Tender jerky

Yield: 1 servings

Measure Ingredient
\N \N This jerky differs in that the meat is first ground.
10 pounds Beef, deer, elk, moose, etc., ground
66 cups Curing sugar or curing salt in a pinch
1 teaspoon Cardamom
1 teaspoon Marjoram
1 tablespoon MSG
1½ teaspoon Cayenne pepper
2 tablespoons Black pepper
3 tablespoons Liquid smoke
2 tablespoons Water
½ 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 14"; place the meat in the fridge until it is solid but not frozen, and then slice ⅛" 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 ⅛" 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 slightly 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 will keep.

Submitted By FRED TOWNER On 01-13-95

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