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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 1000 |
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IF YOU LIKE JERKY THIS IS A LOT CHEAPER THAN BUYING IT 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 |
1 bottle of worchester sauce |
1 bottle of soy sauce |
1 bottle of liquid smoke |
1 cup pepper corns |
1 box of toothpicks |
tinfoil |
Directions:
1. PUT MEAT IN A GALLON SIZE ZIPLOCK BAG OR YOU CAN USE A BIG BOWL
2. POUR IN WORCHESTER,AND SOY SAUCE
3. AND 1/2 BOTTLE LIQUID SMOKE
4. ADD PEPPER CORNS
5. PUT IN REFRIGERATOR OVER NITE
6. IN THE MORNING
7. LAYER THE BOTTOM OF YOUR STOVE WITH TINFOIL
8. PULL THE RACK OUT, SET IT MIDWAY
9. PULL OUT RACK AND HANG THE STRIPS OF MEAT INBETWEEN
10. THE RACK SLITS. USING THE TOOTH PICKS. LET MEAT HANG
11. TURN OVEN DOWN TO LOWEST SETTING, OPEN THE DOOR
12. ABOUT A 1/2 INCH AND DRY THE MEAT FOR ABOUT 5 HOURS
13. THE TEXTURE OF THE JERKY IS UP TO YOU, IT CAN RANGE FROM CHEWEY TO CRISPY. USE THE LEFTOVER MARINADE
14. ON SOME STEAKS. IN THE BAR-B-QUE
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