Hot And Smoky Jerky Recipe

Now is the time to learn how to make deer jerky, get your meat and choose one of our free jerky recipes, it's fun, and I think you'll like homemade jerky better. Since the creation of the web, and a world of information at one’s fingertips, choosing the right jerky recipe to make can be a mind boggling experience. The best you can do is choose a recipe exemplifying the flavors you like.

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 coriander, ground (4.25 g)
2 1/2 tsp garlic powder (7.75 g)
5 tsp chili powder (14 g)
5 tsp dry mustard powder (11.5 g)
5 tsp cane sugar (24.5 g)
1/3 cup hickory smoke powder
1/3 cup red pepper flakes (31.5 g)*
2/3 cup bottled steak sauce (180 ml)
2 1/2 cups ice cold water (590 ml)

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.

If you want to add a bit of sweetness, dribble honey over the top of the cured meat strips prior to placing them in an oven, smoker or dehydrator.

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.

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