Rig Hand Beef Jerky Recipe

Step 1

Pick a lean cut of beef. Trim the fat cap and other visible fat. After trimmed, place the meat in the freezer for 1-2 hours or until partially frozen. This will allow for more uniform slices when cutting your beef.

Step 2

In a plastic container that has a tight fitting lid or ziplock bag, add the marinade ingredients and mix well.

Step 3

Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Cut with the grain for a more chewy jerky.

Step 4

Add the sliced meat to the marinade and shake well until all slices are covered evenly. Place in the fridge and allow to marinate for 6-24 hours. Shake the container/bag two or three times while marinating.

Step 5

After marinating, dry slices with paper towels to remove any excess marinade.

Step 6

Place strips on your dehydrator drying racks with plenty of spaces in between for easy air flow. Dry with your favorite jerky making method.

Step 7

Dry for 3 hours at 165 degrees allowing the internal temperature to reach 160 degrees and then turn down to 145F. Check the meat after 4 hours and keep drying until the jerky bends and cracks, but does not break in half.

Step 8

Allow jerky to cool for several hours before storing.