With hiking and fishing season starting it is nice to have a good high protean snack to take along with you. And it is a good survival food to know how to make. In the most basic form jerky is lean salted meat that has been air-dried. In the olden times many a traveler would put meat under the saddle of their horse as they traveled. The salt from the horse sweating was enough to preserve the meat for a short period of time. Since I don’t have a horse or a reason to ride around the countryside I use two different types of salt to make my jerky. It is plain salt or soy sauce. Soy sauce has more than enough salt in it to provide all you need.
For this recipe I am using soy sauce as the salt source for this batch of jerky. Jerky is extremely easy to make with little effort. The main thing you want in making jerky is a good quality lean meat. This same recipe works great with wild game also. This recipe is for two pounds of meat. You can increase the amount if you want to do more at a time. This is about all that my dehydrator will hold also. After you get your meat cut it across the grain into strips about 1/4 inch thick. If you do not cut it across the grain it will make it much chewier. I don’t like mine to take 30 minutes to chew one piece. Put all of your sliced meat into a glass or ceramic bowl. Do not use metal because the marinade will dissolve some of the metal and change the taste of the meat. This is true with almost all marinades.
- 1 cup soy sauce
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tsp cracked pepper
- 1 tsp cayenne pepper
- and a little water to cover the meat
Mix up the marinade and pour over the sliced meat. Mix up well then add as much water as you need to just get to the top of the meat. For this batch it was only 1 cup of water.
Cover and refrigerate for 12 hours or overnight. Drain and pat dry the meat after it has marinated, Then lay the strips out in a single layer and let dry in the dehydrator until the meat bends but doesn’t break. In mine this takes about 24 hours. After it is done let cool back off and put into ziplock bags. If you are not eating it within a week or two you can put it in the freezer. With little to no water or fat in the meat it will last a long time before it goes bad. I tend to eat it quickly so none of mine lasts more than a month before I have to make more.