Posted by: jiminmontana | January 3, 2011

Jim’s Jerky Sauce

1 gallon freezer bag of meat sliced for jerky or 8 pounds of LEAN meat

4 T salt

4 T coarse black pepper

21/2 T paprika (mine is smoked)

1 T garlic powder

3 T seasoned salt (Lawry’s)

1 C Worcestershire Sauce

2 C apple cider vinegar

1/2 C balsamic vinegar (optional)

1 T cayenne red pepper

1 T cumin powder

2 T liquid smoke if that’s for you

Cut the meat against the grain where possible for a better chewing experience.  I am using elk meat this year!  If you want beef, get a big london broil when it’s on sale.  Have the butcher slice it for you about 1/4 to 3/8 inch thick — you will still have to trim it at home.  OR, freeze it and then let it thaw about 50% at home to make the slicing a LOT easier.  Also, the freezing will help to make it a bit more tender. 

Soak the prepared meat for 12 hours in the solution.  Mush it around as often as you can — every 4 hours or so.  Lay out strips so they are touching one another — they will shrink. 

I use a stacked food dehydrator at 160 degrees for at least six hours with the thin pieces.  I get mine really dry, removing each piece as it gets dry by checking every hour after the sixth hour.  Remove with come care and store flat so the spices stay in place.  As I free up space in the dehydrator racks, I consolidate the space and put more meat on the lower racks and keep running until it’s all been dried. 

Carbs:  trace – insignificant


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