Captain Kens Traditional Beef Jerky Recipes
ORIGINAL BEEF JERKY RECIPE
There are many exotic tastes and unique seasonings in the beef jerky industry, but sometimes you want your jerky made the traditional way. When the want arises, try our authentic beef jerky recipe. Simple, traditional beef jerky!
Provided by Charles
Categories Snack
Number Of Ingredients 10
Steps:
- Trim all fat from the beef, then freeze for 1-2 hours.
- Slice beef against the grain in long, thin strips no thicker than ¼ inch.
- Combine all marinade ingredients in a container, add beef, and put in the fridge for 7-24 hours.
- Remove excess liquid with a paper towel.
- Dry beef in a food dehydrator at 160 degrees F for 4-8 hours, checking every half hour starting at the 3-hour mark. Remove when jerky bends without breaking.
Nutrition Facts : Calories 172 kcal, ServingSize 39.8 g, SaturatedFat 2.1 g, Fat 5.7 g, Cholesterol 81 mg, Sodium 371 mg, Carbohydrate 0.8 g, Fiber 2.1 g, Protein 27.6 g, Sugar 0.4 g
THE COUNTRY CAT'S BEEF JERKY
Provided by Food Network
Time P2DT30m
Yield 2 1/2 pounds jerky
Number Of Ingredients 6
Steps:
- Combine the sugar, salt, celery seed, chile flakes and garlic granules in a large bowl. Add the top round and mix well to fully coat. Refrigerate and let marinate for 24 hours.
- Place the strips of top round on the trays of a food dehydrator. Dry at 125 degrees F for 24 hours.
OVEN BEEF JERKY
Provided by Trisha Yearwood
Time 8h30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the BBQ jerky: Stir together the ketchup, brown sugar, vinegar, Worcestershire, salt, garlic powder and paprika in a bowl. Thinly slice the frozen beef against the grain. Coat the meat in the mixture. Marinate the meat, refrigerated, for 4 hours or overnight.
- Preheat the oven to 200 degrees F. Line a baking sheet with foil and set a baking rack on top.
- Lay the slices of meat flat on the baking rack in a single layer. Bake until the jerky is completely dried, 3 1/2 to 4 hours.
- For the teriyaki jerky: Stir together the soy, sugar, sriracha, Worcestershire, garlic, ginger and lime juice in a resealable plastic bag. Thinly slice the frozen beef against the grain. Place the meat in the bag and marinate the meat, refrigerated, for 4 hours or overnight.
- Preheat the oven to 200 degrees F. Line a baking sheet with foil and set a baking rack on top. Lay the slices of meat flat on the baking rack in a single layer. Bake until the jerky is completely dried, 3 1/2 to 4 hours.
HOMEMADE BEEF JERKY
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
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
MATT'S JERKY RECIPE
I use this recipe for all of my elk and venison jerky, as well as beef jerky, with excellent results. Freeze or refrigerate the jerky afterwards to prolong shelf life.
Provided by Mattey
Categories Appetizers and Snacks Meat and Poultry Jerky Recipes
Time P1DT2h35m
Yield 10
Number Of Ingredients 10
Steps:
- Freeze beef to make it easier to slice, about 20 minutes. Slice beef against the grain into strips about 1/4-inch thick.
- Whisk soy sauce, Worcestershire sauce, brown sugar, liquid smoke, onion powder, chili powder, garlic powder, cayenne, and pepper together in a large bowl. Add beef strips. Cover and marinate in the refrigerator, mixing at least twice, 18 to 24 hours.
- Arrange beef strips on dehydrator trays. Dehydrate at 160 degrees F (70 degrees C) until dried, about 8 hours.
Nutrition Facts : Calories 179.8 calories, Carbohydrate 5.5 g, Cholesterol 67.7 mg, Fat 5 g, Fiber 0.6 g, Protein 26.9 g, SaturatedFat 1.5 g, Sodium 1084.2 mg, Sugar 2.7 g
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