[pct-l] Beef Jerky

[chelin at teleport.com (Sharon & Chuck Chelin)]

Good evening, Howard,

I use low-fat hamburger rather than sliced meat for jerky.  The advantages I
find are, 1) The meat is less expensive, 2) the dry product is much easier
to bite and
chew,  3) the burger-jerky can be made into whatever shape that suits me,
and, 4)  it can easily be crumbled into my various one-pot dinners.

And, yes, my hand did tremble a bit the first time I started to pour about a
quarter of a cup of chile powder over my vat of meat

Enjoy....

Steel-Eye


Burger-Jerkey Recipe:
*************************
Low-fat ground meat = 10.0 lb.
Worcestershire sauce = 2.5 Cup
Soy sauce = 2.5 Cup
Salt = 7.5 tsp.
Onion powder  = 5.0 tsp.
Garlic powder = 5.0 tsp.
Chili powder, (average, not hot) = 10.0 tsp.

The recipe will make about 100  pieces
5-6 patties will fit on the dryer shelf.
Drying time is apx. 6-8 hours.
Dried patties weigh 0.76 oz. each.
Raw/Dry ratio is:  40.4%

Mix all the stuff together well and let it soak overnight.
Do not drain off the juice, leave it with the meat.
The mix is moderately wet, but not loose.
I use a full 0.25 cup measure of mix in a round TuperWare patty mold for
each piece.
The wet patties are difficult to handle.  I mould them on a piece of waxed
paper, then pick up the paper and flip the patty onto the dryer shelf.
5-6 patties will fit on a dryer shelf.
Dry at maximum heat setting.


----- Original Message ----- 
From: "Norma" <n.ruiz@verizon.net>
To: <pct-l@mailman.backcountry.net>
Sent: Monday, July 12, 2004 12:21 PM
Subject: [pct-l] Beef Jerky,,,,!


All right all you hikers,,,they tell me that you all really know how to make
a real mean BEEF JERKY,, I need some receipes for a smoker,,        Howard
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