Easy and economical jerky recipe that’s great for lean beef or venison.
1/2 cup soy sauce
1 teaspoon liquid smoke
1/2 teaspoon onion powder
1/2 teaspoon garlic powder or 1 teaspoon minced garlic
1 teaspoon sea salt
1 pound lean ground beef or venison
In a glass bowl, combine all ingredients and let sit (refrigerated) for at least two hours. I mixed this up at bedtime and let it sit until after lunch the next day, and it wasn’t too strong.
Load the mixture in the jerky gun and use the gun to load your dehydrator trays. I do recommend using the mesh inserts or fruit leather trays for your dehydrator. This mixture is fairly soft because of the added liquid, which makes it easier to fire through the gun.
If you don’t have a jerky gun, roll the mixture out very thinly (1/8 inch thick) and score lines where you would like the pieces to break apart.
Dry at 145° – 165° F (63° – 74° C) for 4 to 12 hours, until jerky is hard but still flexible and contains no pockets of moisture. For extra safety, heat finished jerky in a 275° F (135° C) oven for 10 minutes.
Jerky will last in an airtight container at room temperature for 1 – 2 months. For longer storage, place in an airtight container in the refrigerator or freezer. Vacuum sealing will extend shelf life.