Name: Pronghorn Jerky (Plains Style)
Cuisine: American
Ingredients: 6 lbs pronghorn eye of round, sliced with grain; 1/2 cup soy sauce; 1/4 cup Worcestershire sauce; 3 tbsp brown sugar; 2 tbsp each: garlic powder, onion powder; 1 tbsp black pepper; 1 tbsp red pepper flakes; 2 tsp liquid smoke; 1 tsp curing salt; *Plains Jerky Method**; 1. **Meat Preparation**:; - Partially freeze for clean slicing; - **Grain direction**: Cut WITH grain for traditional chew; - **Uniformity**: Consistent 1/4" thickness essential; 2. **Marinade Process**:; - Combine all liquid ingredients and spices; - **Penetration time**: 12-24 hours for flavor; - **Coverage**: Ensure all pieces completely coated; 3. **Dehydration Process**:; - Arrange on dehydrator trays without touching; - **Temperature**: 155°F for food safety; - **Duration**: 8-12 hours depending on thickness; 4. **Quality Testing**:; - Should crack when bent but not break; - **Texture**: Leathery, not brittle or soft; - **Storage**: Vacuum-sealed for maximum shelf life; *Traditional**: Native Americans dried meat in sun and wind; *Modern safety**: Temperature control prevents spoilage; ##

Meat Preparation:
- Partially freeze for clean slicing
- Grain direction: Cut WITH grain for traditional chew
- Uniformity: Consistent 1/4" thickness essential
Marinade Process:
- Combine all liquid ingredients and spices
- Penetration time: 12-24 hours for flavor
- Coverage: Ensure all pieces completely coated
Dehydration Process:
- Arrange on dehydrator trays without touching
- Temperature: 155°F for food safety
- Duration: 8-12 hours depending on thickness
Quality Testing:
- Should crack when bent but not break
- Texture: Leathery, not brittle or soft

Pronghorn Jerky (Plains Style)

1Setup & Prepare

2Ingredients

Shopping List

3Cooking Instructions

4Chef's Notes & Pairings

5Interactive Recipe Tools

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