Dive into the art of making the perfect beef jerky with this comprehensive recipe. Learn about marinating for flavor infusion and tenderness, choosing the right cut, and the drying process. This recipe covers expert tips on marination, dietary considerations, and how to achieve that ideal jerky texture. Perfect for snack enthusiasts and homemade jerky aficionados!
1/2cupsoy saucelow-sodium for dietary consideration
1/4cupWorcestershire sauce
2tablespoonsbrown sugar
1tablespoonapple cider vinegar
1tablespoonlemon juice
2teaspoonsgarlic powder
2teaspoonsonion powder
1teaspoonfreshly ground black pepper
1/2teaspoonliquid smokeoptional
Instructions
Preparation:
Partially freeze beef for easier slicing.
Slice beef into even strips, approximately 1/8" to 1/4" thick.
Making the Marinade:
Combine soy sauce, Worcestershire sauce, brown sugar, apple cider vinegar, lemon juice, garlic powder, onion powder, black pepper, and liquid smoke in a mixing bowl.
Marinating the Beef:
Place beef strips in a ziplock bag or airtight container.
Pour marinade over beef, ensuring all pieces are submerged.
Marinate in the refrigerator for 24 hours, turning every 6 hours.
Drying the Beef:
Remove beef from marinade and pat dry with paper towels.
Arrange beef strips in a single layer on dehydrator trays or a wire rack over a baking sheet.
Dehydrate at 160 °F for about 6 hours or until desired dryness is achieved.
Storing:
Allow jerky to cool completely before storing in an airtight container.
Video
Notes
Meat Selection: Choose lean cuts like top round or London broil. Trim any excess fat to prevent spoilage.
Marination: For dietary needs, opt for low-sodium soy sauce. Adjust the marination time based on beef thickness.
Safety: Always marinate in the refrigerator to prevent bacterial growth.
Acidic Ingredients: Vinegar and lemon juice not only add flavor but also help tenderize the meat.
Slicing: Partially freezing the beef makes it easier to slice evenly.
Drying: Ensure no overlapping of beef strips for even drying. Keep an eye on the drying process to avoid over-drying.
Storage: Store jerky in a cool, dry place. For longer shelf life, vacuum seal.
Customization: Feel free to experiment with different spices or sweeteners like maple syrup for a unique flavor profile.
Allergen Information: This recipe contains soy and Worcestershire sauce, which may not be suitable for all diets.