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 (tm) 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 (tm) 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 (tm) 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 (tm) 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 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 : 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 (tm) Professional 1.0 - (Unregistered) * Origin: Adventure Sports BBS-McCalla,Al. (205)477-4214 (9:6900/8.0) * Exported from MasterCook II * 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. - - - - - - - - - - - - - - - - - - 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.