HOMEMADE BEEF JERKY (AKA BULGOGI JERKY) RECIPE - (4.3/5)
Provided by á-10847
Number Of Ingredients 14
Steps:
- Place beef in freezer to firm up enough to slice very thinly (about 1/4"). Blend remaining ingredients except for salt, sesame seeds, black pepper, and kochukaru until smooth. Add beef to marinade stirring gently to make sure all is coated and marinate about 7 hours. 2. Heat oven to 200º F. Drain beef, blot dry with paper towels and place on a rack on top of a baking sheet. Grind the salt and sesame seeds in a mortar and pestle (you can use a spice grinder, just be sure not to turn the mixture into a paste). Sprinkle over beef, then grind fresh black pepper and add chili if desired. 3. Bake about four hours, rotating pans halfway through, until dried and jerky-like. Store in a sealed container in the fridge. Fine in fridge 1-2 months.
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
HOMEMADE BEEF JERKY
This is excellent beef jerky and worth the wait! Less expensive than store bought and tastes better. Double the recipe next time and experiment with different spices you like!
Provided by Cindy in PA.
Categories Lunch/Snacks
Time 15h
Yield 15 serving(s)
Number Of Ingredients 10
Steps:
- Trim all fat off meat.
- Cut steak in to 4 inch strips.
- The steak should be about 1/2 inch thick.
- It's easier to cut meat partially frozen.
- Pound meat lightly, you don't want it too thin.
- Add all ingredients in a large bowl.
- Mix well.
- Cover and refrigerate overnight (8 hrs).
- Line cookie sheets with tin foil.
- Place steak strips on sheets, don't overlap meat.
- Set oven at lowest temperature. (150-175°F).
- Bake six hours, turning after three hours.
- Jerky is done when meat is dried out, depending on your oven.
- Worth the wait!
BEEF BULGOGI
Just like my Korean mom makes it! It's delicious! Even better if rolled up in red leaf lettuce with rice and hot pepper paste. If you want to spice it up just add red pepper powder to your marinade.
Provided by Tenny Sharp
Categories World Cuisine Recipes Asian Korean
Time 1h15m
Yield 4
Number Of Ingredients 8
Steps:
- Place the beef in a shallow dish. Combine soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil, and ground black pepper in a small bowl. Pour over beef. Cover and refrigerate for at least 1 hour or overnight.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Quickly grill beef on hot grill until slightly charred and cooked through, 1 to 2 minutes per side.
Nutrition Facts : Calories 231.7 calories, Carbohydrate 12.4 g, Cholesterol 27.2 mg, Fat 13.2 g, Fiber 1 g, Protein 16.2 g, SaturatedFat 3 g, Sodium 1157.4 mg, Sugar 8.3 g
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- Place the garlic, pear, soy, sugar, black pepper, sesame oil, and gochujang (if using) into a blender, and blend until combined.
- Pour over the sliced steak, and let marinate in the fridge for at least 4 hours, but overnight is preferred. Mix it up a few times during the marinade process.
- Remove the meat from the marinade and lay them out on paper towels to dry. Once the excess marinade is removed, lay your meat slices flat on jerky racks in a single layer. Place on the grill.
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Servings 30Calories 50 per servingCategory Appetizers / Snacks
- Freeze steak for 30 minutes, then slice with the grain into 1/4-inch-thick slices and transfer to an airtight container.
- Pour marinade over steak, toss to coat, then seal container. Let steak marinate in the refrigerator at least 30 minutes or up to 24 hours.
- If using a dehydrator, arrange steak slices on dehydrator racks; discard marinade. Set dehydrator to 155° and dehydrate 4 hours, rotating racks halfway through.
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