John`s (JBK101) Jerky Recipe
Submission for the Wedliny Domowe Monthly Contest
● 4 pounds Lean Cut of Beef (Bottom or Top Round Roast) or a cut of Sirloin or a Boneless T-Bone
This recipe can be made with either Beef or Deer Meat (works well with either one)
● 1-3/4 cups Soy Sauce
● 1 cup Worcestershire Sauce
● 1/4 cup Liquid Smoke
● 1/4 cup Steak Sauce (I use whatever I have on hand)
● 1 teaspoon Curry Powder
● 1 teaspoon Garlic Powder
● 1/2 teaspoon Garlic Salt
● 1 teaspoon Black Pepper (fresh ground)
● 1 cup Brown Sugar (Packed)
● 4.5 grams Prague Powder Cure #1
Edited by request of the posting member 4.18.11/20:00 (Chuckwagon)
• 4 tablespoons Honey
• 1 cup Teriyaki Sauce (only if you want to make a Teriyaki flavored Jerky)
• Black Pepper Additional to taste applied after marinating process
Freeze the Meat slightly (1 to 2 hours) until its firm but not completely frozen. (This makes slicing and removing any excess fat easier).
Slice the meat as thinly as possible with the grain. Make the slices no thicker than 1/16 of an inch, and try to make them as uniform as possible to facilitate a more uniform dry time.
Remove as much of the visible fat as possible.
Mix all marinade ingredients together in a large bowl that has a lid. Place the Marinating Meat into the Refrigerator during the specified marinating time.
Place the sliced meat into the bowl and place the lid on and remove any excess air.
Shake the bowl to distribute the marinade over the meat and refrigerate the meat pieces for a minimum of 3 hours but no more than 24 hours. (The longer the better the marinade absorbs into the meat.)
Shake and invert the bowl from time to distribute the marinade over the meat.
After marinating the meat, drain off as much of the remaining liquid and discard.
Arrange meat pieces on the dryer rack(s) and dry according to your Dehydrator Recommended Directions.
Place a piece of Aluminum foil on the bottom of the oven to catch drippings.
Preheat the oven to 150 degrees F and then turn the heat back to the lowest setting on your oven. (Try to maintain a temperature of no more than 160 degrees F. but no less than 150 degrees F. maintaining the temperature utilizing a meat thermometer is best).
Arrange the seasoned strips of meat in a single layer on wire racks -- cake-cooling or oven racks
Place the meat in the oven, leaving the oven door open for the part of the drying process (5 to 6 hours).
After five or six hours, turn the strips over and continue drying at the same temperature for an additional four hours.
When thoroughly dry the jerky is shriveled and black, and is brittle when cooled.
I slice the meat using my meat slicer but it can be sliced by hand.
Trim Off any excess fat from the slices.
Beef Sliced and trimmed of fat and ready for the Marinade
The Ingredients that I use
The Marinade Mixture
Meat pieces soaking in the Marinade
Jerky on the dehydrator during the drying process
Jerky after it has been drying for a couple hours
The finished Beef Jerky