24
Italian Herb Blend
Ingredients
1 TBLS dried Oregano leaves
1 TBLS dried onion (powdered)
4 dried cloves garlic (powdered)
1 TBLS dried Basil leaves
Combine all the herbs in a glass jar with tight lid. Use to flavor sauces & soups
Brian's Best Beef Jerky
Ingredients
•
2 pounds flank or beef round steak,
cut into thin strips 1/4" thick
•
1/4 cup soy sauce
•
2 TBLS Worcestershire sauce
•
2 TBLS liquid smoke
•
2 TBLS brown sugar
•
2 tsp salt
Directions
1.
Place beef strips in the bottom of a large bowl. Pour soy sauce, Worcestershire sauce,
liquid smoke, brown sugar, salt, pepper, meat tenderizer, garlic powder, onion powder,
and paprika over beef. Mix to assure all the meat is evenly coated. Cover and marinate
in the refrigerator for 8 hours or overnight.
2.
Remove meat from bowl and pay dry to remove any excess moisture.
3.
Arrange the meat strips on the tray of a dehydrator without overlapping and leaving at
least 3/4" between pieces.
4.
Dry and store using the chart and guidelines on pgs. 16-‐18.
Original Deer Jerky
Ingredients
•
1 pound boneless venison roast
•
4 TBLS soy sauce
•
4 TBLS Worcestershire sauce
•
2 TBLS liquid smoke flavoring
•
1 TBLS ketchup
Directions
1.
Slice meat into long strips, 1 inch wide and 1/4 inch thick. In a large releasable plastic
bag, combine soy sauce, Worcestershire sauce, liquid smoke, ketchup, pepper, garlic
powder, onion salt and salt. Place meat in and close bag. Refrigerate overnight.
Knead occasionally, to evenly distribute marinade.
2.
Remove meat from bag and pat dry to remove any excess moisture.
3.
Arrange the meat strips on the tray of a dehydrator without overlapping and leaving
at least 3/4" between pieces.
4.
Dry and store using the chart and guidelines on pgs. 16-‐18.
Recipes
•
1 tsp ground black pepper
•
1 tsp meat tenderizer
•
1 tsp garlic powder
•
1 tsp onion powder
•
1 tsp paprika
•
1/4 tsp pepper
•
1/4 tsp garlic powder
•
1/4 tsp onion salt
•
1/2 tsp salt