Beef Jerky Recipe

The Best Homemade Beef Jerky Recipe

This is the best homemade beef jerky recipe, and it’s easy to make without any special equipment.

Prep: 30min

Total: 3h30min

Yield: 12 to 14 servings

Nutrition Facts: servingSize , calories , Fat , Carbohydrate , Protein , Saturated Fat , unSaturated Fat , Sugar , Fiber , Sodium , Cholesterol

Ingredients:

• One 3-pound eye of round roast (see note), trimmed of fat and silver skin
• 1 cup (packed) dark brown sugar
• 1 cup soy sauce
• 3 tablespoons Worcestershire sauce
• 1 tablespoon smoked paprika
• 1 teaspoon unseasoned meat tenderizer (see note)
• 1 teaspoon freshly ground black pepper
• 1 teaspoon red pepper flakes
• 1 teaspoon onion powder
• ½ teaspoon garlic powder

Instruction:

1. 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.)
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Note: Pop the meat in the freezer for 1 to 2 hours before slicing; it will be easier to cut.
8. 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.)

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.

Prep: 0 20min0

Total: 0 20h20min0

Yield: 10 to 12 ounces

Serving Size: 1 of 8 servings

Nutrition Facts: servingSize 1 of 8 servings, calories 205, Fat 8g, Saturated Fat 3g, Carbohydrate 9g, Fiber 0g, Sugar 5g, Protein 23g, Cholesterol 67mg, Sodium 1446mg

Ingredients:

• 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

Instruction:

1. 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.
2. Remove the steak from the freezer and thinly slice the meat with the grain, into long strips.
3. 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.
4. 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.
5. Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.

HOW TO MAKE THE WORLDS BEST BEEF JERKY!

FAQ

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