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How to Make Jerk at Home in the Oven

 
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Jason
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Joined: 14 May 2007
Posts: 579
Location: Gallatin, TN
Real Name: Jason W. Gatliff

PostPosted: Tue May 22, 2007 10:35 pm    Post subject: How to Make Jerk at Home in the Oven Reply with quote

In the 18th Century, The trail staple we call "beef jerky" today was simply known as "jerk". If you don't have the time or place to build a fire and slowly dry out your beef over an open fire, there is an easy way to make it at home using your oven. If you have deer roast around you may it out that, but if not then go to your local butcher and buy the leanest cheapest roast you can find and have the butcher cut it with the grain in pieces about quarter-inch (1/4") thick. You should then cut these pieces into two inch (2") wide strips. Next you line the bottom of the oven to catch any drippings, and hang the strips off of the center rack. Set your oven to about 150 degrees, and leave the door cracked an inch or so. It will take about seven (7) hours to fully dry the beef, but you should check it every thirty (30) minutes just in case. You can use whatever seasonings you like, salt and pepper (black or red) were favorites of the colonial hunters. I don't use any seasonings or marinades because I have found that they make you thirstier on the trail. Experiment around with this, and in no time you'll be producing great tasting jerk to carry on the trail!

Submitted by: Jason - jason@historicaltrekking.com on April 03, 2000

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