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
Academics have proved the existence of recipes way back into the distant past, certainly as far back into history as ancient Egypt, and maybe even further. Interesting though that maybe, these, ancient cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the oldest recipe found, according to historians is a collection of tablets in the Sumerian language 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 people feel exhilarated. As we move into The time of the roman empire 25BC a roman called Apicius created a collection of documents detailing recipes prepared by the Romans. In his scrolls, he tells us how the meals of wealthy Romans were divided into starters, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the ancient chefs were skilled in the use of many different herbs and spices, including some that we all recognise like thyme, mint and dill. As our culinary historical trip moves to more modern times there were a couple of cookery books which date from the 14th Century - one book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, they are nothing to do with the indian food that is served today, but instead descriptions of the types of meals on the tables of the upper classes. In the 15th century, people returning from the crusades brought us a variety of spices and herbs from the East, including coriander, basil and rosemary. These new foods and spices was responsible for a surge in recipe publications, the majority of which are now in academic collections. Over the next few centuries, the rich and powerful families of the West competed to lay on the most exotic meals, and as a result the best cooks and their recipes were greatly in demand. Nevertheless, it was during the 1800s that haute cuisine and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collating, verifying, and writing down recipes to allow everyone to enjoy them. By the arrival of the twentieth century, cookery books are highly popular mostly due to increased literacy, people having more spare time and having more money. The introduction of television gave us TV cooks and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of computers and the internet, permitting us all to access thousands of recipes like those on our site. |
We hope you enjoy this Knight's Turkey Jerky recipe.
