MY TWO HOUR JERKY RECIPE
Usually at the end of deer season we have a lot of meat on hand and I
make a batch of jerky. this is a quick and easy method of making some
good tasting jerky in a couple of hours.
You can use beef or venison for this recipe. Some people claim they don't like the taste of deer. If you are in that category soak the venison over night in a salt water solution. About 1/3 cup of salt to two quarts cold water. Cover the meat with this solution and let it set overnight in the refrigerator.
INSTRUCTIONS: 1. Remove any fat. Slice the meat with the grain about 1/8 inch thick.
If you can get a local butcher to use his meat slicer for this it comes out a lot more even.
NOTE: Cold meat is a lot easier to slice with a knife than warm meat.
2. Mix one cup warm water.
2. Mix one cup warm water.
1/4 cup salt.
4 1/2 ounces of Worcestershire sauce.
One ounce Louisiana hot sauce. one tablespoon black pepper.
A dash of soy sauce.
(Add liquid smoke according to directions if you desire)
Stir to dissolve the salt.
3. In a two quart microwave dish. Cover the meat with the mixture from
step 2. Heat on high for 15 minutes.
4. After heating remove the meat from the mixture. lay it out in a
single layer to drain. Sprinkle with black pepper and salt.
5. Preheat oven to 250 degrees. Cover the racks with aluminum foil.Lay the meat one layer thick on the aluminum foil. Turn the meat after 30 minutes. The cooking time will vary from about one hour 15 minutes to an hour and a half depending on thickness and how chewy you want it. Start checking a piece every 15 minutes after one hour.
3. In a two quart microwave dish. Cover the meat with the mixture from
step 2. Heat on high for 15 minutes.
4. After heating remove the meat from the mixture. lay it out in a
single layer to drain. Sprinkle with black pepper and salt.
5. Preheat oven to 250 degrees. Cover the racks with aluminum foil.Lay the meat one layer thick on the aluminum foil. Turn the meat after 30 minutes. The cooking time will vary from about one hour 15 minutes to an hour and a half depending on thickness and how chewy you want it. Start checking a piece every 15 minutes after one hour.
(I like it where it breaks apart this usually takes about 1 1/2 hours.)
6. Remove from the oven when it reaches the consistency you like. Cool
and put in plastic sandwich baggies. Store in your refrigerator.
6. Remove from the oven when it reaches the consistency you like. Cool
and put in plastic sandwich baggies. Store in your refrigerator.
