Homemade Jerky

Homemade Jerky
By campchef.com

If you do nothing else on your smoke vault or pellet grill, you have to make a batch of homemade jerky. Seriously. It's easy, delicious, and loads cheaper than buying a bag of mystery-ingredient jerky you'll find at the gas station. Store-bought jerky, generally speaking, has much more sugar and salt than what you need in homemade jerky.

Yield: 1 Servings

Ingredients:
2 pounds eye of round roast, sliced to 1/4
3/4 cups Worcestershire sauce
3/4 cups soy sauce
1 Tablespoon honey
2 Tablespoons coarse ground black pepper
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Instructions:

Keep in mind that jerky shrinks up quite a bit, so a 2 lb. piece of meat will get you about a pound of jerky.

Start by getting eye of round roast; it’s a great combination of muscle and marbled fat. Most good butcher shops will slice the roasts for you if you tell them you're making jerky. If they don't, you can slice the meat yourself into 1/4-inch thick slabs for thicker jerky or 1/8-inch thick slabs for thinner jerky. Either way, you want to try to be as consistent as possible so you can cook all your beef jerky for the same amount of time. You don't want to overcook super thin pieces while you're waiting for thick pieces to finish. From there, slice the slabs into strips, preferably against the grain (this makes it easier to eat).

Next, combine all ingredients besides the meat in a mixing bowl.

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For Full Instruction: campchef.com

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