Ozarks Style Jerky (Beef, Venison, or Critter) - Low Carb
- Ready In:
- 1hr
- Ingredients:
- 5
- Serves:
-
25
ingredients
- 1814.36 g lean beef, venison, rabbit, squirrel, etc (Eye of Round, London Broil, Round Roast, etc.)
- 566.99 g Kikkoman soy sauce (this is waaaay less salty than other soy sauces out there and low carb too.)
- 226.79 g liquid smoke (i prefer Mesquite but will also use Hickory)
- 29.58 ml minced garlic cloves (more or less to suit. I prefer California Sun-Dry Garlic with sun dried tomatoes)
- 0.13-0.65 ml habanero sauce (OPTIONAL, I use Dave's Ultimate Insanity Sauce)
directions
- Mix Soy Sauce, liquid smoke, minced garlic, and (optional hot sauce) in large bowl. Set aside.
- Trim fat from beef. Discard.
- Slice beef into thin slices about 1-inch by 2-inches by 1/8-inch thick is about as small as I would go. Thinner slices dehydrate quicker!
- Add beef into marinate, stir, cover, and place in refrigerator.
- Periodically, about once per hour, stir beef and marinate. Marinate for 3 (minimum) to "whatever" hours. Longer marinating time equals more flavor. After about 12 hours, there is minimal change in flavor.
- Drain marinate from beef in colander.
- Place marinated meat slices on dehydrator trays. Try not to overlap the meat. Plug in dehydrator and follow manufacturer’s instructions for drying time. (Convection dehydrators will require more time and trays will need to be changed. Forced air dehydrators may not require tray changes.).
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RECIPE SUBMITTED BY
Uncle Eddie
United States
I like to cook. I especially like to grill, BBQ, and smoke meats. We are a 3 grill family - we have a gas grill (to keep things warm and make frozen hamburger patties, hot dogs, and the like), a Brinkman grill/smoker combo - serial number 1146 - weighs a ton too, and a Masterbuilt 40-inch electric smoker. I have an emergency back-up Brinkman electric smoker as well.