Dads Beef Jerky Recipes
DOC'S BEST BEEF JERKY
I have been making jerky for years. This is my recipe concocted by trial and error. Everyone who has tried it says it is the 'best jerky' they have ever had! My dehydrator is designed for jerky. It takes me about 4 hours to dry the meat. This could also be done in the oven or using other dehydrators. Please check your manual for correct times as each machine is different. I hope you enjoy this jerky as much as me and my family do.
Provided by Doc the WV Gourmet
Categories Appetizers and Snacks Meat and Poultry Jerky Recipes
Time 12h20m
Yield 10
Number Of Ingredients 11
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.
Nutrition Facts : Calories 137.3 calories, Carbohydrate 4.5 g, Cholesterol 31.3 mg, Fat 7.9 g, Fiber 0.2 g, Protein 11.6 g, SaturatedFat 2.3 g, Sodium 934 mg, Sugar 3.2 g
DAD'S JERKY MARINADE
My dad has been making beef jerky for about as long as I can remember. He started on an outdoor smoker before graduating to an indoor dehydrator. He has gotten my husband addicted to it. You can use any type of meat that you like. I usually look for large inexpensive roasts with as little fat and marbling as possible.
Provided by Navy_Mommy
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 10m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 72.3 calories, Carbohydrate 16.9 g, Fat 0.3 g, Fiber 0.2 g, Protein 1.1 g, Sodium 993.1 mg, Sugar 14.6 g
DAD'S BEEF JERKY
Make and share this Dad's Beef Jerky recipe from Food.com.
Provided by GingerlyJ
Categories Lunch/Snacks
Time P1DT12h
Yield 2 Packages, 20-30 serving(s)
Number Of Ingredients 3
Steps:
- Cut roasts into strips.
- Put into a ziploc bag and marinade for 24 hours.
- Place either into dehydrator or foil bottomed cookie sheet in oven on 200 degrees.
- Sprinkle with red pepper flakes.
- Cook on high in dehydrator for 12 hours or in oven with door cracked for 12 hours.
- In winter chuck roasts can be substituted for Vension Roasts for added treat.
DAD'S BEEF JERKY MARINADE
The recipe as written should be multiplied based on your total meat. I usually make enough marinade based on the pre-trimmed weight of the meat. Preparation time only includes the assembly of the marinade. The trimming of the meat, packaging and drying time will vary based on the cut of meat, amount to be marinaded and the drying method used.
Provided by Erindipity
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- For each pound of meat mix the ingredients together in a large bowl.
- Marinade a minimum of 24-48 hours before drying.
Nutrition Facts : Calories 141.9, Fat 0.1, Sodium 2190.7, Carbohydrate 33.3, Fiber 0.5, Sugar 29.2, Protein 4
GROUND BEEF JERKY
This ground beef jerky recipe is that perfect jerky when you want a classic beef jerky flavor with a soft texture.
Provided by Susie Bulloch (heygrillhey.com)
Categories Snack
Time 3h45m
Number Of Ingredients 10
Steps:
- Preheat the smoker. Preheat your smoker to 160-170 degrees F using your favorite hardwood. Strong woods like hickory or oak will give you a robust smoke flavor, mild woods like apple or maple will be more subtle.
- Make the ground beef mixture. Place the ground beef in a large bowl. Add all remaining ingredients and combine with hands to distribute the seasonings evenly through the meat.
- Form the jerky sticks. Fill a jerky cannon and extrude the jerky onto flat racks at your desired length. Be sure the jerky isn't overlapping or touching other pieces. If you don't have a cannon, place the seasoned beef between two sheets of parchment paper. Roll the meat to an even 1/8th inch thickness using a rolling pin. Cut the flattened beef into strips using a sharp knife or pizza cutter. Remove the top sheet of parchment, place your flat rack on top of the meat, and carefully flip the whole thing over. Remove the remaining sheet of parchment paper and gently separate the jerky strips on the rack.
- Dehydrate the ground beef jerky. Place the jerky topped flat racks on the grill grates, close the lid, and smoke for 2.5-3 hours total. The jerky will have shrunk in size, picked up a dark red color, and bend without breaking when it is finished. If you have an instant read thermometer, you can check to make sure the strips have cooked above 165 degrees F.
- Cool, store, and enjoy! Allow your jerky strips to cool completely on the rack before transferring to a zip top bag. This jerky will last for 2 weeks in the refrigerator.
Nutrition Facts : Calories 180 kcal, Carbohydrate 6 g, Protein 25 g, Fat 6 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 70 mg, Sodium 955 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
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- Bloody Mary Jerky. The bloody Mary jerky recipe gets its name from the Bloody Mary alcoholic beverage, which is sourced from tomatoes. The recipe is made up of mixing spicy tomato flavors with lean meat and simmering them in an oven or for best results use a jerky food dehydrator.
- Dr. Pepper Beef Jerky. Dr. Pepper beef jerky is the favorite meat jerky for those who love Dr. Pepper. It packs the flavors and richness of the Dr. Pepper carbonated soft drink.
- Sweet Cherry Beef Jerky. The sweet cherry beef jerky is one of the most delicious jerky mixtures you can enjoy at home. The recipe capitalizes on using fresh cherries, sugar, and almond to give a sweet and high-protein jerky perfect for both vegans and meat lovers.
- The Mrs’s Beef Jerky. Mrs’s Beef Jerky is another amazing recipe you can try at home. It’s a flavorful solution that’s fun to prepare and mouthwatering to eat.
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Category Appetizers
Total Time 14 hrs 15 mins
Estimated Reading Time 3 mins
Calories 61 per serving
- Place beef in the freezer for 15−20 minutes prior to cutting it into thin strips. This will firm up the meat a little and make it easier to cut into strips (the easiest route would involve your local butcher slicing the meat for you). The steak should be just slightly less than ¼" thick. If your pieces end up being a little too thick, simply pound them out a bit with a meat mallet or the bottom of a frying pan. Trim off excess fat and any sinew. Pronounced sin-yoo, sinew is the tough fibrous tissue that connects muscle to bone. Once the meat is sliced and trimmed, place the strips into a gallon-sized resalable plastic bag.
- In a small bowl, combine all remaining ingredients then stir until the brown sugar is completely dissolved. Pour marinade over the strips of beef then seal the bag. Shake the bag vigorously to ensure all of the ingredients are well mixed. Remove as much air from the bag as possible then place the sealed bag into a large bowl or baking dish to catch any leaks. Refrigerate the meat for 24 hours.
- Once the meat has marinated, set the oven to its lowest possible temperature setting—which is usually around 150−175 degrees—then line a rimmed baking sheet with aluminum foil. Place a wire cooling rack inside the baking sheet then coat them with a non-stick spray. Arrange the jerky strips on the rack. It is likely that the meat will be touching, which is fine, but don't allow them to overlap—if necessary, use 2 pans.
- Place jerky in the oven then leave the door cracked about an inch to allow moisture to escape—place a wooden spoon in the door to keep it propped open if necessary. Allow the jerky to dehydrate for a total of 6 hours, turning the jerky over after the first 3 hours. Check the jerky periodically during the last hour then remove from oven when it reaches the stage of doneness you like—the longer it remains in the oven, the drier and crispier it becomes.
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3.6/5 (92)
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Category Snack
Calories 226 per serving
- Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Cut with the grain for a more chewy jerky. (I did not freeze the jerky and used my Jerky Slicer with the grain)
- Add sliced beef to the mixture in the ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.
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