Easy Beef Jerky Recipe: A Step-by-Step Guide
Beef jerky is a delicious and convenient snack packed with protein. Making it at home allows you to customize flavors and ensure there are no unwanted additives. This simple guide will take you through the steps of making your own beef jerky with basic kitchen tools. Let’s get started!
Ingredients
- 1 pound of lean beef (top round, bottom round, or flank steak are good choices)
- 1/4 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Optional: 1 teaspoon smoked paprika or 1/4 teaspoon red pepper flakes for a spicier kick
Equipment
- A sharp knife
- A mixing bowl
- Plastic wrap or a seal-able plastic bag
- A wire rack and baking sheet
- An oven or a dehydrator
Instructions
Step 1: Prepare the Meat
Start by trimming as much fat as possible from your beef. Fat can cause the jerky to spoil faster. Place the beef in the freezer for about 1-2 hours. This will make it easier to slice thinly. Once firm, remove the beef from the freezer and slice it into thin strips, about 1/8 to 1/4 inch thick. For a more tender jerky, slice against the grain of the meat.
Step 2: Marinate the Beef
In a mixing bowl, combine soy sauce, Worcestershire sauce, brown sugar, black pepper, onion powder, garlic powder, and any optional ingredients. Add the sliced beef to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap, or place the beef and marinade in a sealable plastic bag. Refrigerate for at least 3 hours, or overnight for more depth of flavor.
Step 3: Dry the Beef
Preheat your oven to its lowest setting, usually between 150°F to 175°F (65°C to 80°C). Place wire racks on baking sheets. Remove the beef from the marinade and gently pat dry with paper towels to remove excess marinade. Arrange the beef strips in a single layer on the wire racks. Allow space between each piece for air circulation.
Step 4: Bake or Dehydrate
For oven drying, place the baking sheets in the oven. Let the beef dry for about 3 to 4 hours, turning the strips over halfway through the drying time. The exact time will depend on your oven and the thickness of the meat. The jerky is done when it is firm and slightly bendable without being brittle. If using a dehydrator, follow the manufacturer’s instructions regarding time and temperature settings.
Step 5: Cool and Store
Once done, transfer the jerky to a cooling rack to cool completely. This should take about an hour. Homemade beef jerky can be stored in an airtight container at room temperature for about two weeks, in the refrigerator for about a month, or in the freezer for up to six months for longer preservation.
Tips for Perfect Beef Jerky
- Experiment with flavors by adjusting the types and amounts of seasonings in the marinade.
- Marinating time can significantly affect the flavor of the jerky, so don’t rush this step.
- Keep an eye on the jerky in the last hour of drying to avoid over-drying.
With this easy beef jerky recipe, you can enjoy a tasty, high-protein snack that’s perfect for on-the-go snacking, hiking, or as a savory addition to your meal-prep routines. Happy snacking!
