My husband would like to make deer jerky that tastes like Wild Bill's beef jerky. Does anyone have a recipe? - wild bills beef jerky recipe
My husband is choppy with wild bills, and I repeat the taste possessed.
Saturday, February 20, 2010
Wild Bills Beef Jerky Recipe My Husband Would Like To Make Deer Jerky That Tastes Like Wild Bill's Beef Jerky. Does Anyone Have A Recipe?
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Beef Jerky
ReplyDelete* 1 1 / 2 to 2 pounds flank
* 2 / 3 cup Worcestershire sauce
* 2 / 3 cup soy sauce
* 1 tablespoon honey
2 teaspoons freshly ground black pepper
2 teaspoons onion powder
1 teaspoon Liquid Smoke Tea
* 1 teaspoon paprika
String * Special Equipment: 1 box fan, 4 paper air filter system, and 2 bungee
Cut skirt steak of excess fat in a plastic tip and in the freezer for 1 to 2 hours in order to identify precisely.
They cut meat from the freezer and sliced the meat with the grain into long strips removed.
Place strips of meat with the remaining ingredients in a large 1 gallon resealable plastic bag and move all the ingredients until evenly distributed. Put the bag in the refrigerator for 3 to 6 hours.
Remove meat from brine and pat to dry. Equitable distribution of meat strips of 3 air filters, put it in the grooves and stacking the filters on a pertro. Top these with 1 empty filter. Then put the box fan on the side and top. Strap the filters to the fan with 2 bungee cords. Stand the fan upright, plug and put the medium term. Allow the meat dry 8 to 12 hours. If you use a commercial dehydrator, follow the manufacturer's instructions.
When dry, cool and dry in an airtight container for 2 to 3 months.
Deer Jerky --
ReplyDeleteINGREDIENTS
1 pound boneless, roasted wild
4 tablespoons soy sauce
4 tablespoons Worcestershire sauce
2 tablespoons liquid smoke flavoring
1 tablespoon tomato sauce
Pepper 1 / 4 c. Tea
1 / 4 c. Tea garlic powder
1 / 4 teaspoon onion salt
Salt 1 / 2 teaspoon
NOTES
Cut the meat into long strips, 1 inch wide and 1 / 8 inch thick. Be deposited in a large plastic bag, combine soy sauce, Worcestershire sauce, liquid smoke, tomato sauce, paprika, garlic powder, salt and onion salt. The meat and seal the bag. Stored in the refrigerator overnight. Kneading occasionally to distribute marinade evenly.
Preheat oven to 160 degrees F (70 degrees C). Place a pan on the bottom of the furnace to collect the drops, or line with foil.
Place strips of meat on a rack so they do not touch each other, and is dried for 6 to 8 hours in the oven, or until the desired consistency.
* 5 pounds of lean meat
ReplyDelete* 1 cup pickling salt
* 1 / 2 cup brown sugar or molasses
Garlic * 1 teaspoon of liquid
* 4 tablespoons black pepper
* 2 liters of water
Remove all fat and membrane from the meat. Mix the remaining ingredients. Soak the meat in the solution (salted meat) for 8 to 10 hours. Remove meat and rinse your gut. Blot with paper towel to remove excess liquid. Let stand to dry for one or two hours of air. Then rub in the ingredients of your choice, as we prepare onion salt, garlic, salt and pepper seasoning for the Directorate of Spices on the market. Smoking of meat 8 to 12 hours or until done. Try to keep the meat a piece of meat. It must be flexible, but solid as a piece of rope. Remove let you rest until cool.
Sour Don Holmes Book of Food Drying, Pickling and smoking by Don and Myrtle Holm
You need to have to experiment with spices a little, but I used:
ReplyDeleteSmoke aromatic powder
Garlic powder
MSG
Wise
Celery salt
Chili powder
black pepper
Onion powder
My recipe for a small container of each of these phones. Finely chop the meat and mixed in the powder and excavators placed in the dehydrator.