Be the first to Brining not only tenderizes, but also adds flavor to beef jerky. With a little patience and time, it is easy to customize your own beef jerky by making it at home.
Prep Time: 10 minutes
Cook Time: 10 hours
Ingredients:
- 1 quart water
- 1/2 cup pickling salt
- 1/4 cup molasses
- 4 cloves garlic, pressed
- 2 Tablespoons Worcestershire sauce
- 2 Tablespoons black pepper
- 1 beef round steak (about 5 pounds) cut 2 inches thick, trimmed of fat
- Spice rub of choice
Preparation:
Place water, salt, molasses, garlic, Worcestershire sauce, and black pepper into a large, gallon-size zip-top bag. Seal and squish the contents until thoroughly combined. Place beef in the brine, squeeze out the air, and seal. Refrigerate for 12 hours or overnight.
Remove steak and pat dry. Discard brine. Place steak on a tray and freeze 30 to 45 minutes until ice crystals just begin to form. Meat should be firm, but not frozen solid. Slice into strips 1/4-inch thick. Season with your favorite spice rub.
Follow dehydrator's manufacturer directions to dry until stiff, but still pliable.
Jerky may also be dried on racks over trays in the oven at the lowest possible setting with the oven door slightly open.
Jerky should be dry to the touch. Store in an airtight container in the refrigerator.
Yield: about 3 pounds jerky
Remove steak and pat dry. Discard brine. Place steak on a tray and freeze 30 to 45 minutes until ice crystals just begin to form. Meat should be firm, but not frozen solid. Slice into strips 1/4-inch thick. Season with your favorite spice rub.
Follow dehydrator's manufacturer directions to dry until stiff, but still pliable.
Jerky may also be dried on racks over trays in the oven at the lowest possible setting with the oven door slightly open.
Jerky should be dry to the touch. Store in an airtight container in the refrigerator.
Yield: about 3 pounds jerky
