, pub-1183232341631896, DIRECT, f08c47fec0942fa0 Anders Cooks: Anders' Canadian Style Beef Jerky

Sign Up For My Second Book

Purchase a coil bound luxury copy of my first book "Tinfoil Cooking" right here on my website. This book is printed on 80# stock and lays flat on your counter when open. You can also purchase a paperback version or an E-Book version on or on The book is also available all over the world on the Amazon platforms. My second cookbook is coming soon, stay tuned.

Anders' Canadian Style Beef Jerky

Beef Jerky Anders' way

Making beef  jerky is not as hard as it may seem. You do need some patience but the end result is well worth it.  Here are the ingredients for my beef jerky:
  • 2 lbs of lean meat (it does not have to be a fancy cut, you rather want a cut that is not to marbled or fatty)
  • 2 cans of beer ( I prefer an ale)
  • 1 cup of soy sauce - I use "China Lily Soya Sauce"
  • ¼ cup of Canadian Maple Syrup
  • 2 tbs of fresh ground pepper
  • 1 tsp of liquid smoke
Mix all the ingredients together  in a bowl. Then trim all the fat off the meat, slice the meat about ¼ inch thick and add it to the marinade. Stir gently to make sure the meat is covered. Then transfer it all to a large Zip Lock bag. Leave in fridge over night.

In the morning, remove the meat and pad dry with paper towel. Spread the meat out on an oven rack about ¼ inch apart. Line the bottom of the oven with tin foil to collect the drippings.

Preheat oven to 200°F then insert the rack with the meat and leave it in for 4 hrs. Remove and let cool. I have kept the jerky in the fridge for 4-6 weeks. You can also freeze it.

Try to experiment with the marinade adding different products and sauces.... you will love it.

Kiss the cook,


No comments:

Post a Comment