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
HONEY GARLIC GINGER BEEF JERKY
Honey, ginger and garlic combine for a savory sweet, Asian inspired beef jerky
Provided by Pirate Jeni
Categories Snacks
Number Of Ingredients 8
Steps:
- Put the honey, garlic and ginger is a small sauce pot and heat until just boiling. Reduce heat to a simmer.
- Add salt and water to the pot, stirring to dissolve the salt.
- Simmer for about 15 minutes or until the ginger and garlic are soft.
- Add the cardamom and cloves and immediately remove from heat. Stir
- Puree with immersion blender, regular blender or food processor.
- Allow marinade to cool.
- Add the marinade to the meat and smoosh it with your hands to get every piece covered.
- Put the meat mixture in a plastic bag and allow to marinate over night.
- Put the strips of meat on a dehydrator tray and dehydrate at 160 degrees until dry but still bendy. About 8-9 hours.
- Place the jerky in an oven preheated to 275 degrees and heat it for 10 minutes.
Nutrition Facts :
SPICY GARLIC BEEF JERKY RECIPE
Homemade beef jerky with big garlic and spicy flavors
Provided by Tony Bailey
Categories Snack
Time 6h30m
Number Of Ingredients 8
Steps:
- Combine the marinade ingredients in a bowl
- Marinate the meat for at least 2 hours, but no more than 8
- Place the meat slices in a dehydrator and set to 155 degrees for 6 hours and check the moisture level
- Dehydrators vary in effectiveness so you may need anywhere from 1 to 3 more hours to fully dry out the jerky.
THE BEST HOMEMADE BEEF JERKY RECIPE
This is the best homemade beef jerky recipe, and it's easy to make without any special equipment.
Provided by Jennifer Segal
Categories Snacks
Time 3h30m
Yield 12 to 14 servings
Number Of Ingredients 10
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.)
Nutrition Facts :
GARLIC BEEF JERKY
Make and share this Garlic Beef Jerky recipe from Food.com.
Provided by Theresa Thunderbird
Categories Deer
Time 5h10m
Yield 2 pounds
Number Of Ingredients 9
Steps:
- Combine all ingreients in a ziploc bag.
- Add Meat.
- Shake around to coat.
- Let marinate in the refrigerator 6 hours or overnight.
- Pre-heat oven at 150 degrees.
- Cook meat on cookie sheets lined with aluminum foil for 5-7 hours. Check meat after 5 hours. Meat should be bendable not breakable.
- Cool after meat is dry. Store in air-tight container or ziploc bag in refrigerator.
- Enjoy! : ).
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- Trim all visible fat from the beef, wrap in plastic wrap, and place in the freezer for an hour or two to partially freeze.
- While the meat is in the freezer, combine the soy sauce, water, brown sugar, ground black pepper, sea salt, garlic powder, & onion powder in a bowl or ziplock bag and mix well.
- Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Slice with the grain for a chewier jerky. Or skip the freezing phase and use a Jerky Slicer.
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- Bloody Mary Jerky. If you have ever had a Bloody Mary to drink, then you know that it is an alcoholic beverage (usually) that is tomato based. So this recipe has a tomato base that comes together with your beef flavor to make one delicious high protein snack.
- Sweet and Hot Jerky. This recipe is very similar to the one we use each year. It calls for brown sugar, liquid smoke, and many other delicious spices.
- Dr. Pepper Beef Jerky. Do you love Dr. Pepper? If so, then you’ll probably love this meat. I love the recipe because not only does it bring the Dr. Pepper flavor to the forefront, but it is also so simple.
- Coffee Jerky Marinade. Do you love the flavor of coffee? Oh, me too! I am a coffee drinker, to put it mildly! So when I see a recipe that can make my jerky have that hint of coffee also mixed with liquid smoke and other tasty spices like paprika and cumin, then I know it is right up my alley.
- Sweet Cherry Beef Jerky. This may sound odd for a beef jerky choice, but I think it is actually a really delicious mixture. Who says that all jerky has to be spicy?
- Citrus Basil Beef Jerky. Would you like to mix your fruits and your herb garden together? Maybe even bring a few essential oils into your beef jerky mix?
- Texas BBQ Beef Jerky. Do you love Texas style barbecue? Would you also love to have a super simple jerky recipe? Well, again, if you answered yes to either or both of those questions, then this recipe could be just what you wanted.
- Smokey Honey Glazed Beef. Our family raises bees. Needless to say, there are certain times of the year that we are flat out overrun with honey. So when I saw that this recipe could help us utilize some of that, I was sold.
- The Mrs’s Beef Jerky. Did you think jerky was only a guy thing? Umm…you’d be wrong. Women love themselves some beef jerky! I know because I am one of them.
- Jalapeno Lime Beef Jerky. So often in life, you find spicy foods mixed with citrus flavors. If you’ve ever wondered why it is because they are a perfect match.
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