This is the Jerky recipe that I started passing around while out on the drilling rig here in South Texas. This was a bad decision as now many of the guys out here always ask if I have any Jerky on me while we are working. This recipe is made of several ingredients that you can’t go wrong with.
I’m dedicating this recipe to the guys working on the rig; “Rig Hands”. Enjoy Rig Hand Jerky!
This was one of the first recipes that I put on the site and didn’t take many pictures, one to be exact. Since I don’t have any pictures of the process I went through making the jerky, I’m going to throw up some pictures that I have taken while out here on different drilling rigs.
I have noticed that after many years, I don’t have many pictures of the guys I work with or the rigs I have been on. Here are a couple that I do have…
Drilling Rigs South Texas
Burning off gas while drilling
Drilling Rig in Wyoming
Drilling in Oklahoma
And a song to finish off the oil field theme I have going here…
Rig Hand Jerky
- 1 lb eye of round
- 1/4 cup worcestershire sauce
- 1/4 cup soy sauce
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp brown sugar
- 2 tbsp liquid smoke Do NOT add if using smoker
- 1 tsp red pepper flakes
- 1/4 tsp Curing Salt Prague Powder #1
- 1-2 tsp red pepper flakes Spice to your liking
Pick a lean cut of beef. Trim the fat cap and other visible fat. After trimmed, place the meat in the freezer for 1-2 hours or until partially frozen. This will allow for more uniform slices when cutting your beef.
In a plastic container that has a tight fitting lid, add the marinade ingredients and mix well.
After the meat is partially frozen, take out of freezer and slice the meat against the grain about 1/8"-1/4" thick.
Add the sliced meat to the plastic container of marinade and shake well until all slices are covered evenly. Place in the fridge and allow to marinate for 6-24 hours. Shake the container every couple hours while marinating.
After marinating, dry slices with paper towels and top with the remaining red pepper flakes.
Dry for 4 hours at 160 degrees allowing the internal temperature to reach 160 degrees. Check the meat after 4 hours and keep drying until the jerky bends and cracks, but does not break in half.
Allow jerky to cool for several hours before storing.
Visit Jerky Making Method for more in depth information on all types of drying methods.