Chewy Tender Jerky Recipes

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

Ingredients

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

CHEWY TENDER JERKY

Chewy Tender Jerky image

Jerky is so good but so expensive. A few minutes once a week and I have all the jerky my heart desires.

Provided by Lynn Socko @lynnsocko

Categories Other Snacks

Number Of Ingredients 10

Ingredients

2 pound(s) steak, whatever is on sale
1/3 cup(s) worcestershire sauce, reduced sodium opt
1 tablespoon(s) soy sauce, low sodium opt
1 tablespoon(s) teriyaki sauce, reduced sodium opt
1 teaspoon(s) liquid smoke
1/4 teaspoon(s) cumin
1 teaspoon(s) garlic salt
1 tablespoon(s) black pepper
2 tablespoon(s) red pepper flakes
1-2 cup(s) water

Steps:

I wasn't thinking about posting a recipe when I first started making this but it's really good and I wanted to share. I will in the future weigh the meat before I slice it, and weigh it after it is done as well as get more step by step photos. This makes about 3/4 of a gallon bag of jerky.
I use whatever steak is on sale. I've used sirloin, charcoal, chuck, and even brisket flat although it was pretty tough. This time I used charcoal steak. I trim off the fat then slice it in very thin slices. TIP: partially freeze meat, or if taking frozen meat out of freezer let it thaw slightly, it's much easier to slice partially frozen meat.
Place all the ingredients in a bowl and mix well.
Pour into a gallon ziploc bag and add enough water (usually about 1 1/2 c) to make sure all the beef is covered. Then place beef in bag and marinade overnight. (For less heat use less pepper or no pepper at all).
Drain beef in coriander and place on dehydrator racks. Turn to 160º and "cook" for two hours and switch trays around where bottom is on top and two middle racks are switched, this for a top blower dehydrator. where ever yours blows from you want to switch the meat around so it it evenly dehydrated. Total time 4 hrs.
Bag it once it's completely cool and set in fridge or freezer. I eat it start off the dehydrator but the flavor increases even after one day.

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