Ho, ho, ho – it must the spirit of season that makes me want to share one of my favourite recipes for outdoor adventure fuel! Winter, spring, summer, fall – whatever the season, homemade beef jerky is always a hit with the carnivores in the crowd. This salty snack keeps well and feeds the furnace when you need it most! The bonus is that homemade beef jerky is incredibly easy to make.
- 3 pkgs of store-bought rouladen (already sliced and ready to marinate)
- 1 1/2 cups water
- 2 pkgs of dry onion soup mix
- 1 Tbsp of liquid smoke
- 2-3 tsp of steak spice
- 1 -2 tsp of garlic powder
- Cut the rouladen into 1″ strips.
- Pour water into large, re-sealable plastic freezer bag.
- Add onion soup mix, liquid smoke, steak spice, and garlic to water, mixing well.
- Add rouladen strips to bag – one at a time so that the marinade coats each piece entirely.
- Squeeze out excess air and seal bag. Lay flat in a lasagna pan (to avoid spills) and place in fridge.
- Rotate bag a couple of times, if possible, while marinating beef for 8 hours (or overnight).
- Pull out one piece at a time, squeegee off extra marinade between fingers and place on dehydrator tray*.
- Dry for 6-8 hours, turning over pieces after 4 hours (jerky will be crispy when done).
* Jerky can also be made in a slow oven (175 degrees F), but it may take a little longer to dry and needs to be watched closely.