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Jerky Recipies Recepies
If you are looking for some real appetizers then this Jerky Recipies Recepies, is the best solution. We were trying to find out what is that basic taste that attracts all of you generally and from all that analysis we discover this recipe, tasty and easy to cook so try it now. Cook Jerky Recipies Recepies quickly and have a bite you wont forget the delicious taste ever in your life, so hurry up and make it for your pleasure. So now do not wait and fulfill your appetite with this delicious dish.
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Wet Brined Jerky
- 5 lbs lean meat,
- 1 cup curing salt
- 1/2 cup brown sugar or molasses
- 1 tsp liquid garlic
- 4 tbs black pepper
- 2 quarts water
Remove all fat and membrane from the meat. Combine the rest
of the ingredients. Soak the meat in the solution (brining the
meat) for 8 to 10 hours. Remove meat and rinse thoroughly. Pat
dry with paper towels to remove excess moisture. Let stand to
air-dry for an hour or so. Then rub in the seasonings of your
choice, such as onion salt, garlic salt, pepper or a prepared
seasoning mix from the spice department at the market. Smoke
meat for 8 to 12 hours or until ready. Test the meat by twisting
a strip of meat. It should be flexible but stiff like a piece
of rope. Remove and let stand until cool.
Dry Brined Jerky
Make a mixture of half salt and half brown sugar (some stores
handle a commercially prepared sugar-cure mixture), plus herbs
and condiments to suit. Rub this mixture thoroughly into the
meat. Place in crock (without water) and weight down. The
moisture will gradually seep out to the bottom of the crock.
This is called "horsing". Allow to stand overnight
or longer, until most of the moisture is drained out. Rinse
in cold water and place in smokehouse for 12 hours or more.
Tips:
- It takes about 4-5 lbs of meat to make 1 lb of jerky
- All fat, membrane, and bone must be removed
- The better the meat, the better the jerky
- Do not use a metal container for brine (salt) solutions
Remarks
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By- Marsha Brawn
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