Jerky from the store can be ridiculously expensive. Why not try making your own?
There are many ways to make jerky and we often make it when there have been successful hunts around here. But you would make beef jerky the same way, and that is how we first made it. You would use steaks… nothing fancy. Simple round steak is appropriate. Slice 2 pounds into 1/4 inch thick strips. Be sure to trim away all fat and sinew.
I’m making it with caribou here.
This particular jerky uses a liquid marinade…the base is 3 cups of amber ale.
2 cups of soy sauce
Half a cup of Worcestershire Sauce, and 2 tablespoons of ground black pepper.
Give that a quick stir. Then put all of your meat into a gallon size ziplock bag, and pour the marinade in.
Remove as much air as possible from the bag, and seal it shut. “Swish” the meat around to coat it well. Place the bag in a dish, just in case it leaks, and let it sit for 7 – 8 hours in your fridge.
Then you’ll take out the meat and pat it dry with paper towels. The way we do this is to lay out a double-thick layer of paper towels, lay meat across it, and roll it up. Then we let the rolls sit while we do this with the rest.
Lay your meat strips in your food dehydrator.
And about 7-8 hours later, you have a great snack!
Store in an air-tight container in your fridge for up to 6 weeks….though this doesn’t usually last 6 days in our house.
Enjoy!
Making Jerky – Peppered Jerky Recipe
Ingredients
- 2 lb steak, sliced into 1/4 inch thick strips
- 3 c Amber Ale
- 2 c soy sauce
- ½ c Worcestershire sauce
- 2 Tb ground black pepper
Instructions
- Combine ale, sauces, and pepper.
- Place meat and marinade in a gallon-sized zip-lock bag. Remove as much air as possible from the bag and seal it shut. "Swish" the meat around to coat it well.
- Place the bag in a dish, just in case it leaks, and let it sit for 7 – 8 hours in your fridge.
- Then you’ll take out the meat and pat it dry with paper towels. The way we do this, is to lay out a double-thick layer of paper towels, lay meat across it, and roll it up. Then we let the rolls sit while we do this with the rest.
- Lay your meat strips in your food dehydrator.
- And about 7-8 hours later, you have a great snack!
- Store in an air-tight container in your fridge for up to 6 weeks.
- Enjoy!
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Unit Conversions:
Unit Conversion for measurements (if displayed), going from US to Metric is an auto-generated conversion. If you are using the metric measurements, please double-check to confirm that these are accurate with your favorite preferred conversion tool.
I love hearing from you! Comments, thoughts and questions are always welcome. Manners are requisite. Your email address is never published. Don't forget to rate recipes!