Epic Homemade Beef Jerky

Why Make Your Own Beef Jerky?

• Control the Flavor: Unleash your inner culinary genius! Unlike store-bought jerky laden with artificial ingredients, this recipe allows you to personalize the spice blend to suit your taste preferences.
• Know Your Ingredients: Feel confident about the quality and source of your beef. This recipe empowers you to choose high-quality cuts for a more satisfying jerky experience.
• Endless Customization: This recipe is a springboard for your jerky-making creativity. Experiment with different marinades, herbs, and spices to discover your perfect flavor profile!

Safety First: Proper Handling is Key

Always ensure proper handling and processing of your beef to prevent foodborne illnesses. Here are some key points to remember:

• Maintain proper hygiene during processing.
• Use a meat thermometer to ensure the internal temperature reaches a safe minimum of 160°F (71°C) throughout.

Don’t wait! Make your own beef jerky with this recipe today! 

Ingredients:

• 1 pound boneless, lean beef flank or round steak (sliced against the grain into 1/4-inch strips)
• 1/4 cup soy sauce (low-sodium preferred)
• 2 tablespoons Worcestershire sauce
• 1/4 cup brown sugar (packed)
• 2 tablespoons minced garlic
• 1 tablespoon ground ginger
• 1 teaspoon smoked paprika
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper (adjust to your spice preference)
• 1/2 teaspoon onion powder

Directions:

Step 1

Prepare Your Beef Jerky Marinade: In a large bowl, combine soy sauce, Worcestershire sauce, brown sugar, garlic, ginger, smoked paprika, black pepper, cayenne pepper, and onion powder. Whisk well to create a flavorful marinade.

Step 2

Marinate Your Beef Jerky for Maximum Flavor: Add the beef strips to the marinade, ensuring they are evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or ideally, overnight for deeper flavor.

Step 3

Drying Decisions: Choose your drying method – dehydrator, oven, or air-drying (recommended only in cool, dry climates with good air circulation).

• Dehydrator: Follow the manufacturer’s instructions for drying time and temperature (typically 150°F-160°F or 65°C-71°C for 4-8 hours) to create perfectly dried beef jerky.
• Oven: Preheat oven to the lowest setting (around 170°F or 77°C). Arrange the marinated beef strips on a wire rack placed over a baking sheet. Prop the oven door slightly open to allow moisture to escape and dry your beef jerky for 4-8 hours, flipping occasionally.
• Air-Drying (not recommended unless in ideal conditions): In a cool, dry, well-ventilated area with good air circulation, hang the marinated beef jerky strips using string or food-safe skewers. Allow them to dry for 2-3 days, checking for dryness and spoilage regularly.

Step 4

Test and Enjoy Your Homemade Beef Jerky! Your jerky is finished drying when the meat is stiff and leathery, with no visible signs of moisture. It should bend slightly without breaking.

Tips for the Perfect Beef Jerky:

• Slice Consistency: Ensure all beef jerky strips are similar in thickness for even drying.
• Marination: Experiment with different marinades – try adding liquid smoke, orange juice, or your favorite herbs for a unique twist.
• Storing Your Stash: Store homemade beef jerky in an airtight container in a cool, dry place for up to 2 weeks. For longer storage, vacuum seal and freeze for up to 3 months.

Made this recipe? Let us know how your beef jerky turns out! Leave a comment below.

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