Jerky
| Ingredient |
Amount |
| Lean meat |
1-2 lbs |
| Soy sauce |
1/4 cup |
| Worcestershire sauce |
2 tbs |
| Liquid smoke |
2 tbs |
| Maple syrup |
2-3 tbs |
| Black pepper |
2 tsp |
| Meat tenderizer |
2 tsp |
| Garlic powder |
2 tsp |
| Onion powder |
2 tsp |
| Paprika |
2 tsp |
Hardware
- Food dehydrator
- Knife (optional)
- Mixing bowl
- Marinating vessel (one-gallon zip-top bag)
Mise En Place
- Prepare the meat by thinly slicing against the grain
- Optionally have the butcher do this
- Thoroughly mix the other ingredients in a bowl
- Place the meat in the marinating vessel
- Add the other mixed ingredients
- Marinate for at least 2 hours
- If marinating in a zip-top bag, flip it at least once
- Can be left overnight
Directions
- Place the mean in your food dehydrator
- Dehydrate for at least 4 hours or until jerky is dry to the touch
- The dryer the meat is, the longer it will keep from spoiling
- Follow your brand of dehydrator’s instructions
