Wild Bills Beef Jerky

My husband is obsessed with good wild jerky and want to replicate the taste.

Beef Jerky


* 1 1 / 2 to 2 pounds flank steak
* 2 / 3 cup Worcestershire sauce
soy sauce * 2 / 3 cup
* 1 tablespoon honey
* 2 teaspoons freshly ground black pepper
* 2 teaspoons onion powder
* 1 tbsp teaspoon liquid smoke
* 1 teaspoon red pepper flakes
* Special equipment: a box fan, 4 paper filters, air conditioning, and 2 cables to the elastic


Cut the flank steak of excess fat, place in a zip-top bag, and place it in the freezer for 1-2 hours to firm up.

Remove steak from freezer and slice the meat with the grain into long strips.

Place the sliced meat and all other ingredients in a large bag 1 gallon zippered plastic and move to distribute all ingredients. Place the bag in the refrigerator for 3-6 hours.

Remove meat from brine and pat dry. Evenly distribute the strips of meat on three air filters, fixing them in the grooves and then stacking the filters on top of each other. Top them with a vacuum filter. Then attach the fan box on the side and lay the filters on top of it. Attach the fan filter with 2 bungee cords. Straighten fan, plug and put the medium term. Allow the meat dry 8 to 12 hours. If you use a dehydrator commercial, follow manufacturer's instructions.

Once dry, store in a cool, dry place in an airtight container for 2-3 months.

Deer Jerky -


INGREDIENTS
1 pound boneless venison roast
4 tablespoons soy sauce
4 tablespoons Worcestershire sauce
2 tablespoons liquid smoke flavoring
1 tablespoon ketchup
1 / 4 c. teaspoon pepper
1 / 4 c. teaspoon garlic powder
1 / 4 c. teaspoon onion salt
1 / 2 teaspoon salt



MODE
Cut the meat into long strips, 1 inch wide and 1 / 8 inch thick. In a removable plastic bag, combine soy sauce, Worcestershire sauce, liquid smoke, catsup, pepper, garlic powder, salt and onion salt. Place the meat in and close the bag. Refrigerate overnight. Knead occasionally to distribute marinade.
Preheat oven to 160 degrees F (70 degrees C). Place pan on the oven floor to catch drips, or line with foil.
Place strips of meat on a rack so they do not touch, and dehydrate for 6-8 hours in the oven, or until desired consistency.

* 5 pounds lean
* 1 cup curing salt
* 1 / 2 cup brown sugar or molasses
* 1 tbsp tsp garlic liquid
* 4 tsp pepper Black soup
* 2 quarts water

Remove all fat and membrane meat. Combine remaining ingredients. Soak the meat in the solution (brine the meat) for 8-10 hours. Remove meat and rinse thoroughly. Pat dry with paper towels to remove excess moisture. Let stand to air dry for an hour or two. Then rub in the seasoning of your choice, such as onion salt, garlic salt, pepper or a mixture of seasonings from the Department of spices at the market. smoked meat 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.

Sour Don Holmes Book of Food Drying, Pickling and Drying smoke by Don and Myrtle Holm

he can experiment with the spices a bit, but I used:

smoke flavoring powder
garlic powder
MSG
wise
celery salt
red pepper powder
pepper
onion powder

My recipe for a small container of each of these compounds in place. Cut meat into very thin and dredge in the mixed powders and deposited on the plains of hyde.