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Jeff's Jerky

Print Recipe
Prep Time 10 minutes
Cook Time 2 hours
Course Snack

Ingredients
  

Marinade

  • 4 cloves garlic, minced
  • 1 cup soy sauce
  • 1/2 cup Worcestershire sauce
  • 1/2 cup dark brown sugar
  • 2 tablespoons Awesome Antler Rub
  • 1 cup amber ale or beef stock

Meat - 2 pounds - beef (sirloin tip, eye of round) venison roast or turkey breast - sliced thin

Instructions
 

  • In a large zip-lock bag, combine all marinade ingredients. Mix to dissolve the brown sugar. Add the meat to your marinade and toss gently in the bag to coat all sides of the meat with the marinade.
    Refrigerate for 8 hours or up to 24 hours. The longer it marinates, the stronger the flavor will be.
    Remove the strips of marinated beef from the bag and place it on paper towels. Pat dry. Preheat your smoker, oven (with the door cracked), or dehydrator to run at around 170 degrees F. Transfer the strips to the grill grate, jerky rack, or cooling rack and season the top with additional Awesome Antler Rub, if desired.
    Smoke/cook for 2-3 hours (depending on the thickness of your slices, some thicker pieces can take 4-5 hours). Check the jerky often after the first hour to be sure it is drying evenly. Look for jerky that is firm and still slightly pliable, but not soft. Place the finished jerky in a gallon zip-lock bag while it is still warm. Don't seal it all the way. The jerky will steam in the bag slightly and this step will make the jerky moist.
    Store in the refrigerator for up to two weeks. 
Keyword beef jerky