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How to Make Jerky Beef
If you’re in the market for a tasty healthy, protein-rich snack that is packed with flavors and can be made at your home, Doc’s Best Beef Jerky recipe is precisely the thing you’ve been looking for. Don’t buy the expensive store-bought variety. This homemade jerky is moist chewy and stuffed with sweet, smoky and spicy delight. You can make it to go on a hike or need to eat a nutritious snack to go with you or desire a treat for yourself, this recipe hits the spot every time. We’ll look at what makes this recipe an absolute game changer for those who love jerky!
Key Benefits of Making Beef Jerky at Home
1. Superior Flavor Control Choose the flavorings and marinade ingredients so that you can enjoy each bite perfect – sweet or spicy, smokey, or all three.
2. The cost of store-bought jerky could be costly. Making it at home can save the money you spend and provides the same amount of food for less.
3. High Protein, Low Carb Snack Beef Jerky is a great source of protein. It is healthy snacks that keep people fuller for longer with no carbohydrates.
4. The absence of additives, preservatives or other ingredients is a clean product with no unnecessary chemical additives, fillers or MSG.
5. Long Shelf Life When properly preserved, homemade beef jerky remains fresh for weeks which makes it perfect for meal making, hiking, and road excursions.
6. Customizable for Diets Keto? Paleo? Low-sodium? The choice is yours. Simply modify the recipe according to your preferences.
Ingredients Table
| Ingredient | Quantity | Notes |
|---|---|---|
| Beef (top round or flank) | 2 pounds | Thinly sliced against the grain |
| Soy sauce | 1/2 cup | Low-sodium recommended for better salt balance |
| Worcestershire sauce | 1/4 cup | Adds deep umami flavor |
| Brown sugar | 2 tablespoons | Optional, for a hint of sweetness |
| Liquid smoke (optional) | 1 teaspoon | For that smoky flavor without a smoker |
| Black pepper | 1 teaspoon | Adjust to taste |
| Garlic powder | 1 teaspoon | Classic savory seasoning |
| Onion powder | 1 teaspoon | Adds depth to the flavor |
| Red pepper flakes | 1/2 teaspoon | Optional, for a spicy kick |
Step-by-Step Instructions
1. Cut the beef Remove any fat the beef and cut thin strips (about 1/8 – 1/4 inches thickness). To make it easier to slice, you can partially cool the meat 30 to 60 minutes before cooking.
2. Make Marinade Marinade
In A large bowl, mix together Worcestershire sauce, soy sauce sauce, brown sugar Liquid Smoke, Garlic Powder the powder of onion, black pepper as well as red pepperflakes.
3. Marinate the meat
The beef slices in a sealable poly bag, or container. Sprinkle the marinade on the beef and make sure it’s coated. The marinade should be refrigerated and kept for at minimum six hours at the very least overnight.
step 4: Heat and set up
Prepare the oven until 170degF (75degC) or the minimum setting. Cover a baking sheet with foil, and then place the rack of wire on top. The marinated beef strips should be placed across the wire rack.
5. Drying the Jerky
Bake for 3-4 hours Flipping the dish half way through. Jerky is ready once it’s dried to the surface, slightly flexible and has darkened color.
Step 6 to cool and store
The chilling jerky fully cool. Keep it in an airtight container at the room temperature for up one week or even refrigerate to prolong shelf-life.
Tips Recipes
- Let the Meat Freeze a bit: Place the beef in the freezer for between 30 and 60 minutes prior to cutting. The beef will be firmer and makes even, thin slices more manageable.
- Reduce the fat
Be sure to eliminate the visible fat. The fat doesn’t hydrate properly and may cause it to spoil more quickly. - Make use of a wire rack:
Elevating the jerky permits air to circulate beneath, allowing it to dry uniformly and prevents soggy. - Don’t overcook it:
Jerky is supposed to be dry and malleable, but not hard and crispy. Cooking too long can result in it becoming hard and crumbly. - Test for Doingness:
Flex an object upon cooling. The piece should be able to bend and break a little, but it should not break.
Variations:
- Sweet & spicy:
Add 1 tablespoon of maple syrup, honey as well as additional red pepper flakes to create the most striking color contrast. - Teriyaki style:
Replace the soy sauce by teriyaki sauce and then include a hint of sesame oil and ginger. - Smoky BBQ:
Include smoked paprika as well as an extra splash of BBQ sauce to create a Southern flavor. - Low-Sodium
Utilize low-sodium Worcestershire sauce and Soy Sauce if you’re trying to limit your sodium intake.
Conclusion
Doc’s best Beef Jerky recipe is your ultimate recipe for creating delicious chewy and spiced jerky at home. By using only the most basic ingredients, individualized marinades and expert advice to make it a reality, you’ll never purchase to buy jerky from a store again. If you’re preparing snacks for an outdoor hiking trip, adding protein to your lunchbox, or creating an ideal gift homemade jerky will provide unbeatable flavor and satisfaction.
FAQs – Doc’s Best Beef Jerky Recipe
Q1 Which is the most suitable cuts of beef to make Jerky? A: Cuts that are lean like Top round, Bottom, flank steak or eye of round are great because they contain lesser fat which can help keep the jerky from spoiling.
Q2: For how much time should I let the meat?
Answer: For the best flavor, you should marinate your beef for between 12 and 24 hours in the fridge. Longer marinating means deeper flavor.
Q3 What if I used a normal oven instead of the dehydrator?
Answer: Absolutely! Simply set the oven at the lowest temp (usually 160degF/70degC) and use an electrical rack and permit air circulation. The door should be left open when you are able to.
Q4 What is the length of time that homemade beef jerky hold up?
Answer: If properly dried and kept in an airtight container, it will last for up to a week at room temperature, or up to 1-2 months stored in refrigerated.
Question 5: What can I tell whether the jerky is finished?
Answer: Jerky should be solid, yet slightly flexible but not snapping. It shouldn’t be spongy or sticky. Dry edges as well as the texture of a leather are indicator.