Ingredients:
- you need a roast. ask the butcher to cut the fat off
- and slice it up in 1/4 inch strips.
- they will do it for you,at no charge
- you can also use any meat you want. venison is real good fish works also
- tinfoil
Directions:
- PUT MEAT IN A GALLON SIZE ZIPLOCK BAG OR YOU CAN USE A BIG BOWL
- POUR IN WORCHESTER,AND SOY SAUCE
- AND 1/2 BOTTLE LIQUID SMOKE
- ADD PEPPER CORNS
- PUT IN REFRIGERATOR OVER NITE
- IN THE MORNING
- LAYER THE BOTTOM OF YOUR STOVE WITH TINFOIL
- PULL THE RACK OUT, SET IT MIDWAY
- PULL OUT RACK AND HANG THE STRIPS OF MEAT INBETWEEN
- THE RACK SLITS. USING THE TOOTH PICKS. LET MEAT HANG
- TURN OVEN DOWN TO LOWEST SETTING, OPEN THE DOOR
- ABOUT A 1/2 INCH AND DRY THE MEAT FOR ABOUT 5 HOURS
- THE TEXTURE OF THE JERKY IS UP TO YOU, IT CAN RANGE FROM CHEWEY TO CRISPY. USE THE LEFTOVER MARINADE
- ON SOME STEAKS. IN THE BAR-B-QUE
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 0.17 Kcal (1 kJ) | ||
| Calories from fat | 0.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 0.79mg | 0% | |
| Potassium | 0.35mg | 0% | |
| Total Carbs | 0.04g | 0% | |
| Protein | 0g | 0% | |
| Amount Per 100 g | |||
| Calories | 75 Kcal (314 kJ) | ||
| Calories from fat | 9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1g | 0% | |
|---|---|---|---|
| Sodium | 347mg | 0% | |
| Potassium | 153mg | 0% | |
| Total Carbs | 18g | 0% | |
| Protein | 2g | 0% | |
| Vitamin C | 9mg | 0% | |
| Iron | 1mg | 0% | |
| Calcium | 5mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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