Homemade Jerky: Easier Than You Think

Jerky, when purchased from the grocery store is very expensive. At the supermarket you will pay several dollars for mere ounces.

A few weeks ago my husband & I made two tasty batches for much less than it would cost to buy in the store. Granted it did take a little time and effort, but it is worth it when rewarded with 2 sizable batches of beef and venison jerky.

Homemade jerky is easier to make than you think. I picked up a large beef flank steak at the market on sale (unseasoned brisket is best, but flank or skirt steak works beautifully too. For about $10.00 we had all the jerky you could want and plenty to share with friends.

Step 1.

Slice the meat (beef or venison) in very thin slices and cut off any visible fat.

Step 2.

Make a brine of table salt, water, soy sauce, worchester sauce and steak seasonings. We don't really measure these ingredients. Take a look at the links further down for some good recipes. Place meat and brine in a glass dish or tightly sealed plastic bag. Let the meat marinade overnight.

Step 3.

Place in an outdoor smoker for 24 hours. It is possible to make jerky in a dehydrator or in the oven. Depending on the thickness of meat strips and the dehydrating method you may need more or less time.

If you are worried that the jerky is not "done" enough or might spoil store it in the fridge and eat it up in a week.

Links for delicious jerky recipes:

http://www.bowhunting.net/susieq/jerky.htm

http://microwebtech.com/

http://www.fabulousfoods.com/recipes/misc/jerky.html

http://www.familiesonlinemagazine.com/outdoors/jerky-recipes.html

http://bbq.about.com/od/beefrecipes/r/bl90417a.htm

http://www.3men.com/jerky_recipes.htm