Table of Contents

Ä [136] Fidonet: WILDRNSS (1:352/111) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ WILDRNSS Ä Msg : 100 of 100 - 97 From : Brian Murrey 1:231/30 Mon 04 Jul 94 09:58 To : Patrick De Gagne Subj : New product ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ In a message to Tom Gray <06-30-94 00:05> Patrick De Gagne wrote:

> I found out last night that ZipLoc's don't seal as well as I
thought. I
> lost 4 days worth of suppers to my stupid hound! Rats….

Ahhh, so you found out the hard way too eh? :)

I have a cat and she just looooves to tear Ziplocks my bags of
dehidrated chicken of Beef… problem is I have to lock my food away
because putting in up on a table isn't good enough… darn cats can
jump and climb!
  How to keep your cat from eating your food - By Brian Murrey
  Make some beef jerky, just a couple of strips, and bag it.  Let the
  cat get it.  It won't do it anymore.
  Secret Cat/Dog Jerkey Recipe
  3-4 slices of lean beef strips
  Cayenne Pepper
  Louisiana Red Sauce (from New Iberia of course)
  Crushed Habanero Peppers (one will do)
  Crushed Black Pepper
  Take the pepper mixture and add about 2 tsp vinegar and 1/4 cup hot
  water.  Let this stand for about 12 hours so it can combine talents.
  Drop in the beef strips and let it set for about an hour.  Then while
  wearing rubber gloves (no kidding...the habanero oil can irritate your
  skin and I don't have to explain what happens if you scratch yourself
  or rub your eye with habanero on your hands...ouchie wah wah) take the
  meat out of the mix and place it on your dehydrator tray.  Spoon a
  little of the mix onto each piece of meat.  Let it dry.  Then bag it
  and leave it out for the pesty pets.  They'll only do it once, if they
  have any sense at all.
  BTW, I make this jerky for myself, sans habanero.  Instead I add some
  pineapple juice, worchester sauce, and a dab of horseradish to the
  soaking sauce. It's GOOD.
  My theory on cats liking jerky is that most jerky has been soaked in
  worchestershire sauce, this contains anchovies. Need I say more?
  Oh yeah, after your loved pet attacks the jerky and retreats, have a
  bowl of COLD MILK  (NOT WATER!!!) ready for him.

— QuickBBS 2.76a Ovr * Origin: ==SSBBS== (1:231/30) 

                        MAKING JERKY
Jerky can be made from venison,  elk or Buffalo,  but is gener

ally made from beef. A good lean round steak or flank steak will work great. Cut the meat in long thin strips against the grain. If there's any fat or gristle, remove it and throw it away. Cowboys used to sprinkle the meat with salt and pepper, a small amount of chili powder, and then simply hang it on wire lines in the sun to dry. For more flavorful jerky, marinate the meat in a solution of two tablespoons of soy sauce, two drops of Tabasco sauce or cayenne pepper to taste, 1/4 teaspoon of salt, ground pepper and one fresh clove of garlic, minced. Place meat and marinade in a Ziploc plastic bag in the refrigerator overnight. Then drain the meat and place on the oven racks to dry. The oven should be set at 140 degrees with the oven door partially open. Dry for about six to eight hours or until the meat turns dark and brittle. Other marinade ingredients that add a unique taste to the meat are red wine, red wine vinegar, Worchestershire sauce, minced onion, a pinch of thyme, oregano and marjoram. 

              ANOTHER RECIPE FOR BEEF JERKY

1 flank steak or roast 4 T lemon juice 1 clove garlic, minced 1/2 c soy sauce 1/2 c honey 1 pinch salt 1 pinch pepper

Put steak in freezer for about half an hour, just until firm. Slice steak across grain, about 1/4-inch thick. Combine remaining ingredients and marinate steak strips in this for 

  at least 2 hours.

Place slices on rack in pan and dry in oven at 150 degrees, 12 hours. 

                            JERKY

1 c Worcestershire sauce 1/2 T Salt 1 c Soy sauce 1/2 T Pepper 1 T White sugar 1/2 T Onion Powder 1 clove minced garlic 1 flank steak or roast

Put steak in freezer for about half an hour, just until firm. Slice steak across grain, about 1/4-inch thick. Combine remaining ingredients and marinate steak strips in this for 

  6 to 12 hours depending on spiceyness desired.

Place slices on rack in pan and dry in oven at 150 degrees, 12 hours. Alternate: Dry in dehydrator 12 hours. Variation: Use Venison…double all the 1/2 T quantities above and soak for up to 16 hours. 

                          Venison Jerky

1/4 cup cider vinegar 4 tablespoons Worcestershire sauce 2 tablespoons brown sugar 1 teaspoon salt 1 teaspoon dried garlic powder 1/2 teaspoon ground pepper 1 to 2 pounds raw lean venison strips

Partially freeze meat so it can be cut easily into 1/4 inch strips. Dump remaining ingredients in bowl or big cake pan and mix well. Marinate meat in mixture covered in refrigerator for at least a day, turning now and then to coat meat evenly. Shake excess moisture from marinated strips. 

   If oven is clean and you want to keep it that way, line

bottom with aluminum foil to catch drippings. Lay strips of meat over cake racks or directly on oven racks. Or, to accommodate more meat, use those spiked metal hooks used to hang curtains, spear a strand of meat on each hook and hang down from regular oven racks. (The more air that circulates around meat strips, the better.) Cook for 5 to 6 hours in 175 degree oven. 

   Remove from oven, blot with paper towels and when cool,

store in refrigerator in old mayonnaise jars, with the tops on, or in sealed plastic bags. It will last for a day or more without refrigeration. 

   Most any barbecue marinades can be used for jerky as

long as they contain no oil. For stronger flavors, add more seasonings and increase marinating time. 

   Vinegar when added to marinade, will soften the wild

taste of game meats. 

   Lean meats are best for jerky.

———- Recipe via Meal-Master ™ v7.04 

    Title: Sugar Cured Venison Jerky

Categories: Venison, Jerky 

 Servings:  1
    5 lb Venison roast                       1 oz Liquid smoke
1 1/2 c  Sugar                               2 ts Garlic
    1 ts Brown sugar                         3 ts Seasoning salt
   15 ts Salt                                1 ts Black pepper
Serves several people.
Cut venison 1 to 2 inches wide and 1/4-inch thick, 6 to 10 inches long. Put
in large mixing bowl and add sugar a little at a time.  Be sure to mix
well.  Mix brown sugar and all other spices and mix all together.  Put in
refrigerator approximately 6 to 8 hours.  Take out and put in oven on
racks, lightly pepper.  Cook at a maximum of 150F until completely dry,
approximately 8 hours.

———- Recipe via Meal-Master ™ v7.04 

    Title: Venison Jerky

Categories: Venison, Jerky 

 Servings:  1
    5 lb Venison, boned                    1/2 c  Light corn syrup
    3 ts Tender Quick                      1/2 ts Garlic salt or powder
    2 ts Black pepper                      1/2 ts Onion salt or powder
    1 ts Liquid smoke                        2    Pinches tarragon
  1/2 c  Spicy brown mustard                 1 ts Worcestershire sauce
Cut venison into fairly thick slices.  Mix remaining ingredients.  Lay
strips of venison on broiler pans.  Coat with sauce, salt and pepper to
taste.  Flip, coat with sauce, pepper and salt again to taste.  Bake
approximately 6 hours at 150F.  Flip and continue to bake another 4 hours.
Allow to cool, then place in covered container or plastic bags.  Flavor
will "peak" in a day or two.

———- Recipe via Meal-Master ™ v7.04 

    Title: Deer Jerky

Categories: Venison, Jerky 

 Servings:  1
    4 lb Venison                           1/2 ts Italian seasoning
    4 tb Onion powder                        1 c  Worcestershire sauce
1 1/2 ts Black pepper                        1 c  Soy sauce
1 1/2 ts Garlic powder                       1 ts Texas Pete
    2    Pinches salt
Serves many people.
Cut venison into 1/3-inch strips or less, cutting with the grain.  Combine
rest of ingredients.  Place meat in pan or dish and pour marinade over
meat.  Let stand 24 hours in refrigerator.  Remove from refrigerator and
place foil in bottom of oven to catch drippings.  Insert toothpicks through
one end of strip of meat and hang from over rack.  Rack should be at
highest setting.  Bake at 150F for 4 hours or until dried to taste.

———- Recipe via Meal-Master ™ v7.04 

    Title: Smoked Spicy Venison Jerky

Categories: Venison, Jerky, Smoked 

 Servings:  1
    4 lb Venison roast                     1/2 ts Onion powder
  1/2 c  Brown sugar                       1/2 ts Pepper
  1/4 c  Salt                              1/2 ts Garlic powder
    1 c  Water                             1/2 ts Tobasco sauce
    1 c  Red wine
Serves many people.
Trim fat from venison and cut into 1/4- to 1/2-inch thick slices.  Place
meat into the marinade made by combining the above ingredients in a glass
or ceramic bowl.  Marinate at least 8 hours in a cool place.  Remove to a
rack and allow to air dry until they become glazed.  Do not rinse.  Smoke
for 12 to 16 hours depending on degree of desired dryness.  Use
approximately 3 panfuls of hickory or cherry wood chips to add to flavor.

———- Recipe via Meal-Master ™ v7.04 

    Title: Smoked Oriental Venison Jerky

Categories: Venison, Jerky, Smoked 

 Servings:  1
    4 lb Venison roast                       2 oz Bourbon or brandy
  1/4 c  Salt                              1/2 ts Onion powder
  1/4 c  Brown sugar                       1/2 ts Garlic powder
    2 c  Water                               1 ts Grated ginger
    1 c  Apple cider/or cider vinegar        1 ts Grated orange peel
  1/2 c  Soy sauce                           6    White cloves (optional)
Serves many people.
Trim fat from venison and cut into 1/4- to 1/2-inch thick slices.  Place
meat into the marinade made by combining the above ingredients in a glass
or ceramic bowl.  Marinate at least 8 hours in a cool place.  Remove to a
rack and allow to air dry until they become glazed.  Do not rinse.  Smoke
for 12 to 16 hours depending on degree of desired dryness.  Use
approximately 3 panfuls of hickory or cherry wood chips to add flavor.
   Title: Beef Jerky #1

Categories: Beef, Appetizers, Snacks 

Servings: 30

1 1/2 lb Flank steak

Select a 1/2 inch think flank or top round steak. trim away all fat then 

partially freeze until firm. Slice across the grain in a 1/4 to 1/2 inch
wide strips. Place meat strips in a shallow dish or heavy plastic bag. Add
soy or teriyaki sauce to cover meat. If desired onion or garlic powder or
Worcestershire sauce may be added. Toss to coat each piece. Cover and
refrigerate several hours or over night. Lift meat from marinade, drain
will then air dry for a couple of hours. Arrange meat strips in single
layer on fine wire screen or cake cooling rack. Place in low temp. oven
(175 to 200 degrees) or slowly smoke-cook in smoker until meat is
completely dried. Store in air-tight container. Serve as a snack or
appetizer.

Ä [187] Survnet: SURV_FOOD (9:91/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ SURV_FOOD Ä Msg : 51 of 51 - 50 Rcv From : Karen Brown 9:92/0 Sat 24 Sep 94 08:43 To : John Mudge Subj : Books on Food Storage ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ

JM> That sounds suspiciously like: JM> JM>

JM> ANOTHER RECIPE FOR BEEF JERKY JM>

JM> 1 flank steak or roast 4 T lemon juice JM> 1 clove garlic, minced 1/2 c soy sauce JM> 1/2 c honey 1 pinch salt JM> 1 pinch pepper JM> JM> Put steak in freezer for about half an hour, just until firm. JM> Slice steak across grain, about 1/4-inch thick. JM> Combine remaining ingredients and marinate steak strips in this for JM> at least 2 hours. JM> Place slices on rack in pan and dry in oven at 150 degrees, 12 hours. JM>

JM> JM> Is that the right one? If so, I will rename it…"Karen says it is JM> disappearing jerky"…. JM> It is even better with venison!

Yep! That's the one. I changed the recipe a little, I guess. 1/2 cup soy sauce 1/2 cup honey 1 clove garlic pinch of salt 1/2 tsp black pepper

I increased the pepper and left out the lemon. This creates a stronger flavor and a little spicier too. I use either London broil or I get the local supermarket to slice up a center-cut rump roast.

I just cooked up a batch with the recipe with lemon in it. Its a little milder than my other batches, but it too is disappearing. :-)

… MONEY TALKS … but all mine ever says is GOODBYE! — Blue Wave/Max v2.12 [NR] * Origin: FLOTOM * Austin, Tx * (512)282-3941 * H16/V34 (9:92/0)

————- Recipe Extracted from Meal-Master ™ v6.14 —————— 

   Title: Deer Jerky McDermott

Categories: Wildgame Venison 

Servings:  1
    1 x  deer, sliced 1/8" thick
    2 T  hickory smoked salt
    1 T  garlic salt
    2 T  monosodium glutamate
    4 T  seasoned pepper
  2/3 c  soy sauce
  1/3 c  Worcester sauce smoked
    1 x  tabasco sauce to taste
Sprinkle meat with dry mixture, both sides. Drape on oven racks without
touching while oven heats to 200 degrees. Place in oven with door open 2-3
inches. After one hour, baste with sauce, repeating every half-hour for
the remaining two hours at 200 degrees. Now drop oven to 170 degrees and
finish meat in 45 to 90 minutes.

Ä [80] Survnet: SURV_FOOD (9:91/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ SURV_FOOD Ä Msg : 8 of 10 From : Paul MacGregor 9:2500/300 Wed 14 Dec 94 09:40 To : All Subj : beef jerky ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Hi yall, 

  One of the fellas at work had complained that he didn't know what

to do with all the deer meat he had acquired from his hunting. When I presented him with a LONG printout of venison recipes, he came back with this one for our collection. He stated that it might be better if you add beer to the marinade.

MMMMM—– Recipe via Meal-Master ™ v8.00 

    Title: Homemade Jerky

Categories: Meats, Appetizers 

    Yield: 2 pounds
    3 lb Beef or elk meat                  1/3 c  Liquid smoke hickory
  1/2 c  Coffee                                   -  seasoning
  3/4 c  Soy sauce
Cut meat into 1/4-inch thick slices.  Place in a bowl with the coffee, soy
sauce and hickory flavoring; marinate for 8 hours, turning frequently.
Place meat on a cookie sheet and bake at 200øF for 6 to 8 hours, to the
degree of hardness you prefer.
(Countryside Magazine / Sept/Oct 92)

MMMMM

MMMMM—– Recipe via Meal-Master ™ v8.00 

    Title: Spiced Pickled Pears

Categories: Snacks, Appetizers, Relishes, Pickles 

    Yield: 1 quart
    6 lg Pears, peeled & halved              1 t  Allspice
    3 c  Water                               2    Cinnamon sticks
2 1/2 c  Light brown sugar                 1/2 t  Brown mustard seed
    1 c  White vinegar                     1/2 t  Yellow mustard seed
    1 t  Cloves                              1    Ginger, 1-inch thick slice
In a large saucepan, bring water, sugar and vinegar to a boil over medium-
high heat.  When sugar has dissolved, add spices and pear halves, reduce
heat and simmer until pears are almost soft through -- about 25 to 45
minutes, depending on ripeness and variety of pears.  Test for doneness by
pricking thickest part with a sharp knife.  Remove pears and place in a
sterilized 1-quart jar.  Bring pickling liquid to a boil, reduce by half,
pour over pears and seal.
(Countryside Magazine / Sept/Oct 92)

MMMMM

MMMMM—– Recipe via Meal-Master ™ v8.00 

    Title: Pear Custard Tart

Categories: Pies, Desserts, Fruits 

    Yield: 8 servings

MMMMM————————– PASTRY ——————————- 

1 1/2 c  Flour                           1 1/2    Sticks unsalted butter
  1/4 t  Salt                                2 T  Ice water
    2 T  Sugar

MMMMM————————– PEARS ——————————- 

    6 c  Water                               1    Vanilla bean
  3/4 c  Sugar                               2    Lemon zest, 1/2-inch wide
    2    Cinnamon sticks                          -  strips
    1 t  Whole black peppercorns             4 lg Bartlett pears

MMMMM————————- CUSTARD —————————— 

    2    Eggs                              1/2 t  Vanilla extract
  1/4 c  Heavy cream                         2 T  Sugar
    2 T  Flour
Slice the meat into thin slices as for other jerky receipes.  Using
the blunt edge of a cup or similar object "pound" out the meat
without tearing it.  Sprinkle with pepper.  Roll in 3 parts sugar to
1 part salt. Cover and refrigerate for 24hrs. Add the soy and Hoisin
sauce (and other spices if desired) to the juice in the dish.  Stir
to mix the meat with the marinade. Refridgerate another 24 hours.
 Dry as for other jerky.

MMMMM

— FMail 1.0g * Origin: Complements of Cala Creek Resort (9:2500/164)

Ä [80] Survnet: SURV_FOOD (9:91/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ SURV_FOOD Ä Msg : 77 of 102 - 76 + 78 From : Lawrence Kellie 9:2500/164 Sat 17 Jun 95 09:42 To : All Subj : Jerky ta ya CR ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ MMMMM—– Recipe via Meal-Master ™ v8.02 

    Title: Oven Jerky #1

Categories: Meats 

    Yield: 6 servings
    2 lb Lean Flank or Brisket
  1/2 c  Soy Sauce
  1/4 ts Garlic Salt
  1/4 ts Black Pepper
    1 x  Allspice *
    1 x  Cinnamon *

~———————————————————————

  1. –
Cut meat across grain into 1/4 inch thick strips.  Coat well with soy,
salt, and pepper mixture. Bake at 150 degrees for 12 hours. Jerky is
done when it is black on the outside, and when bent, it will crack
but not break.  Store in airtight jar.
From "The Wild Gourmet"

MMMMM

— FMail 1.0g * Origin: Complements of Cala Creek Resort (9:2500/164)

Ä [80] Survnet: SURV_FOOD (9:91/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ SURV_FOOD Ä Msg : 78 of 102 - 77 + 79 From : Lawrence Kellie 9:2500/164 Sat 17 Jun 95 09:42 To : All Subj : Jerky ta ya CR ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ MMMMM—– Recipe via Meal-Master ™ v8.02 

    Title: Oven Jerky #2

Categories: Meats 

    Yield: 6 servings
    1 ea Flank Steak
    1 ea Clove
  1/2 c  Honey
    1 x  Pepper
    4 tb Lemon Juice
  1/2 c  Soy Sauce
    1 x  Salt
Put steak in freezer for 1/2 hr, until just firm.  Slice across the
grain into 1/4" thick strips.  Combine remaining ingredients and
marinate steak strips in this for at least 2 hours.  Place slices on
rack in pan, and dry in oven at 150 degrees for 12 hours, or until
when bent, it will crack, but not break
From "The Wild Gourmet"

MMMMM

— FMail 1.0g * Origin: Complements of Cala Creek Resort (9:2500/164)

Ä [80] Survnet: SURV_FOOD (9:91/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ SURV_FOOD Ä Msg : 79 of 102 - 78 + 80 From : Lawrence Kellie 9:2500/164 Sat 17 Jun 95 09:42 To : All Subj : Jerky ta ya CR ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ MMMMM—– Recipe via Meal-Master ™ v8.02 

    Title: Microwave Jerky

Categories: Meats 

    Yield: 3 servings
  1/2 lb Trimmed venison *
  1/4 ts Salt
  1/3 ts Garlic Powder
    1 ts Accent
  1/4 ts Black Pepper
  1/4 c  Worcestershire Sauce
  1/4 c  Soy Sauce
  1/4 c  Water
    6 ea Drops Liquid Smoke
Cut meat into 1/8" thick strips, which is easier if it is slightly
frozen.
 combine ingredients, and place with meat in refrigerator overnight to
marinate.  Then place the meat strips in a microwave roasting rack.
set the microwave on high for 4 to 6 minutes.  after 4 minutes add
time in 30 second increments.  The idea is to have a dried jerky,
which means a color change from brown to dark brown, and a
consistency in the meat that has changed from supple to leathery in
it's texture. That's it!
From "The Complete Guide to Game Care & Cookery"

MMMMM

— FMail 1.0g * Origin: Complements of Cala Creek Resort (9:2500/164)

Ä [80] Survnet: SURV_FOOD (9:91/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ SURV_FOOD Ä Msg : 80 of 102 - 79 + 81 From : Lawrence Kellie 9:2500/164 Sat 17 Jun 95 09:42 To : All Subj : Jerky ta ya CR ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ MMMMM—– Recipe via Meal-Master ™ v8.02 

    Title: Dan's Simple Jerky

Categories: Meats 

    Yield: 12 servings
  1/4 c  Salt
  3/4 c  Sugar
    1 qt Water
Cut meat into strips 1/4" to 3/8" thick, cut crosswise with the grain.
Mix ingredients in a NON-ALUMINUM bowl.  Immerse jerky meat in brine,
making sure that it is completely covered.  Let brine overnight, or 8
to 12 hours.
After brining is complete, remove jerky meat, and rinse thourghly in
cold water.  Allow to air dry.  you should note a glaze forming when
drying is complete (you can put the meat on the smoking racks to dry).
Load into smoker.  Use two or three pans of wood chips early in the
smoking process.  Smoke until jerky will crack, but not break when it
is bent.

MMMMM

— FMail 1.0g * Origin: Complements of Cala Creek Resort (9:2500/164)

Ä [80] Survnet: SURV_FOOD (9:91/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ SURV_FOOD Ä Msg : 81 of 102 - 80 + 82 From : Lawrence Kellie 9:2500/164 Sat 17 Jun 95 09:42 To : All Subj : Jerky ta ya CR ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ MMMMM—– Recipe via Meal-Master ™ v8.02 

    Title: Beef Jerky a la Willie

Categories: Snacks 

    Yield: 1 servings
  1/2 c  Lo salt soy sauce
1 1/4 ts Onion powder
  1/3 c  Worcestershire Sauce
1 1/4 ts Garlic powder
2 1/3 ts Pepper
    2 tb Brown sugar
    1 lb Lean beef
         Liquid mesquite smoke *
Mix all ingredients except beef to make marinade.  Cut thinly sliced
beef into 1/2 inch strips and marinate for 8 to 12 hours. Smoke using
mesquite chips for about three hours and then finish drying in oven.
If doing whole operation in oven use liquid smoke and hang strips of
beef on highest rack and put shallow pan underneath to catch
drippings. Turn oven on and set to lowest possible setting and leave
for 6 to 8 hours until thoroughly dried. A couple of hints that I
picked up from one of the cooking echos. Use toothpicks or wooden
skewers to hang meat by, and put a couple of layers of paper towels
in the pan to collect the drippings and save cleaning problems later
on.
Recipe courtesy of:  Bill Dinning, 16 Feb 93  04:09:00

MMMMM

— FMail 1.0g * Origin: Complements of Cala Creek Resort (9:2500/164)

Ä [80] Survnet: SURV_FOOD (9:91/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ SURV_FOOD Ä Msg : 82 of 102 - 81 + 83 From : Lawrence Kellie 9:2500/164 Sat 17 Jun 95 09:42 To : All Subj : Jerky ta ya CR ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ MMMMM—– Recipe via Meal-Master ™ v8.02 

    Title: Beef Jerky #1 (My Favorite)

Categories: 

    Yield: 1 servings
  1/2 c  Soy Sauce
  1/2 c  Worcestershire Sauce
    2 T  Ketchup
  1/2 t  Pepper (MORE FOR HOT)
  1/2 t  Garlic Powder
  1/2 t  Onion Salt
    1 lb Beef Roast
Marinate 1 hour or overnight.  Bake in oven 150 to 170, overnight for
10 - 12 hours. Recipe courtesy of: Michael Orchekowski, 08 Feb 93
14:13:00

MMMMM

— FMail 1.0g * Origin: Complements of Cala Creek Resort (9:2500/164)

Ä [80] Survnet: SURV_FOOD (9:91/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ SURV_FOOD Ä Msg : 83 of 102 - 82 + 84 From : Lawrence Kellie 9:2500/164 Sat 17 Jun 95 09:42 To : All Subj : Jerky ta ya CR ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ MMMMM—– Recipe via Meal-Master ™ v8.02 

    Title: Beef Jerky #2 (My Favorite)

Categories: 

    Yield: 1 servings
  1/2 t  Pepper (MORE FOR HOT)
  1/2 t  Garlic Powder
  1/2 t  Onion Salt
    1 lb Beef Roast
  1/2 c  Soysauce
  1/2 t  Garlic Salt
  1/2 t  Lemmon Pepper
Marinate 1 hour or overnight.  Bake in oven 150 to 170, overnightfor
10 - 12 hours.
Recipe courtesy of:  Michael Orchekowski, 08 Feb 93  14:13:00

MMMMM

— FMail 1.0g * Origin: Complements of Cala Creek Resort (9:2500/164)

Ä [80] Survnet: SURV_FOOD (9:91/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ SURV_FOOD Ä Msg : 84 of 102 - 83 + 85 From : Lawrence Kellie 9:2500/164 Sat 17 Jun 95 09:42 To : All Subj : Jerky ta ya CR ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ MMMMM—– Recipe via Meal-Master ™ v8.02 

    Title: Jerky

Categories: Snacks 

    Yield: 1 servings
         Meat (beef, deer, etc.)
         Soy Sauce
         Brown Sugar
         Cooking Oil
    2 tb Coarsely ground black pepper
    2 tb Garlic powder
    2 tb Lawry's Seasoned Salt
    2 tb Gebhardt Chili powder
Cut meat into 1 1/2 by 1/4 by 5 inch strips.
Soak meat in a mixture of Soy sauce, 1 T. brown sugar and 1 T. oil
for 2 to 4 hours.
Pat dry.
Mix seasonings well and place in a clean shaker.  (Ed. note:  why not
specify a dirty shaker?  Might make it more authentic!)
Using a foil-covered cookie sheet, place meat (1 layer) and sprinkle
mix over it to taste.
Fold foil edges up to keep in mixture.
Dry at 140 to 180 degrees for 5 to 8 hours.
Keep in open container at room temperature.  Do NOT refrigerate.
Recipe courtesy of:  Wesley Pitts, 22 Jun 93  21:28:00

MMMMM

— FMail 1.0g * Origin: Complements of Cala Creek Resort (9:2500/164)

Ä [80] Survnet: SURV_FOOD (9:91/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ SURV_FOOD Ä Msg : 85 of 102 - 84 + 86 From : Lawrence Kellie 9:2500/164 Sat 17 Jun 95 09:42 To : All Subj : Jerky ta ya CR ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ MMMMM—– Recipe via Meal-Master ™ v8.02 

    Title: Beef Jerky Recipe

Categories: Snacks 

    Yield: 1 servings
    1    Flank steak
    1    Clove garlic, minced
  1/2 c  Honey
    1    Pinch pepper
    4 tb Lemon juice
  1/2 c  Soy sauce
    1    Pinch salt
Put steak in freezer for about half an hour, just until firm.  Slice
steak across grain, about 1/4-inch thick.  Combine remaining
ingredients and marinate steak strips in this for at least 2 hours.
Place slices on rack in pan and dry in oven at 150 degrees, 12 hours.

MMMMM

— FMail 1.0g * Origin: Complements of Cala Creek Resort (9:2500/164)

Ä [80] Survnet: SURV_FOOD (9:91/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ SURV_FOOD Ä Msg : 86 of 102 - 85 From : Lawrence Kellie 9:2500/164 Sat 17 Jun 95 09:42 To : All Subj : Jerky ta ya CR ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ MMMMM—– Recipe via Meal-Master ™ v8.02 

    Title: Pipi Kaula (Hawaiian Style Jerky)

Categories: Meats, Ethnic, Snacks 

    Yield: 1 servings
    2 lb Flank steak
  3/4 c  Soy sauce
    2 tb Hawaiian salt
1 1/2 tb Sugar
    1 ea Clove garlic;minced
    1 ea Piece ginger; crushed
    1 ea Red chili pepper; crushed
         (optional)
   Cut beef into strips about 1 1/3 inch wide. Combine all other
ingredients and soak beef in the sauce overnight.If you have a drying
box, place the meat in hot sun for two days, bringing it in at night.
If drying in the oven, set oven to 175 degrees. Place meat on a rack
such as a cake cooking rack. Place reack on a cookie sheet and dry
meat in oven for 7 hours. Keep in refrigerator. Source: Ethnic Foods
of Hawaii by Ann Kondo Corum Formatted by: Dorie Villarreal

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— FMail 1.0g * Origin: Complements of Cala Creek Resort (9:2500/164)

Ä [80] Survnet: SURV_FOOD (9:91/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ SURV_FOOD Ä Msg : 92 of 100 Rcv From : James Roberts 9:6900/8 Fri 16 Jun 95 17:24 To : John Mudge Subj : Jerky ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ

Hi John,

Here's the recipe for Jerky that we use. We use one of two different steak sauces (Moore's or Dale's). I don't know if you have either of these sauces there or not. The ingredient's are: soy sauce, water, salt, corn syrup, caramel, onion, garlic, sugar, monosodiun glutamate, ginger and paprika. The Dale's sauce has a saltier taste and the Moore's is not as salty, I prefer the Moore's.

To make, just slice meat into thin strips and soak in sauce overnight to marinate. Take out of marinate and let drain on paper towels. Then just place in dehydrator or whatever you use and dehydrate. I have found that this jerky tastes just like the kind you buy in the conviences stores.

The best part of making it, is that you just simply purchase the sauce and go from there. We have used a lot of different types of meat to make it with, but it needs to be lean as in vension to be the best. If we use beef, we trim out all the fat.

–James

… James, 3/4 wolverine, 1/4 badger, tracker, hunter, hiker, camper, … fisherman, spelunker, canoeist, and general outdoor type person. ___ Blue Wave/QWK v2.12

— TriToss ™ Professional 1.0 - (Unregistered) * Origin: Adventure Sports BBS-McCalla,Al. (205)477-4214 (9:6900/8.0) 

                        Home-Made Beef Jerky`

Recipe By : National Cowboy Hall of Fame Chuck Wagon Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Beef Cowboy 

Amount  Measure       Ingredient -- Preparation Method

——– ———— ——————————– 

 2      Lb            Flank Steak, Trimmed *
   1/2  C             Worcestershire Sauce
   1/4  C             Soy Sauce
 2      Tbsp          Liquid Smoke Flavoring
 1 1/2  Tsp           Seasoned Salt
 1 1/2  Tsp           Onion Salt
   1/2  Tsp           Garlic Powder
   1/2  Tsp           Pepper -- freshly ground
                      Nonstick Vegetable Cooking Spray

* Use lean venison or elk flank if it is available.

1. Freeze the flank steak until partially frozen, about 1 hr. Using a sharp knife, cut diagonally across the grain into 1/4-inch-thick strips. (For chewier jerky, cut with the grain, but this is only recommended for card-carrying cowboys.) 2. In a large plastic bag (preferably the self-sealing kind), mix the remaining ingredients except the cooking spray. Add the sliced beef and mix well. Seal the bag and refrigerate for at least 8 hours or up to 24 hours, turning the bag occasionally so the beef strips are evenly marinated. 3. Remove an oven rack from the oven and lightly spary the rack with nonstick vegetable spray. Remove the strips from the marinade, shaking off excess marinade. Pat the strips dry with paper towels. Arrange the strips, close together but not touching on the rack. Line the bottom of the oven with aluminum foil (to catch drips). 4. Preheat the oven to 150 F. Place the oven rack with the jerky in the oven. Bake until a cool piece of jerky (remove from the oven and cool 5 mins) breaks when bent, about 5 hours. Blot any surface fat with paper towels. Cool completely. Store in an airtight container for up to 1 month at cool room temperature, 3 months in the refrigerator, or 6 months in the freezer. Makes about 1 lb from M.K. Borchard of Borchard Feedyard of Brawley, CA.

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Subject: Re: dehydrator recommendations

I agree with Don. I have owned both and the American Harvester is far superior. In fact I was in Sam's Wholesale Club today and they were selling for about $47.00. That is quite a bargain. The Ronco requires you to continually rotate trays (because of lack of fan and heat control) and the American Harvester is just load it and go. The important reason for the heat control is that the product must lose moisture at an even rate, otherwise you will develop a hard outer skin and wet insides or vice versa. also the temperature is important for doing jerky. The Ronco takes much longer also.

BTW an excellent marinade for jerky is equal parts liquid smoke and soy sauce.