Original Beef Jerky Recipes

JERKYHOLIC'S ORIGINAL GROUND BEEF JERKY

Steps:

• In a bowl, combine the 1lb of ground beef with the other ingredients
• Mix the ground beef and seasonings thoroughly
• If using a jerky gun, load the gun with the ground beef mixture & shoot 4-5" long strips onto a dehydrator tray or on a baking sheet
• If not using a jerky gun, spread the ground meat on a baking sheet, cover with wax paper, and roll with a rolling pin until meat is 1/4" thick
• Slice the pan of beef into jerky strips 4-5" long and 1" thick
• Dry with your favorite jerky making method. I used a dehydrator at 160F for 3 1/2 hours
• Ground jerky is finished when it first starts becoming dry to the touch. It should bend without breaking in half. If it cracks in half when bent a little bit, it was over dried

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.

ORIGINAL BEEF JERKY RECIPE

Steps:

• Trim all fat from the beef, then freeze for 1-2 hours.
• Slice beef against the grain in long, thin strips no thicker than ¼ inch.
• Combine all marinade ingredients in a container, add beef, and put in the fridge for 7-24 hours.
• Remove excess liquid with a paper towel.
• Dry beef in a food dehydrator at 160 degrees F for 4-8 hours, checking every half hour starting at the 3-hour mark. Remove when jerky bends without breaking.

ORIGINAL BEEF JERKY RECIPE

Steps:

• Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze.
• While the meat is in the freezer, combine the pickling salt, curing salt, coriander, onion powder, garlic powder, liquid smoke, black pepper, sugar, and cold water in a medium size bowl or ziplock bag. Mix well.
• Remove the meat from the freezer and slice 1/4" strips with the grain. Or skip the freezing phase and use a jerky slicer for evenly sliced strips.
• Tenderize the beef strips with a tenderizing mallet to prevent the jerky from being too tough.
• Add sliced beef to the mixture and marinate for 6-24 hours in the refrigerator.
• After the meat has finished marinating, remove from refrigerator and pat dry with paper towels.
• A Dehydrator was used with this recipe and dried for 7 hours at 160 degrees. You can also use a smoker or your oven.

DAD'S JERKY MARINADE

Steps:

• Stir together soy sauce, Worcestershire sauce, liquid smoke, and hot pepper sauce in a bowl. Season with garlic powder, onion powder, pepper, and sugar; stir until mixed.
• To use, toss one pound of thinly sliced meat with the marinade until well coated. Place into a resealable plastic bag, and squeeze out the air. Marinate in the refrigerator for 48 hours, mixing twice. Remove meat from marinade, and discard excess marinade. Prepare jerky according to the manufacturer's directions of your smoker or dehydrator.