Jerky Recipes

from Daniel Larkin
to Jamey Bennett

Jerky recipes are here!
Here are the recipes for the jerky snacks I’ll be bringing to my next hike. One is a spicy (slightly less than I had hoped) and one is a sweet Carolina-style bbq.

After trimming the fat from my 2-1/4 pound sirloin roast and cutting the meat into 1/4 inch strips (cut with the grain), I ended up with just under 2 pounds of jerkable beef. So each recipe is essentially for a pound of strips. Mix up the marinades and soak the meat overnight in a ziplock bag before dehydrating.

Most recipes I looked up online used garlic powder and onion powder. I went fresh and I think it paid off. I simmered and cooled each batch of marinade before adding the meat so that I wouldn’t end up with a bitter raw onion and garlic flavor.

First one is Carolina-style BBQ inspired.

1/4 cup Soy sauce
1/4 cup Worcestershire sauce
4 cloves of garlic minced
1/4 onion cut into strips
1-1/2 Tablespoons mustard seed
1/2 Teaspoon paprika
1 Teaspoon liquid smoke – Hickory. Next time I think I’ll use 2 teaspoons, maybe more. The smoke is there, but barely.

Bring all ingredients to a low boil, and simmer for 5 minutes on low heat. Add more soy and Worcestershire to reconstitute if it gets too tacky. Then add:

2 Tablespoons apple cider vinegar
2 Tablespoons of honey

I suppose these could be added before the boil. It just worked out that I added them after the boil because I was writing the recipe as I went.

The second one is my Spicy Recipe; easily my favorite of the two. The spicy flavor is there, but most of the actual heat was left behind in the marinade. I might up the red pepper flakes and cayenne pepper next time for more heat because the loose particles actually stick to the beef strips.

1/4 cup Soy sauce
1/4 cup Worcestershire sauce
4 cloves of garlic minced
1/4 onion cut into strips
2 Tablespoons of Sriracha hot sauce
1 Tablespoon red pepper flakes
1/2 Teaspoon chili powder
1/2 Teaspoon cumin
1/4 Teaspoon ground cayenne pepper

Bring all ingredients to a low boil, and simmer for 5 minutes on low heat. Add more soy and Worcestershire to reconstitute if it gets too tacky.

My strips ended up needing between 7 and 9 hours in the dehydrator, depending on their thickness. After dehydration and a few lost bouts with self-control, I ended up with roughly 12 ounces of jerky – or one full sandwich-size ziplock bag of each flavor. I’m way into both of these recipes, so I hope you like them too.

Advertisements