Five simple tips you need to make your own delicious homemade jerky – plus an easy recipe.
Author:by Serena Ball, RD
Yield:About 3-4 ounces 1x
1 1/2 teaspoon salt
3/4 teaspoon ground pepper
1 tablespoon + 1 teaspoon granulated sugar
1/4 teaspoon garlic powder
1 1/2 teaspoon ground cumin
1/2 teaspoon unsweetened cocoa
1/2 teaspoon smoked paprika
1 pound venison or lean beef steak, trimmed; or roast – such as shoulder roast, FROZEN, but just beginning to unthaw (See note in blog post)
Preheat convection oven to 175-degrees F (actual temperature, not adjusted. Or heat to 180-degrees on a regular oven. Lay aluminum foil or parchment paper (for easy clean-up) on 2 large metal baking sheets; place a wire cooling rack on top of each tray.
In a small bowl, mix all the spices well with a fork; sprinkle about a third of the spices on a plate, set aside the remainder.
Trim the meat and slice in slices 1/8-1/4-inch thick. Lay meat on spice covered plate; flip to season the other side. Arrange meat close together on cooling racks.
Bake 2 1/2 – 4 hours; begin checking at 2 1/2 hours. Meat should be no longer pink and dry, but still pliable. Store in air-tight container in the refrigerator for 2-3 weeks. Freeze for longer storage.