Old Trapper Beef Jerky Recipes

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TRAEGER BEEF JERKY



Traeger Beef Jerky image

This homemade beef jerky is cooked on the Traeger or other wood-pellet grill, and will have you whipping up batches on the regular because it is just SO good.

Provided by Jeremiah

Categories     Traeger Recipes

Time 5h15m

Number Of Ingredients 10

3 pounds sirloin steaks or another cut of choice or prime meat (Sliced 1/4" thick)
2 cups soy sauce
1/2 cup brown sugar
1 cup pineapple juice
2 tablespoons sriracha
2 tablespoons red pepper flake
2 tablespoons hoisin
2 teaspoons onion powder
2 tablespoons rice wine vinegar
2 tablespoons minced garlic

Steps:

  • Mix all marinade ingredients into a one-gallon zip-lock bag along with the sliced beef. Seal the bag, making sure to get as much air out of the bag as possible. Put the bag into the refrigerator and let marinate for 6-24 hours before cooking. Remove the bag from the fridge 1 hour prior to cooking.
  • Startup your Traeger grill and put it on the smoke setting. If you don't have a smoke setting, 180-190° is ideal. Layout your meat on the grill with at least a half-inch space between all the pieces. Leave on the grill 4-5 hours turning once after 2 - 2 1/2 hours.
  • Remove from grill when finished and let cool for thirty minutes to an hour before putting it into the refrigerator for storage. Make sure to get some for yourself before it's all gone.

Nutrition Facts : Calories 309 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 85 milligrams cholesterol, Fiber 1 grams fiber, Protein 34 grams protein, SaturatedFat 3 grams saturated fat, Sodium 2832 milligrams sodium, Sugar 15 grams sugar

BEEF JERKY, COWBOY STYLE BEEF JERKY



Beef Jerky, Cowboy Style Beef Jerky image

A story about beef jerky - Real tradition cowboy type beef jerky was the meat pulled from the side of a cow and meat scraps leftover from butchering (hence the toughness), thick meaty cuts were cured in a salty brine with whatever herbs or spices they had on hand, often it was twisted and tied into knots and then hung on tree limbs and such in direct sunlight until dried or in a smokehouse if they were so lucky. It was a good source of protein on cattle drives, other than beans and hard bread, maybe an occational rabbit or squirrel it was often what they nibbled on most of the day. I use brisket for it's toughness (cowboy style) but use whatever cut you wish. We don't sun dry anymore because of flys and bugs and such. My beef jerky recipe is also excellent for deer meat, buffalo and such, just make sure it is very lean with little or no fat. Deer made this way is my favorite.

Provided by Chipfo

Categories     Lunch/Snacks

Time 6h45m

Yield 25 serving(s)

Number Of Ingredients 8

1 beef brisket (or just the flat cut)
1 1/2 cups soy sauce
1 1/2 cups Worcestershire sauce
3 -4 teaspoons liquid smoke (depending on strength of liquid smoke)
1 tablespoon seasoning salt
1/2 teaspoon ground black pepper
1/2-1 teaspoon garlic powder (not garlic salt)
1 -2 teaspoon crushed red pepper flakes (optional)

Steps:

  • In a very large bowl mix up all ingredients except the meat and set aside.
  • If using a whole brisket separate the flat half and the point half, put the point half away for another use (like smoking it). Trim all the fat from the flat half, it needs to be very lean (You butcher may do this for you, along with slicing it).
  • You can partially freeze this for easier slicing, slice into 1/8 or slightly thicker. If you need to, cut in lengths to fit your dehydrator. Or use a gas oven set on 145°F.
  • Add slices to bowl with the marinade, with clean hands make sure all the meat is coated without any "dry spots". Press down the meat to remove air and bring marinade to the top.
  • Allow to marinade for about 4 hours, stirring the meat a few times during this period to keep the meat coated. I use my hands, washed of course, then press the meat down again.
  • If you need more marinade just scale down the recipe and make a little more.
  • Place slices in the dehydrator and dehydrate according to manufacturers directions.
  • If using a gas oven (I didn't like the results from an electric oven), place several sheets of foil across the bottom of oven, do not cover the heat vents, heat to 145 F, place slices directly on oven rack and close door.
  • Allow to dry for 6 to 8 hours. The jerky needs to be dry but still pliable, NOT crunchy. It will bend but not break.
  • Store in an airtight container after it has cooled completely.
  • When you are eating this pretend your a cowboy on horseback in a cattle drive, all you have to eat everyday is beans, hard bread and beef jerky, tear off a piece with your teeth, jam in down between your cheek and gum, suck on it for a minute or 2, then slowly start chewing the edge until it is gone. LOL, or just enjoy it however you like.
  • I call this jerky "Cowboy Style" because it is very tough and chewy, if you do not like tough jerky then use whatever meat you prefer. Round roast works well, just make sure the cut you use is very lean and trimmed of all fat. Fat can turn rancid.

Nutrition Facts : Calories 29.8, Fat 0.3, SaturatedFat 0.1, Cholesterol 2.5, Sodium 1130.2, Carbohydrate 4.2, Fiber 0.2, Sugar 1.9, Protein 2.7

MIKE'S PEPPERED BEEF JERKY



Mike's Peppered Beef Jerky image

If you like the peppered beef jerky in the bag, you will absolutely love this.

Provided by Michael D.

Categories     Appetizers and Snacks     Meat and Poultry     Jerky Recipes

Time P1DT10h25m

Yield 24

Number Of Ingredients 13

4 pounds very lean beef, visible fat trimmed and cut against the grain into 1/4 inch-thick strips
¾ cup Worcestershire sauce
¾ cup soy sauce
1 ½ tablespoons brown sugar
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon ground black pepper
1 teaspoon liquid smoke, or more to taste
¼ teaspoon cayenne pepper
¼ teaspoon coriander seeds
¾ cup water, or as needed
¼ teaspoon coriander seeds
¼ teaspoon ground black pepper to taste

Steps:

  • Place beef strips on a solid, level surface. Firmly pound beef with the tenderizing side of a meat mallet until the meat fibers are slightly broken but the strips still hold their shape.
  • Mix Worcestershire sauce, soy sauce, brown sugar, onion powder, garlic powder, black pepper, liquid smoke, cayenne pepper, and coriander seeds in a large bowl until brown sugar has dissolved.
  • Place beef strips into the bowl; add enough water to allow marinade to cover the meat. Stir to incorporate water and submerge the beef in marinade, cover the bowl, and refrigerate for 24 hours.
  • Preheat oven to 300 degrees F (150 degrees C).
  • Remove beef strips from marinade, shake off excess, and lay the strips onto oven-proof racks. Do not overlap the strips.
  • Bake the beef strips in the preheated oven until an instant-read thermometer inserted into the thickest strip reads at least 150 degrees F (65 degrees C).
  • Remove strips from oven and place onto racks of a food dehydrator so the strips don't overlap.
  • If desired, sprinkle strips with more coriander seeds and black pepper.
  • Turn on the dehydrator, set machine's temperature for 155 degrees F (70 degrees C), and dry the jerky until leathery, about 9 hours. Rotate the racks from top to bottom every 1 1/2 hours for even drying. A piece of jerky should crack but not break in half when folded. Store in refrigerator.

Nutrition Facts : Calories 169.2 calories, Carbohydrate 3.8 g, Cholesterol 68 mg, Fat 4 g, Fiber 0.2 g, Protein 27.9 g, SaturatedFat 1.3 g, Sodium 569.1 mg, Sugar 2 g

ORIGINAL BEEF JERKY RECIPE



Original Beef Jerky Recipe image

There are many exotic tastes and unique seasonings in the beef jerky industry, but sometimes you want your jerky made the traditional way. When the want arises, try our authentic beef jerky recipe. Simple, traditional beef jerky!

Provided by Charles

Categories     Snack

Number Of Ingredients 10

1 lb beef; (beef sirlion tip steak or your favorite cut (any could work))
1/2 teaspoon Prague Powder #1 curing salt
1/2 teaspoon salt
1/4 teaspoon coriander ground
1/4 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon liquid smoke hickory
1 teaspoon ground black pepper
1/2 teaspoon granulated sugar
1/4 cup water

Steps:

  • Trim all fat from the beef, then freeze for 1-2 hours.
  • Slice beef against the grain in long, thin strips no thicker than ¼ inch.
  • Combine all marinade ingredients in a container, add beef, and put in the fridge for 7-24 hours.
  • Remove excess liquid with a paper towel.
  • Dry beef in a food dehydrator at 160 degrees F for 4-8 hours, checking every half hour starting at the 3-hour mark. Remove when jerky bends without breaking.

Nutrition Facts : Calories 172 kcal, ServingSize 39.8 g, SaturatedFat 2.1 g, Fat 5.7 g, Cholesterol 81 mg, Sodium 371 mg, Carbohydrate 0.8 g, Fiber 2.1 g, Protein 27.6 g, Sugar 0.4 g

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