Here is my daughter’s favorite jerky recipe. It’s sweet and tangy and not overly spicy. I cut the meat to render thick western style jerky. This is opposed the the razor thin very dry southwestern style. While I usually use game such as deer or elk, you can easily substitute round steak or London broil steak. If you really want to treat, grind up a pheasant and use a jerky stick to press out strips.
- 4 lbs Elk (or round steak)
- 2 oz. Soy sauce
- 2 oz. Teriyaki sauce
- 4 oz. Worcester sauce
- 2.5 oz. Balsamic vinegar
- 4 oz. brown sugar
- 1 TBL garlic powder
- 2 TBL liquid smoke – if you don’t have a smoker
- 4 oz. pineapple juice – fresh (canned has too much sugar)
- 6 oz. pineapple puree – from fresh pinapple
- Cut the meat in 1/8″ slices, cutting across the grain.
- Add all the ingredients, except the pineapple juice & puree, and brown sugar.
- Heat mixture to a simmer and remove from heat.
- Stir in brown sugar and let cool to room temp.
- Pour in the pineapple juice and puree.
- Marinate meat at least 24 hours.
- If smoking: dry for five hours at 145 deg F. This is just an estimate so keep an eye on it.
- If oven drying: dry for 6 to 7 hrs at 160 def. F. Leave the oven door slightly open. To speed up the cycle time, use your convection fan. Keep a careful eye on the meat so it doesn’t over dry.
- If dehydrating: dry at least three hours or until dry. Meat seems drier in a dehydrator than it actually is so after you let the meat rest, determine if you need more drying time.
Will last several weeks in the fridge but freeze whatever portion you think you will not eat in time.