Big Ed’s EZ Jerky

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe.

About this recipe

In this blog post I will take you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's go.
Introducing "Big Ed's EZ Jerky Recipe," a simple and delicious way to make homemade jerky. This recipe, with its easy-to-follow steps, allows you to create flavorful and tender jerky right in your own kitchen. With just a few ingredients and minimal effort, you can enjoy the satisfaction of making your own protein-packed snack. Whether you're an experienced jerky maker or a beginner, this recipe is sure to impress.

Keywords: Big Ed, EZ jerky recipe, homemade, flavorful, tender.

Big ed's ez jerky recipe details

Big ed’s ez jerky recipe, recipe Rating: 4.4
Number of votes:105

If you like it spicy, try this blend of Cajun and Creole spices with habanero pepper sauce on your next batch of beef or venison jerky.
Ready in: 10 hours 30 mins

Ingredients

Makes: 1 pound

• 4 pounds lean beef, sliced into 1/8 to 1/4-inch thick strips
• 1 1/2 cups Worcestershire sauce
• 1/2 cup Tabasco habanero sauce
• 1/2 cup Tony Chachere’s Creole seasoning
• 1/4 cup garlic powder
• 1/4 cup onion powder
• 1/4 cup coarse ground black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 cup dried parsley
• 1/2 cup Tiger(R) sauce Cajun-style seasoning sauce

Preparation method

Prep: 30 mins | Cook: 9 hours | Extra time: 1 hour, drying

1. Slice beef and remove as much fat as possible, place into a large bowl or zip-top bag. Add in all the rest of the ingredients and mix very well. Marinate 12 to 24 hours.
2. Place meat into food dehydrator; make sure you lay it all flat, not stacking any. Set dehydrator to 165 degrees F and leave it there for approx 9 hours, until the jerky breaks when bent.
3. If you slice the meat 1/8-inch thick, 7 hours should be long enough. You may have to adjust the time depending on your dehydrator, check after about 6 hours and see how it’s coming.Try with venison:

This recipe is great for deer meat also, but may not need as much time in the dehydrator.