|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||0%|
|Total Sugars 0g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This basic method for jerky will work with just about any type of meat using the dehydrator or oven.
1 1/2 pounds lean, boneless meat of choice, frozen until firm (but not hard)
1/4 cup soy sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon onion powder
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon liquid smoke
Gather the ingredients.
Cut the frozen meat into 1/8- to 1/4-inch-thick slices.
Add meat and mix until all surfaces are thoroughly coated.
Cover tightly and refrigerate for at least 6 hours or until next day, stirring occasionally; recover tightly after stirring.
When ready to dehydrate the meat, place racks over rimmed baking pans. Evenly coat metal racks with cooking spray.
Lift meat from the bowl, shaking off any excess liquid, and arrange meat strips close together, but not overlapping, on racks.
Dry in the oven on lowest possible setting until pliable, but dry (about 8 to 10 hours).
Remove from racks, place in a rigid freezer container and freeze for 72 hours. Then store in an airtight, insect-proof container in a cool, dry place.
Evenly coat the dehydrator racks with cooking spray. Lift meat from bowl, shaking off any excess liquid. Arrange meat strips close together, but not overlapping. Arrange trays according to manufacturer's directions and dry at 140 F until a piece of jerky cracks, but does not break, when bent (8 to 10 hours).
- Can store up to three weeks at room temperature.
- Can store up to four months in the refrigerator.
- Can store up to eight months in the freezer.