Title: Oven Jerky
Categories: Meat Game
Yield: 1 Servings
| | | Meat |
| | | Liquid smoke |
| | | Water |
| | | Salt |
Use any red meat - venison, elk, antelope, wild sheep or even beef. Trim
meat removing all fat. Cut into long strips anywhere from 4-8 inches in
lenfth. Dilute liquid smoke in water using 2 parts liquid smoke to 1 part
water. Dip each strip of meat in this solution and lay in flat glass dish.
When you have 1 layer or meat in the dish, liberally sprinkle table salt on
the meat so you see the salt. Repeat this process until the dish is about
3/4 full. If you have more meat, use another dish, as this solution will
become quite juicy and may overflow a dish that is too full. Cover each
dish with plastic wrap and set in a cool place for at least 12-24 hours. In
a very cool oven, about 140F or lower if possible, lay the strips
(unrinsed) on your oven racks. Place as many racks in your oven as possible
to conserve energy. Set a flat pan convered with tinfoil under the bottom
rack to catch the drips. Bake for 10-12 hours or until meat is free of
moisture, but not brittle. Stor in jar or place in freezer for longer
storage. This recipe is ideal to use for all those scraps you hate to
waste or if your family is not fond of ground game. The better trimmed the
meat is, the less chewy. If you like spicer jerky, just add pepper to
marinade, but try it without first, you may find this spicy enough.
Excellent for snacks for your hunter of school aged children. Origin: A
Taste of Oregon Shared by: Sharon Stevens