OVEN−DRIED "ANY MEAT" JERKY

Instructions

1. 1

   This particular jerky can be made from beef-flank, brisket, lean rump roast, top round steak, venison or the white meat from chicken or turkey.

2. 2

   Partially freezing the meat makes it easier to slice evenly.

3. 3

   Cut with the grain if you want your jerky chewy, across the grain for more tender, brittle jerky. 1-1/2 to 2 pounds lean boneless meat 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 ok too) Trim and discard ALL fat from the meat (as it becomes oily).

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   Cut meat in 1/8 to 1/4 inch thick slices.

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   If necessary, cut large slices to make strips about 1-1/2 inches wide and as long as possible.

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   In a bowl combine soy sauce, Worcestershire, pepper, garlic powder, onion powder and smoke-flavored salt.

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   Stir until seasonings are dissolved.

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   Add all the the meat strips and work them thoroughly into the mixture until all surfaces are well coated.

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   The meat will absorb most, if not all, the liquid.

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    Cover tightly and let stand overnight in the refrigerator.

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    Or you can let stand one hour and proceed.

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    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.

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    Dry meat in oven at the lowest possible setting 150 degrees to 200 degrees (F).

14. 14

    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.

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    Pat off any beads of oil.

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    Cool and store in airtight plastic bags or in jars with tight fitting lids.

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    Keeps in refrigerator or at room temperature indefinitely.

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    NOTE: This is good with garlic too.

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    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.

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    To this add the liquids and proceed.