Homemade Beef Jerky Recipe – Step by Step Guide: This is the best plan for making beef jerky at home, and you don’t need any special tools to do it.
Homemade Beef Jerky Recipe – Step by Step Guide
While on a road trip with my family, we bought a lot of jerky at gas stops and ate it along the way. It was so expensive that I decided to make my own beef jerky.
IngredientsÂ
- One 3-pound eye of round roast (see note), trimmed of fat and silver skin
- 1 cup (packed) dark brown sugar
- 1 cup soy sauce
- 3 tablespoons Worcestershire sauce
- 1 tablespoon smoked paprika
- 1 teaspoon unseasoned meat tenderizer (see note)
- 1 teaspoon freshly ground black pepper
- 1 teaspoon red pepper flakes
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
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InstructionÂ
Cut the meat across the grain into slices that are ⅛ to ¼ inch thick. (If the roast is too thick to cut, lay it flat and cut it in half lengthwise.)
Prepare the sauce: To make the sauce, put the smoked paprika, meat tenderizer, black pepper, red pepper flakes, onion powder, garlic powder, and soy sauce in a medium-sized bowl. Mix the ingredients together evenly with a whisk until the sugar is gone.
To make sure all the meat is covered, add it to the marinate and toss it around. Put the meat in a big ziplock bag or cover it with plastic wrap and put it in the fridge for at least 12 hours or overnight. To make sure the meat marinates equally, flip the bag or toss the meat a few times.
Put metal foil on two baking sheets to make cleanup easy. Over each pan, put a wire rack. Warm the oven up to 175°F and place two racks in the middle of the oven.
Place the meat that has been marinating in one layer on the wire racks. For three to four hours, or until the meat is dry, move the pans around in the oven from front to back and top to bottom.
To see if the jerky is really dry, take a piece out of the oven and let it cool down to room temperature. It should feel dry to the touch, look like leather, and be chewy but still a little soft.
Keep the jerky in a plastic container, a Ziploc bag, or a glass jar that won’t let air in. If you dry jerky the right way, it will last about a week at room temperature. For longer keeping, put it in the fridge or freezer.
Nutrition
- Total Fat 14g
- Saturated Fat 5g
- Cholesterol 57mg
- Sodium 733mg
- Total Carbohydrate 5g
- Dietary Fiber 0g
- Protein 19g
- Vitamin C 1mg
- Calcium 13mg
- Iron 2mg
- Potassium 362mg
