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LOCATION: Recipes >> Preserving Meats >> Jerky 04

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Jerky

Use lean beef with as much of the fat trimmed off as possible.
Cut into strips about 1/8" thich and 1" wide.

Marinate strips in soy sauce for at least 30 minutes. This gives
it a slightly salty taste and helps bring out the flavor when dried.
"Jerk" or pull strips lightly and lay out on an ungreased cookie
sheet in a single layer.

Set oven at the lowest temperature, and keep it propped open while
drying the meat. It should not get above 140-150F during the drying
process. If you have a gas stove, you might be able to get away
with the heat generated from the pilot light.

Dry the meat until it is tough and chewy. Do not over-dry the
meat. It tends to powder and loses flavor if it's over-dried.

I've experimented with spices a little - I've found that a mix of
curry powder, cumin, garlic powder, turmeric, and white pepper adds
quite a punch to the flavor. After marinating, coat the meat on
ONE side ONLY with the spice mix and then place on the cookie sheet.
(Since curry is rather over-powering, dipping both sides loses the
meat jerky flavor and all you taste is spice.)

The jerky keeps very well in an airtight container, or it can be
frozen (make sure it's _very_ airtight).

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