When I hear cowboy jerky, I think of sweet, savory jerky with a hint of smoke flavor. My Cowboy Jerky has a blend of molasses, brown sugar and spices topped with a touch of smoky lime flavor.
When starting this recipe, I thought of sweet, caramelized baked beans and a big thick New York Strip steak. I wanted to try that combination on a strip of jerky.
If you like a salty-sweet snack, then you’ll love my Cowboy Style Jerky Marinade recipe.
There are some steps to follow for safely making jerky in your home dehydrator. Here is an excellent report put out by the University of Wisconsin Extension Department about home dehydrator safety. Read more here.
Cowboy Roundup Jerky Marinade
- 5 pounds sliced beef jerky
- 2 cups teriyaki sauce
- 2 cups A-1 Steak Sauce
- 1 cup Wocestershire sauce
- 1/2 cup soy sauce
- 1/2 cup pineapple juice
- 1/2 cup dark molasses
- 1/2 cup Jack Daniels whisky Can substitute with water.
- 1/3 cup dark brown sugar
- 1 tablespoon lime juice
- 1 teaspoon liquid smoke
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon Kosher salt
- 1 teaspoon cure
- 1/2 teaspoon ground mustard
In large glass or plastic bowl, add all ingredients and stir until well blended.
Place beef slices in seasoning mixture and stir until all pieces are coated.
Cover bowl with plastic wrap and place in refrigerator.
Let beef slices marinate for 24-48 hours.
Shake off excess marinade and lay slices on dehydrator trays making sure slices don't touch.
Process at 160° F for 10 hours or until desired doneness. Check for desired consistency about half way through the cycle. Thinner slices may need less processing time.
No need to turn meat when using a dehydrator.
Let jerky cool completely before storing.
Want another jerky recipe? Check out my Plain Ol’ Jerky Yum jerky seasoning recipe.