Jerky recipes include, but are not limited to:
• Beef jerky recipes
• Alligator and Crocodile jerky recipes
• Kangaroo fillet steak jerky recipe
• Emu steak jerky
• Deer and Venison jerky recipes
• Duck, Goose, and Turkey jerky recipes
• Turtle soup recipe
• Jerky sweet n’ sour
• Jerky hot n’ spicy
• Cured jerky
• Teriyaki jerky
Use the following list whenever you are making your favourite jerky related dish to ensure a favourable result every time:
• Always dry your jerky at a temperature between 140 and 150 degrees. Do this for at least four hours to keep it from spoiling over the long term.
• Ensure that your jerky has consistent thickness. The size of each strip is very important; the slices should be 5 inches long by 2 inches wide. The thickness should be a ¼ of an inch.
• Always cut slices against the grain. This helps to ensure for lean cuts of meat. Otherwise the overall consistency of your jerky batch will be too variable.
• Marinate the meat for up to 8 hrs. Do so in the refrigerator, while consistently poking it well with a fork. After you have done this, partially freeze the jerky. Remember, you don’t have to marinate the meat before drying.
• Always flip the slices in the marinade to ensure even distribution.
• If you think that you have over dried your jerky, then keep it in a plastic bag and add a few slices of bread to the bag. The moister from the bread should increase the moisture content in the jerky.
• Jerky can be stored for over two years if it is kept in zip-lock bags or other some other airtight container.
You also have a lot of other ways of relishing jerky. Mrs Palmer’s Jerky has a variety of flavours available for beef jerky. You can order it and relish the different flavours.