1 turkey meat sliced thin
2 tbsp liquid smoke
3 tbsp soy sauce
10 dash tabasco sauce
1/3 cup worcestershire sauce
1 1/2 tsp hickory seasoning liquid
1 tbsp onion salt
Directions
Mix all ingredients together in a maranade dish. Mix
together and add strips of turkey or beef into
maranade. Maranade for 8-24 hours, depending upon how
often you shake mixture and how flavorful you want it.
Take strips out of maranade and lightly dampen with
towel to try excess liquid off. Place in dehydrator or
on sheets for oven. dehydrate till jerky is
tough/crisp. Time varies based on method of
dehydration, use your best judgement (12-36 hours).
Add extra tabasco for more spicy flavor.
From Ron's Recipe Database (ronamit@netvision.net.il)
Servings: 1 servings
Knight's Turkey Jerky Recipe brought to you by Recipe Ideas
Categories: Jerky; Meat; Poultry; Turkey
The History of Recipes
Experts have proved the existance of recipes far back into distant history, certainly as far into history as the Egypt of the Pharoahs, and maybe even further. Interesting though that is, generally, these old cookbooks were just very basic pictorial recipes for meal preparation.
Fascinatingly, the oldest recipe in existence, according to experts is a series of stone tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated. During the time of the Roman Empire a roman called Apicius wrote a collection of documents describing recipes cooked by the Romans. In his scrolls, he tells us how the meals of wealthy Romans were split into starters, main course and desserts, something that is very familiar to us today. Aspicius also describes how the ancient cooks used many herbs and spices, including a few that will be familiar to modern chefs like bay, mint and asafoetida. As our culinary historical trip moves on a few more years we find a couple of interesting recipe books published in the 1300s - a recipe book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, they are not about the spicy food that appears on menues today, but instead descriptions of the types of food on the menues of the rich people of that period. In the fifteenth century, people returning from the crusades brought back many foods and spices from Arab countries, including spices such as coriander, parsley, and rosemary. The introduction of these new culinary ideas led to an increase in books on cooking, some of which are kept safe in private collections. Over the following few hundred years, the powerful and wealthy competed with each other to lay on the most extravagent banquests, and as a consequence, chefs and their recipes became highly prized. However, it was during the nineteenth century that fine cooking and recipe publications became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to collecting, verifying, and publishing recipes to allow everyone to enjoy them. By the arrival of the 20th century, cookbooks are in high demand, as a result of more people being able to read, leisure time and disposable income. Like it or not, the introduction of television gave us cooking programs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, allowing us all to search through thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this Knight's Turkey Jerky recipe.
