Jerky from the store can be ridiculously expensive. Why not try making your own?
There are many ways to make jerky, and we often making it when there have been successful hunts around here. But you would make beef jerky the same way, and that is how we first made it. You would use steaks…and nothing fancy. Simple round steak is appropriate. Slice 2 pounds into 1/4 inch thick strips. Be sure to trim away all fat and sinew.
I’m making it with caribou here.
This particular jerky uses a liquid marinade…the base is 3 cups of amber ale.
2 cups of soy sauce
Half a cup of Worcestershire Sauce, and 2 tablespoons of ground black pepper.
Give that a quick stir. Then put all of your meat into a gallon size ziplock bag, and pour the marinade in.
Remove as much air as possible from the bag, and seal it shut. “Swish” the meat around to coat it well. Place the bag in a dish, just in case it leaks, and let it sit for 7 – 8 hours in your fridge.
Then you’ll take out the meat and pat it dry with paper towels. The way we do this, is to lay out a double-thick layer of paper towels, lay meat across it, and roll it up. Then we let the rolls sit while we do this with the rest.
Lay your meat strips in your food dehydrator.
And about 7-8 hours later, you have a great snack!
Store in an air-tight container in your fridge for up to 6 weeks….though this doesn’t usually last 6 days in our house.