Jerky Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 lbs red meat (although you can use elk, bear, venison, wild boar or just about any other critter you can hunt.
I stick with beef such as top round steak, flank steak or a brisket.)
Brine
2/3 cup Worcestershire sauce
2/3 cup soy sauce
2 teaspoons black pepper (or substitute ½ teaspoon salt, Badia® Complete Seasoning and garlic powder)
2 teaspoons onion powder
1 teaspoon liquid smoke (or substitute Allegro® Original marinade)
1 teaspoon red pepper flakes (just a pinch will do it)
1 tablespoon honey
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Directions: |
Directions:Place the meat in the freezer for 1 hour, so that it will be easier to cut into thin slices.
Slice the meat with the grain as thin as humanly possible.
Mix brine ingredients in a resealable plastic bag (placing the bag inside a large plastic container will make this easier.)
Place meat strips in brine. Move the meat around so the marinade is evenly distributed around it. Seal Bag, working out as much air as humanly possible.
Lay bag flat in the plastic container and refrigerate for 3-6 hours.
Remove meat from the brine and drain on cooling racks. Discard the brine.
NOTE: [The recipe was written for a Blo-hard 3000, When the meat is dry place it inside Blo-hard 3000 and set fan to medium. Leave overnight or for at least 12 hours.
If you don’t find yourself in possession of a Blo-hard 3000, place strips directly on oven racks.
Heat oven to lowest setting and use blob of foil as a wedge to hold door ajar.]
Oven-dry overnight or until meat reaches a consistency of your liking.
Store in zip-top bag or jar in a cool dark place for 30-40 years or until fuzzy stuff starts to grow on it. |
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Personal
Notes: |
Personal
Notes: Maegan or Shane’s notes: Rest for 30 minutes, then flip the container.
Heat to 350⁰ for 20 minutes, Dehydrator at 150⁰ for 4 hours. Turn temperature down to 145⁰ for another 1-3 hours depending on meat size. Check frequently for dryness.
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