Beef Jerky Recipe

Beef: Thinly sliced top round or flank steak is ideal for jerky due to its lean nature and texture.

Soy sauce: Adds a salty, umami flavor to the marinade.

Worcestershire sauce: Provides a tangy and savory depth to the marinade.

Honey: Balances the saltiness with a touch of sweetness.

Black pepper: Freshly ground for a bit of heat and flavor.

Garlic powder: Adds a robust, savory note.

Onion powder: Enhances the overall flavor with a mild onion taste.

Smoked paprika: Gives a smoky, slightly sweet flavor.

Red pepper flakes: Optional, for adding a bit of heat.

When slicing the beef for your jerky, make sure to cut against the grain. This will result in a more tender texture, making it easier to chew. Additionally, partially freezing the meat for about 30 minutes before slicing can help achieve more uniform slices.

• thinly sliced beef - Substitute with thinly sliced turkey: Turkey is leaner and can absorb marinades well, making it a good alternative for jerky.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor.

• worcestershire sauce - Substitute with coconut aminos: Coconut aminos offer a slightly sweeter and less salty flavor, suitable for those avoiding soy.

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and consistency, making it a good alternative.

• freshly ground black pepper - Substitute with white pepper: White pepper has a milder flavor but can still add the necessary heat.

• garlic powder - Substitute with granulated garlic: Granulated garlic has a similar flavor profile and can be used in the same quantity.

• onion powder - Substitute with dried minced onion: Dried minced onion provides a similar flavor and can be used in slightly larger quantities.

• smoked paprika - Substitute with regular paprika: Regular paprika lacks the smoky flavor but still adds the necessary color and mild heat.

• optional red pepper flakes - Substitute with cayenne pepper: Cayenne pepper provides a similar level of heat and can be used in smaller quantities.

• Ensure the beef jerky is completely cool before storing. This prevents condensation, which can lead to mold.
• Use an airtight container to store your beef jerky. Mason jars, vacuum-sealed bags, or resealable plastic bags work well.
• For short-term storage, keep the beef jerky in a cool, dry place, such as a pantry or cupboard. It should stay fresh for up to 1-2 weeks.
• For longer storage, refrigerate the beef jerky. It can last up to a month when kept in the fridge.
• To freeze beef jerky, place it in a vacuum-sealed bag or a freezer-safe resealable bag. Remove as much air as possible to prevent freezer burn.
• Label the bags with the date before freezing. This helps you keep track of how long the beef jerky has been stored.
• When ready to enjoy, thaw the beef jerky in the refrigerator or at room temperature. Avoid microwaving as it can alter the texture.
• For the best flavor and texture, consume frozen beef jerky within 6 months.

• Oven Method:

  1. Preheat your oven to 250°F (120°C).
  2. Place the beef jerky on a baking sheet lined with parchment paper.
  3. Heat for about 10 minutes, or until the jerky is warmed through.
  4. Let it cool slightly before enjoying.

• Microwave Method:

  1. Place the beef jerky on a microwave-safe plate.
  2. Cover with a damp paper towel to prevent drying out.
  3. Microwave on medium power for 30 seconds to 1 minute, checking frequently.
  4. Allow to cool for a moment before eating.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring to a simmer.
  2. Place the beef jerky in a steamer basket over the simmering water.
  3. Cover and steam for 2-3 minutes, or until the jerky is warmed through.
  4. Remove and let it cool slightly before serving.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Add the beef jerky to the skillet.
  3. Heat for 1-2 minutes on each side, or until warmed through.
  4. Let it cool slightly before enjoying.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the beef jerky in a vacuum-sealed bag.
  3. Submerge the bag in the water bath for 30 minutes.
  4. Remove and let it cool slightly before eating.

• Large bowl: Used to combine and mix the marinade ingredients thoroughly.

• Refrigerator: Essential for marinating the beef slices for at least 4 hours or overnight.

• Dehydrator: Preheated to 160°F (70°C) to dry and dehydrate the beef slices.

• Dehydrator trays: Where the beef slices are arranged in a single layer for even dehydration.

• Knife: Used to thinly slice the beef, ensuring uniform thickness for consistent drying.

• Cutting board: Provides a stable surface for slicing the beef.

• Measuring cups: Used to measure out the soy sauce and Worcestershire sauce accurately.

• Measuring spoons: Used to measure out the honey, black pepper, garlic powder, onion powder, smoked paprika, and red pepper flakes.

• Airtight container: Necessary for storing the cooled jerky to maintain its freshness.

Slice beef ahead: Ask your butcher to thinly slice the beef for you to save time.

Quick marinade: Use a vacuum-sealed bag to marinate the beef faster, reducing the time needed for flavors to infuse.

Batch preparation: Prepare larger batches of marinade and beef slices to make multiple servings at once.

Dehydrator efficiency: Preheat your dehydrator while you arrange the beef slices to save time.

Store properly: Use airtight containers to keep your jerky fresh longer, reducing the need for frequent preparation.