I am a beef jerky lover. I noticed that Recipezaar does not have too many choices and when I look for ones using Google, it is overwhelming to find one out of millions.....So I decided to create my own and let me tell you...this is the best jerky I have ever had and am glad I can share it with all of you. Plus, this was made in a conventional oven! Please let me know your thoughts by commenting after you make it. Thank you.
Jerky is fairly easy to make, and if you are not already familiar, is a good entrance into the art of preserving food. It can be made from beef, wild game, waterfowl, or just about anything that is comprised of meat. There are some precautions, and it takes a little time, but with practice you will most likely come up with your own recipe to tempt others at those fall ball games or hunting camps. Let's break this project into 3 sections... Preparation, marinating, and drying.
Jerky goes a little wild with alligator, boar, elk, kangaroo, ostrich just to name a few. Prime cuts of meat slow smoked for ultimate flavor. Sure to please the jerky lover in your life. 50 calories and 8 grams of protein. Available in Alligator-Cajun, Antelope, Elk-Peppered, Kangaroo, Pheasant, and Venison.
Maple Candied Bacon - 1 lb. bacon, sliced 2 tbsp. pure maple syrup ¼ c. brown sugar 2 tsp. Dijon mustard ½ tsp. Kosher salt ¼ tsp cayenne pepper Preheat oven to 350 F. Wrap jellyroll pan with foil; top with a wire rack. In a bowl, mix syrup, sugar, mustard, salt, and pepper; add bacon & toss. Place bacon in single layer on rack. Bake in center of oven 20 - 45 min. It should look slightly dark and crispy. Remove from oven: cool 5 min. Serve at room temp.