Easy Homemade Jerky

Have you noticed how much jerky is at the convenience store? Save your money and try our easy jerky recipe. You don’t even need a fancy dehydrator and you can use any type of meat on hand like elk, beef, or deer.

Ingredients

2 lbs. meat (chuck roast, bottom round, brisket, deer, buffalo, etc.)

¼ cup soy sauce

2 ½ tablespoons liquid smoke

2 tablespoons Worcestershire

2 tablespoons light brown sugar

2 teaspoons salt

1 teaspoon meat tenderizer

½ 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. Meanwhile, 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. Dip the strips of meat into the marinade mixture so both sides are coated and place in a large bowl. Cover and place in the icebox overnight or for at least 6 hours. The longer it sets, the better the flavor. Preheat the oven to 180 degrees F. Remove the rack and cover with tin foil. Place the strips of meat on the foiled rack, making sure the strips are flat and not touching each other. Place the rack in the center of the oven. If using two racks, be sure to rotate halfway through cooking. 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 ½ hours in, flip the meat over and continue cooking for another 1 ½ 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.

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