Are you a modern-day cave person? If you are, you’ll know that eating healthy and high protein snacks are quite trendy, and though many brands make such snacks, there is something special about making your own.
That’s right! The snack I am talking about is beef jerky. Beef jerky is a staple of long road trips, camping, and hunting trips, and today I am going to tell you about three ways to make beef jerky at home.
These recipes don’t require you to have a smoker, and even if you don’t have a dehydrator, you don’t have to worry. Though it will take longer, you can also make these beef jerky recipes in the oven. Therefore, here are three of my favorite beef jerky recipes that you should check out.
Classic Homemade Beef Jerky
Yield: 6 servings
Prep time: 15 minutes
Marination time: 3-4 hours
Cook time: 3 hours
- Worcestershire sauce (3/4 cup)
- Soy sauce (3/4 cup)
- Smoked paprika (1 tbsp)
- Honey (1 tbsp)
- Freshly ground black pepper (2 tsp)
- Red pepper flakes (1 tsp)
- Garlic powder (1 tsp)
- Onion powder (1 tsp)
- Top round beef (2 pounds, thinly sliced)
- Take a medium-sized bowl, and mix the soy sauce, Worcestershire sauce, black pepper, red pepper flakes, paprika, honey, onion powder, and garlic powder. When thoroughly mixed, add the thinly sliced beef to the bowl, and turn it around to coat it thoroughly.
- Now, cover the bowl with some plastic wrap, and place it in the refrigerator for a minimum of three hours for marination. Preferably, you should let the meat marinate overnight for better flavor.
- Now, preheat the oven to a low temperature, 175 degrees F should do it, and prepare a baking sheet by lining it with some aluminum foil. Also, place a wire rack on the baking sheet.
- Now, take the beef strips out of the refrigerator and discard the marinade. Dry the beef strips and place them on the repaired wire rack in a single layer.
- Now, bake the beef in the preheated oven until it is leathery and dry, about 3-4 hours should be enough.
- Now cut the beef into bite-sized pieces, and it is ready to be devoured.
African beef jerky:
Yield: about 18 servings
Prep time: 20 minutes:
Marination time: 10 hours
Cook time: 3-4 hours (dehydrator) or 10 hours (oven)
- Black pepper (to taste)
- Inside round beef (5 pounds, cut into thin slices)
- Soy sauce (2 cups)
- Worcestershire sauce (2/3 cup)
- Carrots (1 lb., juiced)
- Celery (1/2 lb., juiced)
- Fresh ginger (1 1/2 tbsp’s worth, juiced)
- Garlic cloves (1 1/2 tbsp, finely diced)
- Brown sugar (4 tbsp)
- Freshly ground black peppercorns (2 1/2 tbsp)
- Onion powder (1 tbsp)
- Cayenne pepper (1/2 tsp)
- Cumin (1/2 tsp)
- Crushed red pepper (1/2 tsp)
- Take a bowl, and combine the Worcestershire sauce, soy sauce, carrots, celery, ginger, and garlic thoroughly. Set the mixture aside.
- Now take a spice blender, and blend the peppercorns, onion powder, Cayenne pepper, Cumin, red pepper, and brown sugar. Pulse until the dry ingredients are completely incorporated.
- Now combine the wet and dry ingredients and whisk together to form the marinade.
- Add the sliced pieces of the beef into the marinade and massage to allow even distribution and coating of the beef. Cover the bowl with some plastic wrap and place in the refrigerator for 10-12 hours.
- You could also marinade only for three to four hours, but for the best flavor, you should wait overnight.
- After the marination time is over, remove the beef from the refrigerator, and discard the marinade. Let the beef dry, and then place the slices in a dehydrator if you have one. Otherwise, an oven set at low temperatures can also work.
- Preheat the oven to 150 degrees F, and place the beef strips on a wire rack. Place a baking sheet under the wire rack to catch the beef drippings, which are great for making gravy, and are a real pain to clean if they fall in the oven.
- Bake the beef for about six hours, until it is dry and leathery. Make sure to rotate the meat after every hour or so,
- Place into a home dehydrator or oven at 150 degrees for approximately six hours. Check and rotate as needed. Remove at desired texture and doneness.
Chinese beef jerky:
Yield: about 2 lbs. od jerky
Prep time: 20 minutes:
Marination time: 12 hours
Cook time: 3-4 hours (dehydrator) or 10-12 hours (oven)
- Top round (4 to 4 1/2 lb.)
- Tamari or Soy sauce (4 cups)
- Light brown sugar (1 cup)
- Minced ginger (4 tbsp)
- Minced garlic (4 tbsp)
- Sesame oil (1 tbsp)
- Ground pepper (1 tbsp)
- Sesame seeds
- Mix the Tamari, minced garlic, minced ginger, and sesame oil in a large bowl. Take a separate bowl, and mix the dry ingredients.
- Now combine the both, to make the marinade for the beef jerky.
- Take the top round beef, and cut it into thin slices. You can get a meat slicer, which will make the job a lot easier. You can check out some high-quality meat slicers, and other home appliances at HomeAddons.
- If you don’t have a meat slicer, tell the butcher to make the slices when you are buying it.
- Now, submerge the beef slices into the marinade, and mix to make sure that the marinade is evenly distributed.
- Cover the bowl with some plastic wrap, and place in the refrigerator for a minimum of 12 hours.
- Take the beef out the next day, and discard the marinade. Let the beef dry for a while.
- Now if you have a dehydrator, just place the meat on the trays, and place it in the dehydrator; otherwise, you should place a wire rack on a baking sheet and line the beef strips on it.
- Now, sprinkle some sesame seeds on the meat, and if you are using a dehydrator, place the beef in it for 3-4 hours. Otherwise, preheat an oven to 170 degrees F, and bake the beef for 10-12 hours.
- Once the meat is leathery and dry, remove it from the oven and enjoy it after it has cooled down.
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