You'll love it!
Ingredients:
- Beef
- Claude's Hickory Marinade Marinade Sauce
- Seasoning (oregano, chilli powder, red paprika or paprika, etc.)
Directions:
Remove all noticeable fat. Fat causes the jerky to spoil much faster. Slice your meat into very thin strips less than 1/20" thick (sometimes a butcher will do this for you for an extra fee if you ask). To make it easier to slice, freeze it for about 5 hours before slicing. You can cut with or against the grain; some find that strips cut against the grain are easier to chew. Trim the fat as you go along, since fat does not dry.
Using Claude's Hickory Marinade, marinate your meat and place in the refrigerator for 10 - 24 hours to allow the meat to absorb the flavor.
Try dusting with some crushed oregano, chili powder, garlic powder, and paprika, or the seasonings of your choice.
Set the temperature to 165° F (70° C) and place your prepared meat directly on a wire rack, with a saucepan or catch underneath to catch the marinade dripping from the jerky.
Cook for 1 - 3 hours, depending on the cut of meat. Check the jerky after 90 minutes and every 30 minutes thereafter.
Place the fresh jerky somewhere dry to store. Ideally, use mason jars for the safest seal. Place jerky in the refrigerator or freezer until ready to eat. Enjoy the homemade jerky within 2 weeks of its preparation.
Perfect as a nutritious and satisfying snack!