Beef Jerky - Brian's Favorite

By AzWench

This is a Jerky recipe I found someplace. I like the flavor of this mix, if I am making it just for me I add the cayenne but even the small amount is too much heat for my wife so I leave it out for her. Depending on the dehydrator the time can very from,about six to eight hours most recommend a temp. of 155 degrees at min. takes a bit longer than a higher temp, just be sure to check it after about 6 hours for doneness, let the price cool to get the best test of doneness.

Ingredients

• 5 pounds beef brisket or London Broil
• 20 ounces Soy Sauce
• 15 ounces Lea & Perrins Worcestershire Sauce
• 20 ounces Teriyaki sauce
• 1/4 cup Dark Brown Sugar
• 1/4 cup Garlic Powder
• 1/4 cup Onion Powder
• 2 teaspoons Cayenne Pepper
• 5 ounces Liquid Smoke flavoring, Hickory Smoke is best
• 1/2 cup Molasses

Preparation

Step 1

All ingredients can be more or less as you desire to your own taste except soy & Worcestershire which can be more, you must have enough liquid to cover meat. Brown sugar and molasses can be to taste for sweetness or not used at all.

Add all liquid ingredients into container (with lid is preferred or cover with a plastic wrap. Now add all other ingredients into the container, stir frequently. Trim as much fat as possible off the brisket (meat). It is the fat on the meat that will go bad (rancid) not the meat. The meat is to be sliced with the grain as thin as possible (approx. 3/16”). To aid in slicing meat thinly, freeze until ice crystals are formed) This allows for more slices and a quicker drying time. Place into marinade as sliced. Make sure all meat is covered with the ingredients and stir meat occasionally to ensure all areas of meat have been exposed to the marinade. Cover and refrigerate for 24 hours or more, occasionally shaking or stirring the meat at least 2 more times.

Place in dehydrator, following manufacturer’s instructions for drying beef jerky.

Let the meat cool before storing. This will now keep in a sealed container (zip lock bags are great) for months once totally dried. It is important to keep jerky away from humidity for long term storage. You should end up with 2.5 to 3 pounds of jerky.