Mother Earth Living

Homemade Jerky Recipe

This Homemade Jerky recipe is nutritious and fun, and can be easily modified for vegan diets.
From "The DIY Pantry"

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Total Hands-On Time: 24 hr
Preparation Time: 20 min
Cook Time: 24 hr

Yield: 12 servings, or 1 pound of jerky


You don’t need to be an expert to get enjoyment and inspiration from The DIY Pantry (F+W Media, 2014). With help from author Kresha Faber, readers can break free from processed foods and learn to make healthy, delicious meals without spending hours in the kitchen or breaking the bank. For a great and easy snack that goes anywhere, try this Homemade Jerky recipe.

You can purchase this book from the Mother Earth Living store: The DIY Pantry.

Find more simple munchies recipes at Homemade Snack Food Recipes.

Homemade Jerky Recipe

Jerky is an easy food to grab when you’re on the go. Loaded with flavor and healthy ingredients, this snack is great for trail days, or just when you need an energy boost throughout your day. If you’re vegan, replace the meat with large shiitake or portabella mushroom caps and skip the honey. Keep in mind, though, that you’ll need to cut the dehydrating time in half and there’s no need to do the final heating step in the oven since the final heating step is just to make sure that any harmful bacteria in the meat is sufficiently destroyed. Gluten-Free/Dairy-Free/Egg-Free

Difficulty Level: **
Cost Per Serving: $ $ $
Calories: 229
Fat: 8 g
Protein: 25 g
Sodium: 312 mg
Fiber: 0 g
Carbohydrates: 13 g
Sugar: 9 g

Ingredients:

• 3 pounds beef brisket or flank steak
• 1 cup Worcestershire sauce
• 1 cup traditionally fermented soy sauce
• 1/4 cup honey
• 6 cloves garlic, minced
• 1/2 medium white or yellow onion, minced
• 1/2 teaspoon black pepper
• 2 teaspoons liquid smoke

Instructions:

1. If using an oven to dehydrate the meat, preheat it to 150 degrees Fahrenheit.

2. Freeze the brisket for 15–20 minutes. Once frozen, slice it very thinly against the grain, about the thickness of a penny. Remove any visible fat.

3. Combine remaining ingredients in a large bowl or large resealable plastic bag. Add sliced meat and stir or shake to coat evenly. Refrigerate for 8–12 hours, turning or stirring every few hours.

4. Remove the meat from the marinade and blot dry with a paper towel. You’ll want to get the meat as dry as possible. Discard marinade.

5. To dehydrate the meat in your oven, cover the bottom of the oven with aluminum foil and place the strips of meat directly on the oven racks. Dry for about 4–8 hours.

6. If you’re dehydrating your meat in a food dehydrator, place the strips of meat on the trays, making sure that they do not overlap. Parchment paper can be helpful, as these will drip as they dry, but you may want to flip the jerky half-way through so that the bottom dries completely. Dehydrate the meat at 150 degrees Fahrenheit for 4–8 hours.

7. The meat is done when it is very firm and dry, but also still pliable. It shouldn’t break when bent. Once dehydrated, turn the oven to 300 degrees Fahrenheit and place your jerky directly on the racks and bake for 10 minutes to kill any harmful bacteria. Remove it from the oven and let it cool completely.

8. Store in an airtight container for 1–2 months, or for up to 6 months in the freezer.


Excerpted from The DIY Pantry by Kresha Faber Copyright © 2014 by F+W Media, Inc. Used by permission of the publisher. All rights reserved. Buy this book from our store: The DIY Pantry






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