Oven Dried Beef Jerky Recipes

HOW TO MAKE BEEF JERKY IN AN OVEN

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.

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.

OVEN BEEF JERKY

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.

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-DRIED BEEF JERKY

Steps:

• Prepare a large baking sheet with a wire rack to fit on baking sheet.
• Put the flank steak in the freezer for 30 mins, or until firm, but pliable.
• Slice the steak very thinly across the grain, about 1/8-in thick; or ask your butcher to slice the meat at time of purchace.
• In a small bowl, combine the soy sauce, honey, lemon juice, garlic, Worcestershire sauce, onion powder, salt and pepper; mix well.
• Mix and coat the beef strips with the sauce mixture.
• Refrigerate for 2 hours.
• Preheat the oven to 180F.
• Place the strips on a wire rack on a baking sheet.
• Bake for 12 hours, or until meat is dried (it should bend, but not snap).
• Store in an airtight container when cool.

OVEN-DRIED BEEF JERKY

Steps:

• Trim and discard all fat from meat. Slice meat in long 1/4-inch thick strips (easier if meat is partially frozen). Combine remaining ingredients.
• Add meat strips, coating all surfaces. The meat will absorb most of the liquid. v
• Cover tightly (I use a Ziploc bag) and marinate overnight in refrigerator.
• Drain off any liquid.
• Arrange meat strips together but not overlapping, directly on oven racks.
• Dry meat at lowest oven temperature, 150 degrees to 200 degrees until meat turns brown, is dry and feels hard (about 10 hours or overnight). Cut into 1-inch pieces, using scissors.
• Cool thoroughly before storing in airtight containers. Beef jerky keeps indefinitely at cool room temperature or in refrigerator.

OVEN-DRIED BEEF JERKY

Steps:

• Trim and discard all fat from meat. Cut meat into 5-in. x 1/2-in. strips. In a large resealable plastic bag, combine the remaining ingredients; add meat. Seal bag and toss to coat. Refrigerate for 8 hours or overnight.
• Place wire racks on foil-lined baking sheets. Drain and discard marinade. Place meat strips 1/4 in. apart on racks. Bake, uncovered, at 200 degrees F for 6-7 hours or until meat is dry and leathery. Remove from the oven; cool completely. Refrigerate or freeze in an airtight container.