Jerky Stew Recipe
1 lb Jerky, beef or buffalo
1 c Whole dried hominy, soaked overnight in ample water
1 lg Yellow onion, peeled/chopped
1 lb Potatoes*, unpeeled/diced
Salt and pepper to taste
*Native Americans would have used prairie potatoes -- arrowhead (Sagittaria latifolia).
Break the jerky up into 1-inch pieces and place in a heavy, lidded kettle. Drain the hominy and add to the jerky, along with the onion. Cover with water and bring to a boil. Simmer, covered, until the
hominy is tender, about 2 hours. You will have to watch this closely, as more water will have to be added as you go along. Add the potatoes and cook for an additional 20 minutes. Season with salt and pepper.
Blue Ribbon Jerky
1/2 c Dark soy sauce
2 tb Worcestershire sauce
1 ts MSG (opt)
1/2 ts Onion powder
1/2 ts Garlic powder
1/4 ts Ginger, powdered
1/4 ts Chinese five-spice powder
3 lb Lean beef brisket, eye of round or flank steak
Trim meat completely of fat and cut across grain into slices 1/8 inch thick. To aid in slicing meat
thinly, freeze until ice crystals are formed.
Blend all ingredients except meat in small bowl. Dip each piece of meat into marinade, coating well. Place in shallow dish. Pour remaining marinade over top, cover and refrigerate overnight. Oven method: Preheat oven to lowest setting (preferably 110 F). Place several layers of paper towels on baking sheets. Arrange meat in single layer on prepared sheets and cover with additional toweling. Flatten meat with rolling pin. Discard towels and set meat directly on oven racks. Let dry
8 to 12 hours (depending on temperature of oven). Dehydrator method: Arrange meat on trays in single layer and dehydrate 10 to 12 hours, depending on thickness. Store jerky in plastic bags or in tightly covered containers in cool, dry area.
Marinade For Beef Jerky
2 tb soy sauce
1/4 ts salt
2 dr tabasco, or to taste
1 ea garlic clove, crushed
Slice the beef as thin as you can across the grain. Mix the marinade ingredients, put the meat in the mixture and refrigerate for at least 24 hours.
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