Make This At Camp! Homemade Beef Jerky

1. 1

   Thinly slice the onion and garlic.

2. 2

   Combine the flavoring ingredients well.

3. 3

   Remove any sinews or blood from the beef and slice into 5mm pieces.

4. 4

   Lightly dry off the moisture with a paper towel.

5. 5

   Place all of the ingredients into a zipper-type plastic bag and place in the refrigerator overnight.

6. 6

   Remove the meat and wipe dry with paper towels.

7. 7

   Place in the shadows in a dehydration net where the wind can blow on them to dry for 5 hours.

8. 8

   Once the moisture from the surface has dried up, line up on a smoker.

9. 9

   Turn the heat to 60C and heat for 1 hour to dry them out some more.

10. 10

    Add woodchips (I recommend cherry hickory branches) and smoke at 60C-80C for about 1-1 1/2 hours.

11. 11

    Line them up again in the dehydration net and let them dry out naturally for 1 hour.

12. 12

    They will be even more dried out and delicious after 2-3 days.

13. 13

    We enjoyed it with some smoked cheese, shrimp, and scallops.

14. 14

    Beer never tasted so good with these snacks!

* Per serving · 4 servings · Values may vary.

No additional tips available.