LOCATION: Recipes >> Preserving Meats >> Jerky 17
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Jerky 17
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Oven Method Jerky
3 lbs venison
1 T salt
1/2 tsp liquid smoke mixed with 2 Tablespoons water
1 T pepper or cajun seasoning
Slice the meat 1/2 inch thick. Remove all fat. Lay the meat out in
a single layer on a counter surface. Dab each piece with a brush
dipped in the water and liquid smoke mixture. Salt generously.
Sprinkle with pepper if desired. Place the strips layer on layer
in a large bowl or crock. Place a plate and weight on top of meat.
Let stand overnight or at least six hours in the refrigerator.
Remove meat strips from bowl and dry. Remove oven racks. Stretch
meat strips across the racks. Allow the edges to touch but not
overlap. Arrange the racks so the top rack is no closer than four
inches from the top source of heat and the bottom rack no closer
than four inches from the bottom of the oven. Set the oven temperature
for 150 degrees and let the meat dry for about eleven hours. Check
the meat early in the drying process. If there is excessive drip,
catch it on aluminum fopil on a rack near the bottom of the oven.
Lower the temperature till the oven feels warm but does not cook
the meat. Cool and store in an airtight container in the refrigerator.
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