As I've been so intently researching and testing different jerky recipes, I've developed my own unique recipe that I'm sure will continue to evolve over time. In its current iteration, this blend mixes smokey, tangy, and classic flavors in one bite. Consider it my Amuse Bouche of jerky!
Trim meat of all visible fat/silverskin and slice into uniform 1/4" strips
Whisk together all Dry and Wet seasonings in a large bowl. Coat each meat strip in sauce and place into a large, one-gallon ziplock bag. After all of the strips have been dredged in the marinade, pour remaining marinade into the bag to cover strips. 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
Remove strips from ziplock bag and drain excess marinade using a colander. Pat each strip dry with paper towels to more completely dry the meat
Dry in a dehydrator at 160 degrees for about 4.5 hours. ENJOY!
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Ingredients
Directions
Trim meat of all visible fat/silverskin and slice into uniform 1/4" strips
Whisk together all Dry and Wet seasonings in a large bowl. Coat each meat strip in sauce and place into a large, one-gallon ziplock bag. After all of the strips have been dredged in the marinade, pour remaining marinade into the bag to cover strips. 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
Remove strips from ziplock bag and drain excess marinade using a colander. Pat each strip dry with paper towels to more completely dry the meat
Dry in a dehydrator at 160 degrees for about 4.5 hours. ENJOY!
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