hunk of meat rests on a countertop with two bottles of Stello Foods Natural Smoke Flavoring behind it

Savory, Smoky Jerky with The Old Colony Sauce

Hunting is a way of life in Western Pennsylvania, where we produce all of our products. This time of year successful white-tail deer hunters are preparing an age old winter time delicacy, venison jerky. Whether you have your own tried and true method or you are trying your hand at jerky-making for the first time using store-bought beef, we know the addition of our fan favorite Old Colony Sauce, and Liquid Smoke flavoring will make this the recipe that becomes a new family tradition.

The first, and arguably most important, part of making jerky is cutting the meat. You'll want to start with a rump cut and trim all of the fat from the meat. Fat turns rancid when left at room temperature, so this step is necessary for your jerky to be shelf stable. We won't get into the debate over which direction to make your slices, but we do recommend cutting each slice about 1/4 inch thick. (Pro tip: for easier slicing, freeze the meat for up to 1 hour before preparing.) 

Once your jerky slices are ready, it's time to make the magic happen. In a bowl, combine cracked black pepper, onion powder, garlic powder, Hickory Smoked Salt, Liquid Smoke Natural Flavoring, and The Old Colony sauce. If you desire a sweeter flavor you can add a splash of maple syrup or a table spoon of brown sugar. If you prefer more of a kick, red pepper flakes are the perfect addition. Add the sliced meat and your marinade into a large ziplock bag or Tupperware dish with a lid and let marinate in the refrigerator for up to 48 hours. 

When it comes to dehydrating your meat you can use an oven on a low setting, between 145-160 degrees Fahrenheit, or an electric dehydrator for 6-8 hours, until your jerky has reached the desired texture (if you can resist the aromas for that long). It will be safe to eat at room temperature for a few weeks, but if you have any leftover you can safely refrigerate it or vacuum seal for longer term storage. Enjoy! 

Ingredients:

  • 2¬†Pounds¬†rump roast venison or beef
  • ¬†Cups¬†The Old Colony Sauce
  • 2¬†Teaspoons¬†Liquid Smoke natural flavoring
  • 2¬†Teaspoons¬†Cracked black pepper
  • 1¬†Teaspoons¬†Onion powder
  • ¬†Teaspoons¬†garlic powder
  • ¬†Teaspoons¬†Hickory Smoked Salt
  • ¬†Pinches¬†(Optional) Brown sugar or maple syrup
  • ¬†Pinches¬†(Optional) Red pepper flakes
Preparation:

1. Trim all of the fat from the meat and remove silver membranes by sliding a knife underneath the edge of the membrane and peeling back
2. Slice into 1/4 inch thick slices (freeze for half an hour to an hour to make this easier)
3. In a bowl, combine cracked black pepper, onion powder, garlic powder, Hickory Smoked Salt, Liquid Smoke Natural Flavoring, The Old Colony sauce, and optional ingredients, if desired.
4. Add the sliced meat and let marinate in the refrigerator for up to 48 hours.
5. Preheat oven to 145-160 degrees Fahrenheit (or use an electric dehydrator)
6. Spread marinated slices evenly and cook for 6-8 hours, until your jerky has reached the desired texture

 

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