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Print this Recipe    Jerky 45

Jerky

About 4 pounds of lean, boneless meat, sliced into 1/4 inch slices
produce about 1 pound of the final product. Cut across the grain.
My preference is beef or game meat, rather than pork, lamb, etc.
If using game meat, it is recommended to freeze for at least
60 days before processing.

Dry in a commercial dehydrator or oven, at a temp setting of 140 degr F.
The test I use to tell if it is done is to bend a piece. If it breaks
instead of bends, it's done.


Teriyaki Jerky

1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon ground ginger
2 tablespoons brown sugar
1/4 cup soy sauce
1 lb lean meat, thinly sliced

Sweet & Sour Jerky

1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon onion powder
1 clove garlic, crushed
3 tablespoons brown sugar
1 tablespoon soy sauce
1/4 cup red wine vinegar
1/4 cup pineapple juice
1 lb lean meat, thinly sliced

Western Barbeque Jerky

1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon dry mustard
3 tablespoons brown sugar
1/3 cup red wine vinegar
1/3 cup ketchup
1 lb lean meat, thinly sliced

In a glass bowl, combine all ingredients (except meat). Place meat
slices in mixture, sloshing around so all sides get covered. Marinate
6-12 hours, in covered bowl (refrigerate), sloshing liquid around
occasionally. Dry.

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3 of 6 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Sweet & Sour Recipe was Yummy!, August 5, 2004 - 10:02 PM
Reviewer: Anonymous from Shenandoah Valley, VA
The sweet and sour recipe was very tasty and provided a unique and different variation on jerky. If you like the flavor of sweet and sour beef like found at Chinese restaurants, you'll love this jerky version!

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