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:
- 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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By mb223456
on November 03, 2011
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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
By single&cooking
Wilson Lake Kansas
on April 06, 2011
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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
By bryanhuisman_78...
Holland, MI
on September 19, 2010
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It's amazing, I added cayenne pepper and garlic salt. It turned out great.
Read all 24 reviews