Best Jerky you ever made!
The Best Jerky you ever made!
TEXAS STYLE
Cut lean strips of venison, beef, chicken or turkey. The pieces should be no more than ¾ inch thick at the most but as large as you want them. Trim off all fat as it will turn rancid as the meat dries.
Fill a large mixing bowl with water and stir in equal amounts of Brown Sugar and Salt until it starts to fall out, kind of like a glass of tea with to much sugar in it.
Stir in 1 Teaspoon of Garlic powder,
½ Teaspoon of Allspice
¼ Teaspoon of ground Cloves.
Add meat and soak in the brine for 24 hours in a refrigerator.
Remove meat from brine and rinse in cold water.
Roll or shake on coarse ground black pepper to taste.
Do not use table ground black pepper or it will have to strong a pepper taste. Remember course ground adds flavor fine ground adds heat.
Arrange meat on a smoker and slow smoke with your favorite wood keeping the heat under 180 degrees until fully smoked. I smoke mine overnight. I use very dry or seasoned mesquite with no green left in the wood.
If you do not have a smoker you can do this in your oven, just add liquid smoke to the original brine and dry on your ovens lowest setting or warm setting. Place a wood spoon in the oven door so moisture can escape and dry meat to the texture and hardness desired. You can then place jerky in a bowl in the refrigerator for up to a week to finish dehydrating. It never lasts that long at my place. Place any extra in a bag in the freezer and take out about 2 hours before you intend to eat it.
Enjoy. Ed Thomas
TEXAS STYLE
Cut lean strips of venison, beef, chicken or turkey. The pieces should be no more than ¾ inch thick at the most but as large as you want them. Trim off all fat as it will turn rancid as the meat dries.
Fill a large mixing bowl with water and stir in equal amounts of Brown Sugar and Salt until it starts to fall out, kind of like a glass of tea with to much sugar in it.
Stir in 1 Teaspoon of Garlic powder,
½ Teaspoon of Allspice
¼ Teaspoon of ground Cloves.
Add meat and soak in the brine for 24 hours in a refrigerator.
Remove meat from brine and rinse in cold water.
Roll or shake on coarse ground black pepper to taste.
Do not use table ground black pepper or it will have to strong a pepper taste. Remember course ground adds flavor fine ground adds heat.
Arrange meat on a smoker and slow smoke with your favorite wood keeping the heat under 180 degrees until fully smoked. I smoke mine overnight. I use very dry or seasoned mesquite with no green left in the wood.
If you do not have a smoker you can do this in your oven, just add liquid smoke to the original brine and dry on your ovens lowest setting or warm setting. Place a wood spoon in the oven door so moisture can escape and dry meat to the texture and hardness desired. You can then place jerky in a bowl in the refrigerator for up to a week to finish dehydrating. It never lasts that long at my place. Place any extra in a bag in the freezer and take out about 2 hours before you intend to eat it.
Enjoy. Ed Thomas