If you like Jack Links Jerky, you’ll love cracked black pepper jerky. This marinade flavors each and every slice with just the right amount of pepper.
You’ll Need:
- 1 cup of Worcestershire sauce
- 1/4 cup of soy sauce
- 2 tablespoons of canning salt
- 3 tablespoons of fine grind black pepper
- 1 tablespoon garlic powder
- 1 tablespoon of onion powder
- 1 1/2 teaspoons of Morton® Tender Quick® curing mix
Combine all the ingredients in a small bowl, blending well.
Place 5 lbs of sliced beef or venison into a large ziploc bag, pour the marinade over the meat. Close the bag, using your fingers, work the marinade around all of the meat pieces, carefully, making sure each piece is thoroughly coated in marinade. Remove as much air as possible from the bag, seal. Place the meat in the fridge for 18-24 hours.
Once the meat is laid out on the rack to dry, season with cracked (or coarse) black pepper
Dry using your favorite method, as desired. We generally use our Nesco food dehydrator set at 165F for 4-5 hours.
Fun Redneck Gift Idea- attach this free printable Road Kill Poem tag to a baggie full of homemade jerky!
Canstock photo bhofack2
I am curious if the curing mix is needed if I plan on making the jerky in my electric smoker? I usually make my batches of jerky at the same time and temp as your recipe but haven’t used a curing agent as yet.
I wouldn’t be comfortable storing it at all without curing it first. Here are the official guidelines:
http://nchfp.uga.edu/publications/nchfp/lit_rev/cure_smoke_pres.html
thank you, i guess i’ve tried it the other way before so it would make sense to try it with a curing agent.
Any particular cut of beef? I have been dehydrating different cuts and thicknesses of meat and I prefer the thicker cut. What thickness are you beginning your dehydrating process?
Here is our step by step guide to meat, thickness and cut–> https://www.budget101.com/recipes/3363-how-to-make-jerky-step-by-step/