Post by Sinker on Nov 29, 2005 20:38:12 GMT -6
Jim's Jerky
bout 2 poundsa deer meat
1/2 cup soy sauce
1/2 cup worchester-stuff
1 tablespoon PLAIN salt
1/2 - 1 teaspoon pepper
lotsa instant garlic
1/3 cup or more likwid smoke
1 cup water
slosh all the fixens up together fore ya start - gives everthin a chance ta git werkin
set it somewere cool an outa th way
slice up the meat with the grain, furst takin off ALL FAT
remove the fat or she'll go rancid on ya
slice't bout a quarter inch thick- lets all th goodies soak in
kindly dribble'em inta the black lookin mess ya done made a littl atta time,so's ya git some goody on all of it
then take a wooden spoon an stir hell out of 't
sorta spread it out in th soupy stuff an grunje it down inner so's it all gits covered up best ya can
what don;t git soaked up don't taste ta same
put'er inna fridge
perty good idee is ta taker out an stir hell outa it a cuppl times an letter soak over nite--say 8/10/ 12 hours
lay it out on cookie sheets without th pieces touchin much as ya can
I put mine up over the wood stove fer bout 10 er 12 hours - not a very hot fire. the idee is ta dry it - NOT cook it. Ya kin do same thing in yer oven iffen ya prop open th door a jigger ta let th moisture out
jus set yer thurmerstat low as she'll go an leave'r
I turn it over bout haf way thru so's it all turnsa same color
allus keep a switch handy ta whak taste-testers
ya can use lean beef win th deers all gone - fatty meat don't werk good atall
proper done it'll keep, hell I don know how long, but I've et th stuff 3 months later an it was still good
dried rite; don need no frijerashun
fool aroun an cook 'er an ya gotta keep it inna frij
Ya kin spermint with the fixens all ya wanta
Some likes't s'dam hot ya got ta store it in glass or it'll ketch far
Be plum pleezed ta anser ary kweschun ya got!
bout 2 poundsa deer meat
1/2 cup soy sauce
1/2 cup worchester-stuff
1 tablespoon PLAIN salt
1/2 - 1 teaspoon pepper
lotsa instant garlic
1/3 cup or more likwid smoke
1 cup water
slosh all the fixens up together fore ya start - gives everthin a chance ta git werkin
set it somewere cool an outa th way
slice up the meat with the grain, furst takin off ALL FAT
remove the fat or she'll go rancid on ya
slice't bout a quarter inch thick- lets all th goodies soak in
kindly dribble'em inta the black lookin mess ya done made a littl atta time,so's ya git some goody on all of it
then take a wooden spoon an stir hell out of 't
sorta spread it out in th soupy stuff an grunje it down inner so's it all gits covered up best ya can
what don;t git soaked up don't taste ta same
put'er inna fridge
perty good idee is ta taker out an stir hell outa it a cuppl times an letter soak over nite--say 8/10/ 12 hours
lay it out on cookie sheets without th pieces touchin much as ya can
I put mine up over the wood stove fer bout 10 er 12 hours - not a very hot fire. the idee is ta dry it - NOT cook it. Ya kin do same thing in yer oven iffen ya prop open th door a jigger ta let th moisture out
jus set yer thurmerstat low as she'll go an leave'r
I turn it over bout haf way thru so's it all turnsa same color
allus keep a switch handy ta whak taste-testers
ya can use lean beef win th deers all gone - fatty meat don't werk good atall
proper done it'll keep, hell I don know how long, but I've et th stuff 3 months later an it was still good
dried rite; don need no frijerashun
fool aroun an cook 'er an ya gotta keep it inna frij
Ya kin spermint with the fixens all ya wanta
Some likes't s'dam hot ya got ta store it in glass or it'll ketch far
Be plum pleezed ta anser ary kweschun ya got!
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