Beef Jerky Recipes

HOMEMADE BEEF JERKY

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!

BEEF JERKY

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.

DOC'S BEST BEEF JERKY

Steps:

• Place beef strips in the bottom of a large bowl. Pour soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, pepper, meat tenderizer, garlic powder, onion powder, and paprika over beef. Mix to assure all the meat is evenly coated. Cover and marinate in the refrigerator for 8 hours or overnight.
• Remove meat from bowl and place between two pieces of plastic wrap; pound to 1/8-inch thickness.
• Arrange the meat strips on the tray of a dehydrator and dry at your dehydrator's highest setting until done to your liking, at least 4 hours. Store in an airtight container or resealable bags.

BEEF JERKY

Steps:

• Add Worcestershire sauce, soy sauce, paprika, honey, black pepper, red pepper flakes, garlic powder, and onion powder together in a large bowl and whisk until incorporated. Add the thinly sliced beef to bowl and stir until the beef is completely coated. Cover the bowl with plastic wrap and marinate in the refrigerator, 3 hours to overnight.
• Preheat oven to 175 degrees F. Line a baking sheet with aluminum foil and place a wire rack over the foil. Remove the beef from the marinade (discard the marinade) and place on paper towels to dry. 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.

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.

BEEF JERKY

Steps:

• (you can adjust these amounts to your taste or add other spices).
• Mix all ingredients together and marinate for 24 hours.
• Drain.
• Pat dry.
• Dehydrate until done-24 to 36 hours, or so.

THE BEST HOMEMADE BEEF JERKY RECIPE

Steps:

• 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.)
• 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.
• 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.
• 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.
• 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.
• 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.
• Note: Pop the meat in the freezer for 1 to 2 hours before slicing; it will be easier to cut.
• 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.)

HOW TO MAKE BEEF JERKY

Steps:

• Cut off any excess fat on the slab of beef. Slice the beef into 1/8th inch slices, against the grain. Place in a large gallon zip bag.Add all remaining ingredients to the bag. Zip and massage to mix well. Chill for at least 45 minutes, but up to 24 hours.Preheat oven to 175ºF. Line 3 large rimmed baking sheets with foil. Place a metal rack over the foil on each pan.Lay the beef in a single layer across the racks. Bake for 3 to 4 hours, checking at the 3-hour mark for texture. Let a tester piece cool, then tug and taste. If it's perfect take all the beef jerky out of the oven. (Bake 2-3 hours in a convection oven.)Store in an airtight container at room temperature for 1 to 2 weeks.

SMOKED BEEF JERKY

Steps:

• Trim any excess fat off of your meat, and then slice thin (1/4 - 1/8 inch thick slices). This is easier if the meat is still slightly frozen
• Combine all of the marinade ingredients in a bowl and whisk together. Put the meat in a zip lock, and pour the marinade into the bag and then seal. Let the meat marinate for at least 12 hours and up to 24 hours
• Remove the meat from the marinade and blot dry with a paper towel. Place the meat on your smoker and let it smoke at 150 to 180 degrees for 2 hours.
• Check on the meat at 2 hours. Some of the pieces may be done; you can tell if you pick up a piece and when you shake it, it doesn't bend.
• Place the jerky on a cooling rack until it's come down to room temp, and then store in an airtight container in your fridge.

SIMPLE DIY BEEF JERKY

Steps:

• Thinly slice the meat* and cut off all visible fat.
• Pound slices with a meat tenderizer mallet until pieces are uniform thickness (aprox nickel width).
• Place the beef strips in a zip-top bag. Mix remaining ingredients and pour over beef.
• Cover & marinate for 12-36 hours. Shake the bag a few times as it's marinating to make sure the beef is evenly coated.
• Spread the meat in a single layer, shaking off any excess marinade, on the dehydrator trays.
• Dry at 165F/74C for 4-6 hours, occasionally blotting off any fat droplets that appear on the surface. Test using a cooled piece. Properly dried jerky, when bent, should crack but not break.
• Package jerky in and air-tight container or vacuum seal (*see storage notes below). Store in a cool, dark & dry place.

BEEF JERKY

Steps:

• Slice the meat against the grain into strips ¼ inch thick.
• Combine other ingredients together in a freezer bag and add the meat. Cover the meat all over with the mixture and place in the refrigerator for at least 2 hours, the longer the better. (We gave ours just 2 hours and it came out very flavorful.)
• Place the meat into the dehydrator. Ours took 7 hours to dehydrate at 150 degrees. Times can vary based on temperatures, moisture content of the meat, thickness of the cut, etc.
• I haven't yet tried this method, but I've heard that you can bake the jerky in the oven at 160 degrees for about 5 hours. (But check on it every 30 minutes after the first couple of hours.) Ideally, you would also leave the oven door cracked open a tad. You can use skewers to pierce the meat at the top and lay the skewer across the oven racks so that the meat hangs down.

BEEF JERKY

Steps:

• Slice the beef with the grain into strips about 1 inch thick by 3 inches long. If the strips appear too large, they likely are the correct size, as they will shrink significantly during the cooking process.
• In a mixing bowl, mix the remaining ingredients. Liberally season the beef with this spice mixture, being sure to use it all. Cover the beef and refrigerate for 24 hours.
• Preheat the oven to 250 degrees F. Put the beef strips on a baking rack-lined sheet pan. Arrange the meat so that the strips are not touching or overlapping. This allows for even drying. Bake for 6 to 7 hours, until fairly dry. If you prefer your jerky on the chewy side, remove it after 6 hours. Otherwise, leave it in for the full 7 hours to dry it out some more.
• Divide the jerky among bags. Store the bags in an airtight container at room temperature; the jerky should keep for several months.

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.