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How to make jerky
Tips & Instructions
| Alligator & Crocodile
Kangaroo fillet steak recipe
Beef jerky recipes
Deer & Venison jerky recipes
Duck, Goose & Turkey
Turtle soup recipe
Jerky Sweet & Sour
Jerky Hot & ...
|Tips & Instructions|
SEVEN STEP JERKY
(Posted by Anatolii)
Slice three pounds of venison into strips about 3/8 inch thick to ensure total saturation of the meat while it's marinating. In container, combine 1/2 cup soy sauce, 1/2 cup Worchestershire, 2 tsp. Accent, 2 tsp. seasoned salt, 2/3 tsp. garlic powder, 2 tsp. onion powder, adn 2/3 tsp. black pepper.
Stir this mixture well with a spoon to dissolve all of the soluble ingredients. Now the marinade is ready to be used.
Place the strips of meat in the marinade be sure they're completely submerged. Marinate overnight, turning if necessary.
Lay marinated meat strips on oven rack. Cook for 6 to 8 (6 is better) at 150 degrees. They get crisper the longer they bake.
Store finished jerky in zip-lock bags or other airtight containers to seal in freshness. Jerky will keep up to two years.
Jerky - 1
(Posted by Amanda)
Lay out the strips on a cookie sheet lined with foil, turned up at the edges so juice won't get over everything. Lay out in rows and a single layer. Sprinkle liberally with black coarse ground pepper and seasoned salt, or spices that you like the taste of.
Set the oven to WARM, and leave in the oven overnite, or 8-10 hrs. This causes very slow drying. Store in a plastic container, jar, or can after well cooled. Too much moisture left in the meat will cause mold, and putting it away while warm will cause sweating inside the container.
Jerky - 2
Blend all ingredients except meat in small bowl. Dip each piece of meat into marinade, coating well. Place in shallow dish. Pour remaining marinade over top, cover and refrigerate overnight.
Oven method: Preheat oven to lowest
setting (preferably 110 F).
Store jerky in plastic bags or in tightly covered containers in cool, dry area.
Jerky - 3
(Posted by Killer Keller)
|Alligator & Crocodile jerky recipes|
(Posted by John From Chef John Folse)
The early Cajun trappers of bayou country considered alligator a versatile and tasty ingredient. From sausage to sauce piquant, the white lean meat of alligator found its way into their black iron skillets. Today, this once endangered species is farm raised and available at seafood and meat markets everywhere.
PREP TIME: 1 Hour
MAKES: 25-6 inch links
|Kangaroo jerky and steak recipes|
Steak (Posted by Sharon)
2 x 200-220g Kangaroo Fillets
30 g butter
1 clove garlic
4 chopped green shallots
1 tablespoon red currant jelly
1 tablespoon dry sherry
1/2 cup fresh cream
1.melt butter in large heavy frying pan
|Emu jerky and steak recipes|
EMU STEAK IN RED WINE
• 500g emu steak, chopped
• 70g bacon rashers, chopped
• 150g onion, chopped
• 1 clove garlic, crushed
• 10g flour
• 30g tomato paste
• 125ml red wine
• 125ml water
• 5g beef stock cube/powder
• 200g small mushrooms, halved
• 10g chopped parsley
|Beef jerky recipes|
Jerky Hot and Spicy
REGULAR JERKY RECIPE
Chinese Beef Jerky,
Posted by Amanda
Cut meat in half, lengthwise and slice diagonally crosswise into paper thin strips 1 1/2 to 2 inches wide and 4 inches long. Transfer to shallow pan. Combine marinade ingredients and rub thoroughly into meat. Arrange meat on racks and let dry at cool room temperature overnight (do not refrigerate).
Preheat oven to 250 F. Line two large baking sheets with foil and set wire racks on top of each baking sheet. Arrange meat on racks in single layer. Bake 30 minutes.
Reduce heat to 175 F and continue drying meat another 40 minutes. Meat should be lightly brown but not burnt. Let meat continue to dry on racks at cool room temperature overnight before packing into jars.
Dried meat can be brushed lightly with sesame oil for additional flavor and shine. Makes about 36 pieces.
|Deer & Venison jerky recipes|
1 lb. ground venison (the less fat the better)
2 tsp. salt
1/4 tsp. cayenne pepper
1/4 tsp. white pepper
1/2 tsp. garlic powder
1 tsp. dry mustard
2 Tbsp. brown sugar
3 tsp. liquid smoke
2 tsp. cure (optional)
Combine ground venison and all spices. Mix VERY THOROUGHLY. Roll mixture out between 2 sheets of plastic wrap or wax paper until it is about 1/8 inch thick. Use a butter knife and cut meat into 1 inch wide strips 4-6 inches long.
Place strips on a rack or broiling pan
(something that can drain) and dry in the oven at 150 degrees for
about 10 hours, turning after the first 2 hours.
Test the jerky after 8 hours or so by taking a piece out of the oven and letting it cool. Take a bite and test for texture. It should be good and chewey, not mushy, not brittle.
If you are using a dehydrator, set to 140 degrees F; it should take about 6-8 hours
Deer Meat Chili
Brown meat in a well seasoned black cast iron Dutch oven. Remove all of the water in the meat. Add oil to meat and brown onions and celery. Season to taste with chili powder, cumin, salt, and pepper. Add tomato paste and cook until tender. Serve over rice.****************************
Venison Steaks with
1. Heat oven to warm. Crush or chop
green peppercorns and mix with softened butter. Put aside.
Put the meat in a large bowl with the evaporated milk and enough water to completely cover the meat. Allow to stand for 1 hour. Take the meat out, drain only slightly and then season to taste and roll in the flour. Drop into hot grease (375 degrees F) and fry until brown. Do not overcook or the meat will become dry and tough. Serve with gravy made from flour and some of the milk left over and good hot bread. ****************
Saute onions, celery and apples in oil until slightly brown. Stir in curry powder and simmer 5 minutes. Add remaining seasonings and stock and cook 20 minutes. Stir in flour mixed with water and cook 5 minutes, stirring until thickened. Remove from heat and allow to stand one hour. Reheat and add cooked meat, evaporated milk, and egg yolk just before serving. Heat just to boiling point, stirring constantly. Serve over rice.*******************
Cut steak in 1 inch cubes and dredge with flour. Brown meat cubes on all sides in hot oil. Place in crock add water and salt. Place on high one hour, low for approx 6 hours. Add green peppers and pineapple chunks to meat. Cook one hour longer.
On stove top prepare sauce of :
Cook until sauce is clear and thick. Pour over meat mixture and heat until ready to serve. Serve over chinese noodles or cooked rice. *************************
Venison Sloppy Joes
Heat oil in a large skillet; brown meat and onion. Pour off excess oil and add remaining ingredients. Simmer for about 1 hour. Serve on open hamburger buns. *********************
Combine meat, onion, flour, egg, salt,
pepper and 1 tablespoon soy sauce. Shape into meatballs. Heat oil in a
large skillet and cook meatballs.
In a Dutch oven, fry the bacon until crisp, then remove and drain, leaving grease in pan. Saute onion and mushrooms in drippings until softened, then remove and drain them. Pour off all but 1/4 cup of drippings. Brown the meats. Add the bacon, onions, mushrooms, and remaining ingredients, except sauerkraut. Bring to a simmer, stirring. Cover and simmer for 2 hours. Add drained sauerkraut and simmer 20 more minutes. **************************
Remove casing from sausage, and
discard. Brown meat in a large, lightly greased skillet over medium
heat, stirring to crumble. Remove sausage, and drain well, reserving
drippings in skillet. Saute onion in drippings; drain well, and
discard drippings. Combine onion, tomatoes, oregano, and pepper in
skillet. Simmer until thoroughly heated; remove from heat.
First day: Mix in a large bowl, cover
Mix ingredients into a marinade. Pre-soak kebab sticks in water. Then place bell pepper, onion, or pineapple between skewered chunks of venison and marinade for 1-2 hours. Charbroil on grill or barbecue, 1 minute per side (venison should still be pink in the center).******************
Panfried, or Barbecued Venison Steaks
Brush steaks lightly with oil and
pepper (or your favorite seasoning) and leave for 30 minutes at room
temperature. Grill or panfry steaks over high heat, 1-2 minutes per
side. Remove from heat while still rare. Let rest for 4 minutes,
covered with foil. Serve with your favorite vegetable.
The Farm House,
Montrose, West Virginia Specialty Recipe
Slice steak across grain 1/3 inch
thick. Blend sauces and seasonings in bowl. Add steak slices. Marinate
for 24 hours. Arrange on baking sheet. Bake at 150 degrees with oven
door ajar for 8 to 10 hours or until completely dry, turning every 2
|Duck, Goose & Turkey jerky recipes|
Ed Broskey’s Duck
1 1/2 pounds duck breast, sliced thinly into 1/4-inch slices
Combine all ingredients and meat into a zip lock bag. Refrigerate overnight, knead and turn bags several times during marinating process to mix in. Drain off liquids and put into dehydrator. Follow dehydrator instructions or to your meat textured liking.
If you don't have a dehydrator, you can turn your oven on to 150-200 degrees and dry for 5-7 hours or until meat feels hard, pat off excess fat beads and let cool. When using the oven, prop the door open slightly with a wooden spoon to allow moisture to escape.
|Turtle soup recipes|
TURTLE SOUP AU SHERRY
Posted by Angel
Turtle soup is a great delicacy in Louisiana. The flavor of the turtle meat is both delicate and intense; there are supposedly seven distinct flavors of meat within the turtle. Commander's Palace Restaurant, in New Orleans' Garden District, is famous for its turtle soup -- it's a dark, rich, thick, stew-type dish, filling enough to be a meal in itself. More often, though, it's the first bookend of a great meal that's finished by a fantastic dessert. Arnaud's Restaurant, in the French Quarter, also has great turtle soup, and the recipe is quite different. Commander's is thicker, and Arnaud's is a little lighter, using a white veal stock instead of a dark beef stock.
Commander's Palace Turtle Soup au Sherry
Add tomato purйe, lower heat and simmer for 10 minutes. Add the stock and simmer for 30 minutes. Add the roux and cook over low heat, stirring, until the soup is smooth and thickened. Correct seasoning with salt and pepper to taste. Add lemon juice, eggs and parsley.
Remove from heat and serve. At the table, add 1 teaspoon sherry to each soup plate.
Arnaud's Turtle Soup au Sherry
Add the two kinds of meat and the sherry. Bring to a boil, then reduce the heat and simmer for 5 minutes. Add the eggs, and season to taste with salt and pepper. Thicken by adding small amounts of the roux.
Add a final splash of sherry to each individual bowl when serving, if desired.
|Sweet & Sour|
Sweet & Sour Jerky
Posted by Danny
1 teasp salt
1 tablesp soy sauce
1/4 teasp pepper
1/4 cup red wine vinegar
1/2 teasp onion powder
1/4 cup pineapple juice
1 clove garlic, crushed
1 lb lean meat, thinly sliced
3 tablesp brown sugar
|Hot & ...|
Hot & Tangy Jerky
Posted by Lisa
1 tsp salt 2 cloves crushed garlic
1/4 tsp cracked pepper 2 tbs A-1 sauce
1/4 tsp cayenne pepper 3 tbs Worcestershire sauce
1 tsp onion powder 1/2 tsp paprika
Spicy Posted by Lionel
Hot and smokey
Posted by Doug
Posted by Marlen
This method will produce the typical reddish color associated with commercial jerky. Trim fat from meat. Cut into 1/4 thick slices, about 1 - 1 1/2 inches wide. Mix together curing salt, and seasoning. Rub all surfaces of meat stirps with salt mix. Place in plastic bag and refrigerate for 1 hour. Rinse cured meat under running water. Pat dry with paper towels. Arrange on drying rack, oven racks, etc., dry at 150 degrees.
Posted by Jerky Eater
Combine all ingredients except meat; mix well. Place meat 3-4 layers deep in container, spooning sauce mixture over each layer. Cover tightly and marinate 6-12 hours, stirring occasionally. Dry
Cut lean beef (london broil) about 1/4" thick and marinade for