Best 2 Beef Or Moose Jerky Recipes

Indulge in the delectable world of beef and moose jerky, a culinary journey that takes you from the rugged terrains of the wilderness to the comfort of your kitchen. Discover the art of preserving meat through dehydration, resulting in a protein-packed, flavorful snack that's perfect for outdoor adventures, road trips, or simply satisfying your cravings.

This comprehensive guide offers two distinct recipes: one for classic beef jerky, using lean cuts of beef, and the other for a unique twist on traditional jerky, featuring the rich, gamey flavors of moose meat. Both recipes provide step-by-step instructions, ensuring you achieve the perfect balance of spices, textures, and flavors.

Learn the art of selecting the right cut of meat, trimming it properly, and slicing it against the grain for optimal results. Discover the secrets of creating a flavorful marinade that infuses the meat with a symphony of herbs, spices, and seasonings. Explore different drying methods, including using a dehydrator, oven, or air fryer, to achieve the desired texture and chewiness.

Whether you're a seasoned jerky enthusiast or a curious home chef looking to expand your culinary horizons, this guide has everything you need to create mouthwatering beef or moose jerky that will tantalize your taste buds and keep you coming back for more.

Let's cook with our recipes!

DOC'S BEST BEEF JERKY

Doc's Best Beef Jerky image

I have been making jerky for years. This is my recipe concocted by trial and error. Everyone who has tried it says it is the 'best jerky' they have ever had! My dehydrator is designed for jerky. It takes me about 4 hours to dry the meat. This could also be done in the oven or using other dehydrators. Please check your manual for correct times as each machine is different. I hope you enjoy this jerky as much as me and my family do.

Provided by Doc the WV Gourmet

Categories Appetizers and Snacks Meat and Poultry Jerky Recipes

Time 12h20m

Yield 10

Number Of Ingredients 11

Ingredients

2 pounds beef round steak, cut into thin strips
¼ cup soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons liquid smoke
2 tablespoons brown sugar
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon meat tenderizer
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika

Steps:

Place beef strips in the bottom of a large bowl. Pour soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, pepper, meat tenderizer, garlic powder, onion powder, and paprika over beef. Mix to assure all the meat is evenly coated. Cover and marinate in the refrigerator for 8 hours or overnight.
Remove meat from bowl and place between two pieces of plastic wrap; pound to 1/8-inch thickness.
Arrange the meat strips on the tray of a dehydrator and dry at your dehydrator's highest setting until done to your liking, at least 4 hours. Store in an airtight container or resealable bags.

Nutrition Facts : Calories 137.3 calories, Carbohydrate 4.5 g, Cholesterol 31.3 mg, Fat 7.9 g, Fiber 0.2 g, Protein 11.6 g, SaturatedFat 2.3 g, Sodium 934 mg, Sugar 3.2 g

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

Tips:

Choose lean meat: The leaner the meat, the less fat there will be to trim off and the more jerky you'll end up with.
Slice the meat against the grain: This will make the jerky more tender.
Use a sharp knife: A dull knife will tear the meat and make it tough.
Marinate the meat for at least 12 hours: This will help to tenderize the meat and add flavor.
Use a dehydrator or oven to dry the jerky: A dehydrator is the best way to make jerky, but you can also use an oven set to the lowest temperature possible.
Dry the jerky until it is tough and leathery: The jerky should not be crispy or brittle.
Store the jerky in an airtight container in a cool, dry place: The jerky will keep for up to 2 weeks.

Conclusion:

Making beef or moose jerky is a great way to preserve meat and create a delicious snack. By following these tips, you can make jerky that is tender, flavorful, and shelf-stable. So next time you have some extra meat, give jerky a try!