Homemade Beef Jerky Aka Bulgogi Jerky Recipe 435

Steps:

• Place beef strips in the bottom of a large bowl. Pour soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, pepper, meat tenderizer, garlic powder, onion powder, and paprika over beef. Mix to assure all the meat is evenly coated. Cover and marinate in the refrigerator for 8 hours or overnight.
• Remove meat from bowl and place between two pieces of plastic wrap; pound to 1/8-inch thickness.
• Arrange the meat strips on the tray of a dehydrator and dry at your dehydrator's highest setting until done to your liking, at least 4 hours. Store in an airtight container or resealable bags.

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.

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.

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!