Growing up, jerky was always an addiction for my family. Making it fresh it more economical, you get to create your own flavor creations, and it’s often tastier!
In raising meat rabbits you end up with a lot of meat to utilize. Jerkying the meat is a great way to preserve it as a snack for later.
Recommended (clickable)
| Servings |
|
Ingredients
Main Ingredients
- 2 pounds Meat (Beef, Turkey, Pork, Rabbit . . . )
- 2 teaspoons Salt
- 1/4 cup Gluten Free Worcestershire Sauce
Pick One Or More Of The Following
- 1/4-1/2 cup Gluten Free Teriyaki Sauce
- 1/4-1/2 cup BBQ Sauce
- 1-2 tablespoons Brown Sugar
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Pepper
Ingredients
Main Ingredients
Pick One Or More Of The Following
|
|
Instructions
- Put meat in freezer for 1-2 hours as it will be easier to slice if it's partially frozen.
- Slice meat into roughly 1/4 in thick slices. Thicker slices will take longer to dry vs thinner slices.
- Mix marinade in a bowl or container that will be large enough to hold meat. Add meat making sure every slice gets covered. Add plastic wrap directly on the meat to prevent air from oxidizing the meat. Refrigerate for a couple hours or overnight.
- Once marinated, start your dehydrator and begin layering each level with the slices of meat. Be sure none of the pieces touch for proper air flow.
- The jerky is done once it's reached a leather-like consistency. It'll look like jerky vs raw meat. For me, this generally takes 4-6 hours depending on the thickness of the meat but it can take up to 12 hours depending on your dehydrator.
- Once all of your pieces are finished, lay them out evenly on a cookie sheet and bake in the oven at 175°F for 10 minutes to ensure all bacteria are destroyed.
- Allow to cool a few minutes (if you can wait that long) and enjoy immediately or store for later. I tend to store mine in the fridge to make sure it lasts longer. You could also vacuum seal it for long term storage.
Recipe Notes
Using 5.6 Tbs sugar per pound of meat will give you a softer jerky.
