Jerry’s Beef Jerky 190601
Makes enough for 2-3 point roasts (about 6 lbs of meat?)
Slices fit in a big 10 tray dryer. If using a smaller
dryer can cut recipe in half or run batches.
Marinade meat in marinade bag 24 hours minimum in
refrigerator. However, meat in marinade can marinate in refrigerator for 2-3
days before putting in the dryer.
1. Use a really big bowl to mix everything together by
hand to dissolve any salt, etc. Always taste some on your finger. But only
before adding meat.
Dry Ingredients
·
1 T Celery seed
·
2 T Chili powder
·
1 t Garlic powder
·
1 t Onion powder
·
2 T Cayenne pepper
·
2 T Black pepper – coarsely ground
·
2 ¼ T salt
Wet Ingredients
·
1 c Worchester sauce (Get the good stuff)
·
7 c Water
·
4 T Liquid smoke
·
2 T Chili paste (Pick n’ Save Produce Section’s
Gourmet Brand in a tube.)
·
1 t Habanero tabasco
Fresh Ingredients (These do not go in dryer. Cut in
chunks so they are easy to knock off meat slices.)
·
2 stalks chunked celery
·
3-4 Jalapeños (chunked in ½)
2. Cut fat slab off meat. Now make 2 slabs out of one
roast. Slice slab across the grain to make slices. Thinner slices cook faster
but take up more spaces in the drier. Try to make all slices the same thickness
so they cook equally and are done at the same time. Put meat slices in marinade
as you slice them so they don’t clump together and all meat surfaces see the
marinade.
Meat
·
2-3 Two Pound Point Roasts
3. Transfer meat and marinade to 2.5 gallon ziplock bags
with slider. Double bag marinade and meat.
4. Put in refrigerator for 24 hours minimum. Flip the bag
whenever you go in there.
5. After marinating, drain meat slices in colander. (Don’t
need to pat dry.)
6. Put in dryer for until desired dryness is reached.
Heavy duty driers like Cabellas 10 tray drier takes about 8 hours. My light
duty round drier took 12 hours. This makes the house smell great.
