Chewy Tender Jerky Recipes

THE BEST HOMEMADE BEEF JERKY RECIPE

The Best Homemade Beef Jerky Recipe image

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

Ingredients

One 3-pound eye of round roast (see note), trimmed of fat and silver skin
1 cup (packed) dark brown sugar
1 cup soy sauce
3 tablespoons Worcestershire sauce
1 tablespoon smoked paprika
1 teaspoon unseasoned meat tenderizer (see note)
1 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes
1 teaspoon onion powder
½ teaspoon garlic powder

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 :

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

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