This is so delicious, and yet so simple!
For those of you who do not already know, 
FRESH MEAT = FRESH JERKY
Recently I shot my first deer of the season. If you are into that sort of thing, you can check out my post on it by clicking here. The short version of the story is that since I know where some deer usually hang out, I pulled my truck up to the edge of the woods, walked to the edge of the forest, saw the deer get up and start moving away, walked back to the truck, put on my orange hunting gear, put a bullet in my rifle, went back to the woods and shot one. Yeah, it only took a few minutes and I was successful.
Usually, when I am cutting up a deer, I like to get the oven going on a real low heat right away and make some jerky while I work. That way, I've got a tasty treat at the end of my hard work. This time was no different, but the first batch was so good that I immediately made another batch.
This is going to be one of those "season to taste" recipes, but the ingredients are simple. Here is my short list:
- Salt
- Garlic Powder
- Chili Powder
- Black Pepper
- Fresh Squeezed Lime Juice
Once I have the meat that I want to turn into jerky cut up, I usually put it in some sort of bowl. The first ingredient that I add is some lime juice, which I squeeze fresh onto the meat. The tangy zing that this ingredient adds is like no other. Once the meat is soaking in the juice, I add in the other four ingredients.
I think that the juice helps the meat absorb the seasonings too, and to get a good coating. Once I had guesstimated a "seasoned to taste" amount of the ingredients, I add some more lime juice and mix.
Normally I would marinate the meat overnight, but for my first batch I just season it and let it cook while I work. I'll keep the heat lower and let the jerky go longer for a "real batch" too, but for the quick one I just try to keep the oven below 200 degrees and place the meat directly onto the oven racks. I'll check it periodically and adjust the temperature as needed, flipping the pieces from time to time. The end result is that within a few hours I have some excellent jerky to enjoy!
I honestly enjoy all the different kinds of jerky that I have tried, but fresh jerky that is free from chemical preservatives is much more enjoyable. As I said, this is a very simple recipe, but it is well worth a try. If you've never used lime juice in your jerky recipe, I'd highly recommend it.
As always, I'm and here's the proof:
proof-of-jerky
Until next time…
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