Microwave Jerky Recipe

The microwave doesn’t have the drying capabilities of a conventional oven, smoker or dehydrator. It produces a different sort of jerky that is more tender than it is chewy, mostly because it’s cooked from within and not dried at all. It does have a small following among the folks who don’t care for the tough chew of traditional muscle jerky.

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 coriander, ground (2.13 g)
1 1/4 tsp onion powder (4.5 g)
2 1/2 tsp garlic powder (7.75 g)
1 1/4 tbsp ground black pepper (9.4 g)
1/2 cup brown sugar, packed (110 g)
1 1/4 cups red wine (295 ml)
1 1/4 cups ice cold water (295 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. Remove jerky strips from marinade solution, place in colander to drip dry.
5. Lay or hang a portion of the meat strips on a microwavable bacon rack, cover the strips with a single paper towel.
6. Set microwave on high power and cook meat strips for 2 minutes.
7. Use tongs to turn the meat strips over, cook for another minute or until the meat is cooked through and jerky like.
8. Remove jerky from microwave and allow it to cool 5-6 minutes prior to eating. Repeat with the remaining meat strips.
6. Microwave 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.

Because of the possibility of microorganism contamination, do not reuse the marinade once the meat has been removed. Be safe and discard marinade.

Look for meat cuts that have the most lean meat for the money. Good cut choices include top and bottom round, eye of round, sirloin, and flank steak.

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