Montana Mountain Jerky
Beef jerky is by far the best hiking snack you can bring with you when taking in the beautiful scenery of mother nature. That is why I ALWAYS have a stash of fresh jerky stuffed away in my trail bag on all of my adventures.
Servings 5
Calories 170kcal
Equipment
Ingredients
Lean Meat
- 1 lb Beef Top Round or Venison
Marinade
- ¼ teaspoon Prague Powder #1 curing salt
- ½ teaspoon garlic powder
- 1 teaspoon black pepper
- ½ teaspoon sea salt
- ¼ teaspoon cayenne pepper
- 1 tablespoon liquid smoke hickory
- ½ cup cold water
Instructions
- 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 Prague Powder #1, garlic powder, black pepper, sea salt, cayenne pepper, liquid smoke, and cold water in a medium size bowl or ziplock bag. Mix well.
- Remove the meat from the freezer and slice ¼" strips against the grain. Cut with the grain for a chewier jerky. Or skip the freezing phase and use a Jerky Slicer for evenly sliced strips.
- Add sliced beef to the mixture and marinate for 6-24 hours in the refrigerator.
- After the meat has finished marinating, remove from refrigerator and pat dry with paper towels.
- Dry with your favorite jerky making method. A dehydrator was used with this recipe and dried for 5 hours at 160 degrees.
Nutrition
Serving: 70g | Calories: 170kcal | Protein: 24g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 273mg | Potassium: 201mg | Vitamin A: 35IU | Calcium: 5mg | Iron: 2.2mg