Early settlers and Native Americans preserved their meats by hanging it over a smoky fire until dry. This allowed them to carry the meat for long distances without spoiling.
THIS is NOT my recipe, it's one I found in Venison Cookery Cookbook
. Some of you may already have it... but if you don't... here it is!
2-3 tablespoons cajun seasoning (Papa Scotts Cajun Products)
2 tablespoons Morton's Tenderquick Mix
1 tablespoon soy sauce
1 to 2 teaspoons paprika
2 lbs. boneless venison round steak or roast, cut into 4 x 1 x 1/4-inch strips
1-1/2 to 3 cups hickory wood chips
Combine marinade in a nonmetallic bowl and stir to dissolve salt cure. Add meat strips, cover w/ plastic wrap and refrigerate for 24 hours, occasionally stirring. In a large bowl, cover wood chips w/ water and soak for an hour . Using oven thermometer to gauge, heat smoker to 120 deg. F.
Spray smoker racks w/ PAM or other nonstick vegetable cook'n spray. Set rack aside. Drain water from wood chips. Drain and discard marinade from meat strips. Lightly pat strips dry with paper towels. Arrange strips 1/4 in. apart on racks. Place racks in smoker... OK, sounding pretty easy so far!
With smoker damper open, place a handful of prepared wood chips in smoker. Close the damper, slightly cracking when the wood chips begin to smoke. Add wood chips as needed. Smoke strips for 3-6 hours or until dry (NOT BRITTLE). Cool jerky completely and store loosely wrapped for no longer than a week. OR, you can wrap tightly and store in the freezer for up to 2 months.
You can also do this in the oven, just add 2 teaspoons of liquid smoke flavoring to marinade. Continue with recipe as directed above, except place oven thermometer in oven with heat set to lowest possible temperature setting. If you need to maintain 120 deg. F. you can prop open the oven. Spray the oven racks with the nonstick vegetable spray, arrange strips as directed, and dry for 3-4 hours.
THIS is NOT my recipe, it's one I found in Venison Cookery Cookbook
. Some of you may already have it... but if you don't... here it is!
CAJUN JERKY
Marinade:
4 cups cold water2-3 tablespoons cajun seasoning (Papa Scotts Cajun Products)
2 tablespoons Morton's Tenderquick Mix
1 tablespoon soy sauce
1 to 2 teaspoons paprika
2 lbs. boneless venison round steak or roast, cut into 4 x 1 x 1/4-inch strips
1-1/2 to 3 cups hickory wood chips
Directions:
Meat is easier to slice if slightly frozen. Use a special jerky slicing board, and a VERY sharp knife to ensure even thickness of strips.Combine marinade in a nonmetallic bowl and stir to dissolve salt cure. Add meat strips, cover w/ plastic wrap and refrigerate for 24 hours, occasionally stirring. In a large bowl, cover wood chips w/ water and soak for an hour . Using oven thermometer to gauge, heat smoker to 120 deg. F.
Spray smoker racks w/ PAM or other nonstick vegetable cook'n spray. Set rack aside. Drain water from wood chips. Drain and discard marinade from meat strips. Lightly pat strips dry with paper towels. Arrange strips 1/4 in. apart on racks. Place racks in smoker... OK, sounding pretty easy so far!
With smoker damper open, place a handful of prepared wood chips in smoker. Close the damper, slightly cracking when the wood chips begin to smoke. Add wood chips as needed. Smoke strips for 3-6 hours or until dry (NOT BRITTLE). Cool jerky completely and store loosely wrapped for no longer than a week. OR, you can wrap tightly and store in the freezer for up to 2 months.
You can also do this in the oven, just add 2 teaspoons of liquid smoke flavoring to marinade. Continue with recipe as directed above, except place oven thermometer in oven with heat set to lowest possible temperature setting. If you need to maintain 120 deg. F. you can prop open the oven. Spray the oven racks with the nonstick vegetable spray, arrange strips as directed, and dry for 3-4 hours.
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| High Mountain Jerky Board and Knife Set |
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