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MOLASSES JERKY
5
lb Lean meat
1
1
1
4
2
c Curing salt
/2 c Molasses (or brown sugar)
ts Liquid garlic
tb Black pepper
qt Water
Remove all fat and membrane from the meat. Combine the rest of the
ingredients. Soak the meat in the solution for 8 to 10 hours. Remove meat
and rinse thoroughly. Pat dry with paper towels to remove excess moisture.
Let stand to air−dry for an hour or so. Then rub in the seasonings of your
choice, such as onion salt, garlic salt, pepper or a prepared seasoning mix
from the spice department at the market. Smoke meat for 8 to 12 hours or
until ready. Test the meat by twisting a strip of meat. It should be
flexible but stiff like a piece of rope. Remove and let stand until cool.
MOLASSES JERKY
57
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