We've purchased the American Harvest beef jerky kit for our dehydrator and would like to know if there is are home recipes for the beef jerky cure and the different jerky spices that come with the kit. Thank you.

-- Axle (wolfcreekweldg@fuse.net), January 25, 2002

Answers

Response to Jerky

Hi; It is hard to beat the old (equal parts) soysauce,worcestershire,teriyaki, also add a little liquid smoke,garlic and pepper. Regards

-- ourfarm (ourfarm@noaddr.com), January 25, 2002.

Response to Jerky

kikoman makes a teriyaki glaze that i use. you have to get the glaze not the sauce, its thicker. i cut the meat soak in the glaze all night. then dehydrate. its great and easy

-- randy in missouri (rwybrant@coin.org), January 25, 2002.

Trim off ALL fat. Slice meat as thin as you can, cross grain.Soak in 1/4 cup wine vinegar,1/2 cup soy sauce,1/2 tablespoon liquid smoke,1 teaspoon pepper,2 chopped cloves garlic, 1 tablespoon brown sugar.I like to soak it for 2 days in the fridge, turning the meat a couple times a day. Zip lock bacs come in handy for that.Drain meat, cook in 400 degree oven til done. Drain and pat dry,arrange on dehydrator trays and dry.

-- VickiP. (countrymous@webtv.net), January 26, 2002.

Kansas Style jerky

1 pound ground beef or venison 2 teaspoons salt 1 teaspoon pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1/4 teaspoon cayenne 1/2 teaspoon liquid smoke 1/2 cup cold water

Combine ingredients, stir until blended. Add ground meat, mix. Put into the refrigerator several hours. Place in dehydrator for 8 to 12 hours. I use a jerky maker that makes ground beef or venison into perfect slices.

Happy Future, jim

-- Jim Raymond (jimr@terraworld.net), January 26, 2002.

I'm not normally prone to sharing my beloved beef jerky receipes, but since ya'll are family... #1 spicy-one lb. 1/8-1/4" beef briscit or boneless roast slices. 1/2 c. worchestershire sauce, 1/2 c. soy sauce, 1 Tb seasoned salt, 1 Tb garlic powder, 1 T. dehydrated onion flakes, 1 heaping tsp black pepper, 2 Tb liquid smoke. Lay the slices of beef in the bottom of a glass bowl of some sort. (well sealed plastic bags work GREAT) Run the ingredients (except beef) through blender, or whip very well. Pour over jerky. Let set at least 12 hours, shaking or stirring pretty often for best results. Dehydrate until bent jerky shows white from meat tearing slightly. ALTERNATELY, put on oven racks, set oven temp to about 100 degrees, and stick a spoon or think knife into door to keep it open about 1/4 inch. It takes about 6 hours in the oven, and 10 or more in dehydrator (elec.)

To make jerky so hot you sweat, add an extra tsp or two of black pepper, and 4 jalepanos or serranos (dry or fresh), OR 1 habenaro, OR 3 aneheim OR 5 dried tobascos... (R.I.P.)

-- Marty (Mrs.Puck@excite.com), January 26, 2002.