HOW TO MAKE BEEF JERKY
Beef jerky is the epitome of a delicious low carb, high protein snack-and believe it or not, you can make it right at home in just a few hours.
Categories gluten-free snack
Time 4h
Yield 12 servings
Number Of Ingredients 9
Steps:
- Cut off any excess fat on the slab of beef. Slice the beef into 1/8th inch slices, against the grain. Place in a large gallon zip bag.Add all remaining ingredients to the bag. Zip and massage to mix well. Chill for at least 45 minutes, but up to 24 hours.Preheat oven to 175ºF. Line 3 large rimmed baking sheets with foil. Place a metal rack over the foil on each pan.Lay the beef in a single layer across the racks. Bake for 3 to 4 hours, checking at the 3-hour mark for texture. Let a tester piece cool, then tug and taste. If it's perfect take all the beef jerky out of the oven. (Bake 2-3 hours in a convection oven.)Store in an airtight container at room temperature for 1 to 2 weeks.
THE BEST HOMEMADE BEEF JERKY RECIPE
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
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
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
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.
BEEF JERKY
Make Alton Brown's Beef Jerky at home with this popular recipe from Good Eats on Food Network. The brine is packed with salty, sweet and spicy flavor.
Provided by Alton Brown
Time 20h20m
Yield 10 to 12 ounces
Number Of Ingredients 8
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.
HAMBURGER BEEF JERKY
THE BEST beef jerky recipe. I have made a ton of recipes out of all kinds of things. Roasts, steaks, etc. But the only stuff I get asked for is this stuff. It is so cheap and so versatile.
Provided by Oster71
Categories Lunch/Snacks
Time 6h30m
Yield 5 lbs, 80 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 54.5, Fat 2.8, SaturatedFat 1.1, Cholesterol 18.4, Sodium 46.9, Carbohydrate 1.2, Sugar 0.9, Protein 5.7
HOMEMADE BEEF JERKY
This is excellent beef jerky and worth the wait! Less expensive than store bought and tastes better. Double the recipe next time and experiment with different spices you like!
Provided by Cindy in PA.
Categories Lunch/Snacks
Time 15h
Yield 15 serving(s)
Number Of Ingredients 10
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!
GROUND BEEF JERKY
Instead of a marinade or a dry rub the spice mixture is mixed in with the ground beef, making this jerky slightly different form its more expensive brothers.
Provided by Anonymous
Categories Appetizers and Snacks Meat and Poultry Jerky Recipes
Time 5h45m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 126.3 calories, Carbohydrate 0.7 g, Cholesterol 39 mg, Fat 8 g, Fiber 0.2 g, Protein 12.2 g, SaturatedFat 3.1 g, Sodium 618.7 mg, Sugar 0.2 g
CORNED BEEF JERKY
The brine is already in the beef so cure and salt are not necessary in this simple corned beef jerky jerky recipe with pastrami flavoring.
Provided by Soup Loving Nicole
Categories Jerky
Time 4h45m
Yield 20
Number Of Ingredients 7
Steps:
- Remove excess fat from the brisket. Slice brisket into 1/8-inch thick slices against the grain. You can freeze the brisket for 1 hour beforehand to make slicing easier.
- Combine brown sugar, coriander, paprika, black pepper, mustard, and garlic powder in a small bowl. Stir until evenly combined.
- Sprinkle brown sugar mixture over the corned beef strips and massage into meat until evenly combined.
- Place strips on the trays of a dehydrator making sure not to overcrowd.
- Set the dehydrator to 155 degrees F (69 degrees C) according to manufacturer's directions. Dehydrate for 2 hours. Flip strips over and dehydrate until desired consistency is reached, about 1 1/2 hours.
- Turn the dehydrator off, remove the lid, and let jerky sit for 1 hour for final drying. Transfer jerky to an airtight container and refrigerate.
Nutrition Facts : Calories 115.6 calories, Carbohydrate 0.7 g, Cholesterol 30.6 mg, Fat 8.5 g, Fiber 0.2 g, Protein 8.4 g, SaturatedFat 2.7 g, Sodium 690.3 mg
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