Fueling your body is an important part of the backcountry experience. Beef jerky is the perfect lightweight backcountry snack, especially if you are engaging in strenuous activity.
The best jerky, we believe, is the one that you make for yourself. After years of trial and error, and dozens of attempts to perfect our backcountry beef jerky recipe for our outdoor friends, we have finally created the perfect balance of flavors.
We, at Boreal Outdoor Innovations, love to share our passion for the outdoors and food, with people from coast-to-coast-to coast. Below is our backcountry beef jerky recipe.
- 1 Kg of Flank Round meat from your local butcher
- 3 cups of regular soy sauce
- 2 cups of Worcestershire sauce
- 1 cup of water (for volume)
- 2 tablespoons of ground pepper
- 2 tablespoons of paprika
- 1 tablespoon of chili flakes (omit if you don’t like it spicy)
- 2 teaspoons of liquid smoke
- 1 green onion chopped coarsely
- ¼ cup of Spanish onion chopped coarsely
- 1 whole head of garlic, finely chopped
- 1 tablespoon of garlic powder
- 1 tablespoon of onion powder
- 2 jalapenos chopped coarsely
- 1 tablespoon of garlic Hoisin sauce (or you can use brown sugar if you don’t have this)
- Making the brine:
- In a large bowl, combine all ingredients other than the meat
- Preparing the meat:
- Remove as much fat as possible from your piece of meat. The higher the fat content, the higher the possibility of your jerky spoiling over time
- The best way to prepare your meat is by using a meat slicer, however a very sharp knife will also suffice
- Slice the meat across the grain, for a more tender cut.
- Cut into 1 inch wide, 1/8-inch thick strips
Marinate for 6-12 hours in your fridge, ensuring all pieces of meat are submerged in the brine.
Shake off any excess fluid and place your meat onto the racks of your dehydrator. Do not allow pieces of meat to touch each other, which slows down the drying time.
Set your dehydrator’s temperature to 68C/155F for 4-8 hours, or until pliable and leathery.