Basic Beef Jerky Recipe
Use lean beef with as much of the fat trimmed off as possible.
(Actually, just about any meat should work -- the original
recipe calls for buffalo.)
Cut into strips about 1/8" thich and 1" wide. (I tend to cut
mine a little thicker. Doesn't really matter, just be
Marinate strips in sauce for at least 30 minutes. This
gives it a slightly salty taste and helps bring out the
flavor when dried.
"Jerk" or pull strips lightly and lay out on an ungreased cookie
sheet in a single layer.
Set oven at the lowest temperature, and keep it propped open
while drying the meat. It should not get above 140-150F
during the drying process. If you have a gas stove, you
might be able to get away with the heat generated from the
Dry the meat until it is tough and chewy. The original recipe
says 12 hours or overnight, but I've found that around 4
hours is sufficient in my oven. The drying time is really
dependent on your oven. I suggest testing a small piece
every hour or so until it gets to the right consistency.
DO NOT over-dry the meat. It tends to powder and loses flavor
if it's over-dried.
I've experimented with spices a little - I've found that a mix
of curry powder, cumin, garlic powder, turmeric, and white pepper adds
quite a punch to the flavor. After marinating, coat the meat on ONE
side ONLY with the spice mix and then place on the cookie sheet.
(Since curry is rather over-powering, dipping both sides loses
the meat jerky flavor and all you taste is spice.)
The jerky keeps very well in an airtight container, or it can
be frozen (make sure it's _very_ airtight).
(The basic recipe is from The Frugal Gourmet Cooks American)
Posted by Brian Bankler to rec.food.recipes on Feb 23, 1994.