Recipes - print - Deer or Beef Jerky

Deer or Beef Jerky - Recipe

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Trim all fat and sinew from steak. Cut into 1/4" thick pieces across the grain. (Meat is more easily cut when partially frozen.) Put strips of meat sideways in a quart jar. Mix all remaining ingredients for a marinade. Pour sauce in the jar and cover. Place sideways in a refrigerator for 24 hours, turning jar occasionally, so the meat absorbs sauce thoroughly. Place meat strips on paper towels to absorb excess sauce. Put strips on racks of a dehydrator and leave until dry--about 12 hours--or until the meat reaches the consistency you desire. If you don't have a dehydrator, place on cooling racks over baking pans. Do not bake the meat but dry it out in the oven with the oven set on as low a temperature as possible. Leave the oven door slightly open. Let meat dry out for about 10 hours or until the meat reaches consistency you desire.
-1 1/2 pounds Deer meat or lean beef roast
-1/4 cup Soy Sauce
-1/4 cup Worcestershire Sauce
-1/3 teaspoon pepper
-1/3 teaspoon salt
-1/2 teaspoon garlic powder