(Isn't that smile adorable??!!)In a past year, Matt from KY Preppers had a series of posts entitled 12 Days of Prepper Christmas. My thanks to Matt and APN for allowing me to use the title for my own series of posts. I hope that you will find something that will make your own Christmas more fun, frugal, and wonderful!!
Hi everyone!! Today's gift idea is another homemade item. (Homemade gifts are my favorite!!) Jerky!! That's right! Beef jerky, goose jerky, venison jerky, whatever kind of meat you have available can be turned into fabulous jerky that is as good as, if not better than store-bought! I'm sure there are bajillions of recipes out there, but I'm going to give you ours. We have made it for years, tweaking it here and there, and we think we've got something pretty good now!! Enjoy!
Jerky
Meat (beef, venison, goose, etc.)
soy sauce
water
brown sugar
garlic
ginger root (or ground ginger)
liquid smoke
crushed red pepper
Slice your meat very thin. Hubby always does this part as he is somehow able to get the meat thinner than I can. In a large baking pan mix the ingredients. I know, I know, I don't have amounts listed! Well, the amounts depend on how much meat you have, and how big your pan is. We never measure; we just mix up what we think looks good! Layer your meat in the marinade. Let sit at least 24 hours. We've gone as much as 48 hours before! Lay meat strips on top rack in oven with a cookie sheet below for 8 hours at 200. Check it every now and then. If you have a dehydrator, lay meat on trays and dry at 145 until pliable. Check it after 8 hours or so. You don't want meat chips (I've done that before). You want them at that perfect dryness where they won't go bad in storage, but where they still have a little bit of 'chewy' left in them! Mmmm!
Prep On!
Gen-IL Homesteader
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