Mckagens Beef Jerky Recipes

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.

MCKAGEN'S BEEF JERKY

Steps:

• Combine the teriyaki sauce, Worcestershire sauce, balsamic vinaigrette, garlic powder, onion powder, liquid smoke, salt, and hot sauce in a resealable plastic bag. Add the meat strips and coat evenly with the marinade. Seal and refrigerate 24 hours.
• Preheat an oven to 175 degrees F (80 degrees C). Line a baking sheet with aluminum foil and place a wire rack on top.
• Remove the beef strips from the marinade and shake off excess marinade. Discard the remaining marinade. Place the meat strips onto the wire rack and sprinkle with black pepper. Bake in the preheated oven until firm and dry, at least 3 hours. Allow the jerky to cool completely before storing in a sealed container.

SPICY BEEF JERKY RECIPE

Steps:

• Wrap the London broil in plastic wrap and place into the freezer for about an hour to partially freeze. This will make slicing much easier.
• Pull it out, set it onto a cutting board and slice it into ¼ inch strips. Thicker strips will take longer to dehydrate.
• Add the remaining ingredients to a large mixing bowl and mix well. Slip the sliced beef strips into a large sealable baggie and pour the marinade over it. Seal it up and massage the marinade into the beef with your hands. Get it in there good. Refrigerate for at least 5 hours or overnight.
• Drain the marinade and throw it away. Spread the beef strips out onto baking sheets and bake them for 10 minutes at 350 degrees F. The meat should register 160 degrees F internally when measured with a meat thermometer.
• Lay the beef strips out evenly onto your dehydrator trays.
• Dry at 160°F for 6-8 hours, until dried through. Check them at the 4 hour mark and flip them. Blot them with a paper towel if you see any moisture oozing out. Keep dehydrating. The resulting jerky should be pliable and should not snap when bent with your fingers.
• Let them cool, then wipe away any residual moisture.
• After they've cooled, store them in airtight containers or enjoy them right away.
• Yields about 2/3 pound jerky.

ORIGINAL BEEF JERKY RECIPE

Steps:

• Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze.
• While the meat is in the freezer, combine the pickling salt, curing salt, coriander, onion powder, garlic powder, liquid smoke, black pepper, sugar, and cold water in a medium size bowl or ziplock bag. Mix well.
• Remove the meat from the freezer and slice 1/4" strips with the grain. Or skip the freezing phase and use a jerky slicer for evenly sliced strips.
• Tenderize the beef strips with a tenderizing mallet to prevent the jerky from being too tough.
• Add sliced beef to the mixture and marinate for 6-24 hours in the refrigerator.
• After the meat has finished marinating, remove from refrigerator and pat dry with paper towels.
• A Dehydrator was used with this recipe and dried for 7 hours at 160 degrees. You can also use a smoker or your oven.

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.

MCKAGEN'S BEEF JERKY

Steps:

• Combine the brown sugar teriyaki sauce, Worcestershire sauce, balsamic vinaigrette, garlic powder, onion powder, liquid smoke, salt, and hot sauce in a resealable plastic bag. Add the meat strips and coat evenly with the marinade. Seal and refrigerate 24 hours.
• Preheat an oven to 175 degrees F (80 degrees C). Line a baking sheet with aluminum foil and place a wire rack on top.
• Remove the beef strips from the marinade and shake off excess marinade. Discard the remaining marinade. Place the meat strips onto the wire rack and sprinkle with black pepper. Bake in the preheated oven until firm and dry, at least 3 hours. Allow the jerky to cool completely before storing in a sealed container.