Melt in Your Mouth 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. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the "Melt in your mouth jerky recipe," a delectable treat that will leave you craving for more. This recipe is perfect for meat lovers seeking a tender and flavorful snack. With just a few simple ingredients and a little patience, you can create the ultimate jerky experience. Get ready to savor the melt-in-your-mouth texture and indulge in the rich, savory flavors of this homemade jerky.

Keywords: jerky, melt-in-your-mouth, recipe, tender, flavorful.

Melt in your mouth jerky recipe details

Melt in your mouth jerky recipe, recipe Rating: 4.6
Number of votes:110

This may just be the most addictive jerky ever made!!!!!
Ready in: 20 hours 30 mins

Ingredients

Makes: 4 pounds of jerky

• 4 pounds bottom round roast
• 1 3/4 cups soy sauce
• 1 1/2 cups brown sugar
• 1 cup Worcestershire sauce
• 1/3 cup plus 1 tablespoon curing mix (such as Morton(R) Tender Quick(R))
• 1/2 cup dried minced garlic
• 3 tablespoons plus 1 teaspoon cracked black pepper
• 2 tablespoons plus 1 teaspoon crushed red pepper

Preparation method

Prep: 30 mins | Cook: 8 hours | Extra time: 12 hours, marinating

1. Find a nice lean roast at your local meat counter and have them slice it into 1/4″ thick slices. Next take those slices and cut them into 1/4″ long strips.
2. Combine the soy sauce, brown sugar, Worcestershire sauce, curing mix, garlic and the black and red pepper. Mix it all together with a whisk until the brown sugar is dissipated.
3. Layer the strips in a baking dish and cover in the marinade. Let it marinade over night.
4. The next morning place the strips in a food dehydrator on 160 degrees F for around 8 hours. Half way through test a piece from the bottom rack for doneness, then rotate the trays (bottom tray to the top).Substitution

Also works great with venison.