Simple Beef Jerky Recipe Using Dehydrator

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This is the best homemade beef jerky recipe, and information technology's like shooting fish in a barrel to make without whatsoever special equipment.

After route tripping with my family and sampling jerky from gas stations along the way – and spending a small fortune on it – I resolved to come up with a good homemade beef jerky recipe. The good news is that beef jerky is surprisingly easy to make and doesn't require whatsoever special equipment other than a standard oven, blistering sheets, and wire racks. However, most homemade jerky isn't nearly as tender equally the store-bought kind. That'due south because commercial jerky producers utilize special equipment and curing preservatives to make their signature jerky.
Finally, after falling downwards an cyberspace rabbit hole of pitmaster video tutorials, I learned the secret to making tender hasty at habitation: increasing the carbohydrate in the marinade. The actress sugar non only helps preserve the meat but as well locks in moisture. This recipe makes a salty-sweet, smoky hasty with a chewy yet tender texture, similar to the well-known brands.

What You'll Demand To Make Homemade Beef Jerky

When making beefiness jerky, information technology's of import to start with a well-trimmed, lean cut of meat, as fat does not dry out and accelerates spoilage. An eye of round roast is platonic; information technology's affordable, accessible, lean, and like shooting fish in a barrel to trim. Before slicing, pop it in the freezer for 1 to two hours; information technology will be much easier to cut.

The marinade contains soy sauce, brownish saccharide, Worcestershire sauce, seasoning, and unseasoned meat tenderizer. 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).

Step-past-Footstep Instructions

one. Slice the Meat

Slice the meat betwixt 1/8 and ane/4 inch thick with the grain. If the roast is too thick to slice hands, cutting it in half horizontally earlier slicing.

ii. Make the Marinade

In a medium bowl, combine the dark-brown saccharide, 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.

3. Marinate the Beefiness

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 fridge for at to the lowest degree 12 hours or overnight. Toss the meat (or flip the purse) in one case or twice to be sure the meat marinates evenly.

four. Dry out The Meat

Line 2 baking sheets with aluminum foil for easy clean-up. Identify a wire rack over each pan. Preheat the oven to 175°F and prepare ii oven racks in the centermost positions.
Accommodate the marinated meat on the wire racks in a unmarried layer.

Bake, rotating the pans from front to back and top to lesser midway through, until the meat is dried out, 3 to 4 hours. To determine if the jerky is thoroughly dried out, have a slice out of the oven and allow it cool to room temperature. It should be dry out to the bear on, leather-like in advent, and chewy but withal somewhat tender.

Store the jerky inside an airtight plastic container, Ziploc bag, or airtight glass jars. Properly dried jerky will go along at room temperature for almost one week.

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The Best Homemade Beef Hasty Recipe

This is the best homemade beefiness hasty recipe, and it's easy to make without whatsoever special equipment.

Ingredients

• I 3-pound middle of circular roast (see note), trimmed of fat and silver skin
• 1 cup (packed) dark brown carbohydrate
• 1 loving cup soy sauce
• 3 tablespoons Worcestershire sauce
• one tablespoon smoked paprika
• ane teaspoon unseasoned meat tenderizer (run across annotation)
• 1 teaspoon freshly ground black pepper
• ane teaspoon ruddy pepper flakes
• 1 teaspoon onion powder
• ½ teaspoon garlic powder

Instructions

1. Slice the meat betwixt ⅛ and ¼ inch thick with the grain. (If the roast is too thick to slice easily, cut it in half horizontally before slicing.)
2. Make the marinade: In a medium basin, combine the dark-brown carbohydrate, soy sauce, Worcestershire sauce, smoked paprika, meat tenderizer, blackness pepper, red pepper flakes, onion powder, and garlic powder. Whisk until evenly combined and the sugar is dissolved.
3. Add together 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 exist sure the meat marinates evenly.
4. Line 2 baking sheets with aluminum foil for piece of cake clean-upward. Identify a wire rack over each pan. Preheat the oven to 175°F and fix two oven racks in the centermost positions.
5. Arrange the marinated meat on the wire racks in a single layer. Bake, rotating the pans from front to back and top to lesser midway through, until the meat is stale out, three to 4 hours. To determine if the jerky is thoroughly dried out, take a piece out of the oven and permit it cool to room temperature. It should be dry to the touch, leather-like in appearance, and chewy but still somewhat tender.
6. Store the jerky within an airtight plastic container, Ziploc handbag, or airtight glass jars. Properly dried jerky will keep at room temperature for about one week. Air-condition or freeze for longer storage.
7. Note: Pop the meat in the freezer for 1 to two hours before slicing; it will exist easier to cut.
8. Note: Meat tenderizer contains bromelain, an enzyme that breaks downwards meat tissue. You lot can find it in the spice department of your supermarket. (I use McCormick.)

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Comments

Jan 20, 2021

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