Amount, Item & Brand (If
5 Lbs. Minimum (One piece preferred) Fresh Brisket
(Lean) - Any brand
*You may substitute the beef
brisket with your choice of meat*
15 - 20 oz. Soy Sauce - Any
15 oz. Worcestershire Sauce - Lea & Perrins - Preferred
- 20 oz. Teriyaki sauce - Any brand
2 - 4 tablespoons Dark Brown Sugar
- Any brand
2 - 4 tablespoons Garlic Powder - Any brand
2 - 4
tablespoons Onion Powder - Any brand
2 - 4 teaspoons Cayenne Pepper -
5 oz. bottle Liquid Smoke - Any brand any type
2 - 4 oz.
Dark Corn Syrup or Molasses for even more flavor - Any brand
1 - Very Sharp Knife
can be more or less as you desire to your own taste except soy
Worcestershire which can be more, you must have enough
liquid to cover meat. Brown sugar and corn syrup or molasses can be to taste
for sweetness or not used at all (SEE TIP BELOW***).
Add all liquid
ingredients into container (with lid is preferred or cover with a
wrap) (see tip below*) Now add all other ingredients
into the container, stir frequently. Trim as much fat as
off the brisket (meat). It is the fat on the meat that will go bad
(rancid) not the
meat. The meat is to be sliced with the grain as
thin as possible (approx. 3/16").
(see tip below**) To aid
in slicing meat thinly, freeze until ice crystals are formed)
allows for more slices and a quicker drying time. Place into marinade as
sliced. Make sure
all meat is covered with the ingredients and
stir meat occasionally to ensure all areas of
meat have been
exposed to the marinade. Cover and refrigerate for 24 hours or
occasionally shaking or stirring the meat at least 2 more
Now when ready to dry, place aluminum foil on
bottom of oven and cover bottom entirely. Try
to make a pan out
of the foil because of the drippings (see tip below****)
(remove when it is obvious that
there are no more drippings this is usually a while after the
has been turned over, you will notice that the drippings
will have a tendency to give off a burning
smell because it
is laying on the bottom of the oven, you can replace the foil at
any time to avoid this.) It is
advisable to place paper towels on
the oven door while open and loading the trays to catch
drippings. Place the meat across the racks filling the
top rack first (highest position)
and then the second rack (next
highest position). Set temperature to at least 160 degrees
(160 - 180 degrees). When visible dripping has stopped, all meat has to be
over because the top of the meat will be more moist than
the bottom. Also the top rack will
drip onto the bottom rack and
the bottom meat will be more moist than the top. The meat
be checked for consistency in drying and should be move around accordingly
bottom rack to top, from edge to center etc.) The low heat
is to dry the meat, not cook it.
It should take approximately
4&1/2 to 6 hours more or less depending how many & how thin the
was sliced and the set temperature. Approximately the
last hour or so, the oven door should be
propped open with
a fork or spoon to dissipate the heat, to avoid cooking it is a good
to leave the oven door propped open any time during the
drying to keep a good flow of heat &
air. You can tell the
meat is done when it no longer bends and you could break off a
with ease. But the meat should not be so dry as to be crisp
& break. It is better to be more
dry than under dried, so as
to prevent mold. Let meat cool before storing. This is
to eat, you can allow this to air dry an additional day or so in an
container. This will now keep in a sealed container (zip
lock bags are great) for months
refrigerated although I have kept
my jerky for months un-refrigerated. Remember this meat
continue to dry unless placed in a sealed container once totally dried. Do
about color changes of the beef jerky it will get
lighter and harder as it continues to dry
over time. It is only
important to keep the jerky away from humidity for long
storage. The net result of all this fun will give you
approx. 2.5 to 3 lbs or more of the
best jerky in town. Try it
you’ll love it, and you didn’t spend $30.00 a lb or more
commercial chemically processed so called meat.
E-Mail *Tips from satisfied recipe
Thanks for the great recipe! One thing that I do that makes
marinating easier, is that I divide the meat and marinade into two
the big, plastic bags that zip shut. that way I can slosh it around
more evenly distribute the marinade, without the mess.
is really enjoying your recipe, thanks!
reminded me to tell you to partially freeze the meat to make slicing thin
***Hi guys my name is Steven Tomeno I live in Rochester NY.
The stores in my NY area have plenty of Jerky BUT nobody makes it sweet.
I just thought I would tell you guys what I do to make my Jerky sweet,
first I double the brown sugar and I put a couple of cans of Pepsi in with it.
I find that Pepsi is sweeter than Coke.
Just a hint if you like it sweet.
Here is my complete recipe,
4 table spoons soy sauce,
1 cup brown sugar,
1 small can tomato
1/4 tablespoon pepper and 1/4 tablespoon salt,
2 - 16 ozs cans of Pepsi
2 cloves garlic....
4 lbs rump roast cut into thin
Marinate 4-6 hours.
Cook for 4 hours in oven @ 160 degrees.
forget to flip the jerky after a couple hours.
If anyone makes this please
let me know how you like it or dislike it.
This recipe is for sweet tooth people.
luck and have fun,
(reprinted with permission from StevenTomeno)
****Ben J. says,
In order to reduce the mess and subsequent cleanup: Place stackable heat
tolerant cooling racks like you would cool cookies on in a shallow baking
pan that is larger than the racks. Drape the meat strips over the racks. I
like to line the baking pan with aluminum foil for super fast cleanup. Put
the entire assembly on the remaining oven shelf and you are ready to go.
drippings collect in the baking pan. You can throw the cooling racks in
dish washer and toss the foil in the trash when you are done.
Fred R. says,
One thing you can do is to hang the jerky from the racks in the oven with toothpicks.
Skewer the end of the strips of meat to form a "T". Hang the toothpick across the racks.
You can fit a ton more strips hanging than lying flat.
Tom R. says,
If your jerky dries out too much put one or two slices of bread in the container with the
jerky for a day or two.
I've tried roman meal and white bread, both work.
Didn't your Grandma put a slice of bread in the cookie jar to keep the cookies from drying out?
Works the same for jerky.
As for over dehydrating or drying out after dehydrating the jerky will absorb the moisture
from the bread and become more palatable instead of crunchy or hard to chew.
However, if you leave the bread in too long it will stick to the jerky.
Try it, works for me.
Here's what Bob B. from Allentown,
PA. has to say,
I love your jerky marinade. I made a version which I coated both sides of
the strips of meat
with granulated garlic and coarse black pepper. After coating the
meat I pressed the coatings
into the meat with a large metal spoon. I suppose I could have use a
rolling pin also. I placed
the coated meat in a large Ziploc bag and into the refrigerator for
one day. I then added enough
of your marinade to cover the meat and refrigerated for three more
days. Within the three days
I gently mixed the contents trying to avoid scraping off the pepper
and garlic. I was amazed to
see most of the pepper stayed on the meat and that the pepper adsorbed the
The finished product contained a surprisingly good crunchy pepper-marinade
Another version I have tried with good
results is a hot jerky. I lay the strips out on a table top
and sprinkle cayenne pepper on both sides, work it into the meat and let
it sit at room temperature
for about an hour. I will refrigerate it overnight in a large Ziploc bag.
To two cups of your marinade
I add ½ teaspoon of Dave’s Insanity Sauce. Add the mix and refrigerate
another 3 days, working
the marinade around periodically. I use the toothpick trick and hang the
jerky in the oven with a foil
catch pan below. With this method I could dry about ten pounds of meat at
3/16” thick and 8” long.
I set the oven temperature at the lowest setting, on my gas oven is
about 160 degrees Fahrenheit.
I stick a fork in the oven door for good circulation of the hot air. It
takes about 5-6 hours to dry,
but still moist.
I just made a 5 lb. batch of sweet and tangy jerky
and everyone seemed to love it, or they were patronizing me. I cut partially frozen
eye of the round beef into 3/16” thick by 1 ½ “wide strips. I coated them liberally with
dark brown sugar and let them sit for about an hour until thawed. I then placed the coated
strips into a gallon size Ziploc bag and refrigerated overnight. I mixed one cup of ketchup
into one cup of your jerky marinade and placed that into the bag with the strips of beef.
I marinated that for about 4 days periodically mixing the marinade in order to coat all the strips.
Before I placed them into the oven, I wiped most of the marinade off with a spatula and
recoated the strips with brown sugar. I let the strips come to room temperature (about an hour)
and hung them from the oven rack using toothpicks. The drying time was difficult to discern because
the sugar embedded into the meat gave it a false undried appearance. When I bent the meat to check it,
it did not open to show dryness in the grain. I dried it for about 9 hours, but it should have been
less for my liking.
Bob from Allentown