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Beef Jerky Recipe (Marty's)

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Ingredients

  • “Regular” marinade ingredients:
  • 1 cup – Soy Sauce
  • 1 cup – Worcestershire Sauce
  • 2 tbl – Ketchup
  • 2 tbl – Liquid Smoke
  • 2 tbl – Honey
  • 2 tbl – Brown Sugar
  • 2 tbl – Coarse Black Pepper
  • 2 tsp – Salt
  • 1 tsp – Onion Powder
  • 1 tsp – Garlic Powder
  • 1 tsp – Accent (MSG) Note: DO NOT add this ingredient if consumer is allergic to MSG, which is Monosodium Glutamate.
  • “Spicy” marinade ingredients:
  • Same ingredients as “Regular” above, but add the following:
  • 1/2 cup – Cayenne Red Hot Pepper Sauce
  • 2 tbl – Crushed Red Pepper
  • “Jerky from Hell” marinade ingredients:
  • Same ingredients as “Regular” above, but add the following:
  • 1/2 cup – Red Hot Cayenne Pepper Sauce
  • 2 tbl Crushed Red Pepper
  • 1/3 cup – Habanera Sauce (add more or less to adjust hotness)

Details

Preparation

Step 1

Preparation:
1. Marinade ingredients shown above are for 4 lbs of meat.
2. Use a meat that does not have a lot of fat and does not have a lot of marbling in it (Bottom Round or Rump Roast works well). If there is fat, cut it off. Turkey meat can be used as well.
3. Meat is easier to cut if it’s semi-frozen, so freeze the meat completely then put it in the refrigerator for two days so it can thaw to a semi-frozen state.
4. Cut the semi-frozen meat into 1”x4” strips (strips can be any size you desire) and cut to 1/8” thickness; adjust thickness to your desires. Thinner than 1/8” jerky is hard and brittle, whereas thicker than 1/8” jerky is soft and pliable.
5. Place the 4 lbs of cut meat into a gallon-sized Zip Lock bag or plastic container and keep refrigerated while preparing the marinade.

Directions:
1. In a large bowl, mix Regular, Spicy, Extra Spicy, or “Jerky from Hell” marinade ingredients thoroughly (see ingredients above).
2. Add the 4 lbs of meat into the marinade. Thoroughly coat each piece of meat.
4. Place the marinated meat back into the Zip Lock or container and put in the refrigerator for 24 hours, turning the meat or container once after 12 hours.
5. After 24 hours, remove the meat from the refrigerator and place each strip of meat flat on a tray in the dehydrator machine.
6. Turn the machine on and dehydrate the meat for 6-8 hours at 135 degrees, turning each strip of meat once after 3-4 hours.
7. While meat is dehydrating, wash out and dry the Zip lock or container, label and date it and set aside.
8. When meat is done cooking it is ready to eat. Before storing the meat, place the meat back into the zip lock or container and let meat cool with the zip lock or container open for 3 hours. If you close the container while meat is hot or warm, moisture will build up and possibly rehydrate the meat and ruin the consistency of the jerky.
9. After the 3 hours of cooling down, close the zip lock or container and store in the refrigerator until ready to eat.

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