- Oct 20, 2011
- New Orleans, La
You may have earlier in the thread, may I ask again? What is your liquid solution?
This is the marinade recipe for my Jerky (deer or elk).
1/2 cup soy sauce
1/2 cup worchestershire sauce
2 teaspoons Accent
2 teaspoons Seasoned salt
2 teaspoons onion powder
1 teaspoon black pepper
1 teaspoon garlic powder
Slice meat into 3/4 inch thick slices, pat dry with paper towel, then place in marinade. Put container of meat/marinade in refrigerator.
Let meat marinate in the liquid at least overnight (sometimes I let it soak 48 hours).
After soaking, let it drain in a collander. Try to remove as much liquid as possible. I use paper towels to dry it.
Put toothpick through meat, and hang on top rack of oven. No heat yet, let it drip (about an hour or so) after lining the bottom of the oven with a paper towel lined pan to catch the drippings.
Remove the wet paper towels, and turn on the oven to 170*. I use the "keep warm" cycle, and it is perfect. Heat in the oven 4 to 6 hours or until it reaches your desired texture. Mine is perfect after 5 hours. I have an electric oven. Should be similar times with a gas oven.
After letting it cool, I store it in plastic peanut (Planters) jars. I put a small non-toxic desiccant pack in each jar to control the moisture. I bought those on Ebay, got 50 of them for about $3.00