Step by Step Guide to making Slamming Beef Jerky!

-Lean Steak
-3/4 Worcestershire Sauce
-3/4 Golden Mountain (cooking soy) regular soy I’m sure will work but will be stronger and not likely as good.
-1 tsp TexJoy Fajita Seasoning Mix
-1/8 tsp Almond Extract
-1/2 tsp Onion Powder
-1/2 tsp Garlic Powder
-pinch dried chopped onion
-pinch dried chopped fried garlic
We stock all these supplies in our Amazon Store Prepper>Food Supplies>Jerky

Mix all (EXCEPT MEAT) in a dish and set aside for now

If you have wild game that’s great, but if you’re buying your meat at the store like most then consider this. I personally like to look around for discounted (good) cuts of meat. I do this for jerky and in general for my families food supply. The key to this technique is properly storing the meat. It will generally be discounted as it nears its sell by date. As long as you take it home and prepare it, or freeze it then it will last you as long as needed.

Trim all of the noticeable fat from your cut of meat because any fat will cause the jerky to spoil much faster; you can discard it or better yet Save it. You can make Yorkshire pudding, fry up some home fries, saute veggies for soup. grind some when (if) you grind your own hamburger – the list is endless. Freeze that treasure!

You can cut jerky with just a knife and cutting board, but there are some convenient tools you can use for slicing meat, such as a Jerky Slicing Tray, a Hand-Crank Manual Jerky Slicer, or an electric meat slicer; all of which may be great to use, but I get by fine with a nice Rada Knife.

As for the actual cutting opinions are mixed.

Personally I just do what I feel like at the time. A good rule is this
With the grain is much more solid than against.
If using a tender meat then cutting across the grain will result in a very crumbly mess. Cutting with the grain is ideal.
If you are using tough cut then cutting with the grain will be ver hard to chew.

Either way try your best to cut nice thin strips to help with minimizing the drying time.

Mix all your meat the marinade you previously laid aside in the container.

Once you have it all mixed up stick it in a container and refrigerate. I like to use ziplock bags, but anything should work fine. How long you wait is up to you. I waited 4 hours and the meat was more than adequately marinated.

Once the meat is nice and marinated place it on the dehydrator trays and begin. A good rule is above 160 degrees for meat. Depending on how long you want the meat to store for will decide how long to dehydrate it for. The longer you dehydrate the drier it gets and the longer it stores. I personally prefer a more tender jerky and don’t keep it long so I only go about 4-6 hours and could probably go less.

If you would like a one stop shop of a book on dehydrating I highly recommend Mary Bells book. Although the recipe here is mine I utilize her book for tons of stuff related to dehydrating. It really does cover about every thing you can imagine. (also in our store)

For longer term storage I recommend getting a vacuum sealer like pictured. They really do an amazing job of preserving your foods in the freezer in excellent condition.

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