Jerky

From the Great Big Food Show

Total Time:
16 hr 15 min
Prep:
15 min
Inactive:
4 hr
Cook:
12 hr

Yield:
4 ounces
Level:
Easy

Ingredients
  • 2 pounds 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 brisket)
  • Brine:
  • 2/3 cup Worcestershire sauce
  • 2/3 cup soy sauce
  • 2 teaspoons ground black pepper
  • 2 teaspoons onion powder
  • 1 teaspoon liquid smoke
  • 1 teaspoon red pepper flakes
  • 1 tablespoon honey
Directions
  • Place the meat in the freezer for 1 hour, so that it will be easier to cut.

  • Slice the meat with the grain as thin as humanly possible.

  • Mix brine ingredients right 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 to 6 hours.

  • Remove meat from the brine and drain on cooling racks. Discard the brine.

  • 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 a 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 or 40 years or until fuzzy stuff starts to grow on it.


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