Steps to make Beef Jerky within the Oven - The Homemade Beef Jerky Guide

Jerky constitutes a scrumptious snack for the entire family along with a great gift for buddies. It certainly is nice to possess some good jerky quality recipes to organize.

I have listed 4 jerky quality recipes you can test in your own home:

1. Venison Jerky

Elements:

- 2 lb Venison
- 1 c Soy sauce
- 1 t Fresh lemon juice
- 1/2 t Pepper
- 1/4 t Garlic clove

Directions:

- Cut the venison in strips roughly 1/4 x 1 x 8-inches.
- Mix all elements and marinate venison roughly 10 hrs turning once every hour.
- Smoke venison on grill until totally dry or you can utilize oven on low warmth with venison disseminate on broiler pan.

2. Deer Jerky

Elements:

- 3/4 C soy sauce
- 1 C worcestershire sauce
- 3 T kosher salt
- 2 T crushed black peppercorns
- 2 T graham marsala
- 1 T garlic clove powder
- 1 T onion powder
- 2 t Prague Powder #1

Directions:

- Mix inside a blender, mix with sliced beef or venison inside a whitened trash bag (inside a metal container which means you don't produce a mess!).

- Refrigerate 24-36 hrs, mixing from time to time. Dry about 15 hrs at 125'F.

3. Deer Jerky

Elements:

- 1 1/2 To Two pounds lean boneless deer meat, partly frozen
- 1/4 c Soy sauce
- 1 tb Worcestershire sauce
- 1/4 ts Ground pepper
- 1/4 ts Garlic clove powder
- 1/4 ts Onion powder
- 1/4 ts Hickory smoked salt
- 1/4 c Firmly packed brown sugar
- 1 sm Bottle liquid smoke

Directions:

- Trim all body fat in the meat. Slice the meat as very finely as you possibly can.
- Inside a bowl mix the rest of the elements.
- Stir until dissolved.
- Add some meat and blend well.
- Cover and refrigerate overnight.
- Shake the surplus liquid in the meat and arrange inside a shallow pan or cookie sheet.
- Dry the meat inside a 150F or 200 degree F oven until dry and brown, no less than 8 hrs.
- Awesome, remove in the pan, and store inside a glass jar.

4. Chinese Beef Jerky

Elements:

- 3 lb Flank steak - or London broil
Marinade:
- 1/2 c Light soy sauce
- 4 1/2 tb Honey
- 4 1/2 tb Dry Sherry
- 6 lg Garlic clove cloves - minced
- 1 1/2 tb Ginger root - fresh, minced
- 1 1/2 tb Sesame oil
- 1 1/2 tb Red-colored pepper - crushed dash freshly ground whitened pepper

Directions:

- Cut meat in two lengthwise and slice diagonally crosswise into paper-thin strips 1-1/2 to two inches wide and 4 inches lengthy.
- Transfer to shallow pan.
- Mix marinade elements and rub completely into meat.
- Arrange meat on shelves and let dry at awesome 70 degrees overnight (don't refrigerate).
- Pre-heat oven to 250 F.
- Line two large baking sheets with foil and hang wire rack(s) on the top of every.
- Arrange meat on shelves in single layer.
- Bake half an hour.
- Reduce warmth to 175 F and continue drying out meat another 40 minutes (meat ought to be gently browned although not burned).
- Let meat still dry on shelves at awesome 70 degrees overnight before packing into jars.
- Dried meat could be blown gently with sesame oil for further flavor and shine.

Makes 36 pieces or 10 buffet portions.