Beef Jerky
- very lean flank steak, partially
frozen
- teriyaki sauce
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- Cut steak into thin strips, 1 1/2 to 2 inches wide.
- Dip the strips in teriyaki sauce.
- Dry the strips, using one of the following methods:
Oven-Dried
- Arrange the seasoned strips in a single layer on wire racks.
Place a piece of aluminum foil on the bottom of the oven to
catch drippings.
- Preheat the oven to 150 degrees F., and then turn the heat
back to 120 degrees F.
- Place the meat in the oven, leaving the oven door open at the
first stop.
- After five or six hours, turn the strips over.
- Continue drying at the same temperature for four hours more.
- Jerky is ready when it is shriveled and black. When cooled,
the jerky should be brittle.
Microwave-Dried
- Arrange the seasoned strips flat and close together on a
microwave-safe bacon rack. Cover with waxed paper.
- Microwave at medium low.
- Turn the strips over, placing the drier strips in the center
of
the rack.
- Rotate the rack 1/2 turn, and continue microwaving at medium
low for 21 minutes, until the strips are dry but slightly pliable.
- Remove to the paper towels
- Repeat with remaining strips.
- Cover the strips with paper towels, and let them stand for
24
hours.
Storage: Wrap the sticks of jerky in plastic wrap, and put them
in a container with a tight-fitting lid. Store in the refrigerator or
freezer.
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Drying was a major technique used by early American colonists to preserve
apples, peaches, pears
and apricots; some vegetables; meat and fish. Nets woven of hair were
used to support the fruit or fish
and allow good air circulation. The food had to be turned frequently
and protected from insects, bird
droppings and blowing dirt. The tribes of the American Great Plains
developed their own method for drying bison meat so they would have
a safe food supply through the long periods between hunting seasons.
After eating their fill of the fresh bison meat, the Indians would
take the remaining meat and make pemmican. They would slice the meat
thin and hang it on scaffolds. They hung streamers along with the meat,
so they would
blow in the wind and keep wolves away. Once the meat was dry they pounded
it and placed it in buffalo
rawhide bags about the size of a pillow case. Sometimes they added
dried berries for flavor. The sugar from the berries also helped with
preservation. They poured hot melted marrow in so that it surrounded
each particle of meat. Then they sewed the bag shut. Before the contents
became hard from cooling, they walked on it to flatten it. A single
sack weighed close to 90 pounds and could be placed across small logs
or rocks to keep them off the damp
Oklahoma Ag in the Classroom is a program of the Oklahoma Cooperative
Extension Service, Oklahoma Department of Agriculture, Food and Forestry
and the Oklahoma State Department of Education
http://www.agclassroom.org/ok
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