Garlic Black Pepper Beef Jerky
- 1 lb Unger Meats Beef Jerky
- ¼ cup Soy Sauce
- ¼ cup Cold Water
- 2 tbsp Brown Sugar
- 2 tsp Ground Black Pepper
- ½ tsp Sea Salt
- ½ tsp Garlic Powder
- ¼ tsp Onion Powder
- 1 tsp Liquid Smoke
- ¼ tsp Curing Salt (available at Unger Meats)
- Wrap pre-sliced beef in plastic wrap, and place in the freezer for an hour or two to partially freeze.
- While the meat is in the freezer, combine the soy sauce, water, brown sugar, ground black pepper, sea salt, garlic powder, & onion powder in a bowl or ziplock bag and mix well.
- Add sliced beef to the mixture and marinate for 24 hours in the refrigerator.
- After the meat has finished marinating, remove from refrigerator and strain excess marinade.
- Pat dry the strips with paper towels.
- Dry with your favourite jerky making method. We used our dehydrator – about 2 hours. When we use the smoker it’s about 3ish hours at 160 degrees. Follow the directions for your smoker as all are different.
- The jerky is finished when it bends and cracks, but does not break in half.
- • Marinate for 24 hours for the most flavourful tasting jerky.
- • When using a smoker, make sure the smoke is a nice clear/blue colour, NOT white. If you have white smoke, increase your temperature. The white smoke can alter the taste of the jerky… not in a good way!
- • When testing the jerky to see if it is finished, let it cool for 5 minutes before testing it. Once cool, bend a piece, it should bend and crack but not break in half.
- • Best wood chips to use are apple wood and hickory.
- • Ensure you pour extra LOVE into the marinading and smoking process – He says it makes a difference 😉