As we grow closer to Christmas this recipe is one that I use for stocking stuffers. My son would have me make this monthly if I would. I hunted for about 2-3 months mulling over recipes online and Pinterest. I found this one and have used it ever since.
Fair warning this is not something you do in one day. This time I cut my meat and started the marinating on Saturday, placed it in the dehydrator on Tuesday so come Wednesday it would be the perfect texture.
Some of the things I do with my jerky is to cut it thicker and don’t cook it til its crisp and crumbling. We like it to have some substance. This time I used rump roast because it was on sale for $2.99 a pound. That lil tidbit is key when making it in bulk. I have used several cuts of beef for this and they all work, just make sure its boneless. I have heard that the grocery store will slice your meat if you don’t have a slicer, I don’t know if they will or what the fee is. The rest of the ingredients I always have on hand, just have double check quantities on hand once I decide how much I’m making. As always it calls for 2-4 on the recipe I generously make them heaping spoonful’s/oz. on the maximum side.
I bought a cheaper dehydrator from Walmart and ordered extra trays and fruit roll up trays from Amazon. Lesson learned you can’t dehydrate blueberries on a regular tray they all end up on the bottom.
Some of the things I do with my jerky is to cut it thicker and don’t cook it til its crisp and crumbling. We like it to have some substance. This time I used rump roast because it was on sale for $2.99 a pound. That lil tidbit is key when making it in bulk. I have used several cuts of beef for this and they all work, just make sure its boneless. I have heard that the grocery store will slice your meat if you don’t have a slicer, I don’t know if they will or what the fee is. The rest of the ingredients I always have on hand, just have double check quantities on hand once I decide how much I’m making. As always it calls for 2-4 on the recipe I generously make them heaping spoonful’s/oz. on the maximum side.
I bought a cheaper dehydrator from Walmart and ordered extra trays and fruit roll up trays from Amazon. Lesson learned you can’t dehydrate blueberries on a regular tray they all end up on the bottom.
Hint when slices meat be it for a slicer or your knife, if it is partially froze it slices easier and more uniform. I have dehydrated some things in my over prior to buying the dehydrator. Works okay, just monopolizes your oven.
This always seems like a ton of work when really, it’s not, just takes a few days. Beware! your house will smell like jerky and it makes the dogs crazy.
Voila’
This always seems like a ton of work when really, it’s not, just takes a few days. Beware! your house will smell like jerky and it makes the dogs crazy.
Voila’
Beef Jerky
5# of beef any kind
5 oz. Liquid Smoke
15 oz. Worcestershire
15-20 oz. teriyaki sauce
12-20 oz. soy sauce
2-4 TBL garlic powder
2-4 TBL dark brown sugar
2-4 tsp onion powder
2-4 oz. molasses
2-4 tsp cayenne pepper
If you decide you want a hotter jerky after placing in the dehydrator/oven you can sprinkle ground black pepper, red chile flakes or the powdered chili on it.
5# of beef any kind
5 oz. Liquid Smoke
15 oz. Worcestershire
15-20 oz. teriyaki sauce
12-20 oz. soy sauce
2-4 TBL garlic powder
2-4 TBL dark brown sugar
2-4 tsp onion powder
2-4 oz. molasses
2-4 tsp cayenne pepper
If you decide you want a hotter jerky after placing in the dehydrator/oven you can sprinkle ground black pepper, red chile flakes or the powdered chili on it.
Slice your meat
Mix together all ingredients for marinade in a large bowl or Ziploc.
Place meat in marinade and cover and let set refrigerated a minimum 24 hours, I have left it up to 5 days.
If you are doing this in the oven, I’d suggest to cover your racks with foil and the bottom of the oven as well. Temperature 160-180. Dehydrator no special instruction.
The recipe recommends turning the meat over after it has stopped dripping, I have done it both ways and could not tell a difference.
Mix together all ingredients for marinade in a large bowl or Ziploc.
Place meat in marinade and cover and let set refrigerated a minimum 24 hours, I have left it up to 5 days.
If you are doing this in the oven, I’d suggest to cover your racks with foil and the bottom of the oven as well. Temperature 160-180. Dehydrator no special instruction.
The recipe recommends turning the meat over after it has stopped dripping, I have done it both ways and could not tell a difference.
