Ozarks Style Jerky (Beef, Venison, or Critter) - Low Carb |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 25 |
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I began making jerky in 1997. I usually make about 20-30 batches per year. I have tried a myriad of recipes and finally came up with my own that I have used almost exclusively for the past 5 or 6 years. I primarily make beef and venison jerky, but have tried a number of other critters with good success (squirrel jerky was one of the toughest jerky's ever!) Hope you like it. I use a CONVECTION STYLE dehydrator (warming coils on bottom, warm air rises...bottom trays dry out first. Must rotate trays at about 12 +/- hours. FORCED AIR style dehydrators are much easier to use, faster, and...I'll buy one when my old convection-style RONCO dehydrator finally breaks. Finally, I know a lot of recipes state to make jerky in your oven. Due to the strong aroma, I make mine in my garage. The aroma is very good, but the seasonings are very strong. I'd compare it to baking 6 or 7 roasts at a time. Ingredients:
4 lbs lean beef, venison, rabbit, squirrel, etc (eye of round, london broil, round roast, etc.) |
20 ounces kikkoman soy sauce (this is waaaay less salty than other soy sauces out there and low carb too.) |
8 ounces liquid smoke (i prefer mesquite but will also use hickory) |
2 tablespoons minced garlic cloves (more or less to suit. i prefer california sun-dry garlic with sun dried tomatoes) |
2 -10 drops habanero sauce (optional, i use dave's ultimate insanity sauce) |
Directions:
1. Mix Soy Sauce, liquid smoke, minced garlic, and (optional hot sauce) in large bowl. Set aside.
2. Trim fat from beef. Discard.
3. Slice beef into thin slices about 1-inch by 2-inches by 1/8-inch thick is about as small as I would go. Thinner slices dehydrate quicker!
4. Add beef into marinate, stir, cover, and place in refrigerator.
5. Periodically, about once per hour, stir beef and marinate. Marinate for 3 (minimum) to whatever hours. Longer marinating time equals more flavor. After about 12 hours, there is minimal change in flavor.
6. Drain marinate from beef in colander.
7. Place marinated meat slices on dehydrator trays. Try not to overlap the meat. Plug in dehydrator and follow manufacturer’s instructions for drying time. (Convection dehydrators will require more time and trays will need to be changed. Forced air dehydrators may not require tray changes.).
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