Monday, January 31, 2011

Meat Jerkey

Mom meant to post this on this blog... ;-)

Years ago when Sam was in the 4th grade (learning Utah history), he brought home a recipe for Meat Jerky that we made a few times. As I was going through and organizing my recipe binder, I came across this and thought someone might enjoy using it sometime. Emily forgive me for not putting it on Baking Barkers but I lost the access information (again!).

2 lbs round or flank steak
1 cup water
1 - 2 teaspoons salt and/or Season All salt
1/4 cup soy sauce (optional)
1 teaspoon onion powder or onion salt
1/2 teaspoon garlic powder or garlic salt (I vote for the powders, there's a lot of salt in this recipe!)
1/2 teaspoon black pepper
Dash of Tabasco, hot sauce or taco sauce
1/4 cup barbecue sauce (optional)
Use your imagination! Worcestershire Sauce, Cayenne Pepper, etc.

1. Cut away all fat from meat.
2. Mix all ingredients except meat in a bowl.
3. Slice meat in thin, long strips lengthwise along the grain. Put the meat strips in the mixture and let sit overnight in refrigerator.
4. Hang strips on thin poles or string to dry in the sun. Keep dry, cover if the weather is threatening or hang strips in the basement or attic. This will take from 3-7 days to dry properly depending on the weather. This is how it was done in the old days.

When we made it, I think we dried it in a very slow oven.

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