How to Make Tender Beef Jerky
Intro: How to Make Tender Beef Jerky
Simple recipe to make some awesome jerky!
STEP 1: Ingredients
You need...
Brown sugar,
Soy or terriaki sauce,
Black pepper,
Paprika or Cayenne,
Montreal steak spice or seasoning salt.
Mix it all together and taste it to see if you like the flavour.
Mix all ingredients into a bowl or ziplock bag.
Make enough marinade to fully soak or submerge the amount of beef you bought.
Brown sugar,
Soy or terriaki sauce,
Black pepper,
Paprika or Cayenne,
Montreal steak spice or seasoning salt.
Mix it all together and taste it to see if you like the flavour.
Mix all ingredients into a bowl or ziplock bag.
Make enough marinade to fully soak or submerge the amount of beef you bought.
STEP 2: Add the Beef
Cut any fat pieces from the beef as fat can go rancid.
Add the beef into the bowl so that the marinade is almost or fully submerging the beef.
Add the beef into the bowl so that the marinade is almost or fully submerging the beef.
STEP 3: Let the Beef Sit for at Least 4 Hours
Cover with plastic wrap and let it marinate in the fridge. You can check on the beef ever couple of hours and try to massage it to help tenderise it and help more flavour seep in.
STEP 4: Slice the Beef Into Strips
Pat dry the beef and slice it in to strips.
Then but it on a bakers tray lined with tin foil.
Then but it on a bakers tray lined with tin foil.
STEP 5: Set Oven to 165° F
Wooh!
STEP 6: Put the Beef in the Oven
Keep the door of the oven open a crack. You can use a wooden spoon to do this.
Check on the jerky every 30 mins. Pat dry any oil or fat that accumulates. YOU MAY HAVE TO DRAIN THE TRAY*
Now wait for 1 - 3 hours depending on the cut of the meat.
Check on the jerky every 30 mins. Pat dry any oil or fat that accumulates. YOU MAY HAVE TO DRAIN THE TRAY*
Now wait for 1 - 3 hours depending on the cut of the meat.
STEP 7: Flip the Beef
Usually an hour in (or your halfway point in your cook time) flip the beef so that the other side gets heated well.
STEP 8: Done!
Seal them in a mason jar or ziplock bag!
Hope you enjoy!
Hope you enjoy!
17 Comments
MichaelG9 7 years ago
How long will it last without refrigeration?
YdnicR 7 years ago
I eat all mine in a day or two but IF you can hold off, refrigerate or freeze it. I use London Broil and trim all the fat off.
kevinwwo 7 years ago
ptreu 7 years ago
Hey this sounds great!!! Will try it in near future for sure! Thanks for sharing this!
gcai_fwb 7 years ago
looks yummy!
couple of ideas when I've made jerky
- I used 1/4" hardware cloth to suspend the meat - cut it big enough to rest on the rim of the tray
- I found my oven wouldn't keep a constant temperature at low levels (165 F) so I used 2 incandescent 100W light bulbs in a bulb holder switched with a dimmer switch to heat the oven - dimmer allowed very precise temperature control - bonus significant reduction in electricity used :) (200W vs 3000W)
dborato 7 years ago
Beef suggestions? Looks awesome...
48thRōnin 7 years ago
Any of the rounds work well, specially bottom round at about 1/4" thick.
KittyD3 7 years ago
i use eye of round. trim the fat slab off. there's not enough fat in the rest of the meat to cause issues with drainage. no need to pat the meat during dehydrating. also works well in a regular dehydrator.
North Shore Kid 7 years ago
Top Round is usually really lean and a perfect cut for making jerky bescause there isn't much fat in the meat. I buy mine 2-3" think and then make 1/8-1/4" slices.
kevinwwo 7 years ago
dborato 7 years ago
TheHobbit81 7 years ago
Perhaps use a trying rack IN the oven to help drain fats and get better circulation?
TheHobbit81 7 years ago
*drying rack
not
trying rack
imboox2 7 years ago
When you marinade the meat if you have a vacuum sealer pull a vacuum on the package and the marinade deeply penetrates. Makes the meat even more tender.
lmnohos 7 years ago
i would slice the meat before marinating.
dborato 7 years ago
Has anyone got any answers to their questions??
Swansong 7 years ago
Looks delicious!