The Quest for the Ultimate Jerky – By Ryan Degethoff

If most hunters are anything like me, they are constantly on the look out for the ultimate jerky, or jerky recipes. I have been a huge jerky fan from a very early age and over the years have tried my hand at making a few batches but have always went back to buying the pre made or store bought jerky.
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^A finished batch of homemade Jerky
For Christmas this year I received an incredible gift: the gift of being able to make my own jerky. My sister in law bought me a dehydrator, so for the last three month I have been searching the internet and trying to master the ultimate jerky recipe. Now, I know everyone’s tastes are different, but this one is a winner and I thought I would share it with the readers. By no┬ámeans did I think this recipe up all on my own, but I have blended a few I have found online to make what I think is really good, well rounded jerky.
I have used this recipe on beef, deer and elk and have had great success. For best results, slice the selected meat into large thin slices.
Ingredients:
  • 2-3 lbs of desired meat sliced (deer,Elk Moose,Beef)
  • mix following ingredients in a large bowl
  • 1/3 cup of Worcestershire sauce
  • 1 cup of soy sauce
  • 2 Tablespoons of Honey (sweeter 1/3 cup)
  • 1 Tablespoon of ground black pepper
  • 2 teaspoon of onion powder
  • 1 teaspoon of liquid smoke
  • 1 teaspoon garlic powder
  • 1-2 Tablespoons red pepper flake (To desired heat)
  • 1/2 cup of warm water
  • 1 teaspoon of jerky dust (Not Needed) But Awesome
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Place all ingredients in a large mixing bowl and mix well until all ingredients are well blended. Place the sliced meat in the bowl and mix to ensure all meat has been thoroughly coated with jerky mix and then cover. Place the bowl in the fridge and let stand over night or 10 -12 hours.
Take the sliced meat out of the fridge and place meat flat, in a single layer, on the dehydrator racks. Once the meat has all been laid out, turn the dehydrator to 170 degree F. Let the meat dehydrate for 8-10 hours Check frequently for desired dryness, as the thinner pieces will finish first. Once the jerky is to your desired dryness remove from the rack and enjoy.
What is your favourite jerky recipe? We would love for you to share it with us! Post it in the comments or send it to us via email.