From: sheehan@pagosa.scd.ucar.edu (Tim Sheehan)
Subject: Re: REQUEST: Beef Jerky (lost mine)
Organization: NCAR/UCAR
Date: Thu, 7 Jan 1993 23:34:18 GMT

Here's what I've got. There's also some jerked chicken recipes at the end.

Bon Apatit (is that spelled right?)


For measurements, tblsp = tablespoon and tsp =  teaspoon.

General jerkey method:

All recipies use 1 lb lean meat, thinly sliced. (3/16-1/4 in thick)

In a small glass bowl, combine all ingredients except meat.  Stir to mix
well.  Place meat 3-4 layers deep in a container, spooning sauce mixture
over each layer.  Cover tightly and marinate 6-12 hours in the 'fridge,
stirring occasionally and keeping the mixture covered.

I can't really help with drying instructions, but i'd say somewhere between
7-10 hours, depending on how you like it.

_The Recipies_

Mild Mexican Jerky
1 tsp salt               1/2 tsp crushed oregano
1/4 tsp pepper           1 tsp paprika
1 tsp chili powder      
1/2 tsp garlic powder      

Hawaiian Jerky
1 tsp salt                1 crushed garlic clove
1 tsp ground ginger       1/4 cup pineapple juice
1 tbs brown sugar         1/4 cup soy sauce
1/4 tsp papper
1/8 tsp cayenne pepper

Korean Jerkey
1/2 tsp salt              1 tbs dry sherry (if desired)
1/4 tsp pepper            2 tbs sesame seeds
2 tsp sugar               1/4 cup soy sauce
1 tsp MSG (if desired)

Hot & Tangy Jerky 
1 tsp salt                2 cloves crushed garlic
1/4 tsp cracked pepper    2 tbs A-1 sauce
1/4 tsp cayenne pepper    3 tbs Worcestershire sauce
1 tsp onion powder        1/2 tsp paprika

Middle Eastern Jerky
1 tsp salt                1/4 tsp turmeric
1/8 tsp pepper            1/8 tsp ground cumin
1--1/2 tsp coriander      1/4 tsp chili powder
1/4 tsp ground ginger

Fiesta Jerky
1 tsp salt                1 tsp onion powder
1/4 tsp pepper            1/4 tsp ground cumin
1 tbs chili powder        1 tsp garlic powder


That's it for this post.  Still 7 recipies left to go, but my 
fingers are getting tired.  And it's dinner time.  The only 
recipie I've tried so far is the one for Hot & Tangy jerky, and
it's pretty good.  hopefully I'll be able to try the rest of them 
when I have more time.

Hope you enjoy 'em.
Again, thanks to those who responded, and special thanks to Bob for
sending all the recipies I'm working on posting.  

Fuzzy
--

Passion:  A feeling you feel when you feel you are about to feel a 
          feeling you've never felt before.



  Subject: Beef Jerky
  To: All
  From: Jay Weinstein
  Date: 7/30/91 11:36:00 AM
  -------------------------------------------
We've made Jerky for years from beef and venison, and I believe
this will work for almost any kind of meat.

We cut the meat into thin strips, the thinner the strips the
crunchier the jerky comes out, maybe 1/4 " thick will make chewy
jerky.  By the way, cut all the fat off the meat as you're
stripping.

Lay out the strips on a cookie sheet lined with foil, turned up
at the edges so juice won't get over everything.  Lay out in
rows and a single layer.  Sprinkle liberally with black coarse
ground pepper and seasoned salt, or spices that you like the
taste of.

Set the oven to WARM, and leave in the oven overnite, or 8-10
hrs. This causes very slow drying.  Store in a plastic
container, jar, or can after well cooled.  Too much moisture
left in the meat will cause mold, and putting it away while warm
will cause sweating inside the container.



  Subject: Re: Beef Jerky
  To: Tom Lezniak
  From: Jim Vorheis
  Date: 11/21/91 10:59:09 PM
  -------------------------------------------

Title: Blue Ribbon Jerky

  1/2   cup  dark soy sauce
  2     Tbs  Worcestershire sauce
  1     tsp  monosodium glutamate (optional)
  1/2   tsp  onion powder
  1/2   tsp  garlic powder
  1/4   tsp  powdered ginger
  1/4   tsp  Chinese Five-Spice Powder
  3     lbs  lean beef brisket, eye-of-round or flank steak,
             trimmed completely of fat and cut across grain into
             slices 1/8 inch thick*

Blend all ingredients except meat in small bowl.  Dip each piece
of meat into marinade, coating well.  Place in shallow dish.
Pour remaining marinade over top, cover and refrigerate
overnight.

Oven method:  Preheat oven to lowest setting (preferably 110 F).
 Place several layers of paper towels on baking sheets.  Arrange
meat in single layer on prepared sheets and cover with
additional toweling.  Flatten meat with rolling pin.  Discard
towels and set meat directly on oven racks.  Let dry 8 to 12
hours (depending on temperature of oven).

Dehydrator method:  Arrange meat on trays in single layer and
dehydrate 10 to 12 hours, depending on thickness.

Store jerky in plastic bags or in tightly covered containers in
cool, dry area.

*To aid in slicing meat thinly, freeze until ice crystals are
formed.


Title: Chinese Beef Jerky

       3  Lbs.   Flank Steak or London Broil

   MARINADE

     1/2  Cup Light Soya Sauce
   4 1/2  Tbs Honey
   4 1/2  Tbs Dry Sherry
      6   Large  Cloves Garlic Minced
   1 1/2  Tbs Ginger Fresh Minced
   1 1/2  Tbs Red Pepper crushed
   1 1/2  Tbs Sesame Oil
          Dash White Pepper

Cut meat in half, lengthwise and slice diagonally crosswise into
paper thin strips 1 1/2 to 2 inches wide and 4 inches long.
Transfer to shallow pan. Combine marinade ingredients and rub
thoroughly into meat.  Arrange meat on racks and let dry at cool
room temperature overnight (do not refrigerate).

Preheat oven to 250 F. Line two large baking sheets with foil
and set wire racks on top of each baking sheet. Arrange meat on
racks in single layer. Bake 30 minutes.

Reduce heat to 175 F and continue drying meat another 40
minutes.  Meat should be lightly brown but not burnt. Let meat
continue to dry on racks at cool room temperature overnight
before packing into jars.

Dried meat can be brushed lightly with sesame oil for additional
flavor and shine. Makes about 36 pieces.

    Origin: InterConnect - Littleton, CO - (303)797-0296 (1:104/60.0)

 



>Anyone who has a recipe for Jerk Chicken, a spicy traditional jamaican
>recipe, please post, or email to me.  Thanks in advance.

>Steve
>-- 
>+      +      +      +      +      +      +    |snewton@oac.hsc.uth.tmc.edu
>         The map is the territory/             |Nobody else speaks for me,
>       The map is not the territory.           |and I speak for no one else.
>                                               |     +     +     +     +     +

I have a book by Helen Willinsky called Jerk: Barbecue from Jamaica.

I have so many recipes online now that I'm searching for some jerk
recipes to post (I remember some as being from this book and if they're
online I don't want to retype them).

Jerk: Barbecue from Jamaica, by Helen Willinsky 
Available from:

Crossing Press
Freedom, CA, 95019
800-777-1048

				-babs
-- 

"Excuse me, while I dance a little jig of despair."
	- hadley@ics.uci.edu (Tedd Hadley)


Article: 46142 of rec.food.cooking
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