This looks super tasty!
I made some the other day that we ended up eating in a matter of days.
AHAHAH=) I always dry all the way too, its easier to keep on hand that way!
I'll try this recipe when I do it next!
Angelia in OR
On Thu, May 3, 2012 at 6:58 PM, Danny R <ninja69_97720@yahoo.com> wrote:
> Here is how I make my jerky in the smoker: I use venison mostly
>
> 3 lbs. meat strips
> 1 1/2 tbsp. salt
> 1 tbsp brown sugar
> 1 tsp celery salt
> 1 tsp onion powder
> 1 tsp. garlic powder
> 1 tsp. coarse pepper
> 1/2 tsp cayenne pepper
> 1/3 cup soy sauce
> 1/3 cup worcestshire sauce
> 2/3 cup water
>
> Spread the meat out in a non metal pan, stir the ingredients well and pour
> over the strips. Chill overnight. Do not wash the meat just blot it on a
> paper towel. Put it on your racks and wait till the strips get a glaze look
> to them-several hours. Then start them.
> In the smoker it takes about 12/16 hours. Your dehyderator booklet will
> probably tell you about how long it will take.
> Now, I do mine till it is completely dry so it doesn't have to be
> refrigerated.
> Good Luck, Ninja
> P.S. Let me know how it turns out.
>
>
>
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