Misfit Jerky- 2 Recipes!
We have been experimenting with some jerky recipes and came up with a couple we liked. As with most recipes these can be personalized and customized to your taste. We hope you’ll enjoy these as much as we do.
Misfit Jerky:
3 TBSP Bringin’ Heat
2 TBSP Worcestershire Sauce
1 TBSP Texas Pete Hot Sauce
1 TBSP Balsamic VInegar
1.5 TBSP Soy Sauce
1 TBSP Jack Daniels
1 tsp Lime Juice
1 tsp Lemon Juice
0.5 TBSP Salt (course grind)
1 tsp Tabasco
Add all to a freezer bag and mix. Add you meat and marinate overnight.
Garlic Jerky:
3 TBSP Misfit Roasted Garlic Mushroom
1 TBSP Worcestershire Sauce
1 TBSP Texas Pete Hot Sauce
2 TBSP Balsamic Vinegar
2 TBSP Soy Sauce
0.5 TBSP Salt (course grind)
1 TBSP Extra Virgin Olive Oil
2-4 Garlic Cloves- peel, smash and add
1 tsp Lime Juice
Add all to a freezer bag and mix. Add your meat and marinate overnight
While you don’t need to marinate overnight we found a significant difference in flavor with the overnight vs. a few hours.
Follow the instruction for your dehydrator to make jerky. Different models can vary quite a bit so best to follow their recommendations. You want your meat to fully dry but not so much that is snaps like a cracker when you bend it. There is some room here for your personal preference and getting used to your machine and what you like will take a couple tries. You can also use your oven, this is not something I have done but you can just do and internet search for instructions.
Beef-
The best cuts you can use will have very little fat. You want to avoid fat as it will spoil your jerky quicker if left in. When preparing your jerky you want to trim any fat that you have off. Recommended cuts are Eye of Round, Bottom Round, Top Round, Flank Steak, Sirloin Tip. I usually use Top Round or Bottom Round. They are easy to get for a good price and lean.
When cutting your jerky you want to try to have consistent slices so that it dries evenly. Typically about 1/4 inch cuts is a good size and is easy to cut by hand. You can certainly go thicker but you will need to adjust your dehydrator time. Rule of thumb on cutting is slice with the grain for chewy and tougher jerky, slice against the grain for softer and less chewier jerky. This is all about preference and if you are unsure try making it both ways and learn what you like.
