Turn up the heat on your homemade jerky with this Black Pepper Jerky Marinade! Adjust the spice to your liking!
1.5lbRed MeatSee above for how to choose
1tablespoonRaw Apple Cider Vinegar
1/2teaspoonSmoked Sea SaltI get it at Mountain Rose Herbs online, but feel free to sub for regular sea salt
Freshly Ground Black Pepper, to taste. This is upto you- I did 60-80 grinds with my half decent pepper mill.
Use a medium-high quality, fairly sinew/silver skin/tendon free red meat that is FAT FREE. You could use venison, beef, moose or any other red meat that fits the description I gave you.
Uniformly and thinly slice partially frozen meat with the grain.
In a bowl combine marinade ingredients (no matter which one you're using), add in the sliced meat, stir together well, using your hands to knead it in. Put in the fridge in a sealed container for 8 hours minimum, up to 48. Overnight is best or all day if you'd like!
Dehydrate that meat! Lay it out on your dehydrator trays, on the highest heat setting. Or dehydrate in the oven on cooling racks set over sheet pans and put the meat on the cooling racks.
Switch the dehydrator trays around every couple hours, and after about 4 hours I'm pulling pieces off and consolidating racks. There are always a few thick pieces that just take forever and end up getting way too dry.
The Black Pepper Marinade had a teeny bit of heat to it, but I'm a whimp on heat. It had a lovely black pepper flavour and if I was doing it only for Marius I would have done twice the amount as he loves the heat/flavour of black pepper.