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This jerky is wonderful...just spicy enough to be flavorful but not so spicy that it is too hot for the kids.
- 3 lbs very lean beef or 3 lbs venison (deer #65279)
- 1 (10 ounce) bottle soy sauce
- 1 (10 ounce) bottle Worcestershire sauce
- 1⁄4 cup liquid smoke
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 2 tablespoons of morton hot salt
- 2 -4 tablespoons fresh ground black pepper (depending on taste)
- 1 fluid ounce Southern Comfort
- Meat Preparation:.
- Freeze beef or venison for 45 minutes to 1 hour, to a soft frozen stage.
- While in this soft frozen state, clean meat of all fat.
- Then slice the meat with the grain in 3/16" to 1/4" thick slices that are approximately 1 1/2" wide and no more than 6" long.
- Divide meat in half and place meat slices evenly into 2 separate one gallon ziplock bags and refrigerate.
- For Marinade:.
- Mix all remaining ingredients in a large mixing bowl and whisk until well combined.
- Remove meat filled ziplocks from refrigerator and pour 1/2 of marinade mixture into each bag, making sure to coat all meat strips evenly.
- Reseal bags and return to refrigerator to marinade for at least 2 hours and no more than 24 hours.
- To Dehydrate:.
- Drain all marinade off of meat strips in a collander and then squeezing the meat to remove even more.
- Place the meat strips onto papertoweling and use another papertowel to blot as much excess marinade from meat as possible.
- The dryer the meat, the faster the drying process.
- Now place jerky in your dehydrator and allow to dry for 6-10 hours, depending on the thickness of your strips, the liquid you removed in the draining process and the power of your dehydrator.
- Before storing, let the jerky cool completely then you can store in ziplock bags, jars or with a vaccuum sealer.
- If allowed to set for 48 hours, the flavor of the jerky will develop and for the jerky to remoisturize a bit after the drying process.
- Jerky will keep for up to 2 years in a cool, dark place.