Preparation:
Prepare meat by cutting into strips 3/4" X 1/2" and as long as you prefer. Cut across grain for tender and lengthwise for chewy. The more consistent you are when cutting the strips the better your jerky will dry evenly.
Mix all ingredients in blender except meat and Cayenne.
Soak strips of meat in the above mixture and refrigerate for 24-48 hours in a close container (I use a Tuppleware¨ bread box). Shake several times to mix well. Pat dry. Place directly on oven racks that have been covered with tin foil and sprayed with Pam. Cook in pre heated oven @ 160F for 2-3 hours (with door closed). This kills bacteria, removes a lot of the excess moisture and melts any excess fat.
Return hot strips to mixture and refrigerate for another 6-12 hours (remember to shake several times). Pat dry and sprinkle with Cayenne powder. Spread in dehydrator. Set dehydrator at 145F. The final drying usually takes about another 6-10 hours. Do not over dry (Check every few hours). Jerky should be tuff and leathery, not brittle or hard. A real mouth watering HOT treat! Enjoy.
If you don't have a dehydrator return Jerky to 150F oven for 6-12 hours leaving door open a little.
An alternate for the final drying would be to use a low heat smoker. Leave out the Liquid Smoke¨ in the Marinate.
Note - Venison has always cooked faster for me than beef (less moisture?). So check it more frequently.
Yields about 1.75 - 2 lbs. dried jerky |
