Friday, November 30, 2012

Jerky Marinade

This is the marinade that we use for deer jerky.  If you prefer, you could also use this for beef.  This recipe has just a hint of heat despite the cup of hot sauce used.


1 C. Hot sauce (we use Tapatio)
1 C. Soy sauce
1 C. Worcestershire
1 tsp. Liquid smoke
1 Tbsp. Onion Powder
1 Tbsp. Garlic Powder
½ C. Brown sugar
½ C. Ketchup

 Mix all ingredients in large container. Add the sliced meat and turn to coat all pieces evenly. Marinate in refrigerator at least 18 hours or up to 30 hours. Place in a single layer in a food dehydrator or hang by toothpicks on the oven racks. Time that it will take to fully dehydrate the meat will depend on the thickness of the slice and the cut of meat.

*When slicing the meat, it is helpful to have an electric slicer, because getting the meat into pieces that are of a consistent thickness is key to even dehydrating. Before slicing the meat, try putting it into the freezer so that it is semi-frozen. It will be easier to slice.