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So my love affair with beef jerky began while I was active duty military deployed overseas, where we had two meal options; MRE’s or beef jerky. So I decided to practically live off the latter. About a decade later, I bought a commercial beef jerky machine and began experimenting with receipes.
Here is my tried and true Black Pepper Receipe which is money every time:
- 3 to 4 pounds of top round and/or bottom round
- 1 cup soy sauce
- 1 cup of Worcestershire sauce
- 8 ounces of pineapple juice
- 2 tea spoons of liquid smoke
- 2 Table spoons of curing salt (optional) (With the salt content in soy, its safe to forego curing salts)
- 2 ounces of honey and/or molasses
- Marinate for 8-12 hours
- Dust with fresh ground black pepper
- Dehydrate for 4-8 hours (To desired toughness)
Here is my Coconut Red Pepper Receipe, which is also in high demand in my household:
- 3 to 4 pounds of top round and/or bottom round
- 1 cup soy sauce
- 1 cup of Worcestershire sauce
- 16 ounces of Coconut water
- 1 tea spoons of liquid smoke
- 4 ounces of honey
2.) Marinate for 8-12 hours
3.) Dust with red pepper
4.) Dehydrate for 4-8 hours (To desired toughness)
Here is my tried and true Black Pepper Receipe which is money every time:
- 3 to 4 pounds of top round and/or bottom round
- 1 cup soy sauce
- 1 cup of Worcestershire sauce
- 8 ounces of pineapple juice
- 2 tea spoons of liquid smoke
- 2 Table spoons of curing salt (optional) (With the salt content in soy, its safe to forego curing salts)
- 2 ounces of honey and/or molasses
- Marinate for 8-12 hours
- Dust with fresh ground black pepper
- Dehydrate for 4-8 hours (To desired toughness)
Here is my Coconut Red Pepper Receipe, which is also in high demand in my household:
- 3 to 4 pounds of top round and/or bottom round
- 1 cup soy sauce
- 1 cup of Worcestershire sauce
- 16 ounces of Coconut water
- 1 tea spoons of liquid smoke
- 4 ounces of honey
2.) Marinate for 8-12 hours
3.) Dust with red pepper
4.) Dehydrate for 4-8 hours (To desired toughness)
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