Homemade jerky!

Name: Homemade jerky!
Total time: 59940 s
Yield: 20 servings
Cuisine: American
Ingredients: 5 lb lean brisket sliced into 1/8 to 1/4 inch slices (freeze for an hour or so for easy slicing); 2 cup soy sauce; 2 cup Worcestershire sauce; 2 cup teriyaki sauce thick kind for stir fry (feel free to change the flavor up); 1 cup liquid smoke; 1/2 cup dark corn syrup; 3 tbsp garlic powder; 3 tbsp onion powder; 3 tbsp sesame seeds; 3 tbsp brown sugar; 1 tbsp cayenne pepper (optional); 1 packages wood skewers

Jim @cook_3956311

Pendleton, Oregon

I love homemade jerky but could never get it just right, until now. I think I got it, let me know what you think.

Jim @cook_3956311

Pendleton, Oregon

I love homemade jerky but could never get it just right, until now. I think I got it, let me know what you think.

Saved

Ingredients

16 hours 39 min

20 servings

5 lblean brisket sliced into 1/8 to 1/4 inch slices (freeze for an hour or so for easy slicing)
2 cupsoy sauce
2 cupWorcestershire sauce
2 cupteriyaki sauce thick kind for stir fry (feel free to change the flavor up)
1 cupliquid smoke
1/2 cupdark corn syrup
3 tbspgarlic powder
3 tbsponion powder
3 tbspsesame seeds
3 tbspbrown sugar
1 tbspcayenne pepper (optional)
1 packageswood skewers

Saved

Steps

16 hours 39 min

1

Combine all ingredients in a large pitcher or bag (blend first if you want).
2

Add in brisket and marinate in the fridge for no more than 24hrs. I put mine in a food saver bag and sealed.
3

Cover 1 oven rack with foil place all the way on the bottom of oven. Skew all meat and hang through other oven rack and place on the top. Preparing over a clean sink makes it pretty easy.
4

Place oven on lowest temperature. Mine was 170°F. Remember you're drying not cooking. Crack the oven door and dry for 4 to 6 hours. Dry to 6hrs if you plan on storing the jerky for a long time. Shorter drying time leaves jerky juicy but won't keep. Enjoy and explore new flavors!