Ingredients
3 pounds Top round Beef or Buffalo
1/4 cup Worcestershire sauce
1/4 cup Maple Syrup
1/4 cup Balsamic Vinegar
1 cup Soy Sauce
1/2 cup Teriyaki Sauce
1 tablespoon Chopped Garlic
1 tablespoon Aleppo Pepper Powder
1 tablespoon Onion Powder
1 tablespoon Black Pepper
1 package Bamboo Skewers
Preparation
Have your butcher, or yourself, cut the beef or buffalo into 1/4 inch strips.
Add the maple syrup to a small amount of HOT water (approx. 2T) and mix thoroughly until completely diluted.
Add ALL ingredients into a large container and mix thoroughly. I personally like to use a large Jar that I can put a lid on. The taller the better.
Add each strip at a time. Making sure to push it down into the bottom of the jar/container so that the sauce continues to fill up and around all meat as it fills.
The sauce mixture should completely cover the strips. , If not, push downward on beef or buffalo until sauce covers mixture. If STILL not covered, add soy sauce and teriyaki in above ratio (1 to 2) as needed.
Let sit for 2-3 days, the longer the better, making sure to agitate once a day, shaking the container or stirring a bit.
When the day comes to make the jerky, make sure to take out, completely drain and pat the strips dry using whatever.
IF USING A DEHYDRATOR SKIP THIS STEP - Take the individual pieces and skewer them, placing them in between the spacers of the racks of the oven. You can find pictures of this by simply googling “making jerky in the oven”. Make sure to place the jerky in the middle of the oven, and cover a lower rack in tin foil to catch drippings. I put the oven at 170 or really lowest setting your oven gets to, I also open it a little bit and set a fan to circulate the air inside (low to med setting). I leave this going for 8-9 hrs if they are a bit thicker than 1/4 inch strips. If you have managed to get it thinner, you may want to reduce the time.
Take the skewers out, making sure a test strip is tough and rips apart nicely. ENJOY!
