John's Journal...
Entry 231,
Day 5
JERKY - THE ULTIMATE SNACK FOOD
Jerky: The First Low-Carb Food
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).
Your home-dried jerky can provide a good snack for you
and can be stored for one to two months. Home-dried jerky is especially
good for people on the Atkins or other low-carb diets. Venison jerky is
low in carbohydrates and contains high amounts of protein. So if you've
decided to jump on the low-carb bandwagon, as many have, don't stress
about how to carry that meat, cheese, and nuts with you and your family
on a road trip. Just pack some jerky, and you'll be ready to go. I know
I will.
Blue Ribbon Jerky:
* 1/2 cup dark soy sauce
* 2 Tbsp. Worcestershire sauce
* 1 tsp. MSG ( optional)
* 1/2 tsp. onion powder
* 1/2 tsp. garlic powder
* 1/4 tsp. ginger powder
* 1/4 tsp. Chinese five-spice powder
* 3 lbs. lean venison brisket, eye of round or flank steak
1)
Trim meat completely of fat, and cut across the grain into slices 1/8-inch
thick.
2) Blend all ingredients, except meat, in a small bowl.
3) Dip each piece of meat into marinade, coating well. Place in shallow
dish.
4) Pour remaining marinade over top, cover, and refrigerate overnight.
5) Preheat oven to 110 degrees. Place several layers of paper towels on
baking sheets. Arrange meat in single layer on prepared sheets, and cover
with additional toweling.
6) Flatten meat with rolling pin.
7) Discard towels, and set meat directly on oven racks.
8) Let dry 8 to 12 hours.
Best-of-the-Best Jerky:
* 2 or 3 pounds venison - London broil, chuck steak, round steak -- etc,
sliced 1/4-inch thick
* 1/2 cup low sodium soy sauce or 1/4 cup regular soy sauce
* 3 Tbsp. liquid hickory smoke
* 3 Tbsp. garlic powder
* 2 Tbsp. onion powder
* 4 Tbsp. A-1 sauce
* 3 Tbsp. brown sugar
* 2 Tbsp. dijon mustard
* 1/2 cup water
* 2 Tbsp. olive oil
* 3 cloves thinly sliced garlic
* 1 Tbsp. Worcestershire sauce
1)
Marinate meat in ingredients 5 hours or more.
2) Put in dehydrator for 12 hours.
Chinese Jerky:
* 3 lbs venison steak
* 3 garlic cloves, minced
* 1 Tbsp. ginger, fresh, minced
* 2 Tbsp. sesame oil
* 1/2 cup Soy sauce
* 2 tsp. red peppers, dried, crushed
* 1 Tbsp. honey
* 1/2 tsp. white pepper
* 4 Tbsp. cooking sherry
1) Cut meat diagonally crosswise into 1/4-inch thick,
2-inch wide strips. Trim away any fat.
2) Transfer to a non-metallic pan.
3) Add other ingredients, and marinate 24 hours.
4) Arrange meat on racks, and let dry at cool room temperature overnight
(do not refrigerate).
5) Preheat oven to 225 degrees. Line two large baking sheets with foil,
and set wire racks on top. Arrange the meat on racks in single layer.
6) Bake 15 minutes.
7) Reduce heat to 175-degrees Fahrenheit, and continue drying meat another
4 hours or more.
8) Leave meat on racks to cool, and continue drying for several hours
before bagging it.
Black
Pepper Jerky To Die For:
* 1/8 cup finely-ground black pepper
* 1/8 cup coarsely-ground black pepper
* 3-4 cloves fresh minced garlic or 1 Tbsp. garlic powder
* 1 cup soy sauce
* 1/2 cup Dale's Steak Seasoning, if you can get it, or another 1/2 cup
soy sauce
* 1/2 Moore's Marinade, if you can buy it, or liquid smoke
* 1/4 cup Worcestershire Sauce
* Tabasco sauce to taste
* 1 cup water
* 3 to 5 pounds of your favorite venison
1) Mix marinade ingredients in a large bowl or pitcher.
2) Thoroughly coat all pieces of meat by layering in a 13x9 pan with the
marinade.
3) Cover, and marinate at least an hour, but overnight is best. Place
in a dehydrator or a oven, and enjoy when done.
To learn more delicious ways to prepare venison, click
here to find out about John and Denise Phillips' "Just Venison" CD.
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