Jolly Good Jerky for Beef, Elk, or Venison

Directions

1. In a 2-cup glass measuring cup or bowl, combine the seasoning, coconut aminos, and liquid smoke. Whisk to combine.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.