Food recipes
Dash Tabasco
Dash Tabasco
Ingredients:
2 lb Venison
1 c Soy sauce
1 t Lemon juice
1/2 t Black pepper
1/4 t Garlic
Directions:
Cut the venison in strips approximately 1/4 x 1 x 8-inches. Mix all ingredients and marinate
venison approximately 10 hours turning once every hour. Smoke venison on grill until completely
dry or you may use oven on low heat with venison spread out on broiler pan.
World Famous Beef Jerky
Soy sauce
Worcestershire sauce
Brown sugar
Crushed garlic
Hot pepper sauce (Tabasco or other)
Red cooking wine
Jamaican Jerk seasoning or A-1 sauce
Start with several pounds of very lean beef roast. You should choose a roast with visible grain, if
possible, and little or no fat. It needn't be very high quality, and in fact, tougher cuts seem to
actually work better. Mix a marinade with some or all of the following: Mixing the sauce is largely a
matter of taste. The result should be close to 3 parts soy sauce, 1 part Worcestershire, 1 part
brown sugar and the rest as desired. It should be a very strong salty, spicy and slightly sweet
solution. The rest of the ingredients depend on your taste, and the list is by no means exhaustive.
Adding red wine will decrease the saltiness and/or dilute it if you get it too spicy without affecting
the flavor greatly. You should not use more than about 30 to 40% red wine, however, since the
saltiness is necessary to preserve the meat. Don't get too hung up on the recipe, it is good just
about any way you fix it. With a very sharp knife, slice the uncooked roast with the grain (usually
lengthwise down the roast) into strips about 1/8 inch thick. Thinner will make the jerky spicier and
crisper, thicker, up to about 1/4 inch will make it easier to slice, but increases drying time. Trim fat
once again, and put the slices in a large Ziploc bag with the marinade. Squeeze to remove as much
air as possible, and have a helper seal the bag. Let soak at room temperature for at least an hour.
Remove the strips and place in a dehydrator. Spread them in a single layer on each rack, and
sprinkle with great quantities of black pepper on one side. Dry on high (145 degrees) in the
dehydrator, or turn your oven temperature selector until the light just comes on (the lowest setting
possible) and dry on a rack in the oven. In the oven, prop the door open about 3 inches at the top.
Drying time is about 8 to 10 hours, but can take twice that long for thicker pieces. Bending should
splinter some of the outside fibers when done. It should keep at room temperature for a couple of
weeks, and will actually get better in a day or two as the moisture content becomes more uniform
throughout.
e-book://Pages/jerky_recipes.htm 2/15/2003
Jerky Recipes of 39
Deer Jerky
Ingredients:
2 lb Venison
1 c Soy sauce
1 t Lemon juice
1/2 t Black pepper
1/4 t Garlic
Directions:
Cut the venison in strips approximately 1/4 x 1 x 8-inches. Mix all ingredients and marinate
venison approximately 10 hours turning once every hour. Smoke venison on grill until completely
dry or you may use oven on low heat with venison spread out on broiler pan.
World Famous Beef Jerky
Soy sauce
Worcestershire sauce
Brown sugar
Crushed garlic
Hot pepper sauce (Tabasco or other)
Red cooking wine
Jamaican Jerk seasoning or A-1 sauce
Start with several pounds of very lean beef roast. You should choose a roast with visible grain, if
possible, and little or no fat. It needn't be very high quality, and in fact, tougher cuts seem to
actually work better. Mix a marinade with some or all of the following: Mixing the sauce is largely a
matter of taste. The result should be close to 3 parts soy sauce, 1 part Worcestershire, 1 part
brown sugar and the rest as desired. It should be a very strong salty, spicy and slightly sweet
solution. The rest of the ingredients depend on your taste, and the list is by no means exhaustive.
Adding red wine will decrease the saltiness and/or dilute it if you get it too spicy without affecting
the flavor greatly. You should not use more than about 30 to 40% red wine, however, since the
saltiness is necessary to preserve the meat. Don't get too hung up on the recipe, it is good just
about any way you fix it. With a very sharp knife, slice the uncooked roast with the grain (usually
lengthwise down the roast) into strips about 1/8 inch thick. Thinner will make the jerky spicier and
crisper, thicker, up to about 1/4 inch will make it easier to slice, but increases drying time. Trim fat
once again, and put the slices in a large Ziploc bag with the marinade. Squeeze to remove as much
air as possible, and have a helper seal the bag. Let soak at room temperature for at least an hour.
Remove the strips and place in a dehydrator. Spread them in a single layer on each rack, and
sprinkle with great quantities of black pepper on one side. Dry on high (145 degrees) in the
dehydrator, or turn your oven temperature selector until the light just comes on (the lowest setting
possible) and dry on a rack in the oven. In the oven, prop the door open about 3 inches at the top.
Drying time is about 8 to 10 hours, but can take twice that long for thicker pieces. Bending should
splinter some of the outside fibers when done. It should keep at room temperature for a couple of
weeks, and will actually get better in a day or two as the moisture content becomes more uniform
throughout.
e-book://Pages/jerky_recipes.htm 2/15/2003
Jerky Recipes of 39
Deer Jerky
Printed from https://recipe.bluelayer.org/recipe/68400/dash-tabasco