Jerry'S Jerky
Savory, smoky jerky with a sweet‑savory glaze, perfect for hikers, campers, or anyone craving a hearty protein snack.
Ingredients
Instructions
- Cut meat into 1/4 x 1/2‑inch strips and soak in jerky cure for 3 days, stirring often.
- Remove meat from cure, rinse, then soak in the glaze mixture for 3 to 4 days, stirring frequently.
- Take meat out of the glaze, place on racks, and season with pepper to taste.
- Smoke the strips in a smoker at 145°F for 10 hours.
- The jerky cure can be purchased from a local meat market if homemade cure is not available.
Tips & Substitutions
For optimal flavor, consider using a mix of lean meats such as round steak or venison. If you prefer a spicier kick, adding cayenne pepper or crushed red pepper flakes can enhance the flavor. If you're short on time, you can soak the meat for a minimum of 24 hours, but a longer soak will yield better results. Using a homemade jerky cure can also personalize the taste.
Serving Suggestions
Jerry's Jerky makes a fantastic snack on its own, but it can also be paired with a delicious relish for added flavor. Serve it alongside roasted white potatoes or as part of a charcuterie board with cheeses and crackers. This jerky also complements outdoor activities like hiking or tailgating, providing a hearty protein boost.
Storage & Reheating
Store the jerky in an airtight container in a cool, dry place for up to two weeks. For longer storage, vacuum-sealing the jerky can extend its shelf life up to six months. If you prefer to reheat it, use an oven at a low temperature to warm it gently, avoiding moisture that can make it chewy.
Nutrition & Diet Analysis (per serving)
Each serving of Jerry'S Jerky contains roughly 1944 calories, with 221g protein, 271g carbohydrates, and 18g fat. It is an excellent source of protein (442% of the Daily Value), dietary fiber (399% of the Daily Value), and iron (222% of the Daily Value). Note that it is relatively high in sodium, at 2232mg per serving (97% 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
How do I know when the jerky is done?
The jerky is done when it is dry to the touch and has a firm texture but is still slightly pliable. To check, bend a piece; it should crack but not break completely. If it snaps, it may be over-dried.
Can I use a dehydrator instead of a smoker?
Yes, a dehydrator can be used as a convenient alternative. Set it to a temperature of around 145°F and dry the jerky for 6-8 hours, checking periodically to ensure it reaches the desired consistency.
Is it possible to make this recipe with vegan alternatives?
Absolutely! You can substitute lean meat with marinated tofu or seitan to create a vegan version of jerky. Use the same marinade ingredients, adjusting the soaking time based on the thickness of the substitutes.
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).