OVEN−DRIED "ANY MEAT" JERKY

This particular jerky can be made from beef−flank, brisket, lean rump roast,

top round steak, venison or the white meat from chicken or turkey. Partially

freezing the meat makes it easier to slice evenly. Cut with the grain if you

want your jerky chewy, across the grain for more tender, brittle jerky.

−1/2 to 2 pounds lean boneless meat

/4 cup soy sauce

tablespoon Worcestershire

/4 teaspoon EACH pepper & garlic powder

/2 teaspoon onion powder

teaspoon hickory smoke−flavored salt (liquid smoke with pinch of salt is

ok too)

Trim and discard ALL fat from the meat (as it becomes oily). Cut meat in 1/8

to 1/4 inch thick slices. If necessary, cut large slices to make strips

about 1−1/2 inches wide and as long as possible. In a bowl combine soy

sauce, Worcestershire, pepper, garlic powder, onion powder and

smoke−flavored salt. Stir until seasonings are dissolved. Add all the the

meat strips and work them thoroughly into the mixture until all surfaces are

well coated. The meat will absorb most, if not all, the liquid. Cover

tightly and let stand overnight in the refrigerator. Or you can let stand

one hour and proceed. Shake off any excess liquid, arrange strips of meat

close together, but no overlapping, directly on oven racks or cake racks set

in shallow, rimmed pans. Dry meat in oven at the lowest possible setting 150

degrees to 200 degrees (F). Flip every hour or two − until it feels hard and

is dry to the touch − 5 hours for chicken & turkey, 4 to 7 hours for beef

and vension. Pat off any beads of oil. Cool and store in airtight plastic

bags or in jars with tight fitting lids. Keeps in refrigerator or at room

temperature indefinitely.

NOTE: This is good with garlic too. If you have one of those herb mortar and

pestle things of glass, metal or ceramic, mash up a finely diced garlic

clove with the pepper, onion powder and hickory−smoked salt until it is a

greyish mess. To this add the liquids and proceed.

OVEN−DRIED "ANY MEAT" JERKY

The Jerky Chef