top of page
Writer's pictureJ Outridge

Beef Jerky

When it comes to high-protein snacks beef jerky is one of the best things you can grab. Packed full of amazing nutrients like zinc and iron this low-carb snack is the perfect thing to add to a well-balanced diet.

7 lbs of Beef Jerky

Take this simple marinate base recipe and customize it to your specific taste. The possibilities are endless.

When preserved right this snack can be shelf stable for months

We are not huge roast beef people but we get 5-7 roasts from half a cow whenever we butcher so making Beef Jerky is one of the best ways I have found to use the roasts and fully enjoy them. I say you can use any cut of beef that doesn't have a lot of bone in it. Ideally, we use the Rump or Eye of Round and save our Prime Rib for when we are craving a great roast.


Beef Jerky Base


Base Mix per pound/ lb

Ingredients

  • 1/2 cup Soya Sauce

  • 1/4 cup Brown Sugar

  • 2 tbsp of liquid smoke ( there are different ones available we use hickory )

Classic Teriyaki

Add to the base

  • 1 1/2 cups of pineapple juice

  • 2 tbsp of rice vinegar

  • 6 large garlic cloves, smashed and diced

  • a dash of red chilli flakes

Cowboy Candy - Sweet and Spicy

Add to the base

  • 1 tbsp onion flakes

  • 3 large garlic cloves, smashed and diced

  • 1 500ml jar of canned Cowboy Candy

  • 1 tbsp of Worcestershire

Directions


  1. Mix up base per lb of raw meat

  2. Flavour as you desire or use a recipe above

  3. Pour marinate into a big ziplock bag.

  4. Add raw meat

  5. Stir and mix until every piece of meat is covered in the marinade

  6. Let sit for 2-3 days, string every day

  7. On the 3rd day stem or roast your meat strips in the marinate until an internal temperature of 160 degrees is reached

  8. place the meat strips on your dehydrator trays in a single layer, and brush off any added ingredients to avoid having chunks of onion or garlic on your meat

  9. dehydrate at 160 for 4-8 hours

  10. Check every hour after the 4-hour mark, you don't want it to dry out too much being tough

  11. Once done allow to cool fully before storing in air-tight containers for a up to a week or in mylar bags with an oxygen pack for stable long-term storage.



The longer you marinate your meat the better the flavour it will have. Get creative with your marinate as there is really no wrong way to do it and there are a ton of recipes you can try.



19 views0 comments

Comments


bottom of page