Homemade Beef Jerky Recipe

Beef jerky recipe has a long and storied history, dating back to ancient times. Indigenous peoples in the Americas created the first forms of jerky, known as “charqui,” which involved drying and curing strips of meat to preserve them for long journeys and winter months. This method of preservation was invaluable before the invention of refrigeration, allowing people to store protein-rich food for extended periods. Today, beef jerky remains a popular snack worldwide, cherished for its rich flavor, portability, and high protein content.

Homemade Beef Jerky Recipe

Pinklady

Beef jerky has a long and storied history, dating back to ancient times. Indigenous peoples in the Americas created the first forms of jerky, known as "charqui," which involved drying and curing strips of meat to preserve them for long journeys and winter months.

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Course Side Dish

Cuisine American

Equipment

• Sharp knife
• Cutting board
• Large resealable plastic bag or shallow dish
• Dehydrator or oven
• Baking sheet (if using an oven)
• Wire rack (if using an oven)
• Aluminum foil or parchment paper

Ingredients

  

• 1 pound lean beef (such as flank steak or sirloin)
• 1/2 cup soy sauce
• 1/4 cup Worcestershire sauce
• 2 tablespoons brown sugar
• 1 tablespoon liquid smoke
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional, for extra heat)

See also  Pork Belly Recipe

Instructions

 

• Prepare the Meat

  Choose a lean cut of beef, as fat can spoil and affect the jerky's texture. Flank steak or sirloin works well.Place the beef in the freezer for about 1-2 hours to make slicing easier.Once slightly frozen, slice the beef into thin strips, about 1/4 inch thick. Cut against the grain for a more tender texture.
• Marinate the Beef

  In a large bowl, combine soy sauce, Worcestershire sauce, brown sugar, liquid smoke, garlic powder, onion powder, black pepper, salt, paprika, and cayenne pepper.Place the beef strips in a large resealable plastic bag or shallow dish and pour the marinade over them. Ensure all pieces are well-coated.Seal the bag or cover the dish and refrigerate for 6-24 hours, turning occasionally to ensure even marination.
• Prepare for Drying

  If using a dehydrator, preheat it to 160°F (71°C).If using an oven, preheat it to the lowest setting, typically around 170°F (77°C). Line a baking sheet with aluminum foil or parchment paper to catch drips and place a wire rack on top.
• Dry the Beef

  Remove the beef from the marinade and pat it dry with paper towels to remove excess moisture.Arrange the beef strips in a single layer on the dehydrator trays or wire rack, ensuring they do not overlap.For a dehydrator: Dry at 160°F (71°C) for 4-6 hours, checking periodically until the jerky is firm and pliable but not brittle.For an oven: Place the baking sheet and wire rack in the oven and prop the door open slightly with a wooden spoon to allow moisture to escape. Dry for 4-6 hours, checking periodically until the jerky reaches the desired texture.
• Store the Jerky

  Once dried, allow the jerky to cool completely.Store in an airtight container or resealable plastic bag. Properly dried jerky can last for up to two weeks at room temperature, or longer if refrigerated or frozen.

Video

Keyword Homemade Beef Jerky Recipe

Similar Recipes:

– Turkey Jerky: Substitute turkey breast for beef and follow the same marination and drying process for a leaner alternative.
– Spicy Chicken Jerky: Use chicken breast and add extra cayenne or chili powder to the marinade for a spicy kick.
– Teriyaki Beef Jerky: Replace the Worcestershire sauce with teriyaki sauce and add a bit of grated ginger for an Asian-inspired twist.

Frequently Asked Questions About Homemade Beef Jerky Recipe:

1. Is there another kind of meat I could use?

Sure, feel free to use pork, poultry, or even turkey. Just remember to modify the drying and marinating durations appropriately.

2. How can I tell when the jerky is cooked through?

The jerky need to be flexible, robust, and not overly crumbly. It ought to flex slightly without shattering.

3. Do I need a dehydrator to create jerky?

It is possible to use an oven that is on the lowest setting and have the door slightly open.

4. What is the shelf life of homemade jerky?

Jerky kept correctly will last for up to two weeks at room temperature; it will keep longer in the freezer or refrigerator.

5. Fifth, is beef jerky wholesome?

When consumed in moderation, beef jerky is a nutritious snack because it is low in fat and high in protein. Still, it can be high in sodium.

6. Can I omit the part where I marinate?

Marinating is essential for softness and taste. Jerky will taste less tasty if you skip it.

7. Is the marinade reusable?

No, as the marinade contains raw animal liquids, it’s best to throw it out.

8. What happens if there’s no liquid smoke?

Liquid smoke offers a distinct smoky flavor, but you can leave it out. For a comparable result, you can also use smoked paprika.

9. What thickness of meat should I slice?

Aim for 1/4-inch-thick slices. It will take longer for thicker slices to dry.

10. How come my jerky is too hard?

This can be the result of over-drying or slicing against the grain. Try cutting against the grain and keeping a closer eye on the drying process.

Conclusion:

Making beef jerky at home is a rewarding process that yields a delicious and nutritious snack. By following this guide, you can create your own jerky tailored to your taste preferences, whether you enjoy it mild or spicy. Enjoy the fruits of your labor on hikes, road trips, or simply as a healthy snack at home.

YouTube Video Credits:
Food Wishes