Jerky Recipes

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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

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

BEEF JERKY



Beef Jerky image

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

1 1/2 to 2 pounds flank steak
2/3 cup Worcestershire sauce
2/3 cup soy sauce
1 tablespoon honey
2 teaspoons freshly ground black pepper
2 teaspoons onion powder
1 teaspoon liquid smoke
1 teaspoon red pepper flakes

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.

HOMEMADE BEEF JERKY



Homemade Beef Jerky image

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

4 lbs london broil beef or 4 lbs flank steaks
2 teaspoons black pepper
2 teaspoons chili powder
2 teaspoons garlic powder
2 teaspoons cayenne pepper, more if you like it hot
2 teaspoons onion powder
1 teaspoon liquid smoke
1/4 cup soy sauce or 1/4 cup low sodium soy sauce
1/2 cup Worcestershire sauce
1/2 cup Frank's red hot sauce

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!

THE BEST TERIYAKI BEEF JERKY



The Best Teriyaki Beef Jerky image

I am a beef jerky lover. I noticed that Recipezaar does not have too many choices and when I look for ones using Google, it is overwhelming to find one out of millions.....So I decided to create my own and let me tell you...this is the best jerky I have ever had and am glad I can share it with all of you. Plus, this was made in a conventional oven! Please let me know your thoughts by commenting after you make it. Thank you.

Provided by Michael_Simes

Categories     Lunch/Snacks

Time 6h20m

Yield 3 lbs

Number Of Ingredients 16

5 lbs beef flank steak (or cut of your choice, just ensure you trim the fat)
2 cups Worcestershire sauce
1 1/2 cups teriyaki sauce
3 teaspoons liquid smoke
1 cup soy sauce
4 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon cayenne powder
4 teaspoons black pepper
1 tablespoon sea salt
1 1/4 tablespoons red pepper flakes
4 tablespoons brown sugar
2 tablespoons honey
1 tablespoon maple syrup
3 bamboo skewers
aluminum foil

Steps:

  • Flash freeze beef for 20 minutes on cookie sheet during ingredient mixture.
  • Mix ingredients in extra large bowl with whisk until completely blended.
  • If beef is more than one inch thick, slice across to create equal thickness.
  • Cut beef between 1/8 - 1/ 4 inch thick slices, in addition to trimming as much fat off the meat as possible.
  • Incorporate beef into ingredients to cover.
  • Marinate beef overnight.
  • Pat dry beef slices and skewer beef onto bamboo, ensuring small space between slices for thorough dryness and leaving one inch on each end.
  • Hang beef skewers across oven rack so beef hangs freely.
  • Cover entire oven rack with skewers of meat.
  • Place aluminum foil on oven rack #2 at very bottom of oven to help catch drippings.
  • Set oven to lowest temperature (170 degrees in my case) and leave door ajar on hinge, letting beef sit for approximately 5-6 hours or until dry.
  • Check beef a few times throughout to ensure it is not actually baking, but simply drying out.
  • Once finished,
  • Let beef skewers rest for 10 minutes after drying, and then remove skewers from oven rack and let sit on tray until cool.
  • Remove beef strips from skewers and store them in an airtight container.

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