THE BEST HOMEMADE BEEF JERKY RECIPE
This is the best homemade beef jerky recipe, and it's easy to make without any special equipment.
Provided by Jennifer Segal
Categories Snacks
Time 3h30m
Yield 12 to 14 servings
Number Of Ingredients 10
Steps:
- Slice the meat between ⅛ and ¼ inch thick with the grain. (If the roast is too thick to slice easily, cut it in half horizontally before slicing.)
- Make the marinade: In a medium bowl, combine the brown sugar, soy sauce, Worcestershire sauce, smoked paprika, meat tenderizer, black pepper, red pepper flakes, onion powder, and garlic powder. Whisk until evenly combined and the sugar is dissolved.
- Add the meat to the marinade and toss until all of the pieces are evenly coated. Cover with plastic wrap or transfer to a large ziplock bag and marinate in the refrigerator for at least 12 hours or overnight. Toss the meat (or flip the bag) once or twice to be sure the meat marinates evenly.
- Line two baking sheets with aluminum foil for easy clean-up. Place a wire rack over each pan. Preheat the oven to 175°F and set two oven racks in the centermost positions.
- Arrange the marinated meat on the wire racks in a single layer. Bake, rotating the pans from front to back and top to bottom midway through, until the meat is dried out, 3 to 4 hours. To determine if the jerky is thoroughly dried out, take a piece out of the oven and let it cool to room temperature. It should be dry to the touch, leather-like in appearance, and chewy but still somewhat tender.
- Store the jerky inside an airtight plastic container, Ziploc bag, or airtight glass jars. Properly dried jerky will keep at room temperature for about one week. Refrigerate or freeze for longer storage.
- Note: Pop the meat in the freezer for 1 to 2 hours before slicing; it will be easier to cut.
- Note: Meat tenderizer contains bromelain, an enzyme that breaks down meat tissue. You can find it in the spice section of your supermarket. (I use McCormick.)
Nutrition Facts :
BEST EVER BEEF JERKY
Western Barbecue Beef Jerky! We've been making this for years! I've tried a million recipes, and this is the best! Every year my husband goes deer hunting and every year we make this beef jerky to take on his trip. It's addictive! Your jaw will be aching!!!!!!! (I always use London Broil)
Provided by nursecynthia
Categories Lunch/Snacks
Time P1DT6h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients (except the meat) until combined.
- Add meat that has been thinly sliced (the meat is easier to slice when its half frozen) and marinade 24-48 hours, refrigerated.
- Remove from marinade, disguarding excess.
- Place onto food dehydrator trays, you'll know its done when it cracks when bent but does not break.
- I have never "over dehydrated" my jerky, I always feel its better over dried than under dried. Mine usually takes about a day and a half to be fully done. Rotate trays for even dehydration.
WORLD CLASS BEEF JERKY
Tim's Best Beef Jerky. This is by far the best Jerky I have ever had! When I say it's the best,,,,,,,,,,,,,,it is the best! I have tried many different recipes,none stand up to this!
Provided by Timothy H.
Categories Meat
Time 6h15m
Yield 1 lb
Number Of Ingredients 10
Steps:
- 1.Place beef strips in the bottom of a large bowl. Pour soy sauce, Worcestershire sauce, liquid smoke, brown sugar,pepper, meat tenderizer, garlic powder, onion powder, and paprika over beef. Mix to assure all the meat is evenly coated. Cover and marinate in the refrigerator for 8 hours or overnight.
- 2.Remove meat from bowl and place between two pieces of plastic wrap; pound to 1/8-inch thickness.
- 3.Arrange the meat strips on the tray of a dehydrator and dry at your dehydrator's highest setting until done to your liking, at least 4 hours. Store in an airtight container or resealable bags.
Nutrition Facts : Calories 205.3, Fat 0.5, SaturatedFat 0.1, Sodium 4368.5, Carbohydrate 44.6, Fiber 2.6, Sugar 31.9, Protein 8.9
BEEF JERKY
Make and share this Beef Jerky recipe from Food.com.
Provided by Diana Adcock
Categories Lunch/Snacks
Time P3DT12h
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- (you can adjust these amounts to your taste or add other spices).
- Mix all ingredients together and marinate for 24 hours.
- Drain.
- Pat dry.
- Dehydrate until done-24 to 36 hours, or so.
Nutrition Facts : Calories 25.1, Fat 0.1, Sodium 1341.7, Carbohydrate 3.9, Fiber 0.5, Sugar 2.1, Protein 2.8
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