Cranberry Beef Jerky

I don’t know if this recipe is “final” but it was pretty good, so I thought I’d share my ideas and see if anyone has any comments to add to improve the recipe. Plus, it’s little different take on a perennial favorite. I like jerky, but I get tired of the same old thing.


Ingredients

1-2 Pkg Everett Beef Tenderized Round Steak (thinly sliced against the grain while partially frozen)

1/4-1/2 C Soy Sauce or Coconut Aminos (gluten and soy free alternative to soy sauce)

1/2 Can of jellied Cranberry Sauce

1 Cup of Cranberry Juice

1-3 Tbsp of Worcestershire Sauce


Instructions

  1. Mix all ingredients and add the sliced beef to a freezer gallon bag. Mix to make sure meat is covered. Refrigerate overnight (or in my case several days as I forgot).

  2. Lay out your jerky on dehydrator trays. Make sure it’s not overlapping.

  3. I used some plastic tray liners that made getting the jerky off easier. My trays are metal and stuff can really stick to them if I am not careful.

  4. Dehydrate 6-12 hours depending on the thickness of the beef. Use the highest setting of your dehydrator. Mine was 167F. Mine got crispy done. I could have probably stopped the process a couple of hours sooner, but I wasn’t home - so I got what I got. Still good though. Kind of like jerky chips!


Laneha Everett

Laneha is an agriculturalist who loves outdoor pursuits, history, music, family & friends and Jesus.  Laneha ranches with her husband Casey, his family and her son Audy in southwest Baca County, Colorado.   They help run the family feedlot and some cattle too.  

http://www.everettbeef.com
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