Beef Or Buffalo Jerky Recipe
Recipe Ingredients
Buffalo or beef, trimmed of all fat
Recipe Preparation
You can prepare your own jerky with very little trouble.
Trim the meat of all fat. Slice the buffalo (or beef) into strips
1-inch wide and 1/8-inch thick. "Jerk" or pull them a bit and place them
on a baking rack.
The meat can be dried in a home food drier or it can be placed in your
oven overnight. Leave the oven door open and set the thermostat to as low
a temperature as possible.
You may need to experiment with your oven, as you do not want the heat
to rise above 145 degrees to 150 degrees.
My large gas oven is perfect for this, as the pilot light is on all the
time and the resulting temperature is just right. If you have such an
oven, you can complete this process in 12 hours.
If you wish some additional flavor in your meat you can soak the slices
in a bit of soy sauce before drying them.
Jerky will keep for three months in an airtight container, for longer
if frozen.
Recipe Source:
THE FRUGAL GOURMET by Jeff Smith
From the 09-11-1991 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
[email protected] -or- [email protected]
08-31-1995
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories
from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol;
0mg Sodium. Exchanges: .
Nutr. Assoc. : 0
Contributor: Jeff Smith
Preparation Time: 0:00
Servings: 1
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