I am giving you my SECRET technique to make Perfect BEEF JERKY

beef

🥗Healthier: turkey

💰Cheaper: pork

Turkey is leaner, while pork is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar has a lower glycemic index.

liquid smoke

🥗Healthier: smoked paprika

💰Cheaper: smoked salt

Smoked paprika adds flavor without liquid.

Select beef loin and venison, ensuring they are lean cuts with minimal fat.

Slice the beef loin and venison while still lightly frozen for easier cutting, aiming for thin strips.

Prepare the marinade for the beef by mixing 1/2 cup ketchup, 1/2 cup mayonnaise, 10 twigs of chives, 2 cloves of pressed garlic, and 3 slices of ginger in a bowl.

Add the beef strips to the marinade, ensuring they are fully covered.

Prepare the marinade for the venison with 1/4 cup red wine vinegar, 1/2 cup olive oil, 1 tablespoon worcester sauce, 1 tablespoon peppercorns, 1 pressed garlic clove, 1/2 sliced onion, and 1 tablespoon salt.

Add the venison slices to the marinade and mix well.

Place both marinades in bags and refrigerate for two days for optimal flavor absorption.

Remove the beef and venison from the marinades and scrape off excess marinade, patting them dry with paper towels.

Prepare a rub for the beef with 1 part paprika powder, 1 part onion powder, 1/8 part cayenne powder, 1/8 part salt, and 1/8 part ground pepper, then sprinkle it on both sides of the beef strips.

Prepare a rub for the venison with 1/2 part salt, 1/2 part sugar, 1 part ground pepper, 1 part paprika powder, 1 part onion, and 1/4 part garlic powder, then apply it to the venison strips.

Set up a charcoal grill, ensuring all vents are open, and remove any contents from the grill.

Fire up the grill, adding charcoal and a bit of smoke wood to maintain a low temperature of around 70°C (160°F).

Place the beef and venison strips on a rack in the grill to dry, ensuring the temperature remains low.

Close the lid and monitor the drying process for 4 to 6 hours, checking occasionally.

After 6 hours, check the jerky; it should be dry and tough, which is the desired texture.

For storage, place the jerky in a ziplock bag and refrigerate to maintain moisture balance.

Cooking Techniques

Equipment Needed

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Dietary

Allergens