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Thread: jerky receipes a few of em!!

  1. #1

    jerky receipes a few of em!!

    hi guys

    i was given a pdf file called "the jerky chef"

    contains bout 30 receipes for different flavoured jerky and they are so mentions alot of em down in low oven instead of fancy dehydarators etc....the file is 396kb dunnnoe how big a file can be for an email but if anyone wants it ill pass it on....unlees way i can put on here?
    im guessing you could substitute beef with vension on a lot of em

    heres couple of samples

    2 lbs round steak (or flank or brisket)
    1/4 C. soy sauce
    1 Tbsp. Worcestershire
    1/4 tsp. ea. pepper and garlic powder
    1/2 tsp. onion powder
    1 tsp. hickory smoke−flavored salt
    Trim and discard fat from meat. Cut meat in 1/8 to 1/4 thick slices. In a
    bowl combine all but meat. Stir until seasonings dissolve. Add meat and mix
    thoroughly. Let stand one hour. Shake off excess liquid and put meat slices
    on oven racks or shallow baking pan. Dry meat at lowest possible oven temp
    (maybe 180 or 200) until it is brown, hard, and dry. Can take as long as 24

    1 lb Very lean ground beef
    1 tb Worcestershire sauce
    1 ts Curing salt; (optional, this contains nitrates and sugar; or subsitute
    an equal amount of seasoned salt)
    1 dash cayenne
    Buy the leanest ground beef possible, or select a lean chuck roast and grind
    it or have it ground. Combine meat with remaining ingredients, mixing well.
    Cut a piece of plastic wrap the size of your drying tray. Put seasoned
    ground beef on plastic wrap and, using a moistened rolling pin, roll ground
    beef to 1/8" thick, spreading meat over entire area of tray. A jerky press
    can be used instead. Follow manufacturer's directions. Place meat−covered
    plastic wrap on gray and dry at 140 F for 4 to 6 hours. Remove tray, plastic
    wrap−side up. Peel of wrap and discard. Roll paper towels over top with
    rolling pin to remove melted fat. Invert meat onto another tray, plastic
    wrap−side up. Peel of wrap and discard. Return meat to dehydrator and dry
    for another 4 to 6 hours. Top with paper towels and roll again to absorb
    fat. Dry until jerky is hard and leathery. Cut into strips before storing.
    Package airtight and store in refrigerator or freezer if possible. Use
    within 6 months.

    1 teasp salt
    2 cloves garlic, crushed
    1/4 teasp cracked pepper
    2 tablesp A−1 Steak Sauce
    1/4 teasp cayenne
    3 tablesp Worcestershire Sauce
    1 teasp onion powder
    1/2 teasp paprika
    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 in a
    commercial dehydrator or oven, at a temp setting of 140 degrees 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.

  2. #2
    You could upload it to megaupload or something similar and post the link on here.

  3. #3

  4. #4
    - - or try this link and download - - The Jerky Chef Recipes [ebooks] -

    Good stuff - thanks


  5. #5
    You can make jerky on the NJR.......

  6. #6
    yeah maybe budgie but i wouldnt eat it!!!!!

    sauer / paul

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