Homemade Beef Jerky with Musket Powder Brown Label Seasoning

Making jerky at home is both rewarding and easier than you think. With Musket Powder's Brown Label Mesquite BBQ seasoning, you’ll infuse your jerky with a smoky, bold, and slightly sweet flavor. Follow this recipe to create the perfect homemade jerky that’s as satisfying as it is flavorful.

Ingredients

  • 2 lbs lean beef (eye of round, top round, bottom round, or venison works well)
  • 3 tbsp Musket Powder Brown Label Mesquite BBQ seasoning
  • 1/3 cup soy sauce
  • 1/4 cup Worcestershire sauce
  • 1 tbsp liquid smoke (optional, for added smoky flavor)
  • 2 tbsp brown sugar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp black pepper
  • 1/2 tsp red pepper flakes (optional, for a little heat)

Equipment

  • Sharp knife
  • Large resealable plastic bag or bowl for marinating
  • Food dehydrator (preferred) or oven
  • Baking sheet and wire rack (if using oven)

Instructions

  1. Prepare the Meat:

    • Choose a lean cut of meat and trim off all visible fat. Fat doesn’t dehydrate well and can spoil the jerky.
    • Partially freeze the meat for about 1-2 hours. This makes it easier to slice thinly.
    • Slice the meat into thin strips, about 1/8 to 1/4 inch thick. For chewier jerky, slice with the grain. For more tender jerky, slice against the grain.

  2. Make the Marinade:

    • In a large bowl, combine the soy sauce, Worcestershire sauce, liquid smoke, brown sugar, garlic powder, onion powder, black pepper, red pepper flakes, and Musket Powder Brown Label seasoning.
    • Stir until the seasoning and sugar are fully dissolved.

  3. Marinate the Meat:

    • Place the meat strips into a large resealable plastic bag or bowl.
    • Pour the marinade over the meat, ensuring all pieces are well coated.
    • Seal the bag (or cover the bowl) and refrigerate for at least 6 hours, preferably overnight, for maximum flavor.

  4. Dehydrate the Jerky:

    • If using a dehydrator: Arrange the meat strips in a single layer on the dehydrator trays, making sure they don’t overlap. Set the dehydrator to 160°F and let it run for 4-6 hours, or until the jerky is dry but still slightly pliable.
    • If using an oven: Preheat your oven to 175°F. Place a wire rack on top of a baking sheet and arrange the meat strips on the rack. This allows air to circulate around the meat. Dry in the oven for 4-6 hours, flipping the pieces halfway through.

  5. Ensure Food Safety:

    • To ensure the jerky is safe to eat, preheat your oven to 275°F. Lay the dried jerky strips on a baking sheet and bake for 10 minutes to reach an internal temperature of 160°F.

  6. Cool and Store:

    • Let the jerky cool completely before storing.
    • Store in an airtight container or zip-top bag if you plan to eat it within a week. For longer storage, vacuum seal the jerky and freeze it.

Tips for Success

  • Pat the meat dry before placing it in the dehydrator or oven to speed up drying.
  • Experiment with additional spices or marinades for custom flavors.
  • Test a piece after 4 hours to gauge doneness; the jerky should bend slightly without breaking.

Enjoy your homemade beef jerky with the unbeatable smoky flavor of Musket Powder Brown Label Mesquite BBQ seasoning! Perfect for snacking on the go, tailgating, or hitting the trails.

 

Back to blog