A Boke of Gode Cookery Presents

Oven-Dried Jerked Meat

PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic

DESCRIPTION: Home-made jerky

  • 2 lbs. lean beef or venison
  • 5 Tbs. soy sauce
  • 1 1/2 tsp. onion powder
  • 1 1/2 tsp. salt
  • 1/2 tsp. fresh ground pepper
Be sure that all traces of fat are trimmed off the meat. Preheat oven to 150º F (no higher than 200º F). Combine all ingredients except meat in a large bowl. Cut meat into very thin slices, cutting with the grain if possible. Marinate meat in liquid about 1 hour, until the liquid has been absorbed. Remove meat from marinade and pat it dry with paper towels. Place meat slices on oven racks so they are not touching each other. Dry in an oven for about 5-7 hours, until meat takes on a brown color and a hard, dry appearance and texture. Let cool to room temperature and store in an airtight jar.

Metric, Celsius, & Gas Mark Equivalencies

A Boke of Gode CookeryModern Recipes for Beginners

Oven-Dried Jerked Meat © James L. Matterer

Modern Recipes for Beginners

Please visit The Gode Cookery Bookshop