Danrich Beef Jerky
"something a friend and I came up with you might enjoy. prep time may vary and does not include time to marinade."
- Ready In:
- 6hrs 45mins
- Ingredients:
- 13
- Yields:
-
1 LBS of jerky
- Serves:
- 1-20
ingredients
- 2 lbs of lean rump roast (or any beef you like.)
- 1⁄3 cup Worcestershire sauce
- 1 cup soy sauce
- 2⁄3 cup dark brown sugar
- 1 bottle liquid, smoke. (4oz., calgin)
- 2 tablespoons cajun seasoning
- 2 tablespoons jalapeno seasoning salt
- 2 tablespoons chicken soup base
- 2 tablespoons powdered salt
- 2 tablespoons black pepper
- 3 tablespoons garlic, powder. (or 6 cloves of fresh.)
- 3 tablespoons onions, powder. (or 1 large or 2 small fresh.)
- 2 cups water
directions
- If you can have your butcher at the meat counter slice your meat as thin as he can or at least 1/4 inches thick. If this is not possible do your best to get the meat as thin as you safely can just be careful not to cut yourself.
- Put everything except the meat and the liquid smoke in a large sauce pan and bring to a boil this is your brine.
- Turn off the burner as soon as the brine comes to a boil and remove from heat.
- Let the brine cool for an hour. go have a drink or something.
- When the brine is cooled to room temperature stir it a few times to make sure everything is dissolved.
- Put your meat in 2 different gallon sized bags(whatever kind you got.).
- Divide brine into both bags and seal them good so there are no leaks.
- Shake the bags 1 at a time just enough to get the meat and brine working well together.
- Put the bags in the refrigerator for 24-36 hours fliping every 4-8 hours.
- Dehyrate for 6-12 hours if your useing a dehydrator. if your not your guess is as good as any on how long its going to take.
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