Homemade Beef Jerky

Beef jerky has long been celebrated as a beloved snack, cherished by outdoor enthusiasts, athletes, and casual snackers alike. This dried meat treat is not only portable but also packs a punch of flavor and nutrition. As the world embraces the convenience of on-the-go snacks, beef jerky stands out for its impressive protein content and satisfying chewiness. The beauty of making your own savory spicy beef jerky lies in the ability to customize flavors to suit your preferences, ensuring every bite is as delightful as the last.

Discover the art of making homemade savory spicy beef jerky with this delectable recipe! Packed with flavor and nutrition, this snack is perfect for outdoor adventures, workouts, or everyday munching. Learn how to select the right lean cuts of beef, create a mouthwatering marinade with bold spices, and dry your jerky to perfection using a dehydrator or oven. Customize your flavors and enjoy a healthier alternative to store-bought jerky. Get ready to embark on a culinary adventure!

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Ingredients

2 pounds of lean beef (top round, flank steak, or sirloin)

1/2 cup soy sauce

1/4 cup Worcestershire sauce

2 tablespoons liquid smoke (optional, for extra smoky flavor)

1 tablespoon brown sugar

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1 teaspoon cayenne pepper (adjust for spice level)

1/2 teaspoon red pepper flakes (optional)

1 teaspoon salt

Instructions

Prepare the Beef: Trim any excess fat from the beef, as fat can cause the jerky to spoil faster. Freeze the meat for about 1-2 hours until it’s firm but not completely frozen—this makes it easier to slice.

Slice the Meat: Using a sharp knife, slice the beef into thin strips (1/4 inch thick) against the grain. For a more tender jerky, slice with the grain.

Make the Marinade: In a large bowl, combine the soy sauce, Worcestershire sauce, liquid smoke, brown sugar, black pepper, garlic powder, onion powder, paprika, cayenne pepper, red pepper flakes, and salt. Mix well until the sugar dissolves.

Marinate the Beef: Add the sliced beef to the marinade ensuring all pieces are well-coated. Cover the bowl and refrigerate for at least 6 hours, or overnight for the best flavor.

Prepare the Dehydrator or Oven: If using a dehydrator, set it to 155°F (68°C). If using an oven, preheat it to the lowest setting (usually around 170°F/77°C). Line baking sheets with aluminum foil to catch dripping meat juices if using the oven.

Arrange the Beef: Remove the beef from the marinade and pat dry with paper towels. This helps in achieving a better texture. Arrange the marinated beef strips in a single layer on the dehydrator trays or between two racks in the oven making sure they don’t touch.

Dry the Beef: If using a dehydrator, let it run for 4-6 hours until the meat is dry but not brittle. If using an oven, prop the door open slightly with a wooden spoon to allow moisture to escape and bake for about 4-5 hours, checking regularly until the jerky is dried to your preference.

Store the Jerky: Allow the jerky to cool completely. Store it in airtight containers or resealable bags. Vacuum sealing is ideal for maximum freshness. Properly stored, jerky can last up to two weeks at room temperature or up to several months in the fridge or freezer.

Prep Time: 15 minutes | Marinating Time: 6 hours or overnight | Drying Time: 4-6 hours | Total Time: 6 hours 15 minutes | Servings: Approximately 8 servings | Bar: 2 pounds beef, 1/2 cup soy sauce, 1/4 cup Worcestershire sauce, etc.