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“This jerky is wonderful...just spicy enough to be flavorful but not so spicy that it is too hot for the kids.”
6hrs 40mins
1 1/4 lbs.

Ingredients Nutrition


  1. Meat Preparation:
  2. Freeze beef or venison for 45 minutes to 1 hour, to a soft frozen stage.
  3. While in this soft frozen state, clean meat of all fat.
  4. Then slice the meat with the grain in 3/16" to 1/4" thick slices that are approximately 1 1/2" wide and no more than 6" long.
  5. Divide meat in half and place meat slices evenly into 2 separate one gallon ziplock bags and refrigerate.
  6. For Marinade:
  7. Mix all remaining ingredients in a large mixing bowl and whisk until well combined.
  8. Remove meat filled ziplocks from refrigerator and pour 1/2 of marinade mixture into each bag, making sure to coat all meat strips evenly.
  9. Reseal bags and return to refrigerator to marinade for at least 2 hours and no more than 24 hours.
  10. To Dehydrate:
  11. Drain all marinade off of meat strips in a collander and then squeezing the meat to remove even more.
  12. Place the meat strips onto papertoweling and use another papertowel to blot as much excess marinade from meat as possible.
  13. The dryer the meat, the faster the drying process.
  14. Now place jerky in your dehydrator and allow to dry for 6-10 hours, depending on the thickness of your strips, the liquid you removed in the draining process and the power of your dehydrator.
  15. Before storing, let the jerky cool completely then you can store in ziplock bags, jars or with a vaccuum sealer.
  16. If allowed to set for 48 hours, the flavor of the jerky will develop and for the jerky to remoisturize a bit after the drying process.
  17. Jerky will keep for up to 2 years in a cool, dark place.

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