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Homemade Beef Jerky

Homemade Beef Jerky
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This Homemade Beef Jerky recipe delivers a flavorful, crunchy, and protein-packed snack made from simple pantry ingredients. It offers rich smoky and savory flavors with perfect chewiness, making it ideal for on-the-go snacking, meal prep, or outdoor adventures. Customizable and cost-effective, this jerky keeps well and lets you tailor the spice and sweetness to your liking.

Ingredients

Scale

Main Ingredients

  • 1 to 2 pounds lean beef (top round or sirloin), trimmed of fat
  • 1/4 cup soy sauce
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon liquid smoke (optional)
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Prepare Your Beef: Select a lean cut of beef and trim off any visible fat. Freeze the beef for about an hour until slightly firm to make slicing into thin, uniform strips easier. Slice the beef about 1/8 to 1/4 inch thick against the grain for tender, chewy jerky.
  2. Mix the Marinade: In a bowl, combine soy sauce, Worcestershire sauce, brown sugar, garlic powder, onion powder, black pepper, and optionally liquid smoke and red pepper flakes. Whisk thoroughly until the sugar dissolves and the flavors are well blended.
  3. Marinate the Beef: Place the beef strips in a resealable bag or shallow container and pour the marinade over them. Seal tightly and refrigerate for at least 6 hours or overnight to allow deep flavor absorption.
  4. Arrange and Dry: Remove beef strips from the marinade and pat them dry with paper towels to remove extra moisture. Arrange the strips in a single layer on a dehydrator tray or a wire rack placed over a baking sheet if using an oven. Make sure pieces do not overlap for even drying.
  5. Dehydrate or Bake: Dehydrate at 155°F (68°C) for 4 to 6 hours, flipping halfway through. If using an oven, set it to the lowest temperature and keep the door slightly open to allow moisture to escape. Dry until the jerky is flexible yet firm and no longer overly moist.
  6. Cool and Store: Let the jerky cool completely at room temperature before storing it in airtight containers or resealable bags. Properly dried jerky can be stored for weeks and maintains its chewy texture.

Notes

  • Choose lean meat and trim all visible fat to increase shelf life and avoid spoilage.
  • Slice the beef against the grain to improve the texture and tenderness of your jerky.
  • Pat the marinated beef strips dry before drying to speed up the process and improve texture.
  • Maintain a steady low temperature during drying for safety and best results.
  • Test jerky doneness by bending pieces; it should bend and crack but not snap like a brittle chip.

Nutrition

Keywords: beef jerky, homemade jerky, protein snack, dehydrated meat, DIY jerky, healthy snack, gluten free snack

Find it online: https://mealsbysarah.com/homemade-beef-jerky/