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How to Make Beef Jerky

April 1st, 2012 | Add a Comment

Recipe

  • 2 lbs of lean meat such as brisket or tri tip
  • 1/2 pineapple pureed (mushed up so it is liquidy)
  • 2 cloves of garlic, minced
  • 2 tsp salt
  • 2 tbsp molasses
  • 1/2 tsp thai chili powder (optional if you like heat in your jerky)

To make the marinade, mix the above ingredients together except the meat.  Chop the meat into 3/8 inch strips across the grain of the meat.  If you cut it with the grain, the jerky will be more tough.  Put the meat into the marinade, making sure all the pieces of meat are coated with the mixture.  Cover and place in refrigerator overnight.

Place the meat onto the dehydrator trays and dehydrate for 6 to 12 hours.

Here’s another recipe I just made that is getting rave reviews:

  • 1/4 cup ketchup
  • 1/4 cup vinegar
  • 1/4 cup olive oil
  • 5 cloves of garlic
  • 1/2 onion
  • 4 tbsp molasses
  • 1/2 tsp oregano
  • 1/2 – 1 tsp of dried Thai chili (optional)

Alien Fresh Jerky–Abducted Cow

“The best jerky in the Universe.”  ;-)   We bought this jerky at a little shop on the road to the “secret” Area 51. They used pineapple juice, but too bad about the other ingredients, which include wheat, soy and preservatives.

Click on the image to see a larger picture.

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