If all you've eaten is store bought jerky and you've never tried homemade, get ready to be amazed. There is no comparison between the two. Where most store bought jerky tastes like a greasy piece of plastic, a good homemade piece can taste like a juicy steak.
Western BBQ Jerky
Ingredients:
1 teaspoon Salt
3 tablespoon Brown Sugar
¼ teaspoon Pepper
½ cup Red wine vinegar
¼ teaspoon Cayenne pepper
½ cup Ketchup
1 teaspoon Onion powder
1 pound Lean Meat (buy the best cut you can afford)
½ teaspoon Garlic Powder
1 teaspoon Dry mustard
Directions:
Slice meat into across the grain into long strips about ¼ inch thick. Quick tip - Have your butcher slice it for you.
In a medium, non-reactive (see note below) bowl with a good sealing lid, combine all ingredients except meat. Stir to mix well.
Place meat in bowl, seal and shake.
Place in refrigerator for 6 to 12 hours, shaking occasionally.
Place strips on a drying rack if you have one or lay them in a single layer on a foil covered cookie sheet.
Place in an oven at 140 to 160 F for 8 to 10 hours, turning the strips every 2 hours if not using a drying rack.
If meat is not dry lower oven temperature to 130 and continue until dry (see note below).
Note
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on Non Reactive Bowl: The Hormel website defines a non reactive bowl as "A pan or bowl made of non-porous material the does not alter or add a flavor to or change the color of a food being prepared. Stainless steel, glass, enamel, and glazed ceramic are examples of non-porous materials that do not adversely affect the taste and appearance of foods such tomatoes or citrus fruits that are high in acidic content and may react with absorb components of porous substances." Whatever. Just use Rubbermaid, Tupperware or glass bowl.
Note on Testing for Dryness: Test jerky for dryness by cooling a piece. When cool it should crack when bent but not break.
There should be no moist spots.
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