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Homemade Jerky

April 13, 2017

Homemade Jerky

 

1/4 cup soy sauce

1 tablespoon Worcestershire sauce

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon liquid smoke

2 pounds lean beef or venison

 

In large glass bowl, mix together soy sauce, Worcestershire sauce, pepper, garlic and onion powder and liquid smoke stirring until powders are dissolved.

 

Freeze meat about an hour or so for easy slicing.   Slice meat with the grain into strips about ¼ inch thick.   Place meat strips into glass bowl containing brine, mixing meat strips until all are coated well. Let stand 1 hour, or cover and refrigerate overnight.

 

Remove meat strips from brine or seasoning, pat dry with paper towels.    Dry indoors using an oven or a dehydrator.   Stretch strips across clean oven racks or dehydrator racks.   Place strips close together but not overlapping; leave enough open space for air to circulate.

 

For oven drying, set temperature to 150 to 175 degrees F.    Place filled racks in the oven, but not within 4 inches of the heat source. Place foil on a lower rack in the oven to catch any drips from meat strips.   Dry for 6 to 8 hours, leaving the oven door open about 1 inch during first few hours to let moisture escape or until meat becomes dry and almost crisp.

 

For dehydrator, dry at 145 to 155 degrees F.   Do not use a dehydrator that lacks temperature control or a fan to aid in air circulation. Dry meat strips 6 to 8 hours.

 

After drying, return meat strips to oven at 275 degrees F for 10 minutes. This step ensures that homemade jerky is safe to consume.

 

Remove oven-heated strips and cool on absorbent paper or wire racks.   Pat dry with clean paper towel to remove any moisture.

 

Store jerky in airtight containers with tight fitting lids.   You can store jerky at room temperature in a cool, dry location for 1 to 2 months, or in the refrigerator or freezer for 3 to 12 months.   Freezing or refrigerating jerky will extend the shelf life but is not required for safety.   Once dried, jerky can be removed from freezer or refrigerator and safely placed at room temperature for extended periods of time.

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Posted by The Deedol Collection aka Granny’s Favorites Cookbooks

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