-=> Dave Drum wrote to Sean Dennis <=-
DD> Seriously - I've tried several forms of jerky - beef, venison, salmon,
DD> bison, pork, etc. Too chewy for me. Even bacon jerky which I liked the best
DD> of the jerkys - but still not a favourite.
I can understand that jerky is not for everyone but I really got into jerky when
I was in the Army. I'd buy a case of beef jerky in individual
packaging, hide it my duffle bag, and head out for a week (we were sent
mhome on the weekends).
I would use that jerky to trade for the MREs I liked. Since I drove the hot
chow truck as I was one of about six people in the battery who could drive a
1969 5-speeed with no Synchromesh. That position was always fun: hot chow would
be made at our mess hall and I'd drive back to garrison to get it,
grab a few more boxes of the good MREs and head back out.
There was always a market for jerky. I sometimes would make $100+ for the
jerky.
I didn't know I had so many jerky recipes...
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Andrea's Venison Jerky
Categories: Meats
Yield: 10 Servings
2 lb Sliced venison 1/8" thick
2 tb Worcestershire sauce
2 tb Soy sauce
1 tb Salt
1 ts Ground red pepper
2 Cloves garlic, sliced
1 c Corn whiskey
1 c Water
Slice the meat when it is lightly frozen. The cuts should be long,
thin and with the grain. Cut across the grain if you want more
tender, but more brittle jerky.
Trim off all of the fat. Marinate strips in a glass container
overnight. You may substitute 2 cups of red wine for the corn whiskey
and water.
Pat dry and arrange pieces side by side on an oven roasting rack,
with- out overlap. Cook at minimum heat (150F) for 6 hours. Leave
oven door ajar to allow moisture to escape. Meat should be dark, dry
and store jerky in a cool, airtight container.
MMMMM
-- Sean
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