Jerky
Jerky may not immediately come to mind when you think about weekend barbequing. That's
because it's really not a weekend party food (unless you plan ahead and start making it on
Wednesday.) Instead it's actually a good way to take the "weekend barbeque" through
the week with you.
Fix up a batch today and enjoy a piece whenever you need a quick BBQ fix.
- Western Barbecue Jerky
Western Barbecue Jerky is not only delicious but very easy to make. It's a great activity to do with kids if you have enough time to let it dry.
- Honey BBQ Jerky
There are certain flavors that just go together, peanut butter and chocolate for example. Honey BBQ Jerky combines two that make a perfect marriage.
- BBQ Beef Jerky
Take the great taste of Barbeque with you for a healthy hit anywhere with BBQ Beef Jerky.
General Directions for most Jerky:
- Slice meat into across the grain into long strips about ¼ inch thick. Quick tip - Have your butcher slice
it for you.
- Stir to mix all ingredients except meat in a medium, non-reactive (see note below) bowl with a good
sealing lid.
- Place meat in bowl, seal and shake.
- Place in refrigerator for 6 to 12 hours, shaking occasionally.
- Place strips on a drying rack if you have one or lay them in a single layer on a foil covered cookie
sheet.
- Place in an oven at 140 to 160 F for 8 to 10 hours, turning the strips every 2 hours if not using a drying
rack.
- If meat is not dry lower oven temperature to 130 and continue until dry (see note below).
Note on Non Reactive Bowl: The Hormel website defines a non reactive bowl as "A pan or bowl made of
non-porous material the does not alter or add a flavor to or change the color of a food being prepared. Stainless
steel, glass, enamel, and glazed ceramic are examples of non-porous materials that do not adversely affect the
taste and appearance of foods such tomatoes or citrus fruits that are high in acidic content and may react with
absorb components of porous subtances."
What a bunch of wind. Just use something made by Rubbermaid or Tupperware.
Note on Testing for Dryness: Test jerky for dryness by cooling a piece. When cool it should crack when bent
but not break. There should be no moist spots.
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