Ingredients:
- 1/2 cup of dark soy
- 1/4 teaspoon of powdered ginger
- 1/4 teaspoon of Chinese five-spice powder
- 1/2 teaspoon of Onion powder
- 1/2 teaspoon of Garlic powder
- 1 teaspoon of MSG (optional)
- 3 lb of beef (or any meat type)
- 2 tablespoons of Worcestershire sauce
Directions:
- Cut meat into consistent strips about 1/4" thick (click here to read aboutย the importance of meat thickness consistency).
- Mix all of the other ingredients thoroughly, put the mix with the meat inside of a sealed bag or plastic container with a lid. Let this marinade in the refrigerator for 4-24 hours...longer is better.
- Pull the meat out and lay it out on racks (click here to read aboutย different racking methods for making beef jerky) without pieces touching.
- Dehydrate/bake/smoke in your equipment of choice at 160-180F (depending on your equipment's capabilities) or until your desired texture is reached. (Click here for more information about theย different methods to make jerkyย at home)
- Once your desired texture is reached, let your jerky 'rest' until it reaches room temperature. At this point, it has reached it's final texture and is ready for consumption and packaging.
- Enjoy the hell out of it and tell everyone you know how Jerky.com helped you make jerky at home!
*tip - we suggest you use our recipes and processes as a base line and make adjustments as you see fit to make the perfect jerky for you. Click here for more ideas onย how to tweak this recipe for your personal tastes.
1 comment
A very good tasty marinade, I have tried this recipe three times now, one adding some chilli, and another more garlic, just extra ideas, but basically a great marinade!