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Homemade Jerky
We just love making homemade jerky! There are so many cuts of meats and and different spices you can use. We've honed in on our favorite flavors with just the right amount of heat and a mouth watering tang. We're happy to share our recipe! This is the perfect amount of spice for 3lbs of meat. We use Beef Tri-Tip cut into 1/8 to 1/4 inch strips. We love the fattiness! Helpful hint: place your cut of meat in the freezer for about 40 min to an hour so the meat is easier to cut into thin strips.
Ingredients:
2 Tblsp of AJ's Monkey Spice
2 tsp Durango Hickory Smoke Salt
1 Tblsp Sweet Smoked Paprika
1 Tblsp Chipotle Pepper Flakes
1 tsp Freshly ground Black Peppercorns
4 oz prepared stone ground mustard
3 or 4 cloves fresh minced garlic
Ingredients:
2 Tblsp of AJ's Monkey Spice
2 tsp Durango Hickory Smoke Salt
1 Tblsp Sweet Smoked Paprika
1 Tblsp Chipotle Pepper Flakes
1 tsp Freshly ground Black Peppercorns
4 oz prepared stone ground mustard
3 or 4 cloves fresh minced garlic
Directions:
Blend the dry spices together and coat the sliced meat so that each piece has plenty of spice. We do this in a large stainless steel bowl.
By hand, mix in about 4oz of prepared stone ground mustard and lastly add the 3 or 4 cloves of minced fresh garlic. Make sure every piece is covered. Let it sit covered in the fridge at least 2-3 hours or overnight.
Dehydrate in your preferred way! We hang each piece from a toothpick in the oven (with aluminum foil lining the bottom of oven) on the lowest heat with the door cracked open (we use a wine cork) for about 4 to 5 hours. Follow this recipe, or make your own magical blend!
