The Guide to Perfect Beef Jerky: Including Venison Recipe

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

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

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

liquid smoke

💰Cheaper: smoked paprika

Smoked paprika adds a smoky flavor without the liquid.

black pepper

💰Cheaper: white pepper

White pepper provides a similar heat with a different flavor.

Introduce the video and explain the purpose of making jerky, mentioning the use of both beef and elk.

Prepare the marinade by mixing soy sauce, Worcestershire sauce, brown sugar, garlic powder, onion powder, paprika, cayenne pepper, and red chili flakes in a bowl.

Slice 2 lbs of eye of round beef into thin strips using a slicer, removing all visible fat.

Cut the sliced beef into smaller pieces for easier handling.

Place the beef strips into a vacuum sealer bag, ensuring they are not tightly packed for better marinade distribution.

Mix the marinade again and pour it into the vacuum sealer bag with the beef, sealing the bag to marinate.

Let the beef marinate for 8 to 12 hours, preferably overnight, but mention that they have some already marinated from the night before.

Remove the marinated beef from the vacuum bag and place it in a bowl.

Lay the beef strips flat on wire racks for dehydrating, ensuring they are not curled or overlapping too much.

Prepare the dehydrator for drying the beef jerky.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens