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John's Journal... Entry 231, Day 2

JERKY - THE ULTIMATE SNACK FOOD

What Is Jerky?

Editor's Note: At this time of the year, most successful deer hunters have a freezer full of venison. In just a few hours at night, with little or no preparation time, you can cut up some venison strips, soak them in the marinades that we recommend and dry your jerky in the oven, using toothpicks and a dripping tray. To help you solve the problem of responding when someone asks you, "What are you going to do with that freezer full of venison?" this week we'll offer some of our favorite, easy-to-prepare venison jerky recipes. Come to "John's Journal" every day this week to get new and different recipes for making venison jerky. You'll be glad you did. (Or, you can use beef to make jerky, if you're not fortunate enough to have plenty of deer meat).

Jerky was first used by the indigenous people in the New World and was quickly adopted by the European settlers. The Spanish made the jerky from meat that they had hunted but that could not be eaten immediately. What the American Indians referred to as "pemmican" was made by drying the meat and adding it to either dried fruit or animal fat. Meat, whether it was buffalo or whale meat, was cut into strips and hung on racks to dry in the sun. The Europeans quickly learned how to make the jerky for themselves, realizing how important it was to be able to make and transport this meat in their travels. Then the animals they hunted along the trails out West, such as the Chisholm Trail, the Sante Fe Trail and the Oregon Trail could be made into jerky and used as snacks at a later date.

The definition of jerky is a product that is a nutrient-dense meat that has become lightweight by the process of drying it. Once made into jerky, a pound of meat only weighs about 4 four ounces. Because most of the moisture in the meat is removed, it can be stored without refrigeration, which makes it an ideal food for people who do not have access to refrigerators, like the early settlers of our country.

Home Style Jerky:
* 1 lb. venison, cut into strips
* 1/4 cup soy sauce
* 1 Tbsp. Worcestershire sauce
* 1/4 tsp. hickory salt
* 1/2 tsp. onion salt
* 1/2 tsp. garlic powder
* 1 tsp. black pepper
* 1 tsp. hot sauce

1) Combine all ingredients, and marinate in the fridge for at least 8 hours, mixing occasionally.
2) Skewer the marinated strips on bamboo skewers (or toothpicks), and hang strips in an oven with a pan below to catch the drippings.
3) Set the oven at its lowest setting -- 100-150 degrees Fahrenheit, and use something to keep the door ajar. The jerky should be dry after 8 to 10 hours.

Honey Lemon Jerky:
* 1 each flank venison steak
* 1 each garlic clove, minced
* 1/2 cup honey
* 1 pinch pepper
* 1 Tbsp. lemon juice
* 1/2 cup soy sauce
* 1 pinch salt

1) Put venison steak in freezer for about 1/2-hour, just until firm.
2) Slice steak across the grain, about 1/4-inch thick.
3) Combine remaining ingredients, and marinate steak strips for at least 2 hours.
4) Place slices on rack in pan, and dry in oven at 150 degrees for 12 hours.

Warrior's Jerky:
* 3 lbs. lean venison steak, thinly sliced
* 1/2 cup lemon
* 1/4 cup onions, drained
* 1/4 cup brown sugar
* 2 tsp. liquid smoke
* 1 Tbsp. seasoned salt
* 1/4 tsp. freshly ground pepper
* 3 bay leaves, broken into pieces

1) Place meat strips in shallow glass container.
2) Mix rest of ingredients together, and pour over strips of meat.
3) Cover, and refrigerate overnight.
4) Dry strips on paper towels, pressing to remove the marinade.
5) Place on oven racks in 150-degree oven to dry for at least 12 hours. The oven door should be slightly ajar to allow the moisture to escape.
6) Turn over once during the drying.

Western Barbecue Jerky:
* 1 tsp. salt
* 3 Tbsp. brown sugar
* 1/4 tsp. pepper
* 1/3 cup red wine vinegar
* 1/8 tsp. cayenne pepper
* 1/3 cup ketchup
* 1 tsp. onion powder
* 1 lb. lean venison
* 1/2 tsp. garlic powder
* 1 tsp. dry mustard

1) Slice meat into long strips, 3/16- to 1/4-inch thick. Since uniform slices will shorten the drying process, you may want to use a meat slicer.
2) Cut across the grain, and remove excess fat.
3) Combine all the ingredients, except the meat, in a glass bowl. Stir to mix well.
4) Place meat three or four layers deep in a glass, stoneware, plastic or stainless-steel container, spooning vinegar mix over each layer. Cover tightly. Let marinate for 6 to 12 hours in the refrigerator, stirring occasionally and keeping the mixture tightly covered.
5) Place the meat strips on drying racks.

Oven Jerky:
* 1 flank venison steak
* 1 clove
* 1/2 cup honey
* Pepper (to taste)
* 4 Tbsp. lemon juice
* 1/2 cup soy sauce
* Salt

1) Put steak in freezer for 1/2-hour, until just firm.
2) Slice across the grain into 1/4-inch-thick strips.
3) Combine remaining ingredients, and marinate steak strips in this for at least two hours.
4) Place slices on rack in pan, and dry in oven at 150 degrees for 12 hours, or until when bent, the strip will crack but not break.

To learn more delicious ways to prepare venison, click here to find out about John and Denise Phillips' "Just Venison" CD.

TOMORROW: FROM ANCIENT EGYPT TO THE ROCKY MOUNTAIN JERKY

 

 

Check back each day this week for more about JERKY - THE ULTIMATE SNACK FOOD ...

Day 1 - From Frozen Venison to Mid-Afternoon Snack
Day 2 - What Is Jerky?
Day 3 - From Ancient Egypt to the Rocky Mountains
Day 4 - Don't Worry About Mad Cow From Jerky: Food Safety of Jerky
Day 5 - Jerky: The First Low-Carb Food


John's Journal