Hello From Bingham Il.

POORBOY · Post by **POORBOY** » Mon Jun 25, 2007 7:16 pm

Thank You Buddy.
Glad to see this forum back up.

Jerry

Post by **Buddyw** » Mon Jun 25, 2007 7:19 pm

You've got allot of work ahead of you... I remember allot of recipes on here that are gone!!

do you have a good Jerky mix? I need to make a few batches before season.

Doogie · Post by **Doogie** » Mon Jun 25, 2007 7:20 pm

hey Jerry

is the Leopard Cur forum still up? I cleaned my computer up one night and lost the address

POORBOY · Post by **POORBOY** » Mon Jun 25, 2007 11:20 pm

Buddy
What kind of meat? I will find you one to go with what you are using.

Doogie
The Leopard Cur Message Board is still up.
The address is at the bottom of my messages.

Jerry

Post by **Buddyw** » Tue Jun 26, 2007 1:43 am

Venision, and Elk Meat..

Mostly Venision since the elk goes to mostly burger and steaks.

POORBOY · Post by **POORBOY** » Tue Jun 26, 2007 2:20 am

his is excellent Beef Jerky, and worth the wait! Less expensive than store bought, and tastes better. Double the recipe next time, and experiment with different spices you like!

4 lbs london broil beef or flank steaks
2 teaspoons black pepper
2 teaspoons chili powder
2 teaspoons garlic powder
2 teaspoons cayenne pepper, more if you like it hot
2 teaspoons onion powder
1 teaspoon liquid smoke
1/4 cup soy sauce or low sodium soy sauce
1/2 cup worcestershire sauce
1/2 cup Frank's red hot sauce

1. Trim all fat off meat.
2. Cut steak in to 4 inch strips.
3. The steak should be about 1/2 inch thick.
4. It's easier to cut meat partially frozen.
5. Pound meat lightly, you don't want it too thin.
6. Add all ingredients in a large bowl.
7. Mix well.
8. Cover and refrigerate overnight. (8 hrs.).
9. Line cookie sheets with tin foil.
10. Place steak strips on sheets, don't overlap meat.
11. Set oven at lowest temperature. (150-175 degrees).
12. Bake six hours, turning after three hours.
13. Jerky is done when meat is dried out, depending on your oven.
14. Worth the wait!

or

1 flank steak, sliced thin
1/2 cup soy sauce
1 teaspoon liquid smoke
2 teaspoons garlic powder
1 teaspoon black pepper
1 teaspoon red pepper flakes
2 teaspoons brown sugar

1. (you can adjust these amounts to your taste or add other spices).
2. Mix all ingredients together and marinate for 24 hours.
3. Drain.
4. Pat dry.
5. Dehydrate until done-24 to 36 hours, or so.

Let me know. I have not made either, but, I think you will like.

Jerry