Warning: This Jolly Good Jerky might be addicting. The seasoning brings delicious depth and balance to every bite. It enhances the natural richness of the meat, while the liquid smoke adds a natural, mild smoke to tingle your taste buds. Moreover, when you use coconut aminos, your jerky will be naturally sweet with no added sugar.
9tablespoonsplus 1 teaspoon Jolly Good Jerky Seasoning
1cupcoconut aminos
1tablespoonliquid smoke
5poundslean meat, less than 10% fat, ground or strips cut 1/8- to 1/4-inch thick (See PREP TIP)
1/4cupcoarsely ground black pepper, , or to taste
Instructions
In a 2-cup glass measuring cup or bowl, combine the seasoning, coconut aminos, and liquid smoke. Whisk to combine.
If using meat strips, put the meat strips in a large bowl or zip-seal bag. Pour the liquid mixture over the meat and mix to thoroughly coat all sides of the meat. Cover or seal and marinate in the refrigerator overnight or up to 24 hours. The longer it marinates, the more flavor it will absorb.Spread out evenly on dehydrator racks in a single layer, not overlapping. Generously sprinkle with pepper. Discard the marinade.
If using ground meat, put the meat in a large bowl and pour the liquid over the meat. Using your hands or a large spatula, thoroughly incorporate the liquid evenly into the meat. The liquid and seasoning will "stain" the meat so continue mixing until the meat color is consistent throughout. Next, take 1/4 to 1/2 of the mixture and press flat on parchment paper then gently use a rolling pin until the meat is 1/4-inch thick. Sprinkle generously with course ground pepper. Cut into strips with a pizza cutter. Transfer the strips to the dehydrator racks, pepper-side down. Sprinkle the other side with pepper. Repeat with the remaining meat mixture.
Dehydrate at 165°F (See NOTE 1) for 6 1/2 to 7 hours until it reaches your desired texture (See NOTE 2). Turn each strip over about halfway through.
STORAGE: Allow the jerky to cool for several hours before storing it in airtight containers. Store in a dark, cool place for up to 5 days, in the refrigerator for up to 4 weeks, or in the freezer for up to 6 months. Vacuum sealing will extend the shelf life to 2 months as long as the packages remain unopened. Once opened, store the package in the refrigerator.
PREP TIP: It is easier to slice meat when it is partially frozen. For a chewy jerky, slice the meat with the grain and not more than 1/4-inch thick. Slicing meat across the grain will make it easier to break off pieces, unlike slicing meat with the grain.
VARIATION TIP: If you prefer not to use coconut aminos, you can use low-sodium, gluten-free soy sauce or tamari, replacing about 2 tablespoons of the liquid with raw, local honey.
Notes
NOTE 1: Do not use a dehydrator without a temperature control. For safety, your dehydrator must be able to maintain a heat of at least 155°F. If that's not possible, it's advisable to use your oven instead.NOTE 2: Drying time will vary depending on the thickness of your meat, your dehydrator, and your climate. The drier you get the jerky, the longer it will keep, but drying it too long can make it brittle or difficult to chew. Generally, it should be somewhat pliable and able to tear or crack without breaking.