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October 20, 2013

TRIED ’N’ TRUE: An old trusted jerky recipe

This jerky recipe is old. My grandmother would dry it in the oven. I have a dehydrator. I have done the drying both ways. I can remember Grandma putting meat, fruit and veggies on the roof to dry. I don’t remember bugs like they are now. She always put papers on the roof then her meat. I don’t remember what she put on top of her meat. I do know she left her cured meat to dry for what seemed like forever. The longer the meat is out there, the drier it becomes.

Venison or Beef Jerky

3 pounds venison or beef

1⁄3 cup soy sauce

1⁄2 cup Worcestershire Sauce

2 tablespoons Accent

2 teaspoons seasoned salt

2 teaspoons onion powder

2⁄3 teaspoon garlic powder

2⁄3 teaspoon black pepper

• Trim fat off, slice meat1⁄8 to3⁄8 inch thick, as long as the pan used to marinate it.

• Mix all other ingredients until spices and salts dissolve.

• Place strips of meat in pan and marinate overnight. Make sure the strips are completely covered.

• In the morning, lay strips on oven rack. Cook for 6 to 8 hours at 180 degrees. The longer the meat is in the oven, the drier it gets.

• Store in airtight container.

Note: Sometime I add 1 tablespoon of liquid smoke. The jerky can last up to two years.

Jackie Lindley is a great-grandmother and retired Clark County, Ill., farmer. Send comments and recipes to her at 20472 E. 500th Road, West Union, IL 62477.

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