You'll need a dehydrator to properly make jerky at home.

Jerky Brine

For every two quarts of water:
1 cup curing salt
1/2 cup sugar
4 tablespoons black pepper
1 teaspoon liquid garlic - optional

Marinade recipe

1 Cup Soy Sauce
4 Tsp. Worsterchire Sauce
1 Tsp. Pepper
1 Tsp. Garlic Powder
2 Tsp. Onion Powder
3 Tsp. Liquid Hickory Smoke
2 Tsp. Hickory Smoke Salt

Blue Ribbon Jerky

1/2 cup dark soy sauce
2 Tbs Worcestershire sauce
1 tsp monosodium glutamate (optional)
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp powdered ginger
1/4 tsp Chinese Five-Spice Powder

 Chinese Beef Jerky

1/2 Cup Light Soya Sauce
4 1/2 Tbs Honey
4 1/2 Tbs Dry Sherry
6 Large Cloves Garlic Minced
1 1/2 Tbs Ginger Fresh Minced
1 1/2 Tbs Red Pepper crushed
1 1/2 Tbs Sesame Oil
Dash White Pepper

 

Tuesday, July 7, 2009

Sausage jerky

Sausage jerky is really a traditional sausage which has been put through a drying process. Sausage jerky is, in reality, jerkified sausage. Since jerky is dehydrated meat it stands to reason that sausage jerky is dehydrated sausage. Like with jerky this would enable you to keep your sausages much longer with no refrigeration than would be the case of with a normal sausage. I haven't tried one but I am sure I would like dried sausage almost as much as I like cold cooked sausage. Jerky made from deer meat is usually called venison jerky.
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