Garlic Black Pepper Jerky
I buy the jerky meat from Don's meats. They didn't have it this time, so I just got an eye of round roast at Smith's and asked the butcher to slice it thin. I think he said he used a #2 setting. We like our jerky pretty thin. We used Hickory pellets and smoked it for around two hours. I like it when it's dried but not really tough. So it still has a little moisture in it, but has that browned, cured look to it.
From Jerkyholic
Lean Meat
- 1 lb beef eye of round roast or venison
Marinade
- 1/4 cup soy sauce
- 1/4 cup cold water
- 2 tbsp brown sugar
- 2 tsp ground black pepper
- 1/2 tsp sea salt
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
Optional
- 1/4 tsp Curing Salt Prague Powder #1
Instructions
Trim all visible fat from the beef, wrap in plastic wrap, and place in the freezer for an hour or two to partially freeze.
While the meat is in the freezer, combine the soy sauce, water, brown sugar, ground black pepper, sea salt, garlic powder, & onion powder in a bowl or ziplock bag and mix well.
Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Slice with the grain for a chewier jerky. Or skip the freezing phase and use a Jerky Slicer.
Add sliced beef to the mixture and marinate for 8-24 hours in the refrigerator.
After the meat has finished marinating, remove from refrigerator and strain excess marinade.
Pat dry the strips with paper towels.
Dry with your favorite jerky making method. I used my smoker to make this batch of jerky.
The jerky is finished when it bends and cracks, but does not break in half. See note above for how we like it. Since it isn't as dried out as a lot of jerky, we just make sure to store it in the fridge so it lasts longer.
