Go West... And enjoy the Old West along with strips of jerky prepared the easy modern way. Preserving meat by making it into jerky was popular among trappers, Indians, and Utah settlers. Today it is a tasty - but expensive - snack. Reduce the cost dramatically and enjoy the flavor of the old west using one of these recipes. Recipe source: USU Extension bulletin EC 330, "Home Drying of Food," by Charlotte Brennand, 1994.

Marinaded Jerky

1 1/2 - 2 pounds lean meat
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 cup soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon smoke-flavored liquid

Slice meat into 1/4-1/2 inch thick slices about 1 to 1 1/2 inches wide. Place meat in shallow pan. Combine remaining ingredients and pour over meat. Stir to coat all pieces. Refrigerate 1-2 hours or overnight. Remove meat from marinade and drain on paper towel. Arrange on dryer racks, cookie sheet or draped over oven racks (place foil in bottom of oven if meat is draped over oven rack). Do not overlap pieces. Dry at 150 degrees until jerky cracks but does not break when bent. Pat off excess fat on surface while meat is warm.

Cured Jerky

1 pound lean meat
1 tablespoon commercial curing salt
(IE. Morton Tender Quick Mix)
1 teaspoon sugar
1/2 teaspoon black pepper
1/2 teaspoon garlic powder

This method will produce the typical reddish color associated with commercial jerky. Trim fat from meat. Cut into 1/4 thick slices, about 1 - 1 1/2 inches wide. Mix together curing salt, and seasoning. Rub all surfaces of meat stirps with salt mix. Place in plastic bag and refrigerate for 1 hour. Rinse cured meat under running water. Pat dry with paper towels. Arrange on drying rack, oven racks, etc (see Marinaded Jerky), dry at 150 degrees.

Teriyaki Marinade

2 pounds lean meat
1/4 cup soy sauce
1 teaspoon fresh grated ginger root or 1/2 teaspoon ground ginger
2 teaspoons sugar
1 teaspoon salt

Follow directions for Marinaded Jerky.

Deli Meat Jerky

Lee Sherry, Utah State University Extension home economist in Tooele County, suggests using deli meat for a real quickie. Choose lean, cured meat such as pastrami, corned beef, or ham. (Sausage or lunch meat are high in fat and therefore not a good choice for drying.) Have meat sliced about 1/4 inch thick. Trim off any fat on edges of meat. Spread meat over clean oven shelves, not overlapping. The strips will dry from 8-12 hours, depending upon thickness. The final product should be tough and leather-like. Blot any fat from meat while meat is still warm.

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