Jerky

Ingredients

Full Batch - 5 bs of Beef

Meat:

5 Ibs Eye of Round or Bottom Round (lean, trimmed, sliced 1/8-1/4 inch thick against the grain)

Marinade:

1 cup soy sauce

1 cup water

1/2 cup brown sugar

1 tbsp Worcestershire sauce

2 tsp liquid smoke (hickory or mesquite

1 tbsp apple cider vinegar (optional)

Dry Seasonings:

1 tbsp black pepper

1 tbsp onion powder

1tsp garlic powder

1 tsp smoked paprika (optiona))

1 tsp red pepper flakes (optiona)

2 tsp kosher salt (optiona)

Directions

1. Trim allfat and slice beef 1/8-1/4" thick against the grain.

2. Mix all narinade ingredients in a large bowl or container

3. Add meat and marinate 12-24 hours in the fridge,stiring occasionll

4. Drain and pat meat dry with paper towels

5. Lay strips in a dehydrator at 160F for 4-8 hours

6. Jerky is done when dry but bendy - not brittle

7. Cool ful before sealing Store in airight bags, vacum seal, or freeze

Notes

Cool & Store et jerky cool completely before sealing. Store in:

° Airtight jar or bag for up to 1 week (room temp),

◦ Fridge up to 1 month,

◦ Freezer for 6+ months,

° Vacuum sealed with oxygen absorbers = longest shelf life.

Shelf Life of Vacuum-Sealed Jerky with Oxygen Absorbers:

Storage Location

Shelf Life

Pantry (room temp)

3-6 months

Refrigerator

6-12 months

Freezer

1-2+ years

Taste Tip:

Want that extra authentic Old Trapper taste? Once dried, sprinkle a light dusting of coarse black pepper and a hint of brown sugar over the warm jerky before packaging. It mimics their finish.