Glen's Jerky

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Glen Smith
Posts: 3719
Joined: Sat May 08, 2004 9:08 am
Location: Baie-St-Paul, Quebec, Canada

Glen's Jerky

Post by Glen Smith »

Slice about 2 pounds of any red meat into strips about 5" X 2" X 1/4" with the grain and remove any fat.

Marinate the strips overnight in a mixture of: 1 tbsp salt, 1/2 tsp pepper, 1 tbsp onion powder, 1 tsp garlic powder, 1.5 tbsp worchestershire sauce and enough water to cover the meat. Sometimes I add a few drops of hot sauce (tabasco or other). Occasionally shake the container to distribute the ingredients for a more even marination.

Drain the marinated strips on paper towels.

Place on wire racks in oven so that no strips are touching or overlapping. Bake at lowest oven temperature (warm or 200F) with the oven door propped slightly open for 2 to 3 hours or until the strips are coal black and crack but do not bend when trying to bend them. Place a cookie sheet or foil in the bottom of the oven to catch the drippings.

Jerky can usually be kept in sealed plastic bags or jars for a year without refrigeration. To carry on hikes or backpacking trips, place in a cloth bag to protect from tearing.
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