Jerky Recipe

[blindset61]

This is what I have stored in my "Cooking" file for jerky:

From one deer ham I cut up jerky pieces; if some too "chunky" or thick I use a hand tendirizer to flatten them a little, then I put in a large spaghetti pot and cover with water.

To water I add:  One cup Soysauce; 1/2 cup Teriyaki Sauce; 1 Tablespoon each of Onion Powder; Garlic Powder; Garlic Salt; Hot Sauce; Black Pepper; Liquid Smoke; 1/3 cup Woostershire Sauce.

Stir well and place in Refrigerator overnight; stir four or five times

My dehyadrater loaded (eight trays) willl run from around 7am to 3pm.  If within that eight hours I find some chunks or strips still a little underdryed, after removing what is done I leave the one's that aren't and run another 2 or 3 hours until they are hard.

One ham will usually take 10 to 14 trays, depending on size.  I put my jerky in large ziplock bags and freeze what I'm not going to consume within a week or so (save up for those grandkids!)

[ArkansasSloughboy]

If you will cure the meat with Morton's Tender Quick before you marinate it you will get a much better color and texture.