Beef Jerky Recipes

by

Robin Wood

Jerky recipes include, but are not limited to:

Beef jerky recipes

Alligator and Crocodile jerky recipes

Kangaroo fillet steak jerky recipe

Emu steak jerky

Deer and Venison jerky recipes

Duck, Goose, and Turkey jerky recipes

Turtle soup recipe

Jerky sweet n sour

Jerky hot n spicy

Cured jerky

Teriyaki jerky

Use the following list whenever you are making your favourite jerky related dish to ensure a favourable result every time:

Always dry your jerky at a temperature between 140 and 150 degrees. Do this for at least four hours to keep it from spoiling over the long term.

Ensure that your jerky has consistent thickness. The size of each strip is very important; the slices should be 5 inches long by 2 inches wide. The thickness should be a of an inch.

Always cut slices against the grain. This helps to ensure for lean cuts of meat. Otherwise the overall consistency of your jerky batch will be too variable.

Marinate the meat for up to 8 hrs. Do so in the refrigerator, while consistently poking it well with a fork. After you have done this, partially freeze the jerky. Remember, you don’t have to marinate the meat before drying.

Always flip the slices in the marinade to ensure even distribution.

If you think that you have over dried your jerky, then keep it in a plastic bag and add a few slices of bread to the bag. The moister from the bread should increase the moisture content in the jerky.

Jerky can be stored for over two years if it is kept in zip-lock bags or other some other airtight container.

You also have a lot of other ways of relishing jerky. Mrs Palmers Jerky has a variety of flavours available for beef jerky. You can order it and relish the different flavours.

mrspalmersjerky.com

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