Jerky Ambrosia: A Flavorful Jerky Recipe with Versatile Meat Options
If you’re seeking a delightful jerky recipe that packs a punch of flavor and versatility, look no further than Jerky Ambrosia. This recipe was initially discovered in a hunting magazine by my dear husband, who made a few tweaks to enhance its taste. The result is an irresistible jerky that can be made with various types of meat, although we particularly enjoyed it with beef. Whether you’re gearing up for a hunting trip, need a protein-packed snack, or simply crave a homemade treat, this jerky recipe fits the bill. The preparation is straightforward, and the end result is a flavorful, satisfying snack that’s perfect for any occasion. 🌟
Ingredients
- 3 tablespoons light soy sauce
- 16 tablespoons water
- 16 tablespoons liquid smoke
- 1/2 cup brown sugar
- 1 tablespoon salt
- 1 teaspoon garlic powder
- 2 teaspoons Cajun seasoning (optional)
- 2 teaspoons black pepper (optional)
- 15-20 pounds of meat (beef, venison, or your choice), sliced into strips
Equipment
- Non-reactive bowl (avoid metal)
- Oven or dehydrator
- Oven rack or baking rack
- Aluminum foil
Instructions
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Prepare the Meat: Begin by slicing your meat into strips about 1/4 inch thick. It’s crucial to cut the meat evenly to ensure consistent drying. For best results, use a sharp knife or a meat slicer if you have one.
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Make the Marinade: In a non-reactive bowl (avoid using metal as it can affect the flavor), combine the light soy sauce, water, liquid smoke, brown sugar, salt, and garlic powder. If you’re using Cajun seasoning and black pepper for an extra kick, add those as well. Stir the mixture until the brown sugar and salt are fully dissolved.
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Marinate the Meat: Place the sliced meat into the marinade, ensuring that each piece is well-coated. Cover the bowl and refrigerate for 24 to 36 hours. This marinating time allows the flavors to deeply infuse into the meat, resulting in a richer taste.
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Prepare for Drying: After marinating, remove the meat from the marinade and pat each piece dry with paper towels. Discard the marinade.
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Set Up the Oven: Preheat your oven to 145°F. If your oven only heats as low as 170°F, that’s okay—just be aware that your jerky may take a little longer to dry. To ensure proper air circulation, leave the oven door slightly ajar, about one inch. Place an oven rack or baking rack in the oven and arrange the meat strips on it. Spread aluminum foil on the lower rack to catch any drippings.
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Dry the Jerky: Allow the meat to dry in the oven. At 145°F, the jerky will typically be ready in 6 to 8 hours. If you’re working with a higher temperature, like 170°F, expect the jerky to be done in approximately 5 to 5 1/2 hours. The jerky is done when it is dry and slightly pliable but not brittle.
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Cool and Store: Once the jerky is dried to your liking, remove it from the oven and let it cool completely. Store the jerky in an airtight container or resealable bag to maintain its freshness. Properly stored, it can last for several weeks, making it a fantastic snack option for on-the-go or for sharing with friends.
Nutritional Information (per serving)
- Calories: 2300.6
- Fat Content: 33 grams
- Saturated Fat Content: 12.8 grams
- Cholesterol Content: 1142.4 mg
- Sodium Content: 40091.7 mg
- Carbohydrate Content: 132.5 grams
- Fiber Content: 3.7 grams
- Sugar Content: 113.6 grams
- Protein Content: 356.2 grams
This Jerky Ambrosia is not only a delicious treat but also a customizable recipe that allows you to experiment with different types of meat and seasoning blends. Enjoy making this flavorful jerky as a hearty snack or as a great addition to any meal. 🥩🔥
Happy jerky-making!
