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    Mom's Kitchen


    Recipes Page 2
    Beef Jerky

    Did you ever wonder what type of food the pioneers took with them when they traveled in covered wagons? My great grandmother traveled across Texas in a covered wagon and two of the food items she took with her was jerky and dried fruit. The dried fruit was probably died outside in the sun on drying racks. Jerky is meat with all the moisture removed. It is normally cured and made in a food dehydrator, smoker, or even an oven. We don't have my great grandmother's recipe for jerky, but below is a jerky recipe that I've used several time. Be creative when concocting your marinade sauce.

    Did you ever wonder what type of food the pioneers took with them when they traveled in covered wagons? My great grandmother traveled across Texas in a covered wagon and two of the food items she took with her were jerky and dried fruit. The dried fruit was probably died outside in the sun on drying racks. Jerky is meat with all the moisture removed. It is normally cured and made in a food dehydrator, smoker, or even an oven. We don't have my great grandmother's recipe for jerky, but below is a jerky recipe that I've used several times. Be creative when concocting your marinade sauce.

    Meat

    3 pounds of beef (brisket, flank steak, or London Broil), cut into thin strips with the grain.

    Marinade

    2/3 cup Worcestershire sauce
    2/3/cup Soy sauce
    1 teaspoon black pepper
    1 teaspoon garlic powder
    1 teaspoon onion power
    1 teaspoon liquid smoke
    2 teaspoons seasoning salt
    2 or 3 teaspoons sesame seeds


    Optional

    3-4 Tablespoons brown sugar and 2 - 3 oz. Molasses
    or
    2 or 4 ounces of honey.

    Instructions

  • Cut the meat into thin strips with the grain.

  • Combine all the ingredients of the marinade sauce>

  • Completely cover all the meat with the marinade about 12 hours or overnight.

  • Drain excess marinade off, Pat meat with paper towels to get some of the moisture out.

  • Place strips of meat on the dehydrator racks, without overlapping the meat.

  • Dry at 140-160 F. for the first 3-4 hours and reduce to 130 F. after about 4 hours of drying time.

  • Jerky is done when it cracks but does not break into when bent.


  • NOTE: Some food dehydrator times may vary. Follow the drying instruction for your dehydrator or smoker.

    Meat

    3 pounds of beef (brisket, flank steak, or London Broil), cut into thin strips with the grain.

    Jerky Recipe Links

    Jerky Recipes
    Beef Jerky in the Oven
    CDKitchen Jerky Recipes
    Homemade Jerky
    Sweet, Hot and Spicy
    More Jerky Recipes

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