OVEN−DRIED "ANY MEAT" JERKY

OVEN−DRIED "ANY MEAT" JERKY

Ingredients:
1/4 cup soy sauce
1 tablespoon Worcestershire
1/4 teaspoon EACH pepper & garlic powder
1/2 teaspoon onion powder
1 teaspoon hickory smoke−flavored salt (liquid smoke with pinch of salt is

Directions:
ok too)
Trim and discard ALL fat from the meat (as it becomes oily). Cut meat in 1/8
to 1/4 inch thick slices. If necessary, cut large slices to make strips
about 1−1/2 inches wide and as long as possible. In a bowl combine soy
sauce, Worcestershire, pepper, garlic powder, onion powder and
smoke−flavored salt. Stir until seasonings are dissolved. Add all the the
meat strips and work them thoroughly into the mixture until all surfaces are
well coated. The meat will absorb most, if not all, the liquid. Cover
tightly and let stand overnight in the refrigerator. Or you can let stand
one hour and proceed. Shake off any excess liquid, arrange strips of meat
close together, but no overlapping, directly on oven racks or cake racks set
in shallow, rimmed pans. Dry meat in oven at the lowest possible setting 150
degrees to 200 degrees (F). Flip every hour or two − until it feels hard and
is dry to the touch − 5 hours for chicken & turkey, 4 to 7 hours for beef
and vension. Pat off any beads of oil. Cool and store in airtight plastic
bags or in jars with tight fitting lids. Keeps in refrigerator or at room
temperature indefinitely.
NOTE: This is good with garlic too. If you have one of those herb mortar and
pestle things of glass, metal or ceramic, mash up a finely diced garlic
clove with the pepper, onion powder and hickory−smoked salt until it is a
greyish mess. To this add the liquids and proceed.
OVEN−DRIED "ANY MEAT" JERKY 60
PANIOLO BEEF JERKY