Homemade Jerky

• 3-5 lbs. of sliced whole muscle meat
• 1 cup of Soy Sauce
• 1 cup of Teriyaki Sauce
• 2 tbsp. of minced Garlic
• ½ cup of Brown Sugar
• 1 ½ inches of grated ginger
• 1 tsp of Liquid Smoke
• Black Pepper to taste

Take your sliced jerky meat and put it in a large mixing bowl, add soy sauce, teriyaki sauce, liquid smoke, brown sugar, minced garlic, ginger, and black pepper. Mix thoroughly. Let rest in the refrigerator for 4-5 hours.

Preheat your dehydrator to 167 degrees. If you don’t have a dehydrator, you can set your smoker or pellet grill to 170 degrees or your oven to low heat. You may need to adjust cook times depending on what method you are using.

Remove the jerky meat from the refrigerator and lay out the jerky on the dehydrator racks. Make sure there is space between the pieces for proper air flow.

Check the jerky after a couple of hours. When done, it will be slightly pliable but will crack when you rip it apart. When it is done to your liking, make sure to pull the jerky off the racks and vacuum seal what you aren’t eating right away. There are no preservatives, so it will need to stay refrigerated or frozen until you are ready to eat it.