Bambi Jerky Recipes

Steps:

• NOTES: 1) This recipe will make jerky in one day, but the jerky won't keep for very long because it wouldn't have adequate cure time. Refrigerate this jerky and eat it within a month. 2) The Red Savina Powder can be purchased at www.wildpepper.com and is an incredibly hot ground pepper powder. I use it in a ton of different recipes because I love spicy food, but Cayenne powder can be used as a much milder substitute.
• Combine the ground meat with all ingredients except the LAST THREE (Liq. Smoke, Whiskey, & Pepper).
• Mix the meat and the spices up very well. I use an electric mixer, but a bowl and a wooden spoon work too.
• Put the now seasoned meat on a large piece of wax paper. Put another piece of wax paper on top and use a rolling pin to flatten it out until it's about 1/4 inch thick. If little pieces come off the edges, just put them in the middle of your meat slab and roll it out until they're flat again.
• Put your liquid smoke and whiskey in an empty spray bottle and shake it up well.
• Take off the top piece of wax paper and spray the meat well with the whiskey/liquid smoke mixture.
• Sprinkle the coarse ground Black Pepper all over the meat.
• Replace the paper with a Fresh piece of Wax Paper.
• Flip the entire slab over and repeat the spray and sprinkle step on that side too.
• At this point, you're ready to cook. You can use either an outdoor grill, an Oven, a Smoker, or a Dehydrator. Whichever one you choose, you're going to want to transfer the meat slab to something that is slotted/ventilated. Wire jerky trays would be best, but there are many ways to to this.
• If you're using the oven or a grill, Try removing the Oven/Grill racks, cover them with aluminum foil, and then use a fork to poke tons of holes in the foil. Spray the foil with Cooking Spray, and put the meat on there.
• If you're using a Dehydrator, then you've already got good slotted racks.
• For any of these cooking methods, you should cook the jerky at between 150° to 200° for about 6 to 8 hours or whatever your preferred crispiness is.
• For a grill or an oven, if you can't set it for that low of a temperature, use a screw driver or a hammer to prop the door open slightly.
• Check the meat after 5 hours and every half hour after that. It will be ready to eat at about 5 hours, but you'll probably like the jerky better if it's more dry than that.
• Use a pizza cutter to cut into strips.

Steps:

• 1.In a small bowl or cup, mix together the onion powder, garlic powder, and some cracked black pepper. Season the meat lightly, using only part of the mixture. Reserve the remaining spices. Place into an airtight plastic container or bowl, and refrigerate.
• 2.In a saucepan over medium heat, mix together the brown sugar, soy sauce, teriyaki sauce, Worcestershire sauce, balsamic vinegar, liquid smoke flavoring and pineapple juice. Heat until the brown sugar has completely dissolved. Refrigerate marinade until cool.
• 3.Pour cooled marinade over the seasoned meat, and mix by hand to coat. Seal the bowl, and refrigerate for at least 3 hours.
• 4.Arrange the beef strips on the rack of a dehydrator, and sprinkle with a little bit more of the spice mixture and red pepper flakes if using. Dry for 5 hours, or to your desired dryness.
• I dont have DEHYDRATOR so i put them on cooling racks in the oven on the lowest setting for the 5+ hrs works just fine.

Steps:

• Fill 1 (4-quart) mason jar with tight-fitting lid with prepared crabapples.
• Add the 4 cups of sugar and three cups of vodka.
• Store the jar on its side, turning once every day for 16 days to help the sugar to dissolve.
• After 16 days, filter out the fruit bits and bottle.

Steps:

• Build over ice in a highball glass.
• Fill up with Sprite and top with a splash of Roses Lime.