Jerky Recipe

• Level: Easy
• Yield: 4 ounces
• Nutritional Information Per Serving (1 of 8 servings): Calories 188, Total Fat 6 g, Saturated Fat 2 g, Carbohydrates 9 g, Dietary Fiber 0 g, Sugar 5 g, Protein 26 g, Cholesterol 71 mg, Sodium 1482 mg
• Time Required: Total - 16 hr 15 min; Prep - 15 min; Inactive - 4 hr; Cook - 12 hr

From the Great Big Food Show

Ingredients

• 2 pounds red meat (beef preferred, such as top round steak, flank steak, or brisket; alternatives include elk, bear, venison, or wild boar)

Brine Mix

• 2/3 cup Worcestershire sauce
• 2/3 cup soy sauce
• 2 teaspoons ground black pepper
• 2 teaspoons onion powder
• 1 teaspoon liquid smoke
• 1 teaspoon red pepper flakes
• 1 tablespoon honey

Instructions

1. Freeze the meat for 1 hour to firm it up, making slicing easier.
2. Cut the meat as thinly as possible, slicing with the grain.
3. Combine all brine ingredients in a resealable plastic bag (placing the bag in a larger container helps prevent spills).
4. Put the meat strips into the brine, ensuring they are thoroughly coated. Remove excess air from the bag and seal it tightly.
5. Lay the bag flat in the container and refrigerate for 3 to 6 hours.
6. After marinating, take the meat out of the brine and let it drain on cooling racks. Discard the marinade.
7. Once the meat is dry, place it inside a Blo-hard 3000 dehydrator with the fan set to medium; let it dry overnight or for a minimum of 12 hours.
8. If a Blo-hard 3000 is unavailable, arrange the strips on oven racks.
9. Preheat your oven to the lowest temperature setting, using a foil wedge to keep the door slightly open for air circulation.
10. Dry the meat overnight in the oven or until it reaches your preferred texture.
11. Store the jerky in a sealable bag or jar in a cool, dark location for up to 30 to 40 years or until mold appears.