small volume, piping the smoke from an external source will provide a cooler smoke, and a hot plate or a few briquettes/lump charcoal could provide the heat source. In a medium size unit (refrigerator size), a cast iron frying pan with chips set on a hot plate will work - although it may be difficult to maintain a constant temperature. The more volume, the easier it is to control the temperature. I would recommend that a fire be built and maintained throughout the smoking process, which will take from 48 to 70 hours - depending upon the thickness of the meat. The smokehouse that I use is medium - large (350) cu. ft., it will maintain a good smoky 80-100F with 2-3 half gallon milk jug sized pieces of wood burning. Use seasoned, barkless wood - your choice, I use red alder, apple, plum, cherry, oak, pear and some of the best I've ever done was with some 75 year old grape stumps. Citrus works good too. Get the smokehouse going and rack or hang the meat while the temp becomes stabilized. If you rack the meat, place it *without* the pieces touching each other - just enough room to run a finger between the strips. Stainless 3/16" rod sharpened on both ends works good for hanging - again, leave some space between the strips. As you place the strips, run them through your thumb and index finger to squeegee off any excess brine. Before placing the racks or skewers into the smokehouse, coarse black pepper or additional red pepper flakes may be added - for those who like lotsa zip. Load the smokehouse and leave the door cracked open for the first couple hours, or until the surface of the meat has dried to the touch. Close the doors, poke the fire and keep an eye on the temps for a couple of days. Don't worry about the meat spoiling if the fire goes out. The meat is cured. It's said that the old timers used to make their jerky while they traveled. When they made camp at night they would hang the jerky over the campfire until dawn, when they broke camp they simply packed up the jerky and continued smoking the next night. This process takes about 4-5 days and is worth every minute. Probably the two most important items would be too much salt and too much heat. If you decide to try this method, I garr-own-tee you'll never find another piece of store bought jerky that even comes close. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Steve's Hot! Jerky Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds beef brisket or venison 1 large fresh white onion or 1/3 cup onion 1 large fresh garlic or 2 tbs.. garlic powd 1 bo liquid smoke -- (4 fl. oz.) 1 cup soy sauce 3/4 cup Worcestershire sauce 2 tablespoons steak sauce "A.1." 1 tablespoon MSG 2 teaspoons seasoned salt 1/3 cup black pepper -- ground 1 tablespoon fresh rosemary leaves 2 tablespoons sugar ***THE HOT STUFF*** 5 wh fresh Habanero chilies -- (more to tas, with -- seeds 1 tablespoon dried Pequin chili pepper -- with seeds 1/2 bo hot sauce "Melinda's XXXtra" -- (5 fl. 4 tablespoons dried Cayenne pepper -- ground Prepare meat by cutting into strips 3/4" X 1/2" and as long as you prefer. Cut across grain for tender and lengthwise for chewy. The more consistent you are when cutting the strips the better your jerky will dry evenly. Mix all ingredients in blender except meat and Cayenne. Soak strips of meat in the above mixture and refrigerate for 24-48 hours in a close container (I use a Tuppleware¨ bread box). Shake several times to mix well. Pat dry. Place directly on oven racks that have been covered with tin foil and sprayed with Pam. Cook in pre heated oven at 160F for 2-3 hours (with door closed). This kills bacteria, removes a lot of the excess moisture and melts any excess fat. Return hot strips to mixture and refrigerate for another 6-12 hours (remember to shake several times). Pat dry and sprinkle with Cayenne powder. Spread in dehydrator. Set dehydrator at 145F. The final drying usually takes about another 6-10 hours. Do not over dry (Check every few hours). Jerky should be tuff and leathery, not brittle or hard. A real mouth watering HOT treat! Enjoy. If you don't have a dehydrator return Jerky to 150F oven for 6-12 hours leaving door open a little. An alternate for the final drying would be to use a low heat smoker. Leave out the Liquid Smoke in the Marinate. Note - Venison has always cooked faster for me than beef (less moisture?). So check it more frequently. Yields about 1.75 - 2 lbs. dried jerky. NOTES : I make this nice and hot for a reason. If I leave out most of the hot ingredients my children eat it like candy (2 lbs. in 3 days!). Experiment with the heat factor to your taste. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Teriyaki Beef Jerky Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups soy sauce 1 1/2 cups Worcestershire sauce 3/4 cup pineapple juice 3/4 cup red wine vinegar 3/4 cup ketchup 1/4 cup honey 4 teaspoons garlic powder 5 teaspoons onion powder 4 teaspoons liquid smoke -- (omit if using -- smoke 1 tablespoon black pepper 1 1/2 tablespoons salt 4 teaspoons ground ginger 10 pounds choice beef -- sliced 1/8"-1/4" -- thick. Mix everything except beef in a large bowl. Divide the marinade into two good-sized bowls. Trim all the fat, and most, if not all, of the gristle from the beef. When you get the end of the roast they couldn't slice, you can either slice it yourself, or just trim it up and use it as stew meat. If you like, throw the trimmings into a 2-3 qt. saucepan, cover with water, add a little onion, celery, carrots, garlic, etc., fresh or dried, if desired, and cook it up for stock. When you get about half of the meat trimmed, stir it into one of the bowls. By the time you get the rest of the beef done and stirred into the second bowl, the first bowl will be ready to go into the dehydrator (you can marinade the meat longer if desired, but then you half to find space in the refrigerator for it!). Drain the meat well and arrange on the dehydrator trays (it will take 10-12 trays to dry all of the meat, depending on thickness). Dry, following your dehydrator's instructions. If you don't have enough trays, don't worry. Just let the rest of the meat soak longer. If you have a 'fire-eater' in your family, this is where you can add a few dashes of Tabasco, cayenne, or whatever you consider to be YOUR favorite ignition source to this batch of jerky! Posted to the BBQ List by chef.paul.g@altavista.net on Oct 9, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Theada's Beef Jerky Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 quarts water 2 cups salt 1 cup vinegar 2 tablespoons black pepper Cut meat in 1/4" strips (or as thin as possible). Remove all fat. Boil approximately 6 minutes. Roll moisture from meat. Put on cookie sheet in middle of oven for 1 1/2 to 2 hours at 200F. Leave oven door cracked to let moisture out. Coat with Liquid Smoke and A-1 Sauce. Store in airtight jar. Posted to BBQ List by christina on Feb 27, 1998 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Western Barbecue Jerky Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon Salt 3 tablespoons Brown sugar 1/4 teaspoon Pepper 1/3 cup Red wine vinegar 1/8 teaspoon Cayenne pepper 1/3 cup Ketchup 1 teaspoon Onion powder 1 pound Lean meat 1/2 teaspoon Garlic powder 1 teaspoon Dry mustard Slice meat into long strips 3/16 to 1/4 inch thick. Uniform slices will shorten the drying time, so use a meat slicer or have your butcher slice it for you. Cut across the grain for increased tenderness. Remove excess fat. In a small bowl, combine all ingredients except meat. Stir to mix well. Place meat 3 or 4 layers deep in a glass, stoneware, plastic or stainless steel container, spooning vinegar mixture over each layer. Cover tightly. Marinate 6 to 12 hours in the refrigerator, stirring occasionally and keeping the mixture tightly covered. Place the meat strips on drying racks. Do not overlap the strips to ensure good air circulation. Oven temperature should be 140 to 160 F (60 to 70 C) for the first 8 to 10 hours. After that it may be lowered to 130 F (55C) until dry. Place aluminum foil or a baking sheet underneath the drying tray to catch the drippings. Occasionally blot the jerky with paper towels as it dries to remove beads of oil. Test jerky for dryness by cooling a piece. When cool it should crack when bent but not break. There should be no moist spots. maasen@netcom.com Posted to MM-Recipes Digest V4 #121001 The British Barbecue Pit - - - - - - - - - - - - - - - - - -