Cracked Pepper And Honey Jerky Recipe
Browse our trusted homemade jerky recipes, we'll show you how to make jerky the easy way using your beef or venison and our Cracked Pepper And Honey Jerky Recipe. You don’t need any fancy equipment, and it’s a simple process that only requires a few minutes of hands-on preparation to cut the meat into strips and prepare a simple marinade. That done, the meat strips are submerged in the marinade and refrigerated overnight to cure. Next day they are placed on greased racks and dried in your oven until they are dry enough and ready to eat.
5 lbs lean beef or venison (2.27 kg)
2 1/2 tbsp pickling salt (48.8 g)
1 1/4 tsp Prague Powder #1 (7.0 g)
2 1/2 tsp onion powder (9.0 g)
2 1/2 tsp garlic powder (7.75 g)
2 1/2 tsp coriander, ground (4.25 g)
2 1/2 tsp liquid smoke (12.5 ml)
5 tsp Ancho chili powder (14 g)
3 1/3 tbsp cracked black pepper (33 g)
2 1/2 cups honey (840 g)
1. Cut away all visible fat from the meat, chill to 31°F (-0.55°C), and slice into 1/4” (0.64 cm) thick strips
2. Cut the meat across the grain for a tender bite or with the grain for a chewy bite.
3. Combine remaining ingredients in non-reactive container; mix well. Add meat strips, cover, and refrigerate overnight.
4. Arrange meat strips on oiled screens in a single layer, leave space between the pieces to allow sufficient air flow.
5. Dry meat strips at 145°F (63°C) in usual manner until it is dried to about 40-50% of its original weight (green weight).*
6. Properly dried jerky will keep up to 2 weeks in a sealed container or vacuum seal and freeze up to 6 months.
Although pink curing salt #1 isn’t required in the production of homemade jerky, it is recommended because it inhibits the growth of bacteria, reduces spoilage and improves the overall color and flavor of the finished product.
*To test for doneness, remove one piece of jerky from your drying device and allow it to cool slightly. Bend the test piece into the shape of a horseshoe. If it cracks but doesn’t break, it’s considered dry enough and ready to eat.
Because of the possibility of microorganism contamination, do not reuse the marinade once the meat has been removed. Be safe and discard marinade.