From the Great Big Food Show

Total Time:
16 hr 15 min
15 min
4 hr
12 hr

4 ounces


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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4.6 27
Excellent flavor and easy to prepare. item not reviewed by moderator and published
Excellent! Easy! item not reviewed by moderator and published
Love this Recipe; I substitute the Honey for Agave Nectar and it turns out perfect with Venison or Beef!! item not reviewed by moderator and published
Holy crap this is good! I made 5 pounds of deer jerky with my smoker yesterday, and am now looking at the last 6 pieces trying to decide if I should save my girlfriend a piece. This recipe is easy, delicious, and leaves a ton of room to experiment. I added a tsp of Cayan pepper, 1 tsp of garlic powder, and instead of honey, used 2 table spoons of homemade maple syrup. I'm not sure if the syrup made much of a difference, but this stuff definately has both a sweet and spicy kick that I can't get enough of. Also, since I used a smoker, I left out the liquid smoke, and it apparently dehydrates a lot faster in a smoker. Every piece was ready in 4 to 6 hours item not reviewed by moderator and published
Try this variation, I have been making 120 lbs a year for over 20 years and I think it is perfect. The type of soy and worchestershire matters more than you think, so does the thickness of the cuts. If you like it crisp and not as chewy cut it 1/8 inch thick, if you want it tough and chewy like cowboy jerky cut it 1/4 inch thick. Dehydrate 13 hours at 130 degrees Change the liquid measurements to 1 cup soy, 1 cup worchestershire, and add 1 cup water as well. Dip each slice and place in a glass or plastic bowl, then pour the remaining marinade over the full bowl. You can also mix all of the ingredients and add it to extremely lean burger or turkey burger and put it in a jerky shooter or roll it out on screens and dehydrate it for a softer jerky. Have fun and enjoy item not reviewed by moderator and published
It's amazing, I added cayenne pepper and garlic salt. It turned out great. item not reviewed by moderator and published
I used this recipe to make venison jerky with my brother for a trip we're going on soon. It smelled so good that I couldn't resist stealing pieces as they were drying. I'm working on a finished piece right now. This is definitely better than the pre-packaged stuff at the store! It seems like I'm not the only one who's been sneaking pieces away from the rack, either. I hope we have some left for the trip. xP item not reviewed by moderator and published
I eat beef jerky almsot daily.I made this redipe was so eay.I even added cayenne pepper to make it a little hotter.Best ever i have made. item not reviewed by moderator and published
The marinade gave the goose an awesome flavor. Instead of the fan I slow smoked it for about 2 hours using hickorey chips. Give it a try item not reviewed by moderator and published
Best I ever made; a few drops of sesame oil with the red pepper flakes really sets it off! item not reviewed by moderator and published

Not what you're looking for? Try:

Beef Jerky

Recipe courtesy of Emeril Lagasse