Category - Beef
Author - Red Creek Marinade Co. http://www.red-creek.com
Back to recipe

• 6 pounds of very lean bottom round steak or rump roast
  * Have butcher remove all outside fat and slice bottom round or rump roast for jerky (approx. 1/8" to 1/4" thickness). Then, cut slices of beef into strips 1" to 2" in width.
• 6 - 9 ounces of:
  Red Creek Jerky Marinade or
  Red Creek Bold & Spicy All Purpose Marinade (for a "spicier" jerkey)
  
• Coarsely ground black pepper, if desired.

In a large bowl or gallon size zip-lock freezer bags, marinate meat slices in Red Creek Jerky Marinade or Red Creek Bold & Spicy All Purpose Marinade using 1 to 1 1/2 oz. of either marinade per pound of meat. Work marinade into meat so that all meat is thoroughly exposed to marinade and place in refrigerator for three or four hours - longer if desired. Meat should absorb all of marinade. If not, use a colander to drain any remaining marinade from meat. If additional black pepper is desired, lay meat strips out flat on waxed paper, sprinkle with coarsely ground black pepper and roll pepper into the surface of the meat strips with a rolling pin. Continue with either dehydrator method or oven method.

Dehydrator Method:
Place marinated meat strips on dehydrator racks and dry to jerky stage according to manufacturer's directions.

Oven Method:
Place marinated meat strips in single layers on racks in 165 degree oven and dry with oven door slightly ajar, turning occasionally, until meat is dried and all moisture is removed.

Variations:
Make jerky from fresh boneless turkey or chicken breast slices, taking 1/4" slices lengthwise from breasts. Marinate turkey for only 30 minutes; chicken for 45 minutes. Continue with above instructions. Use venison and elk for jerky. Wash meat until water is clear. Slice and marinate 4 to 6 hours. (If meat is "strong" or "gamey", use 2 oz. of marinade per pound of meat and marinate until "gamey" smell disappears.) Continue with above instructions.