Healthy Homemade Alternative to Store-Bought Jerky

Jerky, the ever-popular snack food, comes in so many flavors that everyone's palate is satisfied. There are two problems I have with the jerky you buy at the store. First, what meat did they really use? And second, what chemicals were used in the process to produce that particular texture and flavor.

The solution to both problems is simply to make a healthy homemade alternative to the store-bought version.

If you thought making jerky was tedious and time consuming, you are partially right. The actual cooking time is long. However, the advantages to sampling your own creation far outweighs the cons. The added benefit is creating your own unique blend of flavors so the jerky you snack on is exactly what you desire. Not to mention it is cheaper to make your own jerky at home than it is to buy that processed stuff they sell in the store.

There are two ways you can make jerky; oven-baked or use a dehydrator. I prefer the oven method but if you have a dehydrator, it will work just as well for this recipe. The secret is knowing when the jerky is done and properly storing it for long-term gratification. Although, you may find this jerky gets eaten so fast there isn't any left for storing.

The first step to a great jerky is the meat. Whether you choose venison, beef or buffalo, it doesn't really matter for the finished product. All three meats produce a great jerky. You do want to use lean meat and remove any large fatty sections.

The marinade recipe for one pound of meat is simple:

¼ cup Worcestershire sauce

¼ cup Liquid Smoke (found in any grocery store)

2 Tbsp. Brown sugar

1 tsp. Garlic powder

1 tsp. Onion powder

1 tsp. Pepper

Salt (optional - remember that salt becomes more concentrated as foods dry)

You may prefer more heat than this recipe calls for, so spice it up and substitute the pepper with ½ tsp. Cayenne pepper and ½ tsp. Black pepper. A few dashes of hot sauce can be added also. The recipe is designed so you can keep it as bland or fiery hot as your taste buds can handle. A note about the liquid smoke: There are several brands and flavors. I prefer the hickory flavor to the mesquite.

Slice the cut of meat, with the grain, as thinly as possible. Freeze the meat slightly before cutting for good results. The more thinly you cut the meat, the more brittle the jerky becomes when dried. However, making the meat thick keeps the jerky from drying properly and causes spoilage. I tend to slice the meat about as thick as a penny.

Place the meat in a storage container and add the marinade. Mix the meat around so the marinade coats all of the meat. Place in the refrigerator over night. Personally, I mix the meat and marinade in the morning and every time I open the refrigerator door, during the day, I shake up the container. I like to think I am getting all the meat exposed to the marinade.

Turn the oven to 150 degrees Fahrenheit. Lay the meat flat on a cookie sheet. Some cooks say not to crowd the meat onto the tray. I put as much on the tray as I can, in a single layer. Slide the tray into the warm oven and leave the door slightly ajar. This lets the steam escape and produces a drier jerky.

Let the jerky dry in the oven for at least six hours. Turn the meat after the first three hours. Oven temperatures vary, and your jerky may not need six hours of cook time. You know the jerky is done when the meat is completely dried and snaps when bent in half. Allow the jerky to cool and store it in an air-proof container in the refrigerator. Personally, I prefer to dry my jerky for about three hours, turn off the oven and shut the oven door. I allow the jerky to stay in the oven until it cools.

Now that you can make your own jerky, there are no worries about the preservatives used in the processed food and you also save money. Happy Drying!