Recipe - Tender Jerky

10 pound Deer; elk, moose, etc.,
2/3 cup Curing sugar or curing salt
in a pinch
1 teaspoon Cardamom
1 teaspoon Marjoram
1 tablespoon MSG
1 One half teaspoon Cayenne pepper
2 tablespoon Black pepper
3 tablespoon Liquid smoke
2 tablespoon Water
One half teaspoon Garlic powder

Begin preparation by deboning and removing the tendons and fat from the
meat. It is important that you remove all fat or it will go rancid. Either
grind the meat yourself or have someone grind it for you; a coarse grind
gives the best results. Mix the spices thoroughly and then add the spices a
bit at a time while kneading the meat like dough. Put the meat in the
fridge for at least 6 hours to allow the spices to work through the meat.
At this point you prepare the meat for jerking. If you have an electric
meat slicer, make the meat into logs about 4 x 14"; place the meat in the
fridge until it is solid but not frozen, and then slice 1/8" slices from
end to end. You'll end up with a big stack of circular patties. If you
don't have a slicer, roll the meat out to a 1/8" thickness between two
pieces of wax paper. Remove the top paper and score the meat into strips
and place them in the freezer for about 45 minutes. Remove the meat and
break at the score marks. Place the jerky on wire racks and place them in a
150 F. oven, leaving the door ajar so moisture can escape and the heat does
not build up. Turn the jerky once or twice during drying and rotate the
racks if the jerky near the elements begins to dry too fast. Meat should be
left slightly pliable, that should take somewhere around 3 or 4 hours to
get to. Cure yours to whatever point you like; if you like potato chips, be
my guest. Jerky can can be stored for months in the freezer; the drier it
is the longer it lasts. Makes 1 happy camper. From: Steve Herrick Date:
051492

Posted to recipeludigest by Sandy sandysno@pctech.net on Mar 06, 1998