Well, today we dehydrated the meat that we have been marinating for about 34 hours. It made really good beef jerky, although I think we kept it in the oven for a little too long. We’re going to make another batch and try to make it even better this time.
This recipe is great because it does not require a dehydrator and we think it tastes just like Jack Link’s beef jerky. You can also save the marinade and use it to make another batch. It makes really good jerky, and it is also a pretty good idea for a Christmas present.
We were going to give this jerky to our oldest brother, but Niles came home for Christmas and he loves beef jerky. We decided to eat all of this batch and make another batch for the oldest brother. We hope he visits us soon or we may eat the next batch too and then we’ll have to make another batch! Here is the recipe for the beef jerky:
Ingredients for 5 lb of beef jerky:
- 2 kg (5 lb) lean brisket
- 470 ml (2 c) Kikkoman soy sauce
- 470 ml (2 c) Worcestershire sauce
- 470 ml (2 c) thick, flavorful teriyaki sauce (Kikkoman Takumi Garlic & Green Onion or, Soy Vay Veri Veri Teriyaki)
- 240 ml (1 c) liquid smoke (it’s not always easy to find, so any brand will do)
- 120 ml (1/2 c) Karo dark corn syrup (you can also try blackstrap molasses)
- 3 T garlic powder
- 3 T onion powder
- 3 T sesame seeds
- 3 T brown sugar
- 1 t cayenne pepper
Directions:
Slice the meat. Then in a large container, mix the 470 ml (2 c) soy sauce, 470 ml (2 c) Worcestershire sauce, 470 ml (2 c) teriyaki sauce, 240 ml (1 c) liquid smoke, and 120 ml (1/2 c) dark corn syrup. Add the 3 T garlic powder, 3 T onion powder, 3 T sesame seeds, 3 T brown sugar and 1 t of cayenne pepper. After this is mixed well, put in meat. Cover the container, put it in the refrigerator, and leave it in for at least 24 hours.
To dry it, cover the bottom of your oven with aluminum foil and turn the heat to 160 degrees. If you’re in a hurry, you can turn it to 180 degrees. Put the meat high in te oven on a rack and leave the door cracked by putting a wooden or plastic serving spoon in the door.
Leave the jerky in the oven for three hours and then flip it. It should be done after another three hours, but the actual cook time will depend on the thickness of the beef jerky. You can tell that it is done when you can tear off pieces of the meat easily. If it snaps when you bend it, however, you have kept it in the oven for too long. After it’s cooked, it’s ready to eat. Leave it out to cool (the longer you leave it out, the drier it will get) Now you can store the jerky in plastic bags and it should keep for 4 to 6 months. Recipe courtesy of The Art of Manliness blog (http://www.artofmanliness.com/2012/11/20/how-to-make-the-best-beef-jerky-in-the-world/). Enjoy!
The Weekly Day 
Way too much liquid smoke. A tablespoon would do. Also try drying for 2 to 2/12 hours at about 175 and test it. I think you will find it really tender. I use a smoker outside, so no liquid smoke for me at all. I use about what you do, except no syrup or molasses, but more dark brown sugar. I also use eye of round. Great flavor!
L
Seems like an awful lot off lot of liquid smoke. 2tsp per cup of liquid is plenty. A whole jar of liquid smoke is just 3.5 ounces. This jerky will taste terrible using a whole cup of smoke.
Hey thanks guys! I’ve always wanted try something like this, now I have no excuse! 🙂
We were actually surprised it turned out so well. It is very expensive to make. The 1st time, we used some old meat leftover from a whole cow we had bought. This time, we turned to the store. Meat is very expensive and now we know why beef jerky costs so much for so little. Good luck with it if you make this!
🙂