Best 3 Beef Or Moose Jerky Recipes

Beef and moose jerky are tasty, nutritious snacks that are perfect for on-the-go or as a satisfying mid-afternoon pick-me-up. Not only is jerky delicious, it is packed with protein and other beneficial nutrients that make it an ideal choice for those looking for a healthier snack option. Whether you prefer the classic taste of beef jerky or the slightly gamier flavor of moose jerky, there is a wide array of recipes and methods to choose from to create your own homemade jerky. With a little patience and the right ingredients, you can make delicious and flavorful jerky in the comfort of your own home.

Check out the recipes below so you can choose the best recipe for yourself!

BEEF OR MOOSE JERKY

Beef or Moose Jerky image

A top of the line beef jerky that can be done in just 12 hours. Sliced rump roast marinated in soy sauce, brown sugar, and liquid smoke then dried in a dehydrator for 12 hours.

Provided by Richard Sasseville

Categories Appetizers and Snacks Meat and Poultry Jerky Recipes

Time 13h

Yield 6

Number Of Ingredients 4

Ingredients

3 pounds rump roast
3 cups soy sauce
3 cups packed brown sugar
4 fluid ounces hickory-flavored liquid smoke

Steps:

Slice roast into slabs approximately 1/4 inch thick, (Note: you can have this done at the grocery store or butcher). Trim off all of the fat from the edges. Cut the slabs into pencil-like strips (about 1/4 inch wide), and about 4 inches long.
In a large bowl, combine the soy sauce, brown sugar and hickory-flavored liquid smoke; blend well. Place all of the meat into the bowl of marinade. Cover and place in refrigerator for at least 30 minutes.
Place the meat in a food dehydrator for about 12 to 20 hours, depending how dry you like your jerky. Rotate the trays after 6 hours. For example: Bottom tray on top, top tray on bottom, second tray from bottom to be second tray from top, and so on.

Nutrition Facts : Calories 1129.1 calories, Carbohydrate 117.6 g, Cholesterol 138.3 mg, Fat 50.5 g, Fiber 1 g, Protein 52.9 g, SaturatedFat 15.4 g, Sodium 7357.3 mg, Sugar 108.9 g

BEEF JERKY, COWBOY STYLE BEEF JERKY

Beef Jerky, Cowboy Style Beef Jerky image

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

Ingredients

1 beef brisket (or just the flat cut)
1 1/2 cups soy sauce
1 1/2 cups Worcestershire sauce
3 -4 teaspoons liquid smoke (depending on strength of liquid smoke)
1 tablespoon seasoning salt
1/2 teaspoon ground black pepper
1/2-1 teaspoon garlic powder (not garlic salt)
1 -2 teaspoon crushed red pepper flakes (optional)

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

HAWAIIAN STYLE JERKY

Hawaiian Style Jerky image

I've been making deer and moose jerky with this recipe for years. My boys and there friends love it. It doesn't last long at home. Plus I take some to work and the guys really love it. by Jim, good luck!

Provided by jccampbell

Categories Deer

Time 9h

Yield 2-4 pounds, 16-20 serving(s)

Number Of Ingredients 9

Ingredients

5 lbs deer, moose or 5 lbs beef, no fat
5 teaspoons salt
5 teaspoons ground ginger
5 tablespoons brown sugar
1 1/2 teaspoons black pepper
1 teaspoon cayenne pepper
6 cloves pressed garlic
1 1/2 cups pineapple juice
1 1/2 cups dark soy sauce

Steps:

Mix last 8 ingredients together.
Put meat into large ziplock bag or roaster.
Add brine mix together cover and refrigerate over night.
Next day drain brine
Rinse meat in strainer with cool water.
Pat dry with paper towel then put in dehydrator.
Set temperature to 145 F for 1 hours.
Then turn down to 125 F for 6-7 hours.
Check jerky after 5 hours.

Nutrition Facts : Calories 251.7, Fat 3.6, SaturatedFat 1.4, Cholesterol 120.5, Sodium 2343.1, Carbohydrate 16.8, Fiber 0.9, Sugar 7.2, Protein 37

Tips:

Choose lean, high-quality meat: Whether you're using beef or moose, select cuts with minimal fat content. This will result in a better-tasting and healthier jerky.
Slice the meat against the grain: This will make the jerky more tender and easier to chew.
Use a flavorful marinade: The marinade is what will give your jerky its unique flavor. Experiment with different combinations of herbs, spices, and liquids to create a marinade that you love.
Marinate the meat for at least 12 hours: This will allow the flavors of the marinade to penetrate the meat.
Dehydrate the meat at a low temperature: This will prevent the jerky from becoming tough and chewy. Aim for a temperature between 145°F and 165°F.
Store the jerky properly: Once the jerky is dehydrated, it should be stored in an airtight container in a cool, dry place. This will help to prevent spoilage.

Conclusion:

Making beef or moose jerky is a fun and rewarding experience. With a little time and effort, you can create delicious, healthy snacks that are perfect for on-the-go. So what are you waiting for? Give jerky a try today!