Recipe of Award-winning Make This At Camp! Homemade Beef Jerky

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, make this at camp! homemade beef jerky. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Chef John's easy recipe for homemade beef jerky is perfect for snacking, camping, or giving as gifts. Chef John's easy recipe for homemade beef jerky is perfect for snacking, camping, or giving as gifts. Chef John's easy recipe for homemade beef jerky is perfect for snacking, camping, or giving as gifts. Slice the steak into thin strips.

Make This At Camp! Homemade Beef Jerky is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Make This At Camp! Homemade Beef Jerky is something that I’ve loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can have make this at camp! homemade beef jerky using 10 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Make This At Camp! Homemade Beef Jerky:

1. Make ready 1 kg beef (1 lump of thigh meat)
2. Make ready 1/2 Onion
3. Prepare 1 clove Garlic
4. Prepare Flavoring Ingredients:
5. Take 35 grams Sugar
6. Get 25 grams Salt
7. Take 1 tsp Coarsely ground black pepper
8. Make ready 1 tsp Chili pepper powder
9. Take 180 ml Soy sauce
10. Prepare 180 ml Red wine

This is an unbelievably simply, quick, and INCREDIBLE tasting beef jerky! I do it on my Camp Chef Pellet Grill, but I'm. Cut off any excess fat on the slab of beef. Place in a large gallon zip bag.

Steps to make Make This At Camp! Homemade Beef Jerky:

1. Thinly slice the onion and garlic. Combine the flavoring ingredients well.
2. Remove any sinews or blood from the beef and slice into 5mm pieces. Lightly dry off the moisture with a paper towel.
3. Place all of the ingredients into a zipper-type plastic bag and place in the refrigerator overnight.
4. Remove the meat and wipe dry with paper towels. Place in the shadows in a dehydration net where the wind can blow on them to dry for 5 hours.
5. Once the moisture from the surface has dried up, line up on a smoker. Turn the heat to 60°C and heat for 1 hour to dry them out some more.
6. Add woodchips (I recommend cherry hickory branches) and smoke at 60°C-80°C for about 1-1 1/2 hours.
7. Line them up again in the dehydration net and let them dry out naturally for 1 hour.
8. They will be even more dried out and delicious after 2-3 days. We enjoyed it with some smoked cheese, shrimp, and scallops. Beer never tasted so good with these snacks!

Cut off any excess fat on the slab of beef. Place in a large gallon zip bag. Add all remaining ingredients to the bag. Remove the steak from the freezer and thinly slice the meat with the grain, into long strips. Place a wire rack over each pan.

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