Homemade Jerky

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Have you ever heard the saying, “time is money and money is time”? It’s a wise mantra when trying to prioritize. You can save time or money, not both. My issue is quality. There are some things in life that are worth the time and the money for the sake of quality. Food is one of them. While I’m all for a great deal, I want the food my family takes in to be what they need. Nutritious, full of vitamins and ridiculously tasty.

I’ve gradually incorporated more and more homemade foods into our diets as I’m always learning more and more about what foods have processed ingredients in them and which ones are still safe to purchase. Jerky is one that I thought I was good on for a while. I was buying a high-end quality jerky that the whole family enjoyed. The only problem was how quickly we ran out of it. That, and no matter what the sugar levels were kind of crazy for dried meat.

We purchase a 1/4 of a cow seasonally and store it in our deep freezer. This last time I spoke to the butcher and asked if he could do some jerky cuts for me. While I can cut my own jerky slices from steaks (and I have before) I’m not very good at getting the slices as thin as they need to be. Also, why not save a step?

This jerky was so easy to set up that I made homemade yogurt, homemade jello and granola bars that same day. Talk about being set on snacks for a while!

We made this with our homemade teriyaki sauce, but I’ve since found one at Trader Joe’s that has clean ingredients if you want to save even more time.

Homemade Jerky

Yield: 12 servings

Ingredients

  • 1 lb. raw beef jerky (cut from steaks or from a butcher)
  • 1 container teriyaki sauce or full recipe of teriyaki sauce
  • *You will need a dehydrator for this recipe

Instructions

  1. In a glass bowl or large tupperware container, place the uncooked jerky pieces.
  2. Add in the teriyaki sauce.
  3. Marinate for 4-8 hours.
  4. Set up the dehydrator.
  5. Place the jerky pieces on the layers of the dehydrator, trying not to crowd them.
  6. Dehydrate for 2-6 hours, depending on the thickness of the meat. Ours took 4 hours.
  7. Store in an airtight container or in the fridge.
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