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R&FN’R Beef Jerky

Yields5 ServingsPrep Time30 minsCook Time4 hrsTotal Time4 hrs 30 mins

Protein
 1 lb Muscle Meat (London Broil, Top/Bottom Round)
Wet Seasoning
  cup Jack Daniels
 ¼ cup Soy Sauce
 1 tbsp Worcestershire Sauce
 1 tsp Molasses
 2 tsp Liquid Smoke
Dry Seasoning
 ¼ cup Brown Sugar
 2 tsp Black Pepper
 ¼ tsp Curing Salt
Slice & Marinate
1

Freeze beef for about 2 hours, to firm up enough to assist the slicing process

2

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]

3

Measure out 1lb of beef strips on a scale, and transfer to a 1-gallon ziplock bag

4

Add all ingredients to bag on top of beef and massage to coat; marinate overnight/12 hours

Drain & Dry
5

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.

6

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/

Nutrition Facts

Serving Size 5 pieces

Servings 5