So you managed to kill an entire Rothè on the road, but what are you going to do about all that fresh meat? Not let it go to waste! Dry it out into jerky to keep you snack-satisfied for months.
Prep time: 10 minutes
Rest time: 6 hours - overnight
Bake time: 3 hours
Inspired by: Ep. 36
Ingredients:
1 lb beef top round steak
2 T soy sauce
1 T liquid smoke
1 t Worcestershire sauce
1 T light brown sugar
2 t Tenderizing Beef Marinade packet (about a 1/4 of a packet)
1/2 t garlic powder
1/2 t ground smoked paprika
Salt & Pepper
Thinly and evenly slice your steak into jerky pieces (the size is up to you!)
Put the steak into a small square baking dish.
Whisk together soy sauce, liquid smoke, Worcestershire sauce, light brown sugar, Tenderizing Beef Marinade mix, garlic powder, smoked paprika, and salt & pepper until dissolved and smooth.
Pour the marinade over the beef strips and stir to ensure it is evenly coated.
Lay beef in single layer and cover dish in plastic wrap. Allow to rest in the refrigerator for at least six hours, or as long as you can wait, up to overnight.
Move oven rack to the bottom third of the oven and pre-heat to 180°F.
Pour beef strips onto baking sheet and make sure each is flat and they are not crowding.
Bake for 3 hours until the jerky is dark and tender.
Enjoy warm straight from the oven and toss the leftovers into your pack for the road!
Store at room temperature in an airtight contained for up to one week or in the refrigerator for two weeks.