Sunday, May 4, 2014

Beef, bison, lamb, goat, and turkey jerky

As some of you might know, each year, my husband, sister, brother-in-law and I do a secret Santa gift exchange (which almost never happens at the holidays).  The only catch is that the gift has to be homemade.  I originally thought it'd be an awesome deal for me because it would significantly reduce the number of gifts I would need to think up to give my husband.  
Except for the fact that I keep drawing his name year after year - grrrr!! 

This year, I decided to try my hand at making jerky.  But not just beef, I made all the variations below:

  • Bison with wasabi teriyaki (store bought marinade)
  • Beef with a smoky classic marinade (worcestershire sauce, soy sauce, honey, onion powder, liquid smoke, ground black pepper, red pepper flakes)
  • Turkey (soy sauce, honey, sesame oil)
  • Goat (red wine, white vinegar, mint, onion, hot sauce, soy sauce water, olive oil)
  • Lamb (onion, cumin, turmeric, garam masala, curry powder, cardamom pods, tomato paste, salt, water)

Everything but the kitchen sink in these marinades

The basics of making jerky:
  1. Slice meat along the grain about 1/3 inch thick, as evenly as possible.  Partially freezing your meat first will make it easier to cut nice even slices.  
  2. Marinate your meat overnight.
  3. Drain marinade and pat meat strips dry.
  4. Dry on highest setting (about 160F) for about 6-8 hours.  Meat should be leathery and pliable, but will be dry, chewy, and stringy when pulled apart.  
Store in an airtight container and use within a month or two (though I assure you it will be long gone by then!).  


  1. Oh wow! That is so impressive! You made jerky!! Looks incredible! Do you make it in a dehydrator?

  2. Yes, dehydrator. I saw some great instructions for how to string it to dry in the oven, but the dehydrator is just so easy.


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