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Jerry's Jerky Recipe
5 to 6 pounds meat sliced 3/16" to 1/4" thick (really thin)
Cover with water.
Combine 1 cup salt
1/8 cup coarse ground black pepper
5 ounces liquid smoke
Let soak for 18-24 hours. Stir 2 to 3 times to mix pepper thoroughly. Put meat on dehydrator trays and let drain 5 to 10 minutes. Dry bottom of trays with paper towels and start drying. Usually ready in 12 to 14 hours. Start checking at 10
hours.
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