Jerky

Rated 5 stars out of 5
  • Rate This Recipe
  • Read 27 Reviews
Total Time:
16 hr 15 min
Prep
15 min
Inactive
4 hr 0 min
Cook
12 hr 0 min
Yield:
4 ounces
Level:
Easy
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From the Great Big Food Show

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:

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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Newest Ratings and Reviews

Read all 27 reviews

  • on February 10, 2013

    Flag

    Excellent flavor and easy to prepare.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on March 01, 2012

    Flag

    Excellent! Easy!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on February 20, 2012

    Flag

    Love this Recipe; I substitute the Honey for Agave Nectar and it turns out perfect with Venison or Beef!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

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