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Beef Jerky
The best 5 beef jerky recipes to make the ultimate beef jerky
Beef Jerky #1
2 lbs round steak (or flank or brisket)
1/4 C. soy sauce
1 Tbsp. Worcestershire
1/4 tsp. ea. pepper and garlic powder
1/2 tsp. onion powder
1 tsp. hickory smoke-flavored salt
Trim and remove fat from meat. Cut meat in 1/8 to 1/4 thick slices. In a bowl combine all but meat. Stir until seasonings dissolve. Add meat and mix thoroughly. Let stand one hour. Shake off excess liquid and put meat slices on oven racks or shallow baking pan. Dry meat at lowest possible oven temp (maybe 180 or 200) until it is brown, hard, and dry. Can take as long as 24 hours.
Beef Jerky #2
1 1/2 lb Flank steak
Select a 1/2 inch think flank or top round steak. trim away all fat then partially freeze until firm. Slice across the grain in a 1/4 to 1/2 inch wide strips. Place meat strips in a shallow dish or heavy plastic bag. Add soy or terriyaki sauce to cover meat. If desired onion or garlic powder or Worcestershire sauce can be added. Toss to coat each piece. Cover and refrigerate several hours or over night. Lift meat from marinade, drain will then air dry for a couple of hours. Arrange meat strips in single layer on fine wire screen or cake cooling rack. Place in low temp. oven (175 to 200
degrees) or slowly smoke-cook in smoker until meat is completely dried. Store in air-tight container. Serve as a snack or appetizer.
Beef Jerky #3
1/2 ts Pepper (MORE FOR HOT)
1/2 ts Garlic Powder
1/2 ts Onion Salt
1 lb Beef Roast
1/2 c Soy sauce
1/2 ts Garlic Salt
1/2 ts Lemon Pepper
Marinate 1 hour or overnight. Bake in oven 150 to 170, overnight for 10 - 12 hours.
Beef Jerky #4
1 Flank Steak Or London Broil
Coarse Black Pepper
1/2 c Soy Sauce
Garlic Powder
Cut flank steak or london broil into 1/4" strips. Sprinkle with garlic powder and coarse ground black pepper. Marinate in soy sauce for 24 hours. Bake in 150 degree F oven for 10 to 12 hours. DO NOT exceed 150 degrees F.
Beef Jerky #5
2 lb London Broil
1/2 c Soy sauce
2 tb Worstershire sauce
2 ts Garlic powder
2 ts Onion powder
2 ts Fresly ground black pepper
2 ts Red pepper flakes
2 tb Liquid smoke
Freeze the London Broil or other lean roast. When ready to make jerky, remove the roast from the freezer and let partially thaw. When just able to slice, first cast out all fat and then slice against the grain in thin (1/4 inch or less) slices. Cover the meat with the marinade, turn from time to time and let marinate overnight. In the morning line a shallow cookie sheet with a few layers of paper towels. Place on lower rack. Place upper rack in oven in top position and lower rack in lower position. Hang the beef slices from the upper rack with tooth picks above the paper towels. 6 hours at 160F average temp is about right. If your oven is real tight, you might crack open the door a bit to allow the water vapor to escape.
About the Author
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beef jerky
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How to make the best beef jerky at home?
My husband loves beef jerky. I want to get him something to make it at home, but am not sure which method is best. I've seen oven racks for jerky, dehydrators, jerky machines. Anyone got some good jerky experience?
How to make Beef Jerky
I’ve been making beef jerky for over 10 years. It’s not as difficult as you might think. Here are some things you’ll need:
1 Dehydrator, 1 colander , plenty of paper towels, cutting board
Optional
1 Meat slicer, disinfectant wipes
Tips
One important thing to remember is that when making beef jerky, you are working with raw meat. I keep plenty of disinfectant wipes handy. Remember to wash your hands between different stages.
I like to use the Eye of Round cut of meat. You can usually get it between us$9—us$15. I can almost always purchase the cut cheaper at Sam’s Club.
Slicing
A meat slicer is not necessary, but I choose to use one. Most grocery store meat departments can cut your beef at no additional charge. It’s important to remember that thinner beef will dehydrate faster. I generally aim for between 1/8 and 1/4 inch thickness.
If you are slicing your own, here are some tips.
If you are using an eye of round, cut it in half. This will be easier to control on the slicer. Place your beef in the freezer for approximately 45 minutes to 1 hour. This will make slicing the beef much easier. As you slice the meat, rotate the beef 1/4 turn ever 4-5 slices. This will keep the slicing surface flat and the slices even. Remember not to apply too much force on the meat as you slice it. Too much force will make the slices uneven. You may also want to trim the edges of the meat a little, if it begins to uneven too much. These trimmings can be saved for good things, like Chili.
Marinate
I’ve found that it’s best to use a sealable, plastic container. Mix the ingredients in the container. I’ve tried to adjust my recipe over the years to reduce the salt content.
Begin placing the meat into the container one at a time. As the container fills, press the meat into the marinade so that each slice is submerged. Once all of the beef has been added, seal the container and place it in the refrigerator for several hours. I normally prepare the beef in the evening and let it marinate over night.
Dehydration
When the beef comes out of the refrigerator, it’s going to be really cold. Place the colander into the sink and dump the marinated beef into it. Place the cutting board onto the counter and fold several paper towels onto it. Begin placing one layer of beef onto the paper towels. Press the paper towels, to help soak up the excess liquid. Repeat this process until all of the beef is used.
Begin laying the beef onto the dehydrator trays. Make sure the pieces are flat Slices may be layed next to each other, but do not overlap them.
After washing your hands, wipe down the outside of the dehydrator with a disinfectant wipe, because you will be handling the trays later.
The dehydration process will take between 6-8 hours, depending on the thickness of your slices. I like to rotate the trays every 2 hours to promote an even dehydration
The dehydrated beef will have a live span of about 2 weeks. The life can be extended by using vacuum sealed bags.
Ingredients
2 to 2.5 pounds of beef
1/2 bottle liquid smoke
1 -1/2 TSP meat tenderizer
1 TSP season salt
1 TSP pepper
1 TSP Minced Garlic
1-1/2 cup Lea and Perrins Worcestershire sauce
Dash of Soy Sauce
For spicy versions
cayenne pepper,
crushed red pepper,
or hot sauce
Beef Jerky recipe by the BBQ Pit Boys