The Best Jerky Recipe
- Ice Cream Foodie
- Jan 18, 2020
- 2 min read
I hesitate to share this recipe because it is so good that it is like a secret family recipe. We give this jerky away for Christmas and Birthdays, and everyone who tries it comes back raining compliments. We originally were given this recipe from a boss, which we in turn tweaked and adapted it to our liking. The best part is the pepper! If pepper is not your thing, you may omit it, but we feel the flavor just isn't the same without it.
What I love most about this recipe is the versatility of it. You can use it with beef, antelope, deer, elk, moose, or even pheasant. After trying this recipe, it will be impossible to ever buy store-bought jerky again (I know because I can't. LOL!)
INGREDIENTS:
Marinade
1/2 cup (8 TBSP) Yoshida's Gourmet Sauce
1 TBSP salt
1 TBSP white sugar
1 tsp course-ground pepper
2 1/2 tsp Liquid Smoke
Other
2 quarts of meat (top or bottom round roast)
course ground pepper to top it off
DIRECTIONS:
1. Place roast in the freezer for 1 hour (to solidity it for easier slicing)
2. Combine the marinade ingredients in a liquid measuring cup, set aside.
3. Take meat from freezer and place on a large cutting board. Thinly slice meat to jerky consistency (i.e. You know when you order deli meat from the deli counter and they ask you for a slice measurement on a scale of 1-5? It's about the same as a 2.) About 1/8 in thick.
4. Place the thinly sliced meat in a ziplock bag combined with the marinade. Shake well to make sure the marinade is evenly distributed. Let marinate for 2 hours (at least) or overnight in the fridge.
5. Place meat evenly on your dehydrator, then coat each piece with a good dose of fresh course-ground pepper. Dehydrate for 7-9 hours at 150-160 degrees. The thinker the meat, the longer it will need to dry. *If you do not have a dehydrator, you can dry them in the oven. Set oven to 150-160 for about the same time. Meat must be placed on a slotted rack and not a cookie sheet.
Tips:
I recommend you watch it the first time you make it. Check it every hour at the end so that you don't over dry it and get it to the texture you prefer.
The more pepper you add, the spicier it'll be.
A lot of this recipe is perfected through experience, understanding your oven, and the thickness of your cuts. The more you cook and watch your meat, the more you'll know what cooking time and thickness works for you.
Commentaires