Local Jerky

For the carnivore in your life, try this preservative-free jerky. Any kind of meat will work, but local is always best. Procoprio uses Indiana venison and dries the marinated meat in her trusty dehydrator. Dehydratorless? No worries: you can use your oven.
By / Photography By Erica Sagon | March 05, 2017

Ingredients

  • 1 pound meat (boneless venison roast, flank steak or other lean meat)
  • 4 tablespoons soy sauce
  • 4 tablespoons Worcestershire sauce
  • 2 tablespoons Liquid Smoke flavoring
  • 1 tablespoon ketchup
  • ¼ teaspoon pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion salt
  • ½ teaspoon salt

Preparation

Slice meat into long strips, 1 inch wide and 1/8 inch thick, cutting with the grain. 

In a large releasable plastic bag, combine soy sauce, Worcestershire sauce, Liquid Smoke, ketchup, pepper, garlic powder, onion salt and salt. Place meat in bag and seal shut. Refrigerate overnight. Knead occasionally to evenly distribute marinade. Place in dehydrator with a tray on the level below and dehydrate for about 8 hours.

Oven instructions: Preheat oven to 160°F. Place a pan on the bottom of oven to catch drips, or line with aluminum foil. Place meat strips on a rack so that they do not touch each other, and dehydrate for 6 to 8 hours in the oven, or until desired consistency is achieved. 

Let cool and store in the refrigerator.

Ingredients

  • 1 pound meat (boneless venison roast, flank steak or other lean meat)
  • 4 tablespoons soy sauce
  • 4 tablespoons Worcestershire sauce
  • 2 tablespoons Liquid Smoke flavoring
  • 1 tablespoon ketchup
  • ¼ teaspoon pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion salt
  • ½ teaspoon salt
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