Strings Jerky
String jerky offers a savory, smoky flavor with a chewy, leathery texture, perfect for snack lovers and those seeking a protein-rich, homemade dried meat treat.
Ingredients
Instructions
- Cut away all fat, gristle, and tendons from the meat.
- Combine salt and powdered barbecue seasoning in a salt shaker.
- Cut red meat into 1 x 2 x 8-inch pieces and pound the meat.
- As you pound, sprinkle about 1/2 teaspoon of seasoning on each piece.
- Insert a toothpick through each piece and hang the meat down through the oven rack.
- Set the oven to 150°F and cook for about 7 hours.
- The jerky should feel like leather but remain supple enough to bend.
Tips & Substitutions
To enhance the flavor of your jerky, consider marinating the meat in a mixture of soy sauce and Worcestershire sauce for a few hours before seasoning. If you prefer a milder heat, reduce the chili pepper or substitute it with paprika. For a unique twist, try adding a dash of liquid smoke to the seasoning mix or experiment with different powdered spices like garlic or onion powder.
Serving Suggestions
Serve your Strings Jerky as a high-protein snack on a hiking trip or alongside a refreshing drink like Pineapple-Cranberry Punch. It pairs well with cheese and crackers for a hearty appetizer platter. You can also include it in a lunchbox for a savory treat or enjoy it with a side of Zippy Apples for a sweet contrast.
Storage & Reheating
Once the jerky has cooled, store it in an airtight container or vacuum-sealed bag to maintain freshness. It can be kept at room temperature for up to a week, but for longer storage, refrigerate or freeze it. To reheat, simply place it in a warm oven for a few minutes or enjoy it cold as a quick snack.
Nutrition & Diet Analysis (per serving)
Each serving of Strings Jerky contains roughly 1428 calories, with 190g protein, 160g carbohydrates, and 14g fat. It is an excellent source of protein (380% of the Daily Value), dietary fiber (293% of the Daily Value), and iron (222% of the Daily Value). Note that it is relatively high in sodium, at 533mg per serving (23% 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 various types of meat such as turkey, chicken, or even game meats like venison. Just ensure that the meat is lean and properly trimmed to achieve the best texture and flavor in your jerky.
What if I don't have a toothpick to hang the meat?
If you don't have toothpicks, you can use a wire rack to lay the meat flat while it cooks. Just make sure the pieces are spaced out to allow for even airflow and drying. Alternatively, you can use skewers or even string to hang the meat in your oven.
How can I tell when the jerky is done?
The jerky is done when it feels firm and leather-like but still has some bend without breaking. You can also test a piece by letting it cool slightly; it should not appear wet or overly soft. Adjust the cooking time as needed based on your oven and the thickness of the meat.
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).