Cowboy Jerky
Savory cowboy jerky with smoky, salty flavors, perfect for outdoor adventures or satisfying snacks for beef lovers seeking a hearty, flavorful treat.
Ingredients
Instructions
- Cut beef strips about 1/4-inch thick.
- Make a brine by combining salt, garlic powder, black pepper, cure salt, and liquid smoke.
- Soak the meat in the brine for approximately 6 hours or longer.
- Remove meat from the brine.
- Hang up or lay out the meat flat to dry.
Tips & Substitutions
For optimal flavor, let the beef strips marinate in the brine overnight if time allows. You can adjust the spices to your taste, adding cayenne for heat or omitting the cure salt if you prefer a simpler flavor. If you don't have liquid smoke, smoked paprika can be a good substitute to impart that smoky essence.
Serving Suggestions
Cowboy Jerky makes a great snack on its own or as part of a charcuterie board. Pair it with cheese, nuts, and dried fruits for a balanced platter. It also works wonderfully as a protein boost during outdoor activities or as a flavorful addition to dishes like Beef Roast In Crock-Pot.
Storage & Reheating
Once dried, store your jerky in an airtight container in a cool, dark place. For longer shelf life, refrigeration is recommended. If you want to enjoy it warm, simply microwave a small portion for a few seconds, but be careful not to overheat and dry it out further.
Nutrition & Diet Analysis (per serving)
Each serving of Cowboy Jerky contains roughly 1272 calories, with 53g protein, 322g carbohydrates, and 17g fat. It is an excellent source of dietary fiber (453% of the Daily Value), iron (222% of the Daily Value), and calcium (154% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1858mg per serving (81% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this jerky?
Yes, you can use other lean meats like turkey or venison, but keep in mind that cooking times and drying methods may vary. Make sure to use a similar thickness for even drying, and adjust seasoning to complement the meat's natural flavor.
How can I tell when the jerky is done drying?
The jerky should be firm yet flexible, not brittle. A good test is to bend a piece; it should crack slightly but not break. If it snaps, it may be over-dried. Keep in mind that drying times can vary based on humidity and thickness of the meat.
Is it safe to make jerky at home?
Absolutely! As long as you follow safe food handling practices, homemade jerky can be safe and delicious. Make sure to use lean cuts, marinate properly, and dry at the right temperature to ensure food safety, especially if you're using alternative meats.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).