Name: Squirrel Jerky
Cuisine: American
Ingredients: 3 lbs squirrel meat, sliced thin (from 6-8 squirrels); 1/4 cup soy sauce; 2 tbsp Worcestershire sauce; 2 tbsp brown sugar; 1 tbsp each: garlic powder, onion powder; 1 tsp black pepper; 1 tsp red pepper flakes; 1 tsp liquid smoke; 1/2 tsp curing salt; *Small Game Jerky Method**; 1. **Meat Preparation**:; - Remove all fat and sinew completely; - **Size**: Small pieces from small animals; - **Uniformity**: Consistent thickness for even drying; 2. **Marination**:; - Combine all liquid ingredients and spices; - **Time**: 8-12 hours for flavor penetration; - **Coverage**: Ensure all pieces well coated; 3. **Dehydration**:; - Arrange on dehydrator trays without touching; - **Temperature**: 155°F for food safety; - **Time**: 6-10 hours until properly dried; 4. **Quality Testing**:; - Should crack when bent but not break; - **Texture**: Leathery, not brittle; - **Storage**: Vacuum-sealed for longest life; *Yield**: Approximately 1 lb finished jerky from 3 lbs fresh; *Novelty**: Unique jerky for outdoors enthusiasts; ##

Meat Preparation:
- Remove all fat and sinew completely
- Size: Small pieces from small animals
- Uniformity: Consistent thickness for even drying
Marination:
- Combine all liquid ingredients and spices
- Time: 8-12 hours for flavor penetration
- Coverage: Ensure all pieces well coated
Dehydration:
- Arrange on dehydrator trays without touching
- Temperature: 155°F for food safety
- Time: 6-10 hours until properly dried
Quality Testing:
- Should crack when bent but not break
- Texture: Leathery, not brittle

Squirrel Jerky

1Setup & Prepare

2Ingredients

Shopping List

3Cooking Instructions

4Chef's Notes & Pairings

5Interactive Recipe Tools

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6Reviews & Ratings