Homemade Beef Jerky Recipe 445

THE BEST HOMEMADE BEEF JERKY RECIPE

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.)

DOC'S BEST BEEF JERKY

Steps:

• Place beef strips in the bottom of a large bowl. Pour soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, 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.
• Remove meat from bowl and place between two pieces of plastic wrap; pound to 1/8-inch thickness.
• 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.

HOMEMADE BEEF JERKY

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.

OVEN BEEF JERKY

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.

BEEF JERKY

Steps:

• Trim the flank steak of any excess fat, place in a zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up.
• Remove the steak from the freezer and thinly slice the meat with the grain, into long strips.
• Place the strips of meat along with all of the remaining ingredients into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients. Place the bag into the refrigerator for 3 to 6 hours.
• Remove the meat from the brine and pat dry. Evenly distribute the strips of meat onto 3 of the air filters, laying them in the grooves and then stacking the filters on top of one another. Top these with 1 empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with 2 bungee cords. Stand the fan upright, plug in and set to medium. Allow the meat dry for 8 to 12 hours. If using a commercial dehydrator, follow the manufacturer's directions.
• Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.

MATT'S JERKY RECIPE

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.

HOMEMADE BEEF JERKY

Steps:

• Trim all fat off meat.
• Cut steak in to 4 inch strips.
• The steak should be about 1/2 inch thick.
• It's easier to cut meat partially frozen.
• Pound meat lightly, you don't want it too thin.
• Add all ingredients in a large bowl.
• Mix well.
• Cover and refrigerate overnight (8 hrs).
• Line cookie sheets with tin foil.
• Place steak strips on sheets, don't overlap meat.
• Set oven at lowest temperature. (150-175°F).
• Bake six hours, turning after three hours.
• Jerky is done when meat is dried out, depending on your oven.
• Worth the wait!

BEST BEEF JERKY

Steps:

• Place beef brisket in the freezer for 1 hour to make slicing easier.
• Place brisket on a flat work surface. Slice on the grain into the thinnest possible strips, about 1/4-inch-thick.
• Place beef strips in the bottom of a large bowl or container. Pour in teriyaki sauce, soy sauce, Worcestershire sauce, corn syrup, liquid smoke, brown sugar, sesame seeds, garlic powder, honey, onion powder, and cayenne pepper. Mix well until beef is evenly coated and submerged. Cover with plastic wrap and marinate in the refrigerator for 24 hours.
• Remove beef and pat dry using paper towels. Place beef in a single layer on the trays of a dehydrator machine. Cook at 155 degrees F (68 degrees C), or according to manufacturer's instructions, until dry and firm, yet slightly pliable, about 5 hours.
• Leave beef out in the air to cool until dry; the longer you leave it out, the drier it will get.

GROUND BEEF JERKY

Steps:

• Stir salt, chili powder, garlic powder, onion powder, ginger, black pepper, and cayenne pepper together in a large bowl; add ground beef and mix well.
• Pass beef mixture through a meat grinder set with the finest blade.
• Preheat oven to 250 degrees F (120 degrees C). Place wire-racks onto baking sheets.
• Place 1/2 ground beef mixture between two sheets of heavy plastic on a solid, level surface. Firmly roll beef mixture to a thickness of 1/8 inch. Remove the top layer of plastic wrap, invert beef mixture onto prepared baking sheet, and remove the bottom layer of plastic wrap. Repeat for remaining beef mixture.
• Bake beef mixture in the preheated oven with the oven door slightly ajar for 2 1/2 hours. Rotate the baking sheet. Bake until jerky is cooked through, another 3 hours. Remove jerky from oven and cut into strips while warm.

HAMBURGER BEEF JERKY

Steps:

• Mix all spices with ground beef EXCEPT Worcestershire, liquid smoke and ketchup.
• You need to really get your hands in to mix it well.
• Press into strips with a jerky gun.
• Mix Worcestershire, liquid smoke and ketchup in a shallow dish.
• Coat strips with sauce.
• Place on trays to dry.
• Dry according to your dehydrator manufacturers instructions.
• Other flavors as follows:.
• Hot and spicy - mix Louisiana hot sauce with water to thin a bit. Coat strips and dry.
• BBQ - thin your favorite bottled bbq sauce with water. Coat strips and dry.
• Teriyaki - thin bottled teriyaki sauce with soya sauce. Coat strips and dry.

BEST EVER BEEF JERKY

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.