RECIPES
13
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Venison or Beef Jerky
2–2½ lbs. roast, partially frozen, cut into thin strips (less than ¼” thick)
½ cup soy sauce
2 Tbsp. Worcestershire sauce
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. liquid smoke
1 tsp. salt
½
"
fresh ginger, grated
1. Mix all ingredients.
2. Ensure meat is covered well and refrigerate several hours (or overnight).
3.
If using an oven
, preheat at the lowest setting possible (around 170° F).
Place the meat strips in a single layer on a cookie sheet and cook for 4–6
hours until desired level of dryness is reached. Check progress after 3
hours and flip pieces to ensure they are cooking evenly.
4.
If using a dehydrator
, follow the directions provided in the manual.
(Should be approximately 155° F for 5–7 hours.) Check progress at 3
hours and rotate trays as needed.
5. Store finished jerky in a tightly sealed container in the refrigerator.
