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Hunting & Fishing
jerky recipe
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<blockquote data-quote="Dalejbrass" data-source="post: 2791517" data-attributes="member: 26905"><p>I made some about 30 years ago that turned out better than anything I've ever had then or since.....my uncle still asks me when I'm going to do it again. This may be the year!</p><p></p><p>Here's what I did: Big turkey basting pan. Froze my meat then as it was about 1/2 thawed, I cut the meat into 1/8-1/4 slices anywhere from 4-8" long. I was told years ago the key to any good jerky is the "base", so that's where I started. 6 cans of apple juice, 2-3 beers, bottle of Lea & perins Worcestershire sauce, bottle of soy sauce, bottle of teriyaki sauce, salt, pepper, garlic, Cheyenne pepper and several other spices that my mom had in the cupboard. Let it all marinate overnight and then laid strips on cookie sheet and cooked in oven for at about 200 degrees for 2-4 hours.</p><p></p><p>It turned out fabulous. Hope this helps!</p></blockquote><p></p>
[QUOTE="Dalejbrass, post: 2791517, member: 26905"] I made some about 30 years ago that turned out better than anything I've ever had then or since.....my uncle still asks me when I'm going to do it again. This may be the year! Here's what I did: Big turkey basting pan. Froze my meat then as it was about 1/2 thawed, I cut the meat into 1/8-1/4 slices anywhere from 4-8" long. I was told years ago the key to any good jerky is the "base", so that's where I started. 6 cans of apple juice, 2-3 beers, bottle of Lea & perins Worcestershire sauce, bottle of soy sauce, bottle of teriyaki sauce, salt, pepper, garlic, Cheyenne pepper and several other spices that my mom had in the cupboard. Let it all marinate overnight and then laid strips on cookie sheet and cooked in oven for at about 200 degrees for 2-4 hours. It turned out fabulous. Hope this helps! [/QUOTE]
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