I have made jerky with Allegro products before, so I decided to make a real simple recipe with their Gold Buckle Brisket Marinade. It turned out just like the Allegro Teriyaki recipe I made months ago, very tasty!
This recipe was made at the same time as my Steak Dry Rub Beef Jerky, as well as with the same cut of beef. I used a rump roast that had a little too much fat. Oh well, you make do with what you have, right?
Two ingredients is all that is needed to make this Gold Buckle Brisket Beef Jerky. One is the Allegra sauce and the other is hickory liquid smoke. If you are making this recipe in a smoker, you can leave out the liquid smoke and use hickory wood chips instead. That's it! Soooooooo simple!
After 12 hours marinating in the fridge the jerky was strained, getting rid of any extra marinade. I patted the strips dry with paper towels and placed on my Nesco Dehydrator.
I dried these jerky strips in my Nesco Snackmaster Pro Dehyrator for 6hrs at 160°F. Because this meat was very fatty, I had to blot dry the jerky every hour with a paper towel to soak up any liquid fat.
It turned out tasting really good. It had that smokey taste from the liquid smoke and a nice saltiness from the brisket marinade. If you are wanting a real simple jerky marinade, this is a good one to try! So warm up that dehydrator and get to making some jerky!
For more in depth directions on how to dry your beef jerky, visit my page Jerky Making Methods or click on the pictures below.
- 1 lb Lean Beef or Venison (Best Cuts of Beef for Jerky)
- 1 cup Allegro Brisket Sauce
- 2 tsp Liquid Smoke (Hickory)
- ¼ tsp Curing Salt (Prague Powder #1)
- Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze.
- While the meat is in the freezer, combine the marinade ingredients in a bowl or ziplock bag and mix well.
- Remove the meat from the freezer and slice ¼" strips with the grain for a chewy jerky. Cut against the grain for less of a chew.
- Add sliced beef to the mixture in a ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.
- After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander.
- The jerky is finished when it bends and cracks, but does not break in half.
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