Jerky My Way

Name: Jerky My Way
Ingredients: 10 lbs meat (thin sliced to approximately 1/4-inch thick); 2 12 teaspoons sea salt; 2 12 teaspoons liquid smoke; 1 14 teaspoons garlic powder; 1 14 teaspoons onion powder; 34 teaspoon chili powder; 34 teaspoon Worcestershire sauce; 34 teaspoon soy sauce or 34 teaspoon fish sauce; 1 tablespoon Tabasco sauce (if you want it to have a little kick) (optional)

9 ingredients

22 steps

Ingredients

10 lbs meat (thin sliced to approximately 1/4-inch thick)
2 12 teaspoons sea salt
2 12 teaspoons liquid smoke
1 14 teaspoons garlic powder
1 14 teaspoons onion powder
34 teaspoon chili powder
34 teaspoon Worcestershire sauce
34 teaspoon soy sauce or 34 teaspoon fish sauce
1 tablespoon Tabasco sauce (if you want it to have a little kick) (optional)

Directions

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Directions:.
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Mix all marinate ingredients together, in a non-metal container, stir to mix well.
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Using the same non-metal container (I use a plastic 5-Quart Ice Cream bucket) add the meat to the marinating mixture and stir well to insure that all of the meat is coated with the marinating mixture.
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Refrigerate over night, stirring occasionally to enhance the marinating.
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After Marinating, remove the meat, drain & pat dry with paper towels, discard the marinate.
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You can now use a dehydrator to dry the jerky, if you have one.
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Or you can use an oven to do the job.
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****** Remember drying time will vary according to the meat thickness, so
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consequently some pieces will dry quicker than others ******.
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If you are using a dehydrator, place the jerky on the racks in a single layer and use the highest heat rating of the unit, rotating the racks from top to bottom and turning the jerky pieces over on the racks approximately hourly to promote even drying of all the racks.
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Dry to your desired consistency.
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When using an oven, prior to turning it on line the bottom of it with tin foil to
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save yourself a mess when cleaning up.
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Place the jerky right on the oven racks.
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set the oven temperature to 200 F you can leave the oven door ajar to allow moisture to escape while keeping a watchful eye on it.
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In either situation whether your using a dehydrator or the oven method the.
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drying time will vary depending on a couple of things.
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1-The longer you dry the jerky the less the amount of moisture will remain in it causing two things, it will become more brittle and harder to chew but it is a lot less susceptible to spoiling.
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2-If you want pliable and easier to chew jerky, that is more susceptible to spoilage less drying time is required.
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So therefore it becomes a matter of personal preference.
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In either case when it comes to storing your jerky, place it in a air tight container & refrigerate it, Best case scenario would be to place it in vacuum sealed bags if you have that option available.
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It can be frozen as well, and will keep forever or at least until you thaw and enjoy it.