We’ve always been fans of the rugged appeal of Old Trapper Beef Jerky, a staple born from the wild traditions of American frontiersmen. This homemade version captures that smoky, savory essence we crave on hikes or snack breaks, blending simple ingredients for an authentic taste.
Ingredients
In our Old Trapper Beef Jerky recipe, we draw from the rich traditions of American frontiersmen to select simple yet flavorful ingredients that deliver an authentic smoky and savory taste. These components ensure our homemade version is perfect for your next hiking adventure or snack craving.
Meat and Marinade Components
For the heart of our jerky—the beef and its marinade—we start with the base that absorbs flavors deeply and marinates overnight. Here’s our ordered list of ingredients, prepared as needed:
- 2 pounds beef (eye of round or flank steak): Choose lean cuts for the best texture; trim any visible fat and slice into 1/4-inch thick strips against the grain for tenderness.
- 1/2 cup soy sauce: Use low-sodium if preferred; this provides the umami base for our marinade.
- 1/4 cup Worcestershire sauce: Adds a tangy depth; combine it next in the marinade mixture.
- 2 tablespoons brown sugar: Dissolve this in the liquids for a subtle sweetness that balances the savory notes.
- 1 tablespoon garlic powder: Freshly ground if possible; sprinkle it into the marinade for aromatic punch.
- 1 tablespoon onion powder: Mix this in after garlic to build layers of flavor.
- 1 teaspoon black pepper: Grind fresh and add last to the marinade for a spicy kick.
- 1 teaspoon liquid smoke: Incorporate this for that essential smoky essence without a smoker.
Optional Additions
- 1 teaspoon red pepper flakes: If you want extra heat; stir in for a spicy variation.
- 1 tablespoon honey: For a touch of natural sweetness; drizzle into the mix if aiming for a sweeter jerky.
- 1/2 teaspoon cayenne pepper: Include for intensified spice; great for bold palates.
- Fresh herbs like rosemary or thyme (1 tablespoon, chopped): Infuse for an herbaceous note; add just before marinating to preserve freshness.
Equipment Needed
Before we dive into preparing our homemade Old Trapper Beef Jerky, let’s gather the essential tools that make the process efficient and help achieve that authentic smoky flavor. Having the right equipment ensures we handle the ingredients like lean cuts of beef and marinade components with precision.
We recommend the following key items to get started:
- Sharp Knife: A high-quality chef’s knife for slicing the beef into thin, uniform strips. This tool is crucial for even drying and that signature jerky texture.
- Cutting Board: A sturdy wooden or plastic board to provide a safe surface for prepping the meat, minimizing mess and ensuring hygiene.
- Large Mixing Bowl: Ideal for combining ingredients like soy sauce, Worcestershire sauce, and spices into a flavorful marinade.
- Measuring Cups and Spoons: Accurate sets for precisely measuring brown sugar, garlic powder, and other seasonings, which helps replicate the Old Trapper Beef Jerky taste consistently.
- Ziplock Bags or Marinade Container: Airtight bags for soaking the beef in the marinade, allowing flavors to penetrate deeply for that rich, savory profile.
- Food Dehydrator: Our preferred tool for slowly drying the jerky to perfection, preserving its chewy texture and extending shelf life without overcooking.
- Oven (as an alternative): If a dehydrator isn’t available, use an oven with wire racks for air circulation, set to a low temperature for effective drying.
- Timer: A simple kitchen timer to monitor marinating and drying times, ensuring the jerky reaches the ideal doneness for outdoor adventures.
With these tools in hand, we’re set to move seamlessly from mixing our marinade to creating delicious, homemade jerky that’s perfect for hiking or snacking.
Instructions
We make crafting homemade Old Trapper Beef Jerky straightforward and rewarding, building on the ingredients and tools we’ve outlined to deliver smoky, savory flavors perfect for your next hike. Follow these steps for tender, chewy results that capture the essence of frontier traditions.
Prepare the Beef
Start by selecting a lean cut of beef, such as top round or flank steak, to ensure minimal fat for optimal drying. Slice the beef against the grain into uniform strips about 1/8 to 1/4 inch thick—aim for consistency to promote even dehydration and a satisfying chewy texture that snaps with every bite. Use a sharp knife and cutting board for safety, trimming any visible fat or connective tissue to prevent spoilage and enhance the jerky’s rich, beefy taste.
Make the Marinade
In a large mixing bowl, whisk together the core ingredients for a flavorful base that infuses deep, savory notes. Combine 2 cups soy sauce, 1/2 cup Worcestershire sauce, 1/4 cup brown sugar, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon black pepper, and 1 teaspoon liquid smoke until fully dissolved—stir vigorously to create a glossy marinade that promises the iconic Old Trapper essence. For customization, add optional elements like red pepper flakes for heat or honey for sweetness, blending them in to tailor the flavors to your preference.
Marinate the Beef
Place the sliced beef strips into a Ziplock bag or marinade container, then pour in the prepared marinade to fully coat each piece—ensure every strip is submerged for maximum flavor absorption. Seal the bag and refrigerate, massaging the contents occasionally to distribute the marinade evenly; let it sit for at least 6 hours or up to 24 hours for the beef to absorb the smoky, tangy notes that make Old Trapper Jerky irresistible. This step is crucial as it allows the spices to penetrate deeply, transforming the meat into a tender, flavorful snack.
Dehydrate the Jerky
Arrange the marinated beef strips on the trays of your food dehydrator or oven racks, ensuring they don’t overlap for even air circulation and thorough drying. Set the dehydrator to 165°F (74°C) and dry for 6 to 8 hours, or use your oven at the same temperature with the door slightly ajar—check periodically until the jerky reaches a firm, leathery texture with no moisture left, releasing an enticing aroma of smoked spices that signals it’s ready for adventures. For precise timing based on thickness and equipment, refer to the table below:
| Beef Strip Thickness | Dehydrator Time (hours) | Oven Time (hours) | Ideal Texture Check |
|---|---|---|---|
| 1/8 inch | 6 | 6-7 | Slightly flexible, no bend |
| 1/4 inch | 7-8 | 7-9 | Firm with a snap |
Cool and Store
Remove the dehydrated jerky from the dehydrator or oven and transfer it to a wire rack to cool completely at room temperature for about 30 to 60 minutes— this step locks in the crisp, savory edges while preventing sogginess. Once cooled, store the jerky in airtight containers or vacuum-sealed bags in a cool, dry place; it will keep for up to 2 weeks at room temperature or up to 2 months in the refrigerator, maintaining its bold flavors for on-the-go snacking.
Make-Ahead Tips
To make our homemade Old Trapper Beef Jerky even more convenient for outdoor adventures, we recommend planning ahead to enhance flavors and simplify preparation. By preparing components in advance, we can ensure the jerky retains its smoky and savory profile while saving time on the day of your hike or trip.
Preparing the Marinade Early
We often start by mixing the marinade a day or two before slicing the beef. This allows flavors to meld, creating a deeper, more authentic taste that echoes the traditions of American frontiersmen. Combine ingredients like soy sauce, Worcestershire sauce, brown sugar, garlic powder, onion powder, black pepper, and liquid smoke in a large mixing bowl. For accuracy, use these measurements:
| Ingredient | Amount | Purpose |
|---|---|---|
| Soy sauce | 1/2 cup | Base for umami depth |
| Worcestershire sauce | 1/4 cup | Adds tangy complexity |
| Brown sugar | 1/4 cup | Balances with subtle sweetness |
| Garlic powder | 1 tablespoon | Infuses aromatic notes |
| Onion powder | 1 tablespoon | Enhances savory undertones |
| Black pepper | 1 teaspoon | Provides mild heat |
| Liquid smoke | 1 teaspoon | Mimics smoky flavor |
Store the marinade in an airtight container in the refrigerator for up to 48 hours to intensify its rich, bold essence.
Marinating the Beef in Advance
For optimal flavor absorption, we slice the lean beef into uniform strips against the grain ahead of time—ideally 24 to 48 hours before dehydrating. Place the strips in a Ziplock bag with the prepared marinade, seal it, and refrigerate. This step lets the beef soak up the savory and smoky notes, making the jerky irresistibly tender yet chewy when dried.
- Tip 1: If we’re making a large batch, divide the beef into multiple bags to marinate evenly, ensuring each piece achieves that perfect, mouthwatering texture.
- Tip 2: For added customization, incorporate optional elements like red pepper flakes or honey at this stage to introduce extra heat or sweetness without last-minute fuss.
Dehydrating and Storing Batches
We dehydrate the jerky in advance to lock in its bold flavors and extend shelf life. After marinating, remove the beef from the fridge, pat it dry, and place it in the food dehydrator or oven at the recommended temperature (around 165°F) for 4 to 6 hours, depending on thickness. Once cooled, store the finished jerky in airtight containers or vacuum-sealed bags.
To maximize freshness, here’s how we handle storage durations:
| Storage Method | Duration | Conditions |
|---|---|---|
| Airtight container at room temperature | Up to 1 week | Cool, dry environment |
| Refrigerator | Up to 2 weeks | Sealed to prevent moisture |
| Freezer | Up to 6 months | Vacuum-sealed for best results |
This approach keeps our Old Trapper Beef Jerky ready for spontaneous outings, maintaining its crisp, flavorful bite that pairs perfectly with hiking or other activities.
Conclusion
We’ve loved exploring this beef jerky recipe with you. It’s a simple way to capture outdoor spirit in every bite.
Crafting it ourselves lets us customize flavors that fuel our adventures and keep us coming back for more.
Frequently Asked Questions
What makes Old Trapper Beef Jerky special?
Old Trapper Beef Jerky stands out for its roots in American frontiersmen traditions, offering a smoky, savory snack perfect for hiking. This homemade version uses simple ingredients like lean beef, soy sauce, Worcestershire sauce, and spices to replicate that authentic flavor, with options for customization like honey or red pepper flakes for added sweetness or heat.
What are the key ingredients for homemade Old Trapper Beef Jerky?
The main ingredients include lean cuts of beef, soy sauce, Worcestershire sauce, brown sugar, garlic powder, onion powder, black pepper, and liquid smoke for a rich marinade. Optional add-ins like red pepper flakes, honey, cayenne pepper, or fresh herbs allow for personalization, ensuring a tasty, authentic jerky for outdoor adventures.
What equipment do I need to make beef jerky at home?
Essential tools include a sharp knife for slicing beef, a cutting board, a large mixing bowl for the marinade, measuring cups and spoons, Ziplock bags or a container for marinating, a food dehydrator (or oven as an alternative), and a kitchen timer to monitor times. These ensure an efficient process and great results.
How do I prepare and marinate the beef for jerky?
Start with a lean cut of beef, slice it against the grain into uniform strips, then mix a marinade using soy sauce, Worcestershire sauce, brown sugar, and spices. Soak the strips in the marinade for several hours or overnight in a sealed bag to maximize flavor absorption before dehydrating.
How long does it take to dehydrate beef jerky?
Dehydrating typically takes 4 to 8 hours in a food dehydrator at 160-165°F, depending on thickness. Use a timer to check for the ideal texture—firm but not brittle. If using an oven, bake at a low temperature, flipping occasionally, until the jerky is dry and ready for storage.
How should I store homemade beef jerky for outdoor trips?
Cool the jerky completely after dehydrating, then store in airtight containers or vacuum-sealed bags in a cool, dry place. It lasts up to 2 weeks at room temperature or longer in the fridge. For hiking, pack in resealable bags to maintain freshness and bold flavors on the go.