Honeylemonbeefjerky Recipes

Steps:

• Combine garlic, honey, lemon juice, soy sauce, salt and pepper, and marinate steak strips in this overnight in a plastic zipper bag.
• The next day, cover oven rack beneath with foil for easy clean-up.
• Preheat oven to 180 degrees F.
• Place slices on a baking rack, prop oven door slightly with an oven mitt to allow humidity to escape, and dry meat on racks.
• In my oven, the process took about 6-1/2 hours.
• Check meat after 5 hours; it could take as long as 7 hours.
• Blot any grease spots that may come up.

Steps:

• Slice the beef with the grain into strips about 1 inch thick by 3 inches long. If the strips appear too large, they likely are the correct size, as they will shrink significantly during the cooking process.
• In a mixing bowl, mix the remaining ingredients. Liberally season the beef with this spice mixture, being sure to use it all. Cover the beef and refrigerate for 24 hours.
• Preheat the oven to 250 degrees F. Put the beef strips on a baking rack-lined sheet pan. Arrange the meat so that the strips are not touching or overlapping. This allows for even drying. Bake for 6 to 7 hours, until fairly dry. If you prefer your jerky on the chewy side, remove it after 6 hours. Otherwise, leave it in for the full 7 hours to dry it out some more.
• Divide the jerky among bags. Store the bags in an airtight container at room temperature; the jerky should keep for several months.

Steps:

• Trim the flank steak of any excess fat, place in a zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up.
• Remove the steak from the freezer and thinly slice the meat with the grain, into long strips.
• Place the strips of meat along with all of the remaining ingredients into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients. Place the bag into the refrigerator for 3 to 6 hours.
• Remove the meat from the brine and pat dry. Evenly distribute the strips of meat onto 3 of the air filters, laying them in the grooves and then stacking the filters on top of one another. Top these with 1 empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with 2 bungee cords. Stand the fan upright, plug in and set to medium. Allow the meat dry for 8 to 12 hours. If using a commercial dehydrator, follow the manufacturer's directions.
• Once dry, store in a cool dry place, in an airtight container for 2 to 3 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:

• 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:

• 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.