“My kids love it when I make this. I also make a "hot" version by adding a teaspoon of crushed red chili flakes. Prep and cook time includes marinating and drying times.”
READY IN:
36hrs
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Remove all fat from the meat.
  2. Wrap meat in plastic wrap and freeze until almost solid (about 2 hours).
  3. This is important--makes it easier to cut thin, even slices.
  4. Remove from freezer and cut with the grain into neat 1/8-inch thick slices.
  5. Arrange in a shallow dish.
  6. Mix remaining ingredients in a saucepan and bring to a boil.
  7. Cool and pour over sliced meat.
  8. Marinate overnight in the refrigerator, stirring once or twice.
  9. Line oven bottom with foil.
  10. Preheat oven to 250°.
  11. Pat meat dry with paper towels.
  12. Arrange in a single layer on a roasting rack and place in preheated oven.
  13. Immediately reduce heat to 150° and allow to dry slowly for 8 hours or so.
  14. Store in an airtight container in the refrigerator.
  15. Note: Allow anywhere from 6 to 24 hours for it to dry.
  16. Finished jerky should be stiff but still bendable.
  17. Meats need to be dried at 145° or above to kill microorganisms.

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