Best 3 Homemade Beef Jerky Recipes
Indulge in the delectable world of homemade beef jerky, a timeless snack that tantalizes taste buds with its savory, chewy texture and explosion of flavors. Embark on a culinary journey with our curated collection of beef jerky recipes, each promising a unique taste experience. From the classic simplicity of traditional beef jerky to the bold heat of spicy ghost pepper jerky, our recipes cater to diverse palates. Discover the secrets of crafting perfect jerky, including tips for choosing the right cut of beef, marinating techniques, and optimal drying methods. Whether you prefer a sweet and tangy marinade or a smoky and umami-rich blend, our recipes provide step-by-step instructions to guide you through the process. Get ready to create your own delicious, homemade beef jerky that will satisfy your cravings and impress your friends and family.
Let's cook with our recipes!
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
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!
HOMEMADE BEEF JERKY RECIPE - (4.4/5)
Provided by Tabatha
Number Of Ingredients 11
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 the remaining ingredients in a bowl, mix well. Add the steak strips into the marinade and mix well making sure as best possible the steak is fully covered. Cover and refrigerate overnight (8-hours). Line cookie sheets with tin foil. Place steak strips on sheets, don't overlap meat. Set oven at lowest temperature. (150-175°F). Bake 6 hours, turning after three hours. Jerky is done when meat is dried out, depending on your oven. So worth the wait, enjoy!
Tips:
- Select Lean Beef: Choose lean cuts of beef, such as flank steak, top round, or eye of round, to make jerky. Leaner cuts have less fat, which can become rancid during the drying process.
- Slice Beef Against the Grain: Slice the beef against the grain to create long, thin strips. This will make the jerky easier to chew and less tough.
- Marinate the Beef: Marinating the beef in a flavorful mixture of spices, herbs, and liquids enhances its taste. Use a variety of ingredients to create unique flavor profiles.
- Use a Dehydrator or Oven: You can dry the jerky in a dehydrator or an oven. Dehydrators are specifically designed for drying food and provide consistent results. Ovens can also be used, but you need to monitor the temperature closely to prevent overcooking.
- Check for Proper Drying: The jerky is ready when it is dry and slightly pliable. It should not be brittle or hard. Test the jerky by bending it; if it cracks, it needs to be dried further.
- Store Jerky Properly: Store the jerky in an airtight container in a cool, dry place. Properly dried and stored jerky can last for several weeks.
Conclusion:
Homemade beef jerky is a delicious and nutritious snack that can be enjoyed by people of all ages. It is a great source of protein and can be customized to suit your taste preferences. By following the tips and tricks outlined in this article, you can easily make delicious and safe beef jerky at home. Experiment with different marinades and seasonings to create unique flavors that you and your family will love.
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