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Homemade Jerky Recipes





Basic Oven method
Smokehouse method
Creole Seasoning mix
What is Curing salt?
How to Brine a Turkey before smoking




Basic Oven Recipe


Lean, long grain meat, flank steak is best (cut 1/4" x 1")
Liquid Smoke
Garlic powder
Sea Salt
Coarse Black Pepper
Brown Sugar
Curing Salt


Generously apply liquid smoke with pastry brush on pieces laid out flat on large surface.
Sprinkle on remaining ingredients generously but sugar sparingly.
Marinate in covered bowl 8 to 20 hours. After 20 hours the meat gets mushy.
(marinate fish 15 to 30 minutes)
Place on oven rack flat and touching.
Gas oven: have on pilot and oven light only.
Electric: set at 100 to 125 degrees.
Dry for 18 to 36 hours.
Prop oven door open with a knife just slightly to have a place for the moistier to excape.

The purpose of jerky is to preserve the meat by adding salt and sugar (the other additives are for flavor and aroma) then removing the moistier to stop bacteria before it starts growing.

Try turkey, fish and other meats with this process



Smokehouse method:


sea salt
black pepper (fresh ground)
red pepper (powder and crushed)
garlic powder
curing salt


Put the seasoned jerky strips in a plastic container, cover with a piece of wax paper or plastic wrap loosely, and put in the fridge for 20 hours.
Not over 24 hours, the meat gets mushy

Place the slices close together, but not touching on stainless steel screens in your smokehouse for 6 1/2 hours at 150 to 165 degrees.
Dry until a piece of jerky cracks when it is bent but does not break.
This is when the jerky is done.
Properly dried jerky is chewy and leathery.

You can use hickory wood chips (Soak the chips in water for about 20 to 30 minutes before use) which is the original wood to smoke your jerky or try mesquite wood chips to make Mesquite Flavored Jerky.
If you don't have either try other types of fruit wood.
Apple or cherry are good to use.
My favorite is Cherry Wood but it is getting hard to find in our area.



Creole Seasoning mix:

2 T garlic powder
1 T onion powder
2 T paprika
2 T sea salt
1 T black pepper
1 T cayenne pepper
1 T dried thyme
1 T dried oregano

Mix all ingredients and store in a airtight container.
Makes over 1/2 cup





E.Coli can survive drying times of up to 10 hours and temperatures of up to 145 F.
It is recommended that venison being dried for jerky should be precooked to an internal temperature of at least 165 degrees F.
You need to understand that wild game should be handled and cooked with the same caution recommended for other meats.

Curing salt is HIGHLY recommend to for food safety.
Sodium nitrite, also called curing salt is used as a preservative.
The recommendation from the government is 6.25%.
This breaks down to 4 oz. per 100lbs, 1 oz. per 25 lbs. or 1 tsp. per 5 lbs. of meat



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