HOW TO MAKE SIMPLE DELICIOUS JERKY
This is so delicious, and yet so simple!
For those of you who do not already know, @papa-pepper enjoys eating meat as well as fruits and vegetables. Hopefully you can realize this since this post is about jerky and the cover photo was meat. To anyone else, now is a good time to leave if you want. I'm not trying to force meat onto anyone, I'm just sharing a good, simple recipe with others who may enjoy some jerky from time to time.
FRESH MEAT = FRESH JERKY
Recently I shot my first deer of the season. If you are into that sort of thing, you can check out my post on it by clicking here. The short version of the story is that since I know where some deer usually hang out, I pulled my truck up to the edge of the woods, walked to the edge of the forest, saw the deer get up and start moving away, walked back to the truck, put on my orange hunting gear, put a bullet in my rifle, went back to the woods and shot one. Yeah, it only took a few minutes and I was successful.
Usually, when I am cutting up a deer, I like to get the oven going on a real low heat right away and make some jerky while I work. That way, I've got a tasty treat at the end of my hard work. This time was no different, but the first batch was so good that I immediately made another batch.
This is going to be one of those "season to taste" recipes, but the ingredients are simple. Here is my short list:
- Salt
- Garlic Powder
- Chili Powder
- Black Pepper
- Fresh Squeezed Lime Juice
Once I have the meat that I want to turn into jerky cut up, I usually put it in some sort of bowl. The first ingredient that I add is some lime juice, which I squeeze fresh onto the meat. The tangy zing that this ingredient adds is like no other. Once the meat is soaking in the juice, I add in the other four ingredients.
I think that the juice helps the meat absorb the seasonings too, and to get a good coating. Once I had guesstimated a "seasoned to taste" amount of the ingredients, I add some more lime juice and mix.
Normally I would marinate the meat overnight, but for my first batch I just season it and let it cook while I work. I'll keep the heat lower and let the jerky go longer for a "real batch" too, but for the quick one I just try to keep the oven below 200 degrees and place the meat directly onto the oven racks. I'll check it periodically and adjust the temperature as needed, flipping the pieces from time to time. The end result is that within a few hours I have some excellent jerky to enjoy!
I honestly enjoy all the different kinds of jerky that I have tried, but fresh jerky that is free from chemical preservatives is much more enjoyable. As I said, this is a very simple recipe, but it is well worth a try. If you've never used lime juice in your jerky recipe, I'd highly recommend it.
As always, I'm @papa-pepper and here's the proof:
proof-of-jerky
Until next time…
Don’t waste your time online, invest it with steemit.com
very delicious of JERKY.
This comment has received a 14.81 % upvote from @upgoater thanks to: @babarrajo.
Wow, that's lovely. I am new here also, any help will be appreciated. Thanks
AJ picked your post @papa-pepper for his #TOP5 FOOD POST. Visit AJ's FOOD ROUNDUP to view where your post is ranked.
That looks yummy! In South Africa we also do a version of dried meat. We call it biltong. (Bil - Dutch for haunch, tong - Afrikaans for tongue). I will shortly post something about that, because I managed to capture the entire process while my husband and sons made it.
Please do, and please let me know when you do!
Oh man FINALLY I found a recipe that suits me . I love jerky my man especially fresh jerky ! I can’t wait to try this out myself . I really appreciate this content and the way you brought it to life for us , fellow jerky lovers !
Give it a try and see what you think. Personally I love the zing that the lime gives it.
i love cooking ... thanks for bringing the delicious recipe i will make it at my hostel ... than i will tell you ...
Please do!
Nice recipe... I may have to use it... although I made a batch with my last deer using pineapple and teriyaki... it turned out great but it took a couple days instead of hours.. the oven idea is a pretty useful hack..
Looks great @papa-pepper. If you want to try something a bit different try covering your meat with apricot syrup for a day or two, then rinsing it off and prepare as you normally would...though I am not sure I would add the lime.
Very interesting. That sounds pretty good! Thanks.
Oh man! I love beef jerky. Its getting so expensive. Making your own makes sense.
It is getting crazy expensive!
One question, what are you putting it on when its in the oven? You say right on the rack, isn't that dripping down and dirtying your oven? Or is it in that bowl or some other container on the racks...
If I could dream I would dream of an inner-oven photo while you are checking/flipping. I am interested in this process (for one day we might be proud owners of an oven).
Thanks Papa - It sure looks good!
I put a cookie sheet or pan on the lower level to catch the drips at first. Soon, there are no more drips and then it doesn't matter anymore. Good question.
Thanks for the clarification! Catching the drips - smart man.
Yummy! My favorite is deer jerky. Have you ever had it?
That is what this is, deer (or venison) jerky. I like it too.