If you love a savory and chewy snack, the best homemade beef jerky recipe is a must-try. It’s packed with flavor, easy to make, and perfect for on-the-go or enjoying at home. With simple ingredients, you can create a delicious jerky that beats anything store-bought.
Ingredients
To make the best homemade beef jerky, you’ll need the following ingredients:
- 2 pounds of lean beef (top round, bottom round, or flank steak)
- 1/2 cup soy sauce
- 1/4 cup Worcestershire sauce
- 1 tablespoon smoked paprika
- 1 tablespoon honey or brown sugar
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon liquid smoke (optional for extra smoky flavor)
- 1/2 teaspoon red pepper flakes (optional for some heat)
Timing
- Preparation time: 15 minutes
- Cooking time: 3 hr
- Marinating Time: 4 hr
- Total time: 7 hr 15 minutes
Choosing the Right Cut of Beef for Jerky
Choosing the right cut of beef is crucial for making the best jerky. You’ll want to select a lean cut, as too much fat can make your jerky spoil faster. I prefer using top round or bottom round because they’re lean, affordable, and have just the right amount of marbling to add flavor without being too fatty. Flank steak is another good option if you prefer a slightly chewier texture.
Step-by-Step Makin Best Homemade Beef Jerky
Step 1- Prepare the Beef: Start by placing the beef in the freezer for about 12 hours. This makes it easier to slice thinly. Once slightly frozen, slice the beef against the grain into thin strips, about 1/4 inch thick.
Step 2- Make the Marinade: In a large bowl, combine soy sauce, Worcestershire sauce, smoked paprika, honey or brown sugar, black pepper, onion powder, garlic powder, liquid smoke, and red pepper flakes. Mix well.
Step 3- Marinate the Beef: Add the beef strips to the marinade, making sure each piece is wellcoated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, but preferably overnight for maximum flavor.
Step 4- Preheat the Oven or Dehydrator: If using an oven, preheat it to the lowest setting (usually around 160°F or 70°C). If using a dehydrator, follow the manufacturer’s instructions.
Step 5- Arrange the Beef: Lay the marinated beef strips in a single layer on a wire rack placed over a baking sheet, or directly on your dehydrator trays. Make sure the strips aren’t touching to allow for even drying.
Step 6- Dry the Beef: Place the beef in the oven or dehydrator and dry for 34 hours, flipping the strips halfway through the process. The jerky is done when it’s dry to the touch, but still slightly pliable. It should bend without breaking.
How to Marinate Beef for Maximum Flavor
Marinating the beef is where all the magic happens. For maximum flavor, let the beef marinate for at least 4 hours, but overnight is even better. This allows the meat to absorb all the rich, smoky flavors from the marinade. I often experiment with different marinade ingredients, like adding a touch of maple syrup or a splash of bourbon for a unique twist.
Best Methods for Drying and Cooking Beef Jerky
The two most popular methods for drying beef jerky are using an oven or a dehydrator. I personally prefer using an oven because it’s more accessible, and I like the slight char it gives the jerky. However, a dehydrator is a great option if you want a more consistent and traditional drying process. Whichever method you choose, the key is low and slow—dry the beef at a low temperature over several hours to ensure it’s evenly dried and safe to eat.
How Long Should You Dry Beef Jerky
The drying time for beef jerky can vary depending on the thickness of the strips and your drying method. Generally, it takes about 34 hours. Check the jerky after 3 hours by bending a piece; it should be firm but not brittle. If it’s still too soft, continue drying and check every 30 minutes.
Tips for Perfectly Tender and Flavorful Jerky
1-Use Lean Beef: Fatty beef can spoil quickly and doesn’t dry as well. Always opt for lean cuts.
2- Slice Against the Grain: This helps in making the jerky easier to chew.
4- Don’t Overdry: Dry the jerky until it’s just pliable. Overdrying can make it too tough to enjoy.
5- Store Properly: Keep your jerky in an airtight container to maintain freshness and prevent moisture from making it soggy.
Storing Your Homemade Beef Jerky: Best Practices
Proper storage is essential to keep your homemade jerky fresh. Once the jerky is completely cool, store it in an airtight container or vacuumsealed bag. It can last for up to two weeks at room temperature. For longer storage, keep it in the refrigerator for up to a month or freeze it for several months.
Common Mistakes to Avoid When Making Beef Jerky
1- Using Too Much Fat: Fatty beef can lead to spoilage and doesn’t dry well.
2- Skipping the Marinating Time: Rushing this step will result in bland jerky.
3- Overcrowding the Drying Rack: This can lead to uneven drying, so give each piece enough space.
4- Not Checking for Doneness: Underdried jerky can spoil quickly, while overdried jerky can be tough.
Nutritional Information
A serving of homemade beef jerky (about 1 ounce) typically contains:
- Calories: 116
- Protein: 12g
- Fat: 7g
- Carbohydrates: 3g
- Sodium: 590mg
Conclusion
Making homemade beef jerky is a satisfying experience that combines creativity with a love for delicious snacks. Whether you’re prepping for a road trip, looking for a healthy snack option, or simply want to try something new, this recipe is a musttry. With these tips and my personal touches, you’re sure to end up with perfectly tender, flavorful beef jerky. So, give it a try, and let the aroma of this delightful snack fill your kitchen.