Special to the Tribune-Star
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.