Beef Jerky 2 Ways

Hi everyone!

So I am planning a camping trip next weekend and thought what is the one quintessential food that you need on a camping trip… beef jerky of course! Haha I know I know it’s actually s’mores and hotdogs isn’t it? But I figured that beef jerky would be a great snack for around the fire at night.

About a month ago I acquired a meat slicer from my hubby’s grandparents. It’s an old stainless steel one and I love it! This was the perfect opportunity to try it out. 🙂 If you have not acquired a meat slicer from your grandparents as I have you can still make this recipe, you’ll just have to hand slice the meat.
The dehydrator I have is from Cabela’s. It’s the Open Country 1000W Dehydrator. It came with 4 trays but you can add up to 20 trays so you can make jumbo amounts of jerky!

Anyways now onto the recipes…

Beef Jerky

Ingredients:

 2 beef roasts about 2-3 lbs each

Garlicky Jerky Marinade:

1 beer

3/4 Cup soy sauce

1 tsp liquid smoke

2 tsp sriracha hot sauce (more if you like it really hot)

1T honey

9 cloves crushed garlic

Teriyaki Marinade:

3/4 Cup soy sauce

1/4 Cup water

2 Tbs brown sugar

3 Tbs fresh ground ginger

2 Tbs fine chopped onion

2 cloves garlic, crushed

1/2 tsp liquid smoke

2 bay leaves broken into pieces

 

Directions:

– Put the roasts in the freezer for about 20 mins, this will make it easier to slice. While they are in the freezer use 2 large plastic freezer bags and put all the ingredients for each marinade into separate bags. Seal them and mix it up.

– Slice the roasts, against the grain, into about 1/4 inch slices and place into the bags with the marinade. Put in fridge and let it marinade for 12-24 hours.

– Lay slices in a single layer on your dehydrator trays. Turn on dehydrator to 160F and run for 4 hours. Check at 4 hours and remove the pieces that are done, turn the other pieces and let dehydrate for another 30 minutes or more depending on how dry the pieces left are.

(Note: If you do not have a dehydrator you can still make this jerky in the oven. Put metal cooling racks onto cookie sheets and place your meat on top. Put oven temperature to 160F, place trays in middle of oven and let cook for about 3 hours. Check at about 3 to see how they are doing. You may need to adjust cooking time depending on how thick your slices are and how hot your oven gets.)
Enjoy!

Recipe note: Next time I will try cutting the beef a little bit thicker since I thought the jerky turned out a bit thinner than I would have liked.

Thanks and until next time, enjoy your adventures!

Kyra

🙂

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My beautiful slicer!

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Meat cut to about 1/4″ thick

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In bag ready to marinade overnight

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My dehydrator

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On the dehydrator

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All bagged up and ready for camping

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