Jerky recipes

Alligator and Crocodile jerky recipes

ALLIGATOR SAUSAGE  (Posted by John From Chef John Folse)

COMMENT:
The early Cajun trappers of bayou country considered alligator a versatile and tasty ingredient. From sausage to sauce piquant, the white lean meat of alligator found its way into their black iron skillets. Today, this once endangered species is farm raised and available at seafood and meat markets everywhere.

INGREDIENTS:
2 pounds ground alligator
2 pounds ground pork
1/2 pound ground pork fat
1/4 cup chopped onions
1/4 cup chopped celery
1/4 cup diced garlic
1/4 cup chopped red bell pepper
1/4 cup chopped parsley
1/4 cup sliced green onions
1/4 cup chopped sage
1/4 cup chopped basil
salt and black pepper to taste
Louisiana Gold Pepper Sauce to taste
15 feet casing for stuffing

METHOD:
In large mixing bowl, combine all of the above ingredients with the exception of the casing. Add one cup of ice water to the mixture and using both hands, blend the ingredients well. Continue to mix in a rolling motion until the fat content of the pork coats the surface of the mixture. This is imperative if the sausage is to be moist and juicy since alligator by nature is quite dry. Once the ingredients are well blended, you may wish to check the seasonings by sauteing a small patty in a frying pan. Correct seasonings if necessary. Stuff the sausage mixture in the hog casing and tie off in six inch links. To cook, poach the sausage in lightly salted water for three to five minutes. Grill over pecan wood or bake in a 375 degree F oven until golden brown, approximately ten to twelve minutes.

PREP TIME: 1 Hour

Beef Jerky Recipes

Beef jerky recipe #1

We cut the meat into thin strips, the thinner the strips the crunchier the jerky comes out, maybe ¼» thick will make chewy jerky. By the way, cut all the fat off the meat as you're stripping.

Lay out the strips on a cookie sheet lined with foil, turned up at the edges so juice won't get over everything. Lay out in rows and a single layer. Sprinkle liberally with black coarse ground pepper and seasoned salt, or spices that you like the taste of.

Set the oven to WARM, and leave in the oven overnite, or 8-10 hrs. This causes very slow drying. Store in a plastic container, jar, or can after well cooled. Too much moisture left in the meat will cause mold, and putting it away while warm will cause sweating inside the container.