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
Knights Turkey Jerky 1 Recipe brought to you by Recipe Ideas
Categories: Jerky; Meat; Poultry; Turkey
The History of Recipes
It is possible to follow the history of meal recipes back into ancient history, at least as far into history as the Egypt of the Pharoahs, and possibly even further than that. However, generally, these ancient cookbooks were just simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
In fact, the oldest recipe discovered, according to experts is a collection of tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. Later on, in The time of the romans around 25BC a man called Apicius created some scripts detailing recipes cooked by the Romans. In his publication, he recounts how the meals were divided into starters, entrees and afters, something we still use today. Aspicius also describes how the Romans used many different aromatic flavors, including a few that are still present in modern kitchens like basil, fennel and dill. Later, we have some recipe books published in the 14th Century - a recipe book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, they are nothing to do with the spicy food that is familiar to us all today, but rather accounts of the types of meals prepared by the chefs of the rich and wealthy people of those days. Later on in the 1400s, knights returning from the crusades brought back many foods and spices from the holy lands, such as coriander, basil and rosemary. These new foods and spices was responsible for a surge in cookery books, most of which still exist in private libraries. For the decades that followed, the upper-class families of Europe competed to offer the most extravagent banquests, and consequentially cooks and their recipes were highly sought after. Nevertheless, it was during the 1800s the formal cooking and recipe books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collating, trying out, and recording recipes to allow everyone to enjoy them. By the time we get to the 20th century, cooking books are in great demand, as a result of better eduction, more free time and disposable income. The arrival of television brings us TV cookery programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everyone to access thousands of recipes like those on sites such as this. |
We hope you enjoy this Knights Turkey Jerky 1 recipe.
