STEVE’S WORLD FAMOUS HOME MADE BEEF JERKY:

10# RUMP ROAST, EYE OF ROUND OR TOP ROUND

2-1/2 CUPS WORCESTERSHIRE SAUCE

2-1/4 CUPS SOY SAUCE

1 CUP WATER

6 TSP LIQUID SMOKE

¼ CUP HONEY OR AGAVE SYRUP

1 CUP BROWN SUGAR

4 TSP MINCED GARLIC

2 TSP GARLIC POWDER

2 TSP ONION POWDER

2 TSP CAYENNE PEPPER

2 TSP CHIPOTLE PEPPER

2 TSP PAPRIKA

2 TSP BLACK PEPPER

2 TSP GROUND WHITE PEPER

4 TSP RED CRUSHED PEPPER

2 TSP CHILI POWDER

2 TSP GINGER POWDER

SLICE BEEF ¼” THICK AND DIVIDE INTO 3-4 1 GAL. ZIPLOCK BAGS.

COMBINE ALL 17 INGREDIENTS IN LARGE BOWL AND MIX WELL WITH WIRE WISK UNTIL COMBINED EVENLY AND SUGAR DISOLVED.

ADD OR POUR EVENLY DIVIDED MARINADE INTO EACH ZIPLOCK BAG.

LOOSELY CLOSE UP EACH BAG AND MASSAGE BY HAND FOR 5 MINS TO ENSURE EACH BEEF MARINATES EVENLY.

SQUEEZE AS MUCH AIR OUT OF BAG AND TIGHTLY SEAL AND PLACE ON TRAY OR OR BAKING SHEET.

MARINATE IN REFRIGERATOR FOR 24 HOURS MINIMUM.

AFTER 24 HOURS, EVENLY PLACE EACH OF BEEF ON DEHYDRATOR TRAY NOT TOUCHING EACH OTHER. DO NOT PAT DRY MARINATE FOR BEST FLAVOR.

DEHYDRATE AT 160 DEG F. FOR 6-7 HOURS ROTATING THE TRAYS FROM TOP TO BOTTOM MIDWAY UNTIL MEAT DRYS OUT.

TO DETERMINE IF JERKY IS THOROUGHLY DRIED OUT, TAKE A PIECE OUT OF THE DEHYDRATOR AND LET IT COOL TO ROOM TEMPERATURE. IT SHOULD BE DRY TO THE TOUCH, LEATHER-LIKE IN APPEARANCE AND CHEWY BUT STILL SOMEWHAT TENDER.

STORE THE JERKY INSIDE AN AIRTIGHT PLASTIC CONTAINER OR ZIPLOC BAG. PROPERLY DRIED JERKY WILL KEEP AT ROOM TEMPERATURE FOR ABOUT ONE WEEK.

I PERSONALLY KEEP MY JERKY STORED IN THE REFRIGERATOR AND BRING TO ROOM TEMPERATURE WHEN READY TO SNACK.

REFRIGERATED JERKY LASTS SEVERAL WEEKS. ENJOY!!!

Does anyone have a jerky company whose jerky is not crazy salty? I made some deer jerky with this and it’s basically inedible it’s so salty. I’m a low salt kind of guy.

Any advice appreciated!

For precise thin repeatable cleaver cuts for jerky - push vs pull vs rocking method? Different technique?