Hot & Sticky Jerky Recipe
I can’t remember a back country hunting trip when at least one person in camp wasn’t bragging about their latest jerky sensation. It was a valuable commodity, especially if there’s was the only jerky in camp. The grand finale to a day of hunting was often offset by sampling each others latest jerky concoction.
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)
1 1/4 tsp dry mustard powder (2.9 g)
1 1/4 tsp garlic powder (4.15 g)
2 1/2 tsp onion powder (9.0 g)
5 tsp Ancho chili powder (14 g)
2 1/2 tbsp red pepper flakes (15.8 g)
1/3 cup cold water (75 ml)
2 1/2 cups corn syrup or honey (840
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.*
*Because of the sticky glaze that covers the exterior of this jerky, it’s best to consume it right away 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.
Because of the possibility of microorganism contamination, do not reuse the marinade once the meat has been removed. Be safe and discard marinade.