HOW TO MAKE BEEF JERKY IN THE OVEN
Provided by Victor
Number Of Ingredients 9
Steps:
- A lot of beef cuts come with a fat cap. Trim the fat off and cut the meat into manageable pieces that will be easy to slice. Then put the meat in a plastic bag and put in a freezer for a few hours. Freezing will firm it up and make it a easy to slice evenly.
- When the meat is firm, slice it about 3/16" - 1/4" thick. Thinner sliced meat tends to come out dryer and less chewy. Thicker will take a long time to dry.
- To make the jerky chewy, slice it along the grain.
- To make the jerky less chewy, slice it across the grain.
- Combine all the ingredients for the marinade in a large Ziploc bag and shake.
- Add the meat slices, shake and massage the meat really well.
- Refrigerate for 24 to 48 hours, flipping the bag and massaging the meat every 6-8 hours. Strictly speaking, marination is not necessary, but it makes jerky much more flavorful inside out and tenderizes tougher beef cuts.
- Remove one rack from the oven so you can start hanging the meat slices on it. Meanwhile, preheat oven to 300F.
- Hang the meat on the oven rack. The most efficient way is to hang the meat slices vertically, as shown on the picture below. This way you can have about 5 lbs of meat on one rack, properly spaced out.
- Once the oven is preheated to 300F, bring the meat in, close the oven door, turn the temperature down to 275F and bake the meat for 10 minutes. This will bring its internal temperature to the safe level of 160F.
- Drop the temperature further to the lowest setting your oven can go, e.g. 170F. Crack open the oven door and insert a thick wooden spoon to secure it in that position.
- After about 30 minutes, when the temperature in the oven has stabilized at its lowest setting, turn on the convection fan, if you oven has it. It will expedite the drying process. You will have to find a creative way to keep the button down to activate convection.
- Continue drying jerky until it's ready. The jerky is dry enough when it bends without breaking, while surface develops cracks when you bend it. This will take anywhere from 4 to 8 hours, depending on whether you use convection and the thickness of meat slices.
HOW TO MAKE BEEF JERKY IN AN OVEN
Making beef jerky in an oven is a great way to start making beef jerky. There is no need for purchasing extra equipment, you can start NOW with what you already have. So get started with this great chili lime beef jerky marinade.
Provided by Will
Categories Beef Jerky Snack
Time 7h
Number Of Ingredients 10
Steps:
- Pick you favorite type of beef and trim all visible fat. Place the meat in the freezer for 1-2 hours to partially freeze. This allows for easier slicing and more consistent widths.
- Mix all above ingredients in a container with a tight fitting lid. Whisk marinade until all brown sugar is dissolved.
- Remove beef from the freezer and slice against the grain between 1/8"-1/4" thick.
- Add sliced beef to the container of marinade and shake well to evenly coat the meat. Marinate in the refrigerator for 6-24 hours.
- After marinating, remove and pat dry the strips with paper towels. Either hang from toothpicks or lay the jerky on a cooling rack and place in a 170°F - 200°F preheated oven.
- Prop the door of the oven open with a wooden spoon and bake the jerky for 3-6 hours. Begin checking for doneness at 3 hours.
- The beef jerky will be finished when it bends and cracks, but does not break in half. Allow to cool for several hours before storing in an air tight container.
Nutrition Facts : ServingSize 70 g, Calories 149 kcal, Carbohydrate 5 g, Protein 20 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 56 mg, Sodium 971 mg, Sugar 3 g
OVEN BEEF JERKY
You do not need a dehydrator to make easy and flavorful beef jerky at home. It can be dried in a conventional oven in your own kitchen.
Provided by Peggy Trowbridge Filippone
Categories Snack
Time 17h25m
Yield 8
Number Of Ingredients 9
Steps:
- Bake for about 4 hours, or until the jerky is dry to the touch, can be bent, but not break. Check the jerky often since drying times will vary due to oven differences (the process might take as long as 12 hours). Remove from the oven and raise the temperature to 275 F.
- Arrange the strips on a clean baking sheet, fitted with a clean rack, so they are close together, but not touching or overlapping. Bake for an additional 10 minutes.
Nutrition Facts : Calories 129 kcal, Carbohydrate 3 g, Cholesterol 51 mg, Fiber 0 g, Protein 18 g, SaturatedFat 2 g, Sodium 793 mg, Sugar 1 g, Fat 5 g, ServingSize 3/4 lb. beef jerky (8 servings), UnsaturatedFat 0 g
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
HOW TO MAKE BEEF JERKY IN THE OVEN: 12 STEPS (WITH PICTURES)
wikiHow article about How to Make Beef Jerky in the Oven.
Provided by wikiHow
Categories general
Number Of Ingredients 7
Steps:
- Trim the fat off the meat. Use a sharp paring knife to carefully trim any of the white fat or tendons from the red steak. Fat will make your jerky overly chewy and will cause the jerky to spoil faster. Remove as much of the fat as you can before moving onto the next step.
- Place the meat in a freezer for two hours. Wrap the meat in plastic wrap first, then place it in your freezer. A partially frozen steak will be easier to cut than a non-frozen steak.
- Cut the meat into 1⁄8 to 1⁄4 inch-thick (0.32 to 0.64 cm) strips. Lay the meat out on a cutting board and start to cut thin strips of meat from the steak with a chef's knife. Each slice of meat should be anywhere from 4 to 6 inches (10 to 15 cm) long. Continue cutting the strips until you've cut the entire steak into pieces. Cut against the grain for a more traditional chewy texture or with the grain for a more sinewy texture. Try to slice the meat so each piece is a uniform size.
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