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Moose: Difference between revisions
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→Moose Jerky ?
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== Moose Jerky ? == | == Moose Jerky ? == | ||
When i was a 7th grade, i traveled Canada Rocky Mountain. During the trevel, i saw something really interesting in Gift shop. It was Moose jerky. At first time i saw the Moose jerky, it was really weired food to me; because i never knew that Moose's meat is a food, but after i tired to taste the moose jerky, my mind was changed. It was very delicious! | |||
--Recipe to make Moose Jerky-- | |||
2 lbs. of flank steak | |||
2/3 cup of soy sauce | |||
2/3 cup Worcestershire sauce | |||
1 teaspoon garlic powder | |||
1 teaspoon onion powder | |||
2 teaspoons of seasoning salt | |||
Slice flank steak diagonally with the grain of the meat into very thin slices (If slightly frozen it slices more easily). Combine ingredients and marinate meat overnight or 12 hours. Be sure all pieces are covered (coated) with marinade. Drain excess marinade. Place meat on paper towels to soak up marinade. Meat should be squeezed as dry as possible in paper towels. Place individual pieces of meat on rack in oven at 140 to 160 degrees for seven to 12 hours, or until meat is dry throughout. Leave oven door ajar (slightly open) during the drying process. Meat can also be hung in the oven by placing a wooden toothpick in each piece and strung from the rack. Store finished jerky in an airtight container. It keeps for several months, but it is likely that it will be consumed by the master hunter, kids, or the cook within a few days. | |||
== Gallery == | == Gallery == | ||
