Jerky process.
clean all silverskin off meat.
I cut meat across the grain first in 5" hunks as the slices have to fit in my dehydrator trays. I then take the hunk and cut thin slices with the grain. That way the grain runs the length of the slices.
I mix up my concoction in a large bowl. Our favorite is steak sauce. It makes fantastic tasting jerky. Everyone likes it. I empty a bottle of steak sauce in the bowl, some liquid smoke, a little honey (makes sauce concoction stick to meat and adds a bit of sweetness.) Add Worcestershire, a little apple vinegar. Add spices to bowl. I use onion and garlic powder, salt and pepper.
Dump all slices in the bowl with your sauce. Mix it all up so all meat is covered. I spray all trays of my dehydrator with oil spray. Lay slices on racks of dehydrator or on oven racks. Plug in dehydrator. My dehydrator is the cheap kind with a heating element in the bottom of it. If you have one of those, keep an eye on the lower trays as they will dry out quickly. I will take lower tray and rotate them to the top after a little while. I also turn the slices as they dry to get the other sides of them. They tend to dry quicker when I do that.
Topic: Reaping the harvest (Another Recipe Added) (Read 969 times)
