Sweet and Savory Beef Jerky

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Intro: Sweet and Savory Beef Jerky

This instructable is to make sweet and savory jerky using ground beef or deer.

Step 1: Prepare Your Ingredients

INGREDIENTS:

1 lb. of thawed ground beef or deer burger
1 tsp. of salt
2 dashes of pepper
1 dash of worchestershire sauce
1 dash of liquid smoke
A liberal covering of papaya enzyme or meat tenderizer
A handful of chopped dried fruit (cherries, blueberries, and strawberries work well)

Step 2: Combine and Mix the Ingredients

Chop the dried fruit and mix all of the ingredients by hand thoroughly.


Step 3: Roll Out Meat for Drying

Roll the meat into the size of a golf ball. Place it on aluminum foil and press the meat flat so it dries evenly.

Step 4: Dry It!

Place it in your food dehydrator or the oven with the door open at 200 degrees for 4-6 hours.

Step 5: Enjoy!

The jerky is done when it firmly bends. If it has drops of oil on it, just dab with a paper towel.

To store, just place in a ziplock and put it in the fridge.

Delicious!

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    17 Discussions

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    PyroTeen213

    8 years ago on Step 5

    I am in the process of making some and only made 1/2 pound but still there was more than i expected.

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    PyroTeen213

    8 years ago on Step 3

    Man i started to do this with my own seasoning until i realized the meat i was using was already cooked and not raw. Well at least i have good taco meat now.

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    lego187

    10 years ago on Introduction

    ok so u say 4-6 hours at 200 degrees with the oven door open well i live in kuwait and its like around 114 here this time of year. do u think i could do this outside in the sun? just wondering

    3 replies
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    J@50nlego187

    Reply 9 years ago on Introduction

    also, i think you could just leave it on the rack without a fire. since its so HOT there!!!

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    J@50nlego187

    Reply 9 years ago on Introduction

    YES! here is a video i found on youtube, showing you just that!!!!


    would be good to have something to grind it really fine, it works okay with a jerky gun, but not great...also, when I make it I let the meat soak overnight or so....good strong flavor

    Without fat or moisture it won't spoil easily. Plus the oven or dehydrator gets it up to pasteurizing temperature. I just ate some jerky in the back of my fridge that was dated more than a year old. It was delicious.

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    Brennn10

    11 years ago on Introduction

    Wow! We have a hunter that hunts the deer in our field. I believe we get some venison ground beef, and lots of it! Well made Instructable, and I will try this soon!

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    Red_IcculusBrennn10

    Reply 11 years ago on Introduction

    Deer jerky is the best! If it is too "gamey" for some, the next batch can be neutralized with a pinch of baking soda. It is my first instructable, thank you!

    With the fruit, it is a modified pemmican recipe. It is a great mix of sweet and salty, but you can definitely make it without the fruit!

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    SGutshall

    11 years ago on Introduction

    This looks delicious. Do you have to use a dehydrator, or can you use wire racks instead? Maybe some other alternative?

    3 replies
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    Red_IcculusSGutshall

    Reply 11 years ago on Introduction

    You can use almost any drying method from a dehydrator, to an oven set to 200 degrees, to a cold dry method using a fan as long as there is enough circulation and it isn't too humid.

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    dackerRed_Icculus

    Reply 11 years ago on Introduction

    I have yet to try it, but I am curious to try Alton Brown's technique which he has used several times on his "Good Eats" TV show:

    Alton Brown's technique

    Special Equipment: 1 box fan, 4 paper air-conditioning filters, and 2 bungee cords.

    Evenly distribute the strips of meat onto 3 of the air filters, laying them in the grooves and then stacking the filters on top of one another. Top these with 1 empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with 2 bungee cords. Stand the fan upright, plug in and set to medium. Allow the meat dry for 8 to 12 hours.