Beef Jerky Recipe Trial Run in the New Dehydrator
-4 T soy, 4 T Worcestershire, 1 T liquid smoke, 1 T salt (necessary as the cure to prevent bacteria), 1 t meat tenderizer (brown sugar, pepper, garlic powder, onion powder, paprika, ground ginger can all be added to adjust flavor to your liking)
-Marinate meat for 12 hours for maximum flavor
-Lay meat on trays and set to highest temp and dry to desired consistency (Mine took about 6-7 hours when full) Store in refrigerator to maximize shelf life. (for fresh wild game and poultry, either freeze fresh meat for 60 days at sub-zero or heat in a 170 degree oven for 30 minutes after drying to minimize the chance of bacteria)
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