I picked up ten pounds of lean top round recently. After chilling them well to near frozen, I sliced the lot into approximately 1/8-1/4" wide strips—depending on how distracted I was during the slicing.
I decided to make two flavors—a basic black pepper jerky (my son's favorite), and teriyaki.
Here are the recipes I followed. You can use regular soy sauce. We're a gluten-free household so the GF soy sauce ($$) is what I used.
Basic Black Pepper Jerky Marinade
for 5lbs meat
8 oz Gluten-free Soy Sauce
2 oz Worcestershire sauce
2 Tbl Fresh coarse-ground black pepper (Tellicherry preferred)
1 Tbl Garlic powder (or 3 fresh garlic cloves, finely chopped)
1 tsp Cayenne (optional)
1 tsp (levell) Cure#1
1 tsp Liquid Smoke (I didn't use this as I plan on smoking the beef)
Teriyaki Jerky Marinade
for 5lbs meat
10 oz Gluten-free Soy sauce
4 oz Worcestershire sauce
2 Tbl chopped garlic
2 tsp fresh black pepper
8 oz Dark Brown sugar
2 tsp fresh chopped Ginger
3 finely-chopped Scallions (white & green parts)
2 tsp -1 Tbl Sesame oil (potent, so use to taste)
1 tsp (level) Cure#1
I mixed in the meat in two bowls with the ingredients, and bagged them in zip-loc freezer bags. Squeezed out the excess air and these will both reside in my fridge for the next two days. Then it's off to the smoker with them on Monday.
More to come...
Kevin
I decided to make two flavors—a basic black pepper jerky (my son's favorite), and teriyaki.
Here are the recipes I followed. You can use regular soy sauce. We're a gluten-free household so the GF soy sauce ($$) is what I used.
Basic Black Pepper Jerky Marinade
for 5lbs meat
8 oz Gluten-free Soy Sauce
2 oz Worcestershire sauce
2 Tbl Fresh coarse-ground black pepper (Tellicherry preferred)
1 Tbl Garlic powder (or 3 fresh garlic cloves, finely chopped)
1 tsp Cayenne (optional)
1 tsp (levell) Cure#1
1 tsp Liquid Smoke (I didn't use this as I plan on smoking the beef)
Teriyaki Jerky Marinade
for 5lbs meat
10 oz Gluten-free Soy sauce
4 oz Worcestershire sauce
2 Tbl chopped garlic
2 tsp fresh black pepper
8 oz Dark Brown sugar
2 tsp fresh chopped Ginger
3 finely-chopped Scallions (white & green parts)
2 tsp -1 Tbl Sesame oil (potent, so use to taste)
1 tsp (level) Cure#1
I mixed in the meat in two bowls with the ingredients, and bagged them in zip-loc freezer bags. Squeezed out the excess air and these will both reside in my fridge for the next two days. Then it's off to the smoker with them on Monday.
More to come...
Kevin
Last edited:
