Ingredients
Protein
1 lb Top Round
Wet Ingredients
6 oz Sweet Baby Ray's Hickory & Brown Sugar Barbecue Sauce
Dry Ingredients
¼ tsp Curing Salt
Directions
Prepare Meat
1
Trim meat of all visible fat/silverskin and slice into uniform 1/4" strips
Prepare Marinade
2
Measure bottled sauce into a 1-gallon ziplock storage bag
Marinate Meat
3
Add meat strips to marinade bag and massage thoroughly to coat. Squeeze out as much air as possible and roll bag, ensuring all strips are covered with marinade. Allow to marinate for about 24 hours
4
Remove from ziplock bag, and drain excess marinade using a colander. Pat each strip dry with paper towels to more completely dry the meat.
Dry Meat
5
Dry in a dehydrator at 160 degrees for about 4.5 hours. ENJOY!
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Ingredients
Protein
1 lb Top Round
Wet Ingredients
6 oz Sweet Baby Ray's Hickory & Brown Sugar Barbecue Sauce
Dry Ingredients
¼ tsp Curing Salt
Can I make this in the oven?
Yes, you absolutely can! In general, you would set your oven temp to about 175 degrees and cook for 4-6 hours. Ideally, you want the meat strips on a wire rack (a cooling rack should do the trick) on a sheet pan to catch any drippings. While you *can* lays the strips directly across your oven racks, I find that tends to be really messy on the bottom (from drippings) and sometimes the meat sticks to the racks.
Let us know how it goes for you!
Any chance u have tried the sweet baby Ray’s honey bbq sauce
We have! Makes for a sweet and sassy treat. One reason I like using bottled sauces sometimes is for an easy way to try lots of different flavor profiles to get a sense of what you do and don’t like.
I didn’t see in the recipe where you used the curing salt. Odds it optional?
Hi Mike – You are correct. It is one of those things that I sometimes use and sometimes don’t.
The reason for using curing salt is to extend the shelf-life of jerky when you need to store it for a longer period of time, and I believe other “optimal conditions” would also be factors in how long you can keep the jerky around – such as how much moisture you truly dehydrate out of the meat, plus cool, dry, and dark storage, among the non-scientific factors you can control).
The relatively smaller size of batches I make (usually 3-5 lbs worth) are gobbled up within about 2 weeks so I haven’t come close to seeing anything spoil.