Sticky & Tangy Jerky Recipe

If you’re looking for an alternative to beef burgers and meat loaf, you may want to give this jerky recipe a try. It features a special blend of ingredients that go well with either beef or venison and produce a product that’s sweet, savory and sticky. Feel free to add or omit ingredients, but write down your changes for future references.

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 cayenne pepper (2.75 g)
2 1/2 tsp cardamom (7.0 g)
5 tsp coarse black pepper (13 g)
2 1/2 tbsp dry mustard powder (17.3 g)
1/3 cup bottled steak sauce (90 ml)
1/3 cup Worcestershire sauce (75 ml)
1/2 cup brown sugar, packed (110 g)*
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.

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