How to Make Beef Jerky in the Oven - The Homemade Beef Jerky Guide

Jerky makes a delicious snack for the whole family and a great gift for friends. It's all the time nice to have some great jerky recipes to prepare.

I've listed 4 jerky recipes you can try at home:

Orange Truffles

1. Venison Jerky

How to Make Beef Jerky in the Oven - The Homemade Beef Jerky Guide

Dilettante assorted Truffles, 8-Ounce Silver Gift Box Best

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Dilettante assorted Truffles, 8-Ounce Silver Gift Box Feature

• An elegant gift for the one you love
• Filled with a delicious assortment of Dilettante's decadent chocolate truffles
• Each gourmet truffle made with all natural, premium chocolate and ingredients
• 1 Box of assorted chocolate truffles; 16 truffles; 8 ounces

Dilettante assorted Truffles, 8-Ounce Silver Gift Box Overview

Sixteen of Dilettantes finest hand-dipped dark, milk, and white chocolate truffles in this beautiful silver gift box with a seasonal colored hand-tied bow. Total net weight 8 oz. When Dana first opened his Dilettante caf頩n the Capital Hill District of Seattle, he would stand outside with samples of his hand dipped truffles to spread the word about these exquisite chocolates. One thing his signature silver box line has in common is the faint taste of Ephemere. Ephemere is the signature flavor of Dilettante and is derived from Danas proprietary cooking method of caramelizing the butter, sugar, and cream early on in the cooking process. This method leaves a hint of unique flavor throughout all of Dilettantes truffles and cakes and from a technical perspective it extends the shelf life of these hand dipped truffles. The silver box line is comprised of the original truffles that made Dilettante what it is today!TRUFFLE ASSORTMENT INCLUDES: Ephemere Dark, Hazelnut Gianduia Milk, Cointreau Dark, Coffee Liqueur Milk, Madam X White, Champagne Milk, Raspberry Dark, Ephemere Light, Napoleaon Milk, Mocha Dark, Praline White, Amaretto Milk, and Ginger Dark.

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*** Product Information and Prices Stored: Jan 06, 2012 17:55:13

Ingredients:

- 2 lb Venison
- 1 c Soy sauce
- 1 t Lemon juice
- 1/2 t Black pepper
- 1/4 t Garlic

Directions:

- Cut the venison in strips almost 1/4 x 1 x 8-inches.
- Mix all ingredients and marinate venison almost 10 hours turning once every hour.
- Smoke venison on grill until completely dry or you may use oven on low heat with venison spread out on broiler pan.

2. Deer Jerky

Ingredients:

- 3/4 C soy sauce
- 1 C worcestershire sauce
- 3 T kosher salt
- 2 T crushed black peppercorns
- 2 T graham marsala
- 1 T garlic powder
- 1 T onion powder
- 2 t Prague Powder #1

Directions:

- combine in a blender, mix with sliced beef or venison in a white trash bag (in a metal holder so you don't generate a mess!).

- Refrigerate 24-36 hours, mixing occasionally. Dry about 15 hours at 125'F.

3. Deer Jerky

Ingredients:

- 1 1/2 To 2 lbs lean boneless deer meat, partially frozen
- 1/4 c Soy sauce
- 1 tb Worcestershire sauce
- 1/4 ts Ground pepper
- 1/4 ts Garlic powder
- 1/4 ts Onion powder
- 1/4 ts Hickory smoked salt
- 1/4 c Firmly packed brown sugar
- 1 sm Bottle liquid smoke

Directions:

- Trim all fat from the meat. Slice the meat as thinly as possible.
- In a bowl combine the remaining ingredients.
- Stir until dissolved.
- Add the meat and mix well.
- Cover and refrigerate overnight.
- Shake the excess liquid from the meat and arrange in a shallow pan or cookie sheet.
- Dry the meat in a 150F or 200 degree F oven until dry and brown, a minimum of 8 hours.
- Cool, take off from the pan, and store in a glass jar.

4. Chinese Beef Jerky

Ingredients:

- 3 lb Flank steak - or London broil
Marinade:
- 1/2 c Light soy sauce
- 4 1/2 tb Honey
- 4 1/2 tb Dry Sherry
- 6 lg Garlic cloves - minced
- 1 1/2 tb Ginger - fresh, minced
- 1 1/2 tb Sesame oil
- 1 1/2 tb Red pepper - crushed dash freshly ground white pepper

Directions:

- Cut meat in half lengthwise and slice diagonally crosswise into paper-thin strips 1-1/2 to 2 inches wide and 4 inches long.
- transfer to shallow pan.
- combine marinade ingredients and rub completely into meat.
- arrange meat on racks and let dry at cool room climatic characteristic overnight (do not refrigerate).
- Preheat oven to 250 F.
- Line two large baking sheets with foil and set wire rack(s) on top of each.
- arrange meat on racks in particular layer.
- Bake 30 minutes.
- reduce heat to 175 F and continue drying meat someone else 40 minutes (meat should be lightly browned but not burned).
- Let meat continue to dry on racks at cool room climatic characteristic overnight before packing into jars.
- Dried meat can be brushed lightly with sesame oil for supplementary flavor and shine.

Makes 36 pieces or 10 buffet servings.

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