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Best Peach Cobbler


best peach cobbler with canned peaches

Ingredients:

         Filling   
  3 T  Sugar   
  2 qt peach slices,Canned   
  4 t  Baking powder 
3/4 c  Sugar   
  6 T  Lard (or butter) 
1/4 c  Water 
3/4 c  milk cut half-,Canned   
  3 t  Corn starch         
        -strength with water (just         
       Topping         
       -enough to moisten dough)   
  2 c  Flour

Filling:

Dissolve corn starch in water; add mixture to peaches and juice in a large, warm Dutch oven; stir well; sprinkle sugar on top; cover and allow to simmer lightly while topping is prepared.

Topping:

On a floured board, turn out a soft dough; pat down to 1/2" thick; cut into strips 1/2" wide and place criss-cross atop peach mixture; cover and cook approximately 20 minutes until golden brown. Serve with Campfire Coffee. Serves approximately 18.
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Baked Stuffed Fish


baked stuffed fish recipe

Ingredients:

      White fish,enough for       
      -4-6     
 2 c  Soft bread cubes,about         
      -1/2" cubes   
 1  Small onion,chopped         
     -fine   
 1  Green pepper,blanched         
     -and,Chopped   
 8 oz Imitation crabmeat 
1/4 c  Lemon juice 
1/2 c  HELLMANS mayo         
     Salt & pepper,To Taste

Directions:

Mix all these ingredients together and roll up in fish fillets, securing them with toothpicks.

Divide it among four or five good-sized pieces. Bake at 400 for 30 minutes. During last 10 minutes pour newburg sauce over fish.

It's good with flounder, but any white fish will do. I've used large cod and catfish fillets and butterflied them. Just enough so you can roll it up over the stuffing.
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Backpacking Simple Food Ideas


simple backpacking meal ideas

Here are some very simple ideas for dehydrated and light-weight foods.

1. Any packaged dinner mix from the grocery and packed in ziploc baggies ie, Macaroni & Cheese, Rice-a-Roni, Broccoli and Cheese, etc There are tons of these things available today. If they call for milk, then the boys can carry powdered milk in baggies. Margarine will travel well, and since they will be working hard, the extra fat might be desirable.

2. Instant oatmeal and instant grits and bagels are great for breakfast. Again, powdered milk can be used with these. Get some of the new Fantastic Foods hot cereal mixes--they are warm and filling.

3. Dehydrated vegetables and full meals can be found in camping stores. Add dried peas to a box of mac & cheese, for instance.

4. Try Ramen noodle soups, or any of those "soup in a cup"s (that can be packaged in baggies so they take up less room).

5. Dehydrated bean flakes that mix up almost instantly with water are available in HFS. Mix these with some cooked minute rice and put in a tortilla. Yum! Flavor them with onion, garlic, cumin powders.

6. Cheese backpacks well. Again, the fat may not be so bad if they are hiking all day. And if it's cold, then the fat is almost necessary to help them stay warm. (You need a lot more calories when it's cold.) Add a hunk to any soup, pasta, rice, or dehydrated veggies you're cooking.

7. Pasta, pasta, pasta. Top it with sauces made from the dry package mixes. A lot of these are tasty. High in sodium and preservatives sometimes, but for a couple of meals they won't hurt you.

8. Instant mashed potatoes that can be mixed with the powdered milk or water only. Make up an instant gravy to go top.

9. Dried fruit can be cooked in some water and put on top of a piece of angel food cake for dessert. (Hey, the cake might get crushed a little, but it is lightweight!) Add some cinnamon and Tang (in lieu of orange juice)and you approximate a Cooking Light recipe.

10. The dry veggie burger mixes would make a great meal. Most of them make up with water only and many are quite tasty.

11. Bulgar and couscous cook up in only a few minutes with boiling water.
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Australian Grilled Fish


australian grilled fish recipe

Ingredients:

4  Fish steaks 
1/4 c  Lime juice   
2 T  Vegetable oil   
1 t  Dijon mustard   
2 t  Fresh ginger root --,Grated 
1/4 t  Cayenne pepper         
      Black pepper

* For the steaks: they should be 8-10 ounces and 1-inch thick each. Use Swordfish, Halibut or Salmon steaks.

Directions:

1. In a bowl, combine the lime juice, 1 tablespoon oil, ginger, cayenne pepper and enough freshly ground black pepper to suit your taste.

2. Marinate the fish in the marinade for 45-60 minutes. Turn steaks 2-3 times.

3. Have the grill prepared with white coals and brush the cooking grill with the remaining one tablespoon oil.

4. Grill the fish, brushing several times with the marinade, until cooked through and opaque in the center. Turn fish after about 4-5 minutes. Total grilling time will dependon your grill and the heat of the coals.

* To broil instead, use a broiler pan brushed with oil and broil until center is opaque. Will take about 10 minutes total in broiler. Turn steaks after 5 minutes, and baste often with marinade.
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Aunt Sarah's Chili Sauce


aunt sarah's chili sauce

This recipe is over 150 years old.

Ingredients:

4 qt Tomatoes, cut in quarters   
1 T  Mustard seed   
2 c  Onions, sliced   
1 T  Celery seed   
2 c  Green peppers, sliced
2 1/2 c  Cider vinegar   
1 T  Salt   
1 c  Sugar- brown, white, maple   
3 T  Mixed pickling spices         
       Honey, whatever is handy

Directions:

Mix everything together in a big pot and put on the back of woodstove so that everything simmers gently for days. It is ready when it reaches the thickness you want.
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Antiguan Charcoal Baked Bananas


antiguan charcoal baked bananas

This Caribbean dessert can be started in leftover coals

Ingredients:     

6 large ripe bananas, in a bunch
4 tbsp butter
1/2 cup brown sugar
1/2 tsp ground allspice or 1/2 tsp fresh grated nutmeg
3 limes, halved
1/4 cup dark rum, heated in a small pan onside of grill

Directions:

Set the bunch of unpeeled bananas in hot coals. Bake until black and soft to the touch. Meanwhile, heat butter with brown sugar and spices until bubbly.

Each person should slit his banana, squeeze a lime half over it and drizzle the butter-sugar mixture on top.

Ignite rum and pour it flaming over the bananas a little at a time, shaking the skillet gently until the flame dies.
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20 Minute Hamburger Skillet Stew


20 minute hamburger skillet stew

Ingredients:

1/4 lb Lean ground beef   
1 lg Onion,sliced wafer-thin   
4 Carrots,sliced wafer-thin   
2 Potatoes,halved, sliced         
   -wafer-thin   
3 Ribs celery,sliced       
   -wafer-thin   
1 c  Boiling water   
2 t  Beef extract OR bouillon   
2 Bay leaves 
1/4 t  Dried thyme         
   Salt OR garlic salt         
   Pepper 1/4 c Dry red wine         
  -OR tomato         
  -juice   
2 T  All purpose flour

Directions:

Use melon baller and shape meat into tiny meatballs. Brown in skillet. Discard any fat. Stir onion into skillet and cook 1 min.

Add boiling water or broth and extract or bouillon. Add remaining veggies, seasonings. Cover, cook over low heat, 15 mins until vegs are tender.

Combine wine or water and flour in covered jar. Shake and stir into skillet. Cook and stir until sauce is thick, 4 mins.
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Turkey Jerky


turkey jerky recipe

Ingredients:

1 lb Turkey breast or tenderloins boned and skinned
1 tb Salt
1/2 c Water
2 tb Brown sugar; firmly packed
2 cl Garlic;pressed or minced OR 1/4 ts Garlic powder
1/2 sm Onion; minced OR 1/4 ts Onion powder
1 ts Pepper
1/2 ts Liquid smoke
Nonstick cooking spray

Directions:

Rinse meat and pat dry. Pull off and discard any fat and connective tissue. To make meat easier to slice, freeze it until it feels firm, but not hard.

Cut turkey into 1/8 to 1/4-inch-thick slices. Cut breast piece with or across the grain, and tenderloins lengthwise.

In a bowl, stir together salt, water, brown sugar, garlic, onion, pepper, and liquid smoke.

Add turkey and mix well. Cover and chill at least 1 hour or up to 24 hours; meat will absorb most of the liquid.

Depending on drying method, evenly coat dehydrator racks, (you need 3, each about 10 by 13 in.) or metal racks (to cover a 10- by 15-inch baking pan) with nonstick cooking spray.

Lift turkey strips from liquid, shaking off excess, and lay strips close together, but not overlapping, on racks.

In a dehydrator:

Arrange trays as manufacturer directs and dry at 140 until a cool piece of jerky (remove from dehydrator and let stand about 5 minutes) cracks and breaks when bent, about 4 1/2 to 5 hours.

In an oven:

Set at 150-200, place pan on center rack; prop door open about 2 inches. Dry until a piece of jerky cracks and breaks when bent (see above), about 3-5 hours.

Let jerky cool on racks, then remove. Serve or store in airtight containers in a cool, dry place up to 3 weeks, in the refrigerator up to 4 months, or longer in the freezer.

Makes about 7 ounces.
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Venison Jerky


venison jerky recipe dehydrator

Ingredients:

4 lb Venison
1 c Barbecue sauce
2 tb Liquid smoke
1 ts Chili powder
1 tb Worchestershire sauce
Few grains cayenne pepper

Directions:

Freeze venison until firm and solid enough to slice easily. Cut into 1/8inch slices with a sharp knife or slicer, then cut slices into strips 1 & 1/2 inches wide.

Meanwhile, blend remaining ingredients and pour over venison strips that have been arranged in rows in a shallow baking pan. Marinate overnight in refrigerator. Drain well.

Dehydrator:

Cover trays with strips without overlapping. Dry 4 hours at 140 F. Turn strips and rotate trays. Dry another 6 to 8 hours.

Well-dried jekry should be dark and fibrous looking and brittle enough to splinter when bent in two.

Sun:

Drying meat or venison jerky is not recommended in most climates

Oven:

Lay strips of marinated meat in rows over trays being careful not to overlap strips. Dry at 110 F until strips will splinter on the edges when bent in two, 18 to 24 hours.
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Teriyaki Beef/Venison Jerky


teriyaki beef jerky recipes dehydrator

Ingredients:

10 oz Bottle Soy Sauce
1 c Burgundy Wine
1 c Brown Sugar
2 ts Liquid Smoke (use 2 if Dehydrator/ 1 if smoking)
1 ts Salt
1/2 ts Garlic Powder
1/2 ts Onion Powder
1 ts Black Pepper
1/2 ts Cayenne Pepper (or more)

Directions:

Mix marinade and let stand for 1/2 hour while you cut Beef/Venison into 1/4" - 3/8" strips.

Marinade in refrigerator over night.

Dehydrate or smoke for 8 hours or so until jerky is dark, dry but still pliable.

Don't overdry. Refrigerate until ready to use.
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Pow Wow Jerky


pow wow jerky

Ingredients:

2 lb Very Lean Ground Beef Or Other Meat
1/3 c Soy Sauce
1 ts Liquid Smoke
1 1/2 ts Brown Sugar
1 ts Salt
1 ts Pepper
1 ts Pureed Garlic

Directions:

Mix all ingredients together well. Refrigerate, covered, overnight to blend flavors. Roll out the mixture between sheets of wax paper or plastic wrap to a 1/4-inch thickness.

Place the layers of meat in a 150 F dehydrator, in convenient size pieces or place on metal mesh over cake racks in a 150 F oven.

Dry meat for 7 to 8 hrs. The jerky will be chewy but not completely dry. Cut into 3/4- to 1-inch strips with kitchen shears. Makes 3/4 lb jerky.
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Teriyaki Turkey Jerky


teriyaki turkey jerky recipe dehydrator

Ingredients:

1 lb Boned, skinned turkey breast or turkey tenderloins trimmed of all fat and connective tissue
1/4 ts Onion powder
1/4 ts Garlic powder
1/2 c -water
1/4 c Reduced-sodium soy sauce
2 ts Worcestershire
2 tb Firmly packed brown sugar
1 ts Pepper
1/2 ts Liquid smoke
Vegetable cooking spray

Directions:

Freeze turkey until firm but not hard; then cut into 1/8- to 1/4-inchthick slices. In a medium-size glass, stoneware, plastic or stainless steel bowl, combine onion powder, garlic powder, water soy sauce, Worcestershire, sugar, pepper, and liquid smoke.

Stir to dissolve seasonings. Add turkey and mix until all surfaces are thoroughly coated. Cover tightly and refrigerate for at least 6 hours or until next day, stirring occasionally; recover tightly after stirring.

Drying the jerky:

Depending on the drying method you're using, evenly coat dehydrator racks or metal racks with cooking spray; if oven drying, place racks over rimmed baking pans.

Lift turkey from bowl, shaking off any excess liquid. Arrange strips close together, but not overlapping, on racks.

Dehydrator drying:

Arrange trays according to manufacture's directions and dry at 140-degrees until a piece of jerky cracks and breaks when bent (4-1/2 to 6 hours; let jerky cool for 5 minutes before testing).

Oven drying:

Set oven to 140 to 200 degrees (the lower, the better-the lowest your oven allows). Place racks at least 4 inches away from (above or below) heat source. Prop oven door open by about 2 inches.

Dry until a piece of jerky cracks and breaks when bent (4 to 6 hours; let jerky cool for 5 minutes before testing). Pat off any beads of oil from jerky.

Let jerky cool completely on racks; remove from racks, place in a rigid freezer container, and freeze for 72 hours.

Then store in airtight, insect proof containers in a cool, dry place; or freeze or refrigerate.

Storage time:

Up to 3 weeks at room temperature; up to 4 months in refrigerator; up to 8 months in freezer.
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Tender Jerky


making tender deer jerky

Ingredients:

10 lb Deer, elk, moose, etc., ground
2/3 c Curing sugar or curing salt in a pinch
1 ts Cardamom
1 ts Marjoram
1 tb MSG
1 1/2 ts Cayenne pepper
2 tb Black pepper
3 tb Liquid smoke
2 tb Water
1/2 ts Garlic powder

Directions:

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. Jerky can can be stored for months in the freezer; the drier it is the longer it lasts.
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Soy Jerky


soy sauce beef jerky recipe

Ingredients:

3 lb Lean beef (flank, round or sirloin tip)
3/4 c Soy sauce
1/4 c Worcestershire sauce
1/4 c Brown sugar
1 ts Onion powder
1 Garlic clove, crushed
1/2 ts Cracked pepper
1/4 ts Liquid smoke (optional)

Directions:

Cut beef into strips 1/2 inch thick. Combine marinade ingredients in a large glass baking dish. Add strips of beef, cover and refrigerate overnight.

Drain beef slices. Dry in an electric dehydrator at 145 until pliable. Package.
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Jerky Made From Turkey


turkey jerky recipe dehydrator

Ingredients:

1 1/2 lb Raw turkey; preferably breast
1/4 c Soy sauce
1 tb Fresh lemon juice
1/4 ts Dried powdered garlic
1/4 ts Pepper
1/8 ts Ginger

Directions:

Slice turkey across grain in strips 1/8 to 1/4 inch thick (for easier cutting, freeze meat and thaw enough to slice easily).

Mix together remaining ingredients and pour over turkey. Distribute marinade well through turkey.

Place on trays in a single layer on dehydrator trays. Dry about 5 hours or overnight.
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Little Chief Beef And Game Jerky


little chief beef and game jerky

Ingredients:

1/3 c Sugar
1/4 c Salt
2 c Soy sauce
1 c Water
1 c Red wine
1/2 ts Onion powder
1/2 ts Garlic powder
1/2 ts Pepper
1/2 ts Tabasco sauce

Directions:

Trim all fat from meat. Slice meat with the grain to about 1/4" to 1/2" thick. The meat slices nicely when semi-frozen, or your butcher will slice it for you in his machine.

Place meat in the cool marinade and leave overnight, or for no less than 8 hours. Remove from brine and allow to air dry without rinsing.

Smoke in your smoker for 12 to 16 hours or until jerky has dried out to your liking. Use your favorite fuel for smoking.
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Jerky A. Harvest


american harvest jerky

Ingredients:

4 tb Soy sauce
4 tb Worchestershire
1 tb Ketchup
1/4 ts Pepper (or more)
1/4 ts Garlic powder
1/4 ts Onion salt
1/2 ts Salt

Directions:

Marinate the 1/4" thick meat strips for 1 hr, then drain. Place on trays to dry. Don't overlap, and turn meat at least once during drying.

Dry 145 deg. for 8-10 hrs. It is ready when it bends like a green willow without breaking. Long term storage should be in refrig.
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Basic Jerky


basic beef jerky recipe

Ingredients:

1 1/2 lb Lean boneless meat
1/4 c Soy sauce
1 ts Worcestershire
1/2 ts Onion powder
1/4 ts Pepper
1/4 ts Garlic powder
1/4 ts Liquid smoke
Vegetable oil cooking spray

Directions:

Freeze meat until firm but not hard; then cut into 1/8 to 1/4-inch-thick slices. In a medium-size glass, stoneware, plastic or stainless steel bowl, combine soy sauce, Worcestershire, onion powder, pepper, garlic powder, and liquid smoke.

Stir to dissolve seasonings. Add meat and mix until all surfaces are thoroughly coated. Cover tightly and refrigerate for at least 6 hours or until next day, stirring occasionally; recover tightly after stirring.

Drying the jerky:

Depending upon the drying method you're using, evenly coat dehydrator racks or metal racks with cooking spray; if oven drying, place racks over rimmed baking pans. Lift meat form bowl, shaking off any excess liquid. Arrange meat strips close together, but not overlapping, on racks.

Dehydrator drying:

Arrange trays according to manufacturer's directions and dry at 140-degrees until a piece of jerky cracks, but does not break, when bent (8 to 10 hours; let jerky cool for 5 minutes before testing). Pat off any beads of oil from jerky.

Let jerky cool completely on racks; remove from racks, place in a rigid freezer container, and freeze for 72 hour. Then store in airtight, insect proof containers in a cool, dry place; or freeze or refrigerate. Makes about 3/4 pound.

Storage time:

Up to 3 weeks at room temperature; up to 4 months in refrigerator, up to 8 months in freezer.
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Beef Jerky BBQ


bbq beef jerky recipe oven

Ingredients:

1 lb Beef loin tip; paper thin or 1 lb Beef brisket; paper thin or 1 lb
Tenderloin; 1/8" to 1/4"
Barbecue sauce without sugar
Onion salt; to taste
Garlic salt; to taste

Directions:

If necessary, roll out meat slices as thin as possible. Trim off fat. Set oven at 220 degrees F and line cookie sheets with foil.

Brush one side of meat with sauce. Put slices on cookie sheet; DO NOT STACK. Sprinkle lightly with onion and garlic salts.

Cook for 8-9 hours. Turn meat after six hours of cooking and brush with sauce. Cool and store in a tightly covered jar or sealed in a plastic bag.
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Drying Frontier Jerky


frontier jerky recipe

Ingredients:

1 ts Salt
1/4 ts Pepper
1 ts Garlic powder
2 tb Worchestershire sauce
2 tb Liquid smoke
1 lb Lean meat; thinly sliced

Directions:

In a small bowl, combine all ingredients except meat. Stir to mix well. Place meat 3 or 4 layers deep in a glass or stoneware, plastic or stainless container, spooning liquid smoke mixture over each layer. Cover tightly.

Marinate 6-12 hours in the refrigerator, stirring occasionally and keeping the mixture tightly covered. Follow directions for drying and storing. Makes 1/4 lb. Jerky.
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Drying Great Jerky


how to dry meat for jerky

Ingredients:

3/4 ts Salt
1/4 ts Cracked pepper
1 tb Brown sugar
1 Garlic clove; crushed
2 tb Soy sauce
1 tb Worchestershire sauce
1 lb Lean meat; thinly sliced

Directions:

In a small bowl, combine all ingredients except meat. Stir to mix well. Place the meat slices in a single layer on a clean flat surface.

Generously spread both sides with the slat mixture. Place the meat strips on a tightly covered glass, stoneware, plastic or stainless steel container.

Marinate 6- 12 hours in the refrigerator, stirring occasionally and keeping the mixture tightly covered. Follow directions for drying and storing.
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Beef Jerky Marinade


marinade for beef jerky recipes

Ingredients:

1/2 c Soya sauce
1/4 c Worchestershire sauce
1/2 c Water
1/4 c Brown sugar
1/2 t Black pepper
1/4 t Red pepper flakes
1/2 t Salt
4 To 5 dashes hot pepper sauce
Water to cover
2-4 lbs lean beef

Directions:

While meat is still partially frozen, slice in thin slices. Mix all ingredients of marinade together and put in large stainless steel bowl.

Add all the sliced meat, and enough water to cover. Mix well. Let marinate overnight. Drain and rinse meat off.

Lay strips on dehydrator and dry according to manufacturers directions.
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Drying Soy Jerky


soy sauce beef jerky

Ingredients:

3 lb Lean beef; flank; round sirloin tip
3/4 c Soy sauce
1/4 c Worchestershire sauce
1/4 c Brown sugar
1 ts Onion powder
1 Clove garlic; minced
1/2 ts Cracked pepper
1/4 ts Liquid smoke

Directions:

Cut beef into strips 1/2 inch thick. Combine marinade ingredients in a large glass baking dish.

Add strips of beef, cover and refrigerate overnight. Drain beef slices. Dry in an electric dehydrator at 145 until pliable.

Package in home canning jars, food-grade plastic bags or sealby-heat food storage bags.
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Easy Cure Meat Jerky


meat cure jerky

Ingredients:

5 lb Meat, any cut
1/2 c Non-iodized salt
1/2 c Sugar
1 qt Water

Directions:

Trim all fat from meat. Slice meat with the grain as thin as possible. The meat slices nicely when semi-frozen, or your butcher will do the slicing for you.

Place the meat in cool brine and refrigerate overnight. After no less than 12 hours, take the meat from the brine, rinse lightly and allow to dry on paper towels for 1 hour.

Place meat strips on the smoker racks and dry for 12 hours, using your favorite fuel. When strips are the dryness you like, allow to cool and transfer into a ziplock bag for taking on trips, hiking, camping, etc.
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Hamburger Jerky


burger jerky recipes

Ingredients:

1 lb Very lean ground beef
1 tb Worcestershire sauce
1 ts Curing salt; (optional, this contains nitrates and sugar; or subsitute an equal amount of seasoned salt
1 D cayenne

Directions:

Buy the leanest ground beef possible, or select a lean chuck roast and grind it or have it ground. Combine meat with remaining ingredients, mixing well.

Cut a piece of plastic wrap the size of your drying tray. Put seasoned ground beef on plastic wrap and, using a moistened rolling pin, roll ground beef to 1/8" thick, spreading meat over entire area of tray.

A jerky press can be used instead: Follow manufacturer's directions. Place meat-covered plastic wrap on gray and dry at 140 F for 4 to 6 hours.

Remove tray, plastic wrap-side up. Peel of wrap and discard. Roll paper towels over top with rolling pin to remove melted fat.

Invert meat onto another tray, plastic wrap-side up. Peel of wrap and discard. Return meat to dehydrator and dry for another 4 to 6 hours.

Top with paper towels and roll again to absorb fat. Dry until jerky is hard and leathery. Cut into strips before storing. Package airtight and store in refrigerator or freezer if possible. Use within 6 months.
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Hawaiian Style Jerky


hawaiian style beef jerky recipe

Ingredients:

2 lb Flank steak
3/4 c Soy sauce
2 tb Hawaiian salt
1 1/2 tb Sugar
1 Clove garlic; minced
1 Piece ginger; crushed
1 Red chili pepper; crushed (optional)

Directions:

Cut beef into strips about 1 1/3 inch wide. Combine all other ingredients and soak beef in the sauce overnight.

If you have a drying box, place the meat in hot sun for two days, bringing it in at night. If drying in the oven, set oven to 175 degrees.

Place meat on a rack such as a cake cooking rack. Place rack on a cookie sheet and dry meat in oven for 7 hours. Keep in refrigerator.
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Home Style Jerky


homemade beef jerky oven

Ingredients:

1 lb Beef; cut in strips
1/4 c Soy sauce
1 tb Worcestershire sauce
1/4 ts Hickory salt
1/2 ts Onion salt
1/2 ts Garlic powder
1 ts Black pepper
1 ds Hot sauce

Directions:

Combine all the ingredients and marinate in the fridge for at least 8 hours, mixing occasionally.

Then, skewer the marinated strips on bamboo skewers (or toothpicks) and hang the strips in the oven with a pan below to catch the drippings.

Set the oven on its lowest setting (100-150 F) and use something to keep the door ajar. The jerky should be dry after 8-10 hours.
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Honey Lemon Beef Jerky


lemon garlic jerky recipe

Ingredients:

1 ea Flank steak
1 ea Garlic clove, minced
1/2 c Honey
1 pn Pepper
4 tb Lemon juice
1/2 c Soy sauce
1 pn Salt

Directions:

Put steak in freezer for about half an hour, just until firm. Slice steak across grain, about 1/4 inch thick.

Combine remaining ingredients and marinate steak strips in this for at least 2 hours. Place slices on rack in pan and dry in oven at 150 degrees, 12 hours.
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Jerky


seasoning for beef jerky

Ingredients:

Meat;(beef, deer, etc.)
Soy Sauce
Brown Sugar
Cooking Oil
2 tb Coarsely ground black pepper
2 tb Garlic powder
2 tb Lawry's Seasoned Salt
2 tb Gebhardt Chili powder

Directions:

Cut meat into 1 1/2 by 1/4 by 5 inch strips. Soak meat in a mixture of Soy sauce, 1 T. brown sugar and 1 T. oil for 2 to 4 hours. Pat dry.

Mix seasonings well and place in a clean shaker. Using a foil covered cookie sheet, place meat (1 layer) and sprinkle mix over it to taste.

Fold foil edges up to keep in mixture. Dry at 140 to 180 degrees for 5 to 8 hours. Keep in open container at room temperature. Do NOT refrigerate.
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Beef Or Game Jerky


game jerky recipes

Ingredients:

1/3 c Sugar
1/4 c Salt
2 c Soy sauce
1 c Water
1 c Red wine
1/2 ts Onion powder
1/2 ts Garlic powder
1/2 ts Pepper
1/2 ts Tabasco sauce

Directions:

Trim all fat from meat. Slice meat with the grain to about 1/4" to 1/2" thick. The meat slices nicely when semi-frozen, or your butcher will slice it for you in his machine.

Place meat in the cool marinade and leave overnight, or for no less than 8 hours. Remove from brine and allow to air dry without rinsing.

Smoke in your smoker for 12 to 16 hours or until jerky has dried out to your liking. Use your favorite fuel for smoking.
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Barbecued Jerky


barbecue jerky recipe

Ingredients:

1 1/2 lb Flank or lean top round steak; trimmed or all fat and connective tissue
1/2 c Catsup
1/3 c Red wine vinegar
1/4 c Brown sugar; firmly packed
1 1/2 ts Dry mustard
1 1/2 ts Onion powder
1 ts Salt
1/2 ts Garlic powder
1/4 ts Ground red pepper (cayenne)
Vegetable cooking spray

Directions:

Freeze meat until firm but not hard; then cut into 1/8- to 1/4-inchthick slices. In a medium-size glass, stoneware, plastic, or stainless steel bowl, combine catsup, vinegar, sugar, mustard, onion powder, salt, garlic powder, and red pepper.

Stir to dissolve seasonings. Add meat and mix until all surfaces are thoroughly coated. Cover tightly and refrigerate for at least 6 hours or until next day, stirring occasionally; recover tightly after stirring. Dry and cure.
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Perfect Jerky Marinade


perfect beef jerky marinade

Ingredients:

1 c Soy sauce
1/2 c Water
1/2 c Vinegar
1/4 c Balsamic vinegar
1 ts Salt
2 tb Cracked peppercorns
1/2 c Black coffee
2 ts Honey
1 pn Cayenne pepper
1/4 ts Liquid smoke
1 Splash of white wine

Directions:

Makes enough marinade to cover 2 lbs of meat.
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Teriyaki Beef Jerky


teriyaki beef jerky recipe smoker

Ingredients:

1/3 cup brown sugar
1/4 cup salt
2 cup teriyaki sauce
1 cup water
1 cup burgundy or red wine
1/2 tsp. onion powder
1/2 tsp. pepper
1/2 tsp. garlic powder
1 shot whiskey (optional)
7 lb. Steak

Directions:

Trim all fat from the meat. Slice meat with the grain about 1/4 inch to 1/2 inch thick. Place in Marinade and leave overnight or for less than 8 hours. Remove from brine and hang strips on shish kabob skewers.

Smoke for 12 to 16 hours depending on how dry you prefer your jerky. Use 3 pan fulls of hickory chips and chunks in early stages of drying cycle.
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Jerky - Water/Smoker Method


water in smoker for jerky

Ingredients:

1 1/2 lb beef flank steak
1/4 c sugar
2 ts paprika
1/4 c non-iodized salt
2 ts garlic powder
2 ts ground black pepper
1 ts ginger

Directions:

Fire up your smoker and start settling the coals in for a long slow smoke before starting the rub.
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Warrior's Mark Jerky


thin beef jerky

Ingredients:

3 lbs. lean venison steak or beef steak, thinly sliced
1/2 cup lemon
1/4 cup onions, drained
1/4 cup brown sugar
2 tsp. liquid smoke
1 Tbsp seasoned salt
1/4 tsp. freshly ground pepper
3 bay leaves, broken into pieces

Directions:

Place meat strips into a shallow glass container. Mix rest of ingredients together and pour over strips of meat. Cover and refrigerate overnight.

Dry strips on paper towels, pressing to remove the marinade. Place on oven racks in a 150 degree oven to dry for at least 12 hours.

Turn over once during the drying. The oven door should be slightly ajar to allow the moisture to escape.
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Marinade For Beef Jerky


marinade to make beef jerky

Ingredients:

2 tb soy sauce
1/4 ts salt
2 dr tabasco, or to taste
1 ea garlic clove, crushed

Directions:

Slice the beef as thin as you can across the grain.

Mix the marinade ingredients, put the meat in the mixture and refrigerate for at least 24 hours.
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Blue Ribbon Jerky


blue ribbon jerky recipe

Ingredients:

1/2 c Dark soy sauce
2 tb Worcestershire sauce
1 ts MSG (opt)
1/2 ts Onion powder
1/2 ts Garlic powder
1/4 ts Ginger, powdered
1/4 ts Chinese five-spice powder
3 lb Lean beef brisket, eye of round or flank steak

Directions:

Trim meat completely of fat and cut across grain into slices 1/8 inch thick. To aid in slicing meat thinly, freeze until ice crystals are formed.

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.
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Jerky Stew


jerky stew recipes

Ingredients:

1 lb Jerky, beef or buffalo
1 c Whole dried hominy, soaked overnight in ample water
1 lg Yellow onion, peeled/chopped
1 lb Potatoes*, unpeeled/diced
Salt and pepper to taste

*Native Americans would have used prairie potatoes -- arrowhead (Sagittaria latifolia).

Directions:

Break the jerky up into 1-inch pieces and place in a heavy, lidded kettle. Drain the hominy and add to the jerky, along with the onion.

Cover with water and bring to a boil. Simmer, covered, until the hominy is tender, about 2 hours.

You will have to watch this closely, as more water will have to be added as you go along. Add the potatoes and cook for an additional 20 minutes. Season with salt and pepper.
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Theada's Beef Jerky


liquid smoke beef jerky recipe

Ingredients:

2 qt Water
2 c Salt
1 c Vinegar
2 tb Pepper

Directions:

Cut meat in 1/4" strips (or as thin as possible). Remove all fat. Boil approximately 6 minutes.

Roll moisture from meat. Put on cookie sheet in middle of oven for 1 1/2 to 2 hours at 200F. Leave oven door cracked to let moisture out.

Coat with Liquid Smoke and A-1 Sauce. Store in airtight jar.
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Jerky


homemade jerky dryer

Ingredients:

Meat;(beef, deer, etc.)
Soy Sauce
Brown Sugar
Cooking Oil
2 tb Coarsely ground black pepper
2 tb Garlic powder
2 tb Lawry's Seasoned Salt
2 tb Gebhardt Chili powder

Directions:

Cut meat into 1 1/2 by 1/4 by 5 inch strips. Soak meat in a mixture of Soy sauce, 1 T. brown sugar and 1 T. oil for 2 to 4 hours. Pat dry.

Mix seasonings well and place in a shaker. Using a foil-covered cookie sheet, place meat (1 layer) and sprinkle mix over it to taste.

Fold foil edges up to keep in mixture. Dry at 140 to 180 degrees for 5 to 8 hours. Keep in open container at room temperature. Do NOT refrigerate.
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Beef Or Venison Jerky


beef jerky recipe venison

Ingredients:

8 lb Venison/beef roast
1 tb Salt
1/4 ts Black pepper
1 ts White pepper
1/2 ts Red pepper
1 ts Meat tenderizer
2 tb Seasoned salt
2 ts Accent
1 ts Garlic powder
1 tb Kitchen bouquet
2 tb Morton tender quick
1/3 c Worcestershire sauce
1/3 c Soy sauce
1/3 c Barbecue sauce
1/3 c Liquid smoke

Directions:

Cut meat in thin slices. Meat is easier to cut when partially frozen and it will cut evenly. Combine salt, peppers, meat tenderizers, seasoned salt, accent, garlic and onion powders, kitchen bouquet, morton tender quick, worcestershire sauce, soy sauce, barbecue sauce and liquid smoke.

Marinate meat in sauce for 24 hours in a sealable plastic bag. Place meat directly on oven racks, line bottom of oven with foil, or on rack in shallow pan and dry in oven for 6-8 hours on lowest setting.

Continue to dry in warm oven if necessary. Ovens with pilot lights work especially well.
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Venison Jerky 5


venison jerky dehydrator recipe

Ingredients:

4 lb Venison
1 c Barbecue sauce
2 tb Liquid smoke
1 ts Chili powder
1 tb Worchestershire sauce
Few grains cayenne pepper

Directions:

Freeze venison until firm and solid enough to slice easily. Cut into 1/8inch slices with a a sharp knife or slicer, then cut slices into strips 1 & 1/2 inches wide. Meanwhile, blend remaining ingredients and pour over venison strips that have been arranged in rows in a shallow baking pan. Marinate overnight in refrigerator. Drain well.

Dehydrator: Cover trays with strips without overlapping. Dry 4 hours at 140 F. Turn strips and rotate trays. Dry another 6 to 8 hours. Welldried jerky should be dark and fibrous looking and brittle enough to splinter when bent in two.

Sun: Drying meat or venison jerky is not recommended in most climates.

Oven: Lay strips of marinated meat in rows over trays being careful not to overlap strips. Dry at 110 F until strips will splinter on the edges when bent in two, 18 to 24 hours.
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Deer Jerky Marinade


deer jerky marinade for smoker

Ingredients:

3 lb Deer meat, thinly sliced
3/4 c Wine, dry
1/3 c Lemon juice
1/4 c Onion, minced
1/4 c Brown sugar
2 ts Liquid smoke
1 ts Seasoned salt
1/4 ts Pepper
3 Bay leaves

Directions:

Marinade deer meat for 24 hours in the marinade mixture, covered, in a cold part of the refrigerator. Turn meat several times.

Remove meat, spreading out to bring to room temp. Place on greased racks in a smoker and smoke at a low heat (160-190 degrees) for 5 to 7 hours, until meat becomes slightly translucent and darkly red, near black.

Store in plastic bags in refrigerator.
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Deer Jerky


deer jerky recipes

Ingredients:

Deer, sliced 1/8" thick
2 tb Hickory smoked salt
1 tb Garlic salt
2 tb Monosodium glutamate
4 tb Seasoned pepper
2/3 c Soy sauce
1/3 c Worcester sauce smoked
Tabasco sauce to taste

Directions:

Sprinkle meat with dry mixture, both sides. Drape on oven racks without touching while oven heats to 200 degrees.

Place in oven with door open 2-3 inches. After one hour, baste with sauce, repeating every half-hour for the remaining two hours at 200 degrees.

Now drop oven to 170 degrees and finish meat in 45 to 90 minutes.
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Venison Jerky 4


venison jerky recipe smoker

Ingredients:

3 lb Lean Venison
1 tb Salt
1 ts Onion Powder
1 ts Garlic Powder
1 1/2 ts Pepper
1/3 c Worcestershire sauce
1/4 c Soy Sauce

Directions:

Cut the venison into strips 1/4 to 3/8" thick. Mix other ingredients together, and marinate meat strips in it over night, in the refrigerator.

Drain and pat dry with towel. Place in smoker until proper consistancy is reached. Use only two or three pans of chips. Store in covered jar, or in plastic bags.
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Onion Ground Beef Jerky


ground beef jerky recipe dehydrator

Ingredients:

2 oz Package dried onion soup mix
1/4 c Water
1/4 c Soy sauce
1 ts Garlic; chopped
1 ts Curing salt
Dried herbs or flavorings of choice
1 1/2 lb Very lean ground beef

Directions:

In a bowl, combine onion soup mix and water. Let sit for 10 minutes. Add the remaining ingredients, including the beef, and combine.

Let marinate for at least 2 hours. For a more pronounced flavor, cover and refrigerate for 8 to 12 hours.

Put through a jerky press, OR shape the meat into 1-to 2-inch balls. Line each drying tray with a solid leather sheet.

Top it with a mesh sheet. Arrange the meat rounds on the mesh sheets. Dry at 145 F. or above until hard, about 6 to 10 hours.

With some dehydrators, you will have to turn the rounds to ensure uniform drying. If beads of melted fat form on the rounds as they are drying, blot them up with a clean, uninked paper towel.

Each lb. of ground beef makes about 4 oz. Jerky.
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Brined Jerky


beef jerky brine recipe

Ingredients:

5 lb Lean meat
1 c Curing salt
1/2 c Brown suger or molasses
1 ts Liquid garlic
4 tb Black pepper
2 qt Water

Directions:

Remove all fat and membrane from the meat. Combine the rest of the ingredients. Soak the meat in the solution (brining the meat) for 8 to 10 hours.

Remove meat and rinse thoroughly. Pat dry with paper towels to remove excess moisture. Let stand to air-dry for an hour or so.

Then rub in the seasonings of your choice, such as onion salt, garlic salt, pepper or a prepared seasoning mix from the spice department at the market.

Smoke meat for 8 to 12 hours or until ready. Test the meat by twisting a strip of meat. It should be flexible but stiff like a piece of rope. Remove and let stand until cool.
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Home Style Jerky


jerky round steak

Ingredients:

1 lb Round steak, cut in strips 4"x1/8 " thick
1/4 c Soy sauce
1 tb Worchestshire sauce
1/2 ts Onion powder
1/2 ts Garlic powder
1/2 ts Black pepper
3/4 ts Hot sauce
1/2 ts Hickory salt

Directions:

Slice round steak, cut in strips about 4 in. long and 1/8 in. thick. (The slicing is easier if the steak is partially frozen.) Combine all the ingredients and marinate in the fridge for at least 8 hrs, mixing occasionally.

Then skewer the marinated strips on bamboo skewers or toothpicks and hang the strips in the oven with a pan below to catch the drippings. Set the oven on it's lowest setting (l00- 150 F) and use something to keep the door ajar.

The jerky should be dry after 8-10 hours. This was my first time making jerky and the product come out surprisingly good, but perhaps a bit too salty. You might want to try low salt soy.
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Chinese Jerky


chinese meat jerky recipe

Ingredients:

3 lb Steak
3 Garlic cloves, minced
1 tb Ginger, fresh, minced
2 tb Sesame oil
1/2 c Soy sauce
2 ts Red peppers, dried, crushed
tb Honey
1/2 ts White pepper
4 tb Dry Sherry

Directions:

Cut meat diagonally crosswise into 1/4" thick, 2" wide strips. Trim away any fat or gristle. Transfer to a non-metallic pan. Add the other ingredients and marinade 24 hours.

Arrange meat on racks and let dry at cool room temperature overnight (do not refrigerate). Preheat oven to 225. Line two large baking sheets with foil and set wire racks on top.

Arrange the meat on racks in single layer. Bake 15 minutes. Reduce heat to 175 F and continue drying meat another 4 hrs or more. Leave meat on racks to cool and continue drying for several hours before bagging it.
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Venison Jerky 3


how to make venison jerky in the oven

Ingredients:

2 lb Sliced venison 1/8" thick
2 T Worcestershire sauce
2 T Soy sauce
1 T Salt
1 t Ground red pepper
2 Cloves garlic, sliced
1 c Corn whiskey
1 c Water

Directions:

Slice the meat when it is lightly frozen. The cuts should be long, thin and with the grain. Cut across the grain if you want more tender, but more brittle jerky.

Trim off all of the fat. Marinate strips in a glass container overnight. You may substitute 2 cups of red wine for the corn whiskey and water.

Pat dry and arrange pieces side by side on an oven roasting rack, without overlap. Cook at minimum heat (150F) for 6 hours.

Leave oven door ajar to allow moisture to escape. Meat should be dark, dry and store jerky in a cool, airtight container.
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