Uncle Jim's Jerky Marinade

Jurgenson Jerky
1 gallon of water
1 cup of dark brown sugar
1 cup of pickling salt
1/2 cup of teriyaki sauce
1/4 cup of soy sauce
1 TBS Worcester sauce 
1 TBS Garlic powder add to preferred taste
1 TBS Onion powder add to preferred taste
2 tsp Coarse ground black pepper.
2 tsp liquid smoke
Add cayenne to taste


The meat should be cut into cubed long strips or a whole strip method, anywhere from a quarter to a half inch thick.  The meat needs to be stirred several times and soak throughout the 24 hour. Salt has a tendency to settle. Might have to stir in the middle of the night.

Alder, Mesquite, and Hickory should be used as the smoking wood. Mix all three woods together before adding to a big chief smoker pan.  If using a big chief smoker rotate the racks throughout the day and the smoking process.  The meat should be cured but somewhat tender.

                                                    Dustin, Grandpa Jurgenson, Uncle Jim

Grandma Jurgenson's Swedish Klano Recipe

This is a very old family recipe brought to America by the Johnson family in 1906.  Grandma always made these for Christmas.

Grandmas Swedish Klano
2 Cups Sugar
1 -1/2 sticks butter
7 eggs
1 can evaporated milk
2 tsp baking powder
1/2 cup bourbon, or rum or brandy
2 tsp vanilla
Flour

Cream sugar and butter. Add eggs and evaporated milk beating all the time. Add the rest of ingredients, except flour. Start adding flour a cup at a time until you get a stuff sticky dough. Pour batter on a floured board. Knead in small amounts of flour (there are no measurements for the flour) but don't get it too stiff. Roll out small amounts of dough at a time about 1/8 inch thick. Cut into strips and put a small slit in the middle of the strip. Twist dough through the middle of strip. Deep fry in hot oil. Drain on paper towels. Sprinkle powdered sugar or cinnamon and sugar on top. They keep very well.