Have you noticed how much jerky cost at the store? Save your money and try this easy jerky recipe from Kent Rollins.
- 2 lbs. meat (chuck roast, bottom round, brisket, deer, buffalo, etc.)
- 1/4 cup soy sauce
- 2 1/2 tablespoons liquid smoke
- 2 tablespoons Worcestershire
- 2 tablespoons light brown sugar
- 2 teaspoons salt
- 1 teaspoon meat tenderizer
- 1/2 teaspoon coarse ground pepper
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Freeze the meat for about 40 minutes or just until stiff for easier cutting.
- Whisk together the remaining ingredients in a bowl.
- Remove the meat from the freezer and cut into tin slices. Cut off any excess fat around the edges, this will prevent spoilage and allow for faster curing.
- Place the strips of meat into a zip top bag and pour the remaining ingredients in the bag
- Place in the refrigerator overnight or for at least 6 hours. The longer it sets, the better the flavor.
- Preheat the oven to 180 degrees F.
- Line a high sided pan with aluminum foil and place a cooling rack on top, spray rack and pan with cooking spray.
- Place the strips of meat on the rack, making sure the strips are flat and not touching each other.
- Place the rack in the center of the oven.
- Close the oven door and place a towel or potholder in between the door and the oven, just enough to allow a small crack for airflow. This will allow moisture to release while cooking. About 1 1/2 hours in, flip the meat over and continue cooking for another 1 1/2 hours.
- You can cook the jerky longer for more of a crunchier texture.
- Place the jerky on a wire rack until dried and cool. Place in a plastic bag with a paper towel and seal. This can be kept for about 4 days. If storing longer than four days, freeze until ready to eat.
We end up using 2 racks for cooking and at the 1 1/2 hour mark, not only do we turn the meat over we also swap places of the pans. It appear the top pan cooks better. I
This recipes came from Kent Rollins, he has a great YouTube channel with new videos every Wednesday at 2:30 CST
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