Homemade BBQ Jerky
May 26, 2017
A fabulous client of mine surprised me by making a batch of this delicious jerky - I had to know how she did it! Turns out it was pretty simple. So, next time you're wanting a quick, protein packed snack that's easy to travel with, look no further. Pre-make a big batch of this Beef Jerky to take on your next road trip or hike!
- Prep: 1 hrs
- Cook: 5 hrs 5 mins
- Yields: 1/2 Pound Jerky
Directions
1Wrap meat tightly with plastic wrap, and freeze for at least 2 hours, or until it's firm.
2Using a very sharp chef's knife, trim off any excess fat or tendons, and then carefully slice the meat into thin strips about 1/8 inch to 1/4 inch thick.
3You can do this or you can go to the butchers and ask them to cut the meat thinly for you!
4Mix together the rest of the ingredients to create a marinade.
5Submerge the sliced beef in the marinade.
6Refrigerate for at least 3 hours and up to 24 hours, turning a few times to evenly distribute the marinade.
7After marinating pat dry with any excess liquid.
8Now for the easy part. Put beef on dehydrator racks making sure they're not touching.
9Turn the dehydrator to 160° and let it run for about 4 hours. You want the internal temperature of your jerky to reach 160°.
10This jerky took 5 hours to dry. Depending on how thick your slices are will determine how long it will take to finish dehydrating.
11Cool before storing.
12Jerky can be stored in an airtight container in a cool, dry place for up to 2 months.
FAB Tip: I love using my dehydrator. Which one do you use and what do you make?
*Recipe modified from Three Jerks Jerky.