Growing up in the '80s with Guns N' Roses as the soundtrack to my early teen years, I had specific awareness of Slash's iconic guitar riffs as well as his full endorsement of the Jack Daniels brand. For better or worse, that's my whiskey of choice as an adult. This jerky honors my favorite guitarist of all time. Thank you, Slash! \m/
Freeze beef for about 2 hours, to firm up enough to assist the slicing process
Slice beef in 1/4" strips [Slice with the grain for chewy jerky, or against the grain for a softer chew; or a little of BOTH for variety]
Measure out 1lb of beef strips on a scale, and transfer to a 1-gallon ziplock bag
Add all ingredients to bag on top of beef and massage to coat; marinate overnight/12 hours
Remove strips from marinade bag and strain through a colander. Then, place strips on a paper-towel-lined sheet pan to wick away *some* of the excess moisture. Do not pat the topside dry this time.
Arrange meat strips in a single layer on each rack, making sure to keep space between the pieces. The strips will shrink rather than expand, so as long as you have space at the start, you'll have sufficient space during the cook. If you'd like to kick the spice level up a notch, you can crack some fresh black pepper onto the strips prior to closing your dehydrator and starting the heat.
Dry in a dehydrator at 160 degrees for about 4.5 hours.
Once done, grab your favorite Guns N' Roses album, a handful of this jerky, close your eyes and let Slash take you to a happy, boozy, meaty place \m/
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Ingredients
Directions
Freeze beef for about 2 hours, to firm up enough to assist the slicing process
Slice beef in 1/4" strips [Slice with the grain for chewy jerky, or against the grain for a softer chew; or a little of BOTH for variety]
Measure out 1lb of beef strips on a scale, and transfer to a 1-gallon ziplock bag
Add all ingredients to bag on top of beef and massage to coat; marinate overnight/12 hours
Remove strips from marinade bag and strain through a colander. Then, place strips on a paper-towel-lined sheet pan to wick away *some* of the excess moisture. Do not pat the topside dry this time.
Arrange meat strips in a single layer on each rack, making sure to keep space between the pieces. The strips will shrink rather than expand, so as long as you have space at the start, you'll have sufficient space during the cook. If you'd like to kick the spice level up a notch, you can crack some fresh black pepper onto the strips prior to closing your dehydrator and starting the heat.
Dry in a dehydrator at 160 degrees for about 4.5 hours.
Once done, grab your favorite Guns N' Roses album, a handful of this jerky, close your eyes and let Slash take you to a happy, boozy, meaty place \m/
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