Source: The New Texas Wild Game Cook Book

Classifications: Venison

Qty Measure Ingredient


Instructions: Any long muscle will do for Jerky, cut into strips about six inches long and half an inch thick.

Place meat in a bowl or dish that can be covered. After the first layer of meat, sprinkle it liberally with hickory smoke salt and a touch of garlic or onion salt for seasoning. Add black pepper if you like it hot, or any other favorite spice such as oregano, marjoram, basil and thyme.

Fill the bowl with layers of seasoned meat.

Cover the dish and place it in the refrigerator for at least eight hours, to give salt and seasoning time to permeate the meat with a hearty flavor.

Next, blanch the meat in a pan of water to destroy surface bacteria. For each quart of water add one tablespoon of salt.

Bring the water to a simmer. Dip each strip of meat in the water and hold it there about fifteen seconds. The meat will then turn whitish-gray.

Place strips of meat on a cookie sheet and heat in an oven at lowest possible heat for six to sixteen hours---or until meat is coal black outside and dark and dry throughout.

Leave the oven door ajar (this is important) so moisture can escape. The slow heat dehydrates the meat, and when it cools it is ready to eat.

Keep dry in a covered jar away from insects, jerky will last for weeks. If you have a refrigerator handy, store the jar there until ready to travel. The meat will last almost indefinitely this way.



Background: Recipe by: David Baxter,

Copyright 1985

Serves: 0

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