Hawaiian Style Jerky Recipes

Steps:

• Combine the ground venison, canning salt and Tender Quick®, mixing thoroughly. Press the meat into a large cake pan, cover with plastic wrap and refrigerate. Let the ground venison cure in the fridge for two more days, mixing twice a day. When the venison is mixed for the last time, add the remaining ingredients, making sure that everything is completely mixed together. The best tools to do the mixing with are a pair of hands. Squishing, kneading and pressing do a better job than any spoon can. To form it, the easiest way is to use a jerky shooter. Form it onto the racks of a dehydrator, or onto cookie sheets if you're drying the meat in the oven. Set the oven to 155-160 degrees Fahrenheit, or as close as you can get. It will take four to six hours to dry the cured venison jerky.

Steps:

• Cut the flank steak into 1 1/2 inch strips.
• Combine all ingredients and mix well, be sure that all the salt and sugar crystals are dissolved.
• Soak all the meat strips in the marinade overnight in the refrigerator.
• Use a rack with a drip pan below, you might want to cover the pan with foil for easier clean-up.
• Place all the strips of meat on the wire rack without it touching each other.
• Bake in the oven at 175 degrees for 7 to 8 hours. It should be pliable and not burnt.
• Slice it up diagonally. Keep it in an air tight container or in a zip-lock bag.
• Keep refrigerated.

Steps:

• Mix last 8 ingredients together.
• Put meat into large ziplock bag or roaster.
• Add brine mix together cover and refrigerate over night.
• Next day drain brine
• Rinse meat in strainer with cool water.
• Pat dry with paper towel then put in dehydrator.
• Set temperature to 145 F for 1 hours.
• Then turn down to 125 F for 6-7 hours.
• Check jerky after 5 hours.

Steps:

• Cut beef into strips about 1 1/3-inch in width. Combine all other ingredients & soak beef in the sauce overnight.
• If you have a drying box, place the meat in the hot sun for 2 days, bringing it in at night.
• If drying in the oven, set oven to 175 degrees F. Place meat on a rack, such as a cake cooking rack. Place rack in a cookie sheet and dry meat in the oven for 7 hours. Keep in the refrigerator.