Dads Beef Jerky Marinade 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 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
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- Mix the soy sauce, wine, liquid smoke, Worcestershire sauce, garlic salt and onion powder together in a bowl.
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- 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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