THE BEST HOMEMADE BEEF JERKY RECIPE
This is the best homemade beef jerky recipe, and it's easy to make without any special equipment.
Provided by Jennifer Segal
Categories Snacks
Time 3h30m
Yield 12 to 14 servings
Number Of Ingredients 10
Steps:
- Slice the meat between ⅛ and ¼ inch thick with the grain. (If the roast is too thick to slice easily, cut it in half horizontally before slicing.)
- Make the marinade: In a medium bowl, combine the brown sugar, soy sauce, Worcestershire sauce, smoked paprika, meat tenderizer, black pepper, red pepper flakes, onion powder, and garlic powder. Whisk until evenly combined and the sugar is dissolved.
- Add the meat to the marinade and toss until all of the pieces are evenly coated. Cover with plastic wrap or transfer to a large ziplock bag and marinate in the refrigerator for at least 12 hours or overnight. Toss the meat (or flip the bag) once or twice to be sure the meat marinates evenly.
- Line two baking sheets with aluminum foil for easy clean-up. Place a wire rack over each pan. Preheat the oven to 175°F and set two oven racks in the centermost positions.
- Arrange the marinated meat on the wire racks in a single layer. Bake, rotating the pans from front to back and top to bottom midway through, until the meat is dried out, 3 to 4 hours. To determine if the jerky is thoroughly dried out, take a piece out of the oven and let it cool to room temperature. It should be dry to the touch, leather-like in appearance, and chewy but still somewhat tender.
- Store the jerky inside an airtight plastic container, Ziploc bag, or airtight glass jars. Properly dried jerky will keep at room temperature for about one week. Refrigerate or freeze for longer storage.
- Note: Pop the meat in the freezer for 1 to 2 hours before slicing; it will be easier to cut.
- Note: Meat tenderizer contains bromelain, an enzyme that breaks down meat tissue. You can find it in the spice section of your supermarket. (I use McCormick.)
Nutrition Facts :
DOC'S BEST BEEF JERKY
I have been making jerky for years. This is my recipe concocted by trial and error. Everyone who has tried it says it is the 'best jerky' they have ever had! My dehydrator is designed for jerky. It takes me about 4 hours to dry the meat. This could also be done in the oven or using other dehydrators. Please check your manual for correct times as each machine is different. I hope you enjoy this jerky as much as me and my family do.
Provided by Doc the WV Gourmet
Categories Appetizers and Snacks Meat and Poultry Jerky Recipes
Time 12h20m
Yield 10
Number Of Ingredients 11
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.
Nutrition Facts : Calories 137.3 calories, Carbohydrate 4.5 g, Cholesterol 31.3 mg, Fat 7.9 g, Fiber 0.2 g, Protein 11.6 g, SaturatedFat 2.3 g, Sodium 934 mg, Sugar 3.2 g
JAMAICAN JERK FLANK STEAK
Provided by Robin Miller : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat grill, grill pan or broiler. Coat a grill, large baking sheet or shallow roasting pan with cooking spray.
- In a shallow dish, whisk together vinegar, sugar, allspice, cloves, basil, thyme, hot sauce, salt, and pepper. Add flank steak and turn to coat (you may marinate up to 24 hours at this point).
- Transfer flank steak to prepared pan and pour over any remaining marinade. Grill or broil 5 minutes per side, until medium-rare. Let stand 10 minutes before slicing crosswise into thin slices. Serve 12 ounces for tonight's dinner (about 1/3 of the total). Refrigerate leftovers until ready to use.
BEEF JERKY
Make Alton Brown's Beef Jerky at home with this popular recipe from Good Eats on Food Network. The brine is packed with salty, sweet and spicy flavor.
Provided by Alton Brown
Time 20h20m
Yield 10 to 12 ounces
Number Of Ingredients 8
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.
BEEF STEAK (JERK)
Make and share this Beef Steak (Jerk) recipe from Food.com.
Provided by Dave C
Categories Meat
Time 9h30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients, except steak.
- Place steak in sealable plastic bag.
- Add 1/2 cup marinade, seal, and refrigerate for 30 minutes to 5 hours turning occasionally.
- Refrigerate remaining marinade in sealable container.
- Remove steak from marinade-discard marinade-.
- Grill over medium-high coals,brushing often with reserved marinade, until steak 140°F internal for medium-rare, or to desired doneness, approximately 16-18 minutes.
- Remove steak from grill, slice to 1/2-1/4 inches and serve with backed potato or serve over salad.
Nutrition Facts : Calories 700.6, Fat 51.4, SaturatedFat 17.1, Cholesterol 166.6, Sodium 891.2, Carbohydrate 9.3, Fiber 0.2, Sugar 7.5, Protein 48
JERK SEASONED STEAK
Bring the Caribbean to your back yard! Use my Jamaican Jerk Seasoning Recipe #156341 mixture or store bought prepared jerk seasoning. Kicked up steak!
Provided by Rita1652
Categories Steak
Time 11m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Rinse steaks and pat dry. Let steak sit at room temperature for 20 minutes. Sprinkle lightly all over olive oil.
- Spread jerk seasoning over both sides of steak.
- Lay steaks on grill 4 to 6 inches above heat; close lid on gas barbecue. Cook until done to your liking, 4-6 minutes for medium-rare, turning once with a wide spatula or tongs halfway through cooking.
- Transfer to a board or platter and let rest about 5-10 minutes before serving. To allow the juices to redistribute.
Nutrition Facts : Calories 386.1, Fat 27.6, SaturatedFat 11, Cholesterol 114, Sodium 90.2, Protein 32.4
BEEF JERKY
Make and share this Beef Jerky recipe from Food.com.
Provided by Diana Adcock
Categories Lunch/Snacks
Time P3DT12h
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- (you can adjust these amounts to your taste or add other spices).
- Mix all ingredients together and marinate for 24 hours.
- Drain.
- Pat dry.
- Dehydrate until done-24 to 36 hours, or so.
Nutrition Facts : Calories 25.1, Fat 0.1, Sodium 1341.7, Carbohydrate 3.9, Fiber 0.5, Sugar 2.1, Protein 2.8
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