BEEF JERKY, COWBOY STYLE BEEF JERKY
A story about beef jerky - Real tradition cowboy type beef jerky was the meat pulled from the side of a cow and meat scraps leftover from butchering (hence the toughness), thick meaty cuts were cured in a salty brine with whatever herbs or spices they had on hand, often it was twisted and tied into knots and then hung on tree limbs and such in direct sunlight until dried or in a smokehouse if they were so lucky. It was a good source of protein on cattle drives, other than beans and hard bread, maybe an occational rabbit or squirrel it was often what they nibbled on most of the day. I use brisket for it's toughness (cowboy style) but use whatever cut you wish. We don't sun dry anymore because of flys and bugs and such. My beef jerky recipe is also excellent for deer meat, buffalo and such, just make sure it is very lean with little or no fat. Deer made this way is my favorite.
Provided by Chipfo
Categories Lunch/Snacks
Time 6h45m
Yield 25 serving(s)
Number Of Ingredients 8
Steps:
- In a very large bowl mix up all ingredients except the meat and set aside.
- If using a whole brisket separate the flat half and the point half, put the point half away for another use (like smoking it). Trim all the fat from the flat half, it needs to be very lean (You butcher may do this for you, along with slicing it).
- You can partially freeze this for easier slicing, slice into 1/8 or slightly thicker. If you need to, cut in lengths to fit your dehydrator. Or use a gas oven set on 145°F.
- Add slices to bowl with the marinade, with clean hands make sure all the meat is coated without any "dry spots". Press down the meat to remove air and bring marinade to the top.
- Allow to marinade for about 4 hours, stirring the meat a few times during this period to keep the meat coated. I use my hands, washed of course, then press the meat down again.
- If you need more marinade just scale down the recipe and make a little more.
- Place slices in the dehydrator and dehydrate according to manufacturers directions.
- If using a gas oven (I didn't like the results from an electric oven), place several sheets of foil across the bottom of oven, do not cover the heat vents, heat to 145 F, place slices directly on oven rack and close door.
- Allow to dry for 6 to 8 hours. The jerky needs to be dry but still pliable, NOT crunchy. It will bend but not break.
- Store in an airtight container after it has cooled completely.
- When you are eating this pretend your a cowboy on horseback in a cattle drive, all you have to eat everyday is beans, hard bread and beef jerky, tear off a piece with your teeth, jam in down between your cheek and gum, suck on it for a minute or 2, then slowly start chewing the edge until it is gone. LOL, or just enjoy it however you like.
- I call this jerky "Cowboy Style" because it is very tough and chewy, if you do not like tough jerky then use whatever meat you prefer. Round roast works well, just make sure the cut you use is very lean and trimmed of all fat. Fat can turn rancid.
Nutrition Facts : Calories 29.8, Fat 0.3, SaturatedFat 0.1, Cholesterol 2.5, Sodium 1130.2, Carbohydrate 4.2, Fiber 0.2, Sugar 1.9, Protein 2.7
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Toheed Bashir
[email protected]This jerky is so good! I used a combination of beef and venison, and it turned out amazing. The jerky is flavorful and tender, and it has just the right amount of spice.
Hiji Razzaq
[email protected]I made this jerky in the oven, and it turned out great! I cooked it at 200 degrees Fahrenheit for about 4 hours. The jerky is chewy and flavorful, and it's perfect for snacks or lunches on the go.
Abhi Monyu
[email protected]This jerky is a bit too spicy for me, but it's still really good. I would recommend using less cayenne pepper if you don't like spicy food.
Sam Potts
[email protected]I've tried several different jerky recipes, and this one is by far the best! The jerky is flavorful, tender, and it has just the right amount of spice. I will definitely be making this again.
Shrook Ahmed
[email protected]This jerky is so easy to make, and it's so delicious! I've made it several times now, and it always turns out great. Thanks for sharing this recipe!
SIRAJ PVS
[email protected]I made this jerky in a smoker, and it turned out amazing! I smoked it for about 4 hours, and the jerky is so flavorful and smoky. It's the perfect jerky for camping or hiking.
Nanaboy
[email protected]This jerky is a bit too sweet for my taste, but it's still really good. I would recommend using less brown sugar if you don't like sweet jerky.
MD Sohel Ahmed
[email protected]I've made this jerky several times now, and it's always a hit! I've used it for snacks, lunches, and even as a topping for salads. It's so versatile and delicious.
Mubashar jutt
[email protected]This jerky is so good! I used a combination of beef and venison, and it turned out amazing. The jerky is flavorful and tender, and it has just the right amount of spice.
Muhibali solangi
[email protected]I made this jerky in the oven, and it turned out great! I cooked it at 200 degrees Fahrenheit for about 4 hours. The jerky is chewy and flavorful, and it's perfect for snacks or lunches on the go.
Roomi Sheikh
[email protected]This jerky is a bit spicy for my taste, but it's still really good. I would recommend using less cayenne pepper if you don't like spicy food.
Rabail Bostan
[email protected]I've made this jerky several times now, and it always turns out great! I've tried it with different types of meat, and it's always delicious. Thanks for sharing this recipe!
Matilda Sinani
[email protected]This jerky is so easy to make, and it turned out so well! I used a dehydrator, and it took about 6 hours to dry. The jerky is perfect for snacks or lunches on the go.
Jamila Gipson
[email protected]I made this jerky for my husband, and he loved it! He said it was the best jerky he's ever had. Thanks for sharing this recipe!
Ginger
[email protected]This jerky is the best I've ever had! It's so flavorful and tender, and it has just the right amount of spice. I will definitely be making this again.