Bob Correll
R.I.P. 3/31/2022
Edit 7/31/2016
Since Chris put this post in the recipe section, I thought I would put the typed recipe up top in case my photo of it goes away.
Plus, I've added a bit more of my process.
Thanks again for the kind comments!
Adapted from the Missouri Conservationist magazine
2 lbs lean beef or venison sliced thin
1/2 cup soy sauce
2 TBSP Worcestershire sauce
1/2 tsp black pepper
1/2 tsp garlic powder
1 tsp onion powder
2 tsp salt
(add a bit of brown sugar if you like a hint of sweet, and/or cayenne for some heat)
Marinate at least one hour, overnight is okay too.
Don't rinse, but do drain and pat dry
Smoke low, between 145 and 165 F
After initial smoke it can be finished in a dehydrator, or oven on the lowest setting with door cracked open a bit.
I like to dry it to the point there's a little chew left and not brittle.
Squeeze the pieces, and if they still feel a little spongy then keep drying
Back in the late 1970's it was hard to find jerky that wasn't 'sectioned and formed' boot leather.
Our wonderful monthly Missouri Conservationist magazine published a recipe for jerky, and I was off and running!
Around 1980 I started keeping recipes in an engineer's field book.
First in was that jerky recipe.
Yesterday, still using that as a very rough guide, I prepared jerky from my son's deer he killed last fall.
The only thing measured was 1 teaspoon of Tender Quick, something I've added for years.
In the fridge for about 6 hours.
Then skewered.
On the WSM with a few lit Stubb's brigs, and sugar maple for smoke.
My temps got a little higher than I wanted, and it was a little cooked instead of just dried, but it's mighty tasty!
That's all I got on the 'cook' but here's more if you care to read.
After about 35 years as a land surveyor I get a bit nostalgic when I pull out this old field book.
As a crew chief (aka party chief) I have kept notes and made thousands of sketches in these books.
Sweat dripping on the pages in summer, hands so cold I could hardly hold a pencil in the winter.
But I loved my job, and now, after several years of retirement, I often have dreams that I'm still out in the field. (but only when the weather is nice
Sorry for the long post, thanks for dropping by!
Oh, and I have some deer bologna to smoke in a day or so.
Since Chris put this post in the recipe section, I thought I would put the typed recipe up top in case my photo of it goes away.
Plus, I've added a bit more of my process.
Thanks again for the kind comments!
Adapted from the Missouri Conservationist magazine
2 lbs lean beef or venison sliced thin
1/2 cup soy sauce
2 TBSP Worcestershire sauce
1/2 tsp black pepper
1/2 tsp garlic powder
1 tsp onion powder
2 tsp salt
(add a bit of brown sugar if you like a hint of sweet, and/or cayenne for some heat)
Marinate at least one hour, overnight is okay too.
Don't rinse, but do drain and pat dry
Smoke low, between 145 and 165 F
After initial smoke it can be finished in a dehydrator, or oven on the lowest setting with door cracked open a bit.
I like to dry it to the point there's a little chew left and not brittle.
Squeeze the pieces, and if they still feel a little spongy then keep drying
Back in the late 1970's it was hard to find jerky that wasn't 'sectioned and formed' boot leather.
Our wonderful monthly Missouri Conservationist magazine published a recipe for jerky, and I was off and running!
Around 1980 I started keeping recipes in an engineer's field book.
First in was that jerky recipe.
Yesterday, still using that as a very rough guide, I prepared jerky from my son's deer he killed last fall.
The only thing measured was 1 teaspoon of Tender Quick, something I've added for years.
In the fridge for about 6 hours.
Then skewered.
On the WSM with a few lit Stubb's brigs, and sugar maple for smoke.
My temps got a little higher than I wanted, and it was a little cooked instead of just dried, but it's mighty tasty!
That's all I got on the 'cook' but here's more if you care to read.
After about 35 years as a land surveyor I get a bit nostalgic when I pull out this old field book.
As a crew chief (aka party chief) I have kept notes and made thousands of sketches in these books.
Sweat dripping on the pages in summer, hands so cold I could hardly hold a pencil in the winter.
But I loved my job, and now, after several years of retirement, I often have dreams that I'm still out in the field. (but only when the weather is nice
Sorry for the long post, thanks for dropping by!
Oh, and I have some deer bologna to smoke in a day or so.
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