Got some moose meat given to me this weekend! Better than flowers to this women =) So many things I could do with it but with this round I decided to turn it into jerky. Good jerky with healthy simple ingredients and no crap added is tough to find and often expensive. I’ve posted a Salmon Jerky (oven dried) before so I figured it be good to do a red meat one too. I’ve used ingredients I have on hand in my kitchen for a basic marinade which is really just healthier versions of traditional products and the jerky turned out perfect. Not too salty, just the right amount of sweet, smoke and spice. If you like it more sweet or spice, simply add more!
2 lbs Moose, Rump Roast or Top Round
1 cup Braggs Liquid Aminos
1 cup Gluten-Free Tamari
¼ cup of Gluten-Free Worcestershire Sauce
1 cup Coconut Sugar
2 tablespoons Smoked Paprika
1/2 cup Teriyaki BBQ Sauce (I use an organic one that contains pineapple juice)
1 teaspoon of Chili Peppers or Coarse Black Pepper to taste
Slice roast into slabs approximately 1/4 inch thick strips.
In a large sealable container, combine the marinade ingredients, stir well then add strips of meat. Close or cover and refrigerate for minimum 2 hours, up to 12 hours.
Place strips on dehydrator racks, without overlapping. Dry at 140-160F. for the first 3-4 hours. The temperature may be reduced to as low as 130 after 4 hours to finish drying (total hours 12-20) all depending on how dry you like your jerky. If necessary, occasionally blot the jerky with paper towels as it dries to remove beads of oil. Test jerky for dryness by cooling a piece. When sufficiently dry, cooled jerky will crack (but not break in two) when bent. There should be no moist spots.
TIP: If jerky is too brittle, brush on a little Worcestershire sauce or soy sauce to soften it.
No food dehydrator? …..
You can use your oven! Hang the strips on skewers on one end of the oven. Some ovens can be set low, in this case follow the same temperature instructions as above. If not, set your oven to its lowest (probably 150 or 160) and dry for 4 to 5 hours with the door slightly cracked open, use a metal spoon or something heat safe to hold it open.
Cut cool jerky into 2 to 4″ pieces before storing. Jerky containing salt and cured without a commercial curing preparation may be stored at room temperature for 1 to 2 months. If air humidity is low, the container should have a loose-fitting lid or one with holes punched in it. Good air circulation keeps the flavour fresher. If the humidity of the air is more than 30%, store jerky in an airtight container. Jerky may be refrigerated or frozen to increase shelf life and maintain flavour.
Don’t waste that left over marinade either, pour into a pot and bring to a boil for 3-5 minutes then cool and store to use as a BBQ sauce for chicken or something later.
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