[pct-l] Beef Jerky Recipe

[eckert]

I had the following tucked away on an old hard drive from the late 
90's.  None of the four recipes are difficult, so it would be easy to 
try a couple to see what you think.  You can also modify the basic 
ingredients to taste.  For example, I like a /lot /of garlic.

eckert

*Jerky*

 
Jerky is the name given to raw meat that has been sliced thin, seasoned, 
and dried.  It is eaten dried and will not reconstitute when water is 
added.  Home-dried jerky is far superior to commercial jerky and usually 
costs from $2 to $3 per pound compared to $12 to $18 per pound for 
commercial jerky.  Four pounds of lean, fresh meat will make about 1 
pound of jerky.  Jerky was a staple in the diet of the pioneers and is 
still a popular food for camping and backpacking, and is a nutritional 
snack for everyone.

 
*Types of Meats to use for Jerky*

 
Any /lean/ meat will make good jerky, but some cuts are better than 
others.  Rump roasts, sirloin tip roasts, the round, and the brisket all 
make excellent jerky.  Flank steak is so good that it has earned the 
reputation of being the "filet mignon" of jerky.  Watch the meat 
specials in the store and try to get the best value.

 
It is also possible to use less expensive cuts of meat such as chuck 
roasts; but with the higher fat content, there is less jerky per pound 
of meat, and the jerky will not keep as long without freezing or 
refrigeration.  Fully cooked boneless ham may also be made into jerky, 
but must be stored in the freezer or refrigerator if you plan to keep it 
for more than a week or two.

 
*Preparation for drying*

 Cut the meat across the grain in slices about 3/16 inch thick. (I 
prefer to slice it a little thinner, 1/8" or so). The butcher will 
frequently cut the meat for you without additional charge.  If you slice 
it yourself, partially freezing it makes it easier to slice evenly. 

 

   Remove excess fat.

 

   Marinate the sliced meat in one of the following recipes overnight in 
the refrigerator in a lightly covered container.

* *

*      Drying*

 

   Jerky should be dried at a temperature of 140º to 160ºF. to prevent 
bacterial growth.  (I dry my jerky in a toaster oven with the door 
propped open 1"-2").

   Dry the jerky in single layers until a piece cracks but does not 
break in pieces when you bend it.

   As it dries, blot it with paper towels to remove any excess beads of 
oil that may collect on the top

   Cut the jerky into smaller pieces with kitchen scissors and remove 
any visible fat.

        Let it cool and store it in an airtight container

 

*Marinade recipes*

 

*Spicy*

**

	

*Teriyaki*

**

	

*Hot 'n Spicy*

**

	

*Sweet 'n Sour*

**

**

2 tbs. water

	

½ cup soy sauce

	

2 tbs. water

	

1 tbs. soy sauce

1 tbs. A-1 sauce

	

¼ cup brown sugar

	

2 tbs. Worcestershire

	

½ cup vinegar

1 tbs. Worcestershire

	

1 tsp. ground ginger

	

2 tbs. A-1 sauce

	

½ cup pineapple juice

2 tbs. soy sauce

	

2 clove crushed garlic

	

½ tsp. liquid smoke

	

¼ cup brown sugar

½  tsp. liquid smoke

	

¼ tsp. pepper

	

¼ tsp. pepper

	

¾ tsp. salt

¼ tsp. pepper

	


	

1 tsp. salt

	

¼ tsp. pepper

1 tsp. salt

	


	

¼ tsp. cayenne

	

1 tsp. onion powder

½ tsp. onion powder

	


	

½ tsp. onion powder

	

1 clove crushed garlic

1 clove crushed garlic

	


	

2 clove crushed garlic

	




Mary Kwart wrote:
> Howdy fellow backpackers:
>
> Does anyone have a favorite recipe for making beef jerky? I want to make some for next season's hiking.
>
> Thanks.
>
> Fireweed
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