HOMEMADE BEEF JERKY
Thanks to a new wave of modern day cave-people, eating healthy, high-protein snacks is all the rage, and while you can find many artisan brands out there, making your own is fun, easy, and using this method, relatively quick. Have your butcher slice the beef for you.
Provided by Chef John
Categories Appetizers and Snacks Meat and Poultry Jerky Recipes
Time 6h15m
Yield 6
Number Of Ingredients 9
Steps:
- Whisk Worcestershire sauce, soy sauce, paprika, honey, black pepper, red pepper flakes, garlic powder, and onion powder together in a bowl. Add beef to bowl and turn to coat beef completely. Cover the bowl with plastic wrap and marinate in the refrigerator, 3 hours to overnight.
- Preheat oven to 175 degrees F (80 degrees C). Line a baking sheet with aluminum foil and place a wire rack over the foil.
- Transfer beef to paper towels to dry. Discard marinade. 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.
Nutrition Facts : Calories 285.5 calories, Carbohydrate 13.9 g, Cholesterol 80.5 mg, Fat 10.5 g, Fiber 0.9 g, Protein 32.7 g, SaturatedFat 3.9 g, Sodium 2178.6 mg, Sugar 7.1 g
GARLIC BEEF JERKY
Make and share this Garlic Beef Jerky recipe from Food.com.
Provided by Theresa Thunderbird
Categories Deer
Time 5h10m
Yield 2 pounds
Number Of Ingredients 9
Steps:
- Combine all ingreients in a ziploc bag.
- Add Meat.
- Shake around to coat.
- Let marinate in the refrigerator 6 hours or overnight.
- Pre-heat oven at 150 degrees.
- Cook meat on cookie sheets lined with aluminum foil for 5-7 hours. Check meat after 5 hours. Meat should be bendable not breakable.
- Cool after meat is dry. Store in air-tight container or ziploc bag in refrigerator.
- Enjoy! : ).
TERIYAKI BEEF JERKY
Strips of beef are marinated in teriyaki sauce, soy sauce, and a blend of pineapple and garlic in this easy smoked jerky recipe.
Provided by chris70
Categories Appetizers and Snacks Meat and Poultry Jerky Recipes
Time 12h15m
Yield 12
Number Of Ingredients 7
Steps:
- Mix teriyaki sauce, soy sauce, brown sugar, and Worcestershire sauce in a large bowl.
- Place pineapple and garlic in a food processor or blender; process until smooth. Pour pineapple mixture and teriyaki mixture into a resealable plastic bag. Add beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 6 to 8 hours.
- Preheat smoker to 225 to 250 degrees F (110 to 120 degrees C). Drain beef and discard marinade.
- Smoke beef in the preheated smoker until jerky is dry and chewy but not crispy, 6 to 8 hours. Store jerky in the refrigerator.
Nutrition Facts : Calories 206.7 calories, Carbohydrate 28.5 g, Cholesterol 26.1 mg, Fat 4.3 g, Fiber 0.4 g, Protein 13.4 g, SaturatedFat 1.6 g, Sodium 3068.5 mg, Sugar 25.9 g
FRESH HONEY BEEF JERKY
I have been a Beef Jerky Maniak for a couple of years now. The only problem is that beef jerky can only be bought for the dog here in Holland. So I came across a respectable recipe and i made some changes to it to suit my taste.
Provided by Dutch Chris
Categories Lunch/Snacks
Time 20h
Yield 10-20 serving(s)
Number Of Ingredients 8
Steps:
- Buy the meat fresh from the butcher, about 2 mm thick and put it in the freezer for 2 1/2 hour.
- Cut away all excess fat,can be done easily now the meat is partly frozen.
- Defrost meat in microwave.
- Combine garlic, soy sauce, pepper, salt, liquid smoke, lemon juice, honey in a plastic container and marinate the meat in it for 12 to 24 hours.
- The next day, put a oven rack on the lowest level and cover it with foil for easy cleaning.
- Also, put another rack on the highest level.
- Preheat oven to 50°C.
- Insert a wooden toothpick through the end of each slice of meat, and suspend each slice from the top rack in the oven, using the toothpick as a support for the slice.
- This way you can easily fit 1 kilogram of meat on one rack.
- Bake at 50°C and leave the oven door open to allow moisture to escape.
- Check the meat after 5 hours.
- It could take up to 8 hours, depending on the thickness of the slices.
- Jerky should bend, and not snap.
- Then it is ready!
- Store in a air-free zip bag.
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- Trim all visible fat from the beef, wrap in plastic wrap, and place in the freezer for an hour or two to partially freeze.
- While the meat is in the freezer, combine the soy sauce, water, brown sugar, ground black pepper, sea salt, garlic powder, & onion powder in a bowl or ziplock bag and mix well.
- Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Slice with the grain for a chewier jerky. Or skip the freezing phase and use a Jerky Slicer.
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