Beef Jerky W30 Recipes

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HOMEMADE BEEF JERKY



Homemade Beef Jerky image

Thanks to a new wave of modern day cave-people, eating healthy, high-protein snacks is all the rage, and while you can find many artisan brands out there, making your own is fun, easy, and using this method, relatively quick. Have your butcher slice the beef for you.

Provided by Chef John

Categories     Appetizers and Snacks     Meat and Poultry     Jerky Recipes

Time 6h15m

Yield 6

Number Of Ingredients 9

¾ cup Worcestershire sauce
¾ cup soy sauce
1 tablespoon smoked paprika, or to taste
1 tablespoon honey, or more to taste
2 teaspoons freshly ground black pepper
1 teaspoon red pepper flakes
1 teaspoon garlic powder
1 teaspoon onion powder
2 pounds beef top round, thinly sliced

Steps:

  • Whisk Worcestershire sauce, soy sauce, paprika, honey, black pepper, red pepper flakes, garlic powder, and onion powder together in a bowl. Add beef to bowl and turn to coat beef completely. Cover the bowl with plastic wrap and marinate in the refrigerator, 3 hours to overnight.
  • Preheat oven to 175 degrees F (80 degrees C). Line a baking sheet with aluminum foil and place a wire rack over the foil.
  • Transfer beef to paper towels to dry. Discard marinade. Arrange beef slices in a single layer on the prepared wire rack on the baking sheet.
  • Bake beef in the preheated oven until dry and leathery, 3 to 4 hours. Cut with scissors into bite-size pieces.

Nutrition Facts : Calories 285.5 calories, Carbohydrate 13.9 g, Cholesterol 80.5 mg, Fat 10.5 g, Fiber 0.9 g, Protein 32.7 g, SaturatedFat 3.9 g, Sodium 2178.6 mg, Sugar 7.1 g

BEEF JERKY - W30



Beef Jerky - W30 image

Make and share this Beef Jerky - W30 recipe from Food.com.

Provided by Ex-Pat Mama

Categories     For Large Groups

Time 18h10m

Yield 20 serving(s)

Number Of Ingredients 9

3 lbs flank steaks, lean lean lean
3 garlic cloves, minced fine
1 cup coconut aminos, it's a Paleo alternative to Soy Sauce
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne

Steps:

  • Partially freeze the meat - 2 to 4 hours, so that you can slice it super thin. When it's all nice and frosty, slice your hunk o' meat into nice thin strips - and remove all the fat. I didn't do that the first time and the results were gross! The fat doesn't dry out, it just gets kind of squidgy and gelatinous. Bleck!
  • Place the coconut aminos and all other remaining ingredients in a large zip-lock bag. Add in the meat. Shake and smoosh to completely soak the meat. Place the bag in the fridge and marinate for 2-24 hours - longer is better.
  • Place the marinated meat in your handy-dandy dehydrator. If you don't have one, you can use your oven set at about 170ºF, 80ºC. Dry the meat strips for as long as it takes - usually about 12 -18 hours.

Nutrition Facts : Calories 114.8, Fat 5.7, SaturatedFat 2.4, Cholesterol 46.3, Sodium 153.4, Carbohydrate 0.5, Fiber 0.1, Protein 14.5

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