How to Make Giant Beef Jerky
Beef Jerky
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Do you lot remember what was on your Christmas list back in 1998?
Back then, I'm pretty certain that all of my girlfriends were request for Abercrombie jeans, or the start-e'er Harry Potter book, or the VHS ofTitanic,or the latest Jewel or Matchbox 20 or Destiny's Child or Spice Girls albums for Christmas. Only me? I had 1 very of import request of Santa that year, and I'g happy to say he (literally) delivered me my very start…dehydrator!
I mean, what 16-twelvemonth-sometime girl doesn't dream of having her very own dehydrator, correct?! ♡
Well, having been an enormous fan of bootleg beef jerky ever since I was lilliputian, I had been dreaming virtually having a dehydrator to make some of my own for years. It all began thanks to my bang-up aunt Chris, who generously fabricated batches upon batches of her famous beef jerky for our huge family unit holiday gatherings each twelvemonth. And all thirteen of my cousins would scramble to the kitchen to meet who could get the biggest handful for themselves to munch on, because her beef jerky washeavenly. And actually, I had no idea how practiced information technology was until I tried some of the store-bought stuff from a gas station years later, and could hardly believe that those weirdly sweet, gluey, and artificial-tasting strips of "beef" were the same matter. (Really, I withal experience the same way…)
Then even as a teenager, I realized that if I wanted amazing beef jerky like Aunt Chris' year-round, I was going to have to learn how to go far myself. Then I called her and asked for the recipe. And 17 years, 2 dehydrators, and dozens upon dozens upon dozens of batches later, I'chiliadstill making her beef jerky recipe.
So today, I thought it was about dang fourth dimension I shared about it with y'all too. Because in my experience…it truly is the all-time!
How To Make Beef Jerky | 1-Infinitesimal Video
Ok, my center is seriously pounding as I'g writing this post because I become then dang excited giving people tips on making killer beef jerky! (<– So weird, I know, but don't forget I'grand also the girl who begged Santa for a dehydrator. #Perspective.) Here are some of my tips and answers to frequently-asked questions from friends:
Beef:The biggest question is probably what cut of beefiness to buy. I've made beef hasty with all different kinds, but my favorite the by few years has undoubtedly been flank steak. Information technology'southward definitely one of the priciest options, simply it'south i of the leanest cuts and I love how it makes nice thin strips of beef jerky. Other great options are eye of circular, top or lesser round, or London bake. Mostly, I just recommend going as lean as possible, and trimming off any actress large sections of fat that you encounter.
When information technology comes toslicing the meat, I recommend slicing it almost as sparse as possible (one/eight to ane/4-inch thick). So if you desire a chewier hasty (which I weirdly like), piece the meatwiththe grain. And if you want a more than tender hasty, slice the meat against the grain. Y'all're welcome to do this yourself at home (just popular the steak in the freezer for 15-xx minutes earlier slicing to help firm information technology up a bit). OR, chances are, the butcher behind the meat counter of your local grocery store would be happy to practice it for you lot too. (<– Probably for costless!)
Marinade:So, my biggest gripe with most store-bought beefiness jerky is that it iswaaaayyyyy too sweet. I dear my beef jerky prissy and peppery andsavory. So my marinade consists just of soy sauce, worcestershire, blackness pepper, liquid smoke, onion powder, seasoned table salt, and garlic powder. And and so for those of you who love pepper equally much every bit I exercise, Ihighly recommend cracking some extra blackness pepper on acme of the strips once you lot have laid them out to cook. The pepperier, the improve if y'all ask me.
If youdo happen to like sweeter beef hasty, but add one/iv cup of maple syrup to the marinade. And if you like a spicier beef hasty, I recommend sprinkling some crushed red pepper flakes on top of the jerky every bit information technology cooks.
Dehydrator vs. Oven:Probably the primary question I hear from friends is how to make beef jerky without a dehydrator. It's totally possible in the oven. But in order for information technology to melt evenly, I recommend laying the hasty out on wire racks that are placed on peak of foil-covered baking sheets. I know that some people like to just lay the jerky out straight on the oven racks themselves, and then place a sheet of aluminum foil on the bottom of the oven to catch the dripping juices, only I've tried it and — heads up — it'due southmessy. So instead, I recommend the wire rack method.
Simply that said, I still think cooking beef jerky in the dehydrator yields the virtually consequent and best results. I've owned 2 unlike dehydrators, and volition say that the technology has improved significantly over the years. For betwixt $35-75, you can purchase an awesome dehydrator nowadays that volition melt the hasty evenly and chop-chop. And of course, you lot tin besides use the dehydrator to brand all kinds of fruit and veggie and kale chips, and all sorts of other skilful stuff. So if you happen to honey beefiness hasty equally much as I exercise, I would totally recommend the Cuisinart dehydrator that I currently own.
Anyhow, go with whatsoever cooking method works best for you! I've included instructions for oven and dehydrator beefiness jerky in the recipe below.
So all that said, to make your beefiness jerky, just toss the sliced beefiness and the marinade together in a large ziplock handbag until the beef is evenly coated. And then pop the bag in the refrigerator for at least 30 minutes or up to one solar day to allow those flavors sink in.
Then lay the strips out in an even layer on your dehydrator trays, or your wire-rack trays in the oven, and melt according to the instructions below. (Fair warning — this is going to absolutelyfill up your habitation with the nearly irresistible scent of jerky ever!)
And then once the jerky reaches your desired level of dryness (I like mine actually dry out, just as long as information technology is cooked and dark and just slightly pliable, it should be proficient to go) — the BEST batch of beefiness jerky volition be yours to enjoy and share!
Well, props to yous if you get in to the sharing, because I tend to desire to hoard this stuff. ;) But I am convinced this beef jerky makes the world a better identify, so exist generous if you tin can.
Enjoy, everyone!!
PrintDescription
This beef jerky recipe is total of awesome savory flavors, it includes no added sweeteners, and it'south irresistibly delicious!
- 2 pounds flank steak(or center or round or top round steak)
- 1/2 cup depression-sodium soy sauce
- 2 tablespoons worcestershire sauce
- two teaspoons coarsely-ground black pepper
- ane teaspoon liquid fume
- 1 teaspoon onion powder
- ane teaspoon seasoned salt
- 1/2 teaspoon garlic powder
- Thinly-slice the steak into i/eight-inch thick strips, either with the grain (which volition effect in a chewier beefiness jerky) or confronting the grain (which volition be more tender). I recommend popping the steak in the freezer for 15-30 minutes before slicing so that information technology is easier to cutting. (Or the butchers working backside the meat counters at most grocery stores volition too exercise this for you lot if you ask.)
- Transfer the strips of steak to a large ziplock bag*.
- In a separate pocket-sized mixing bowl, whisk together the remaining ingredients until combined. Cascade the mixture into the ziplock bag with the steak, seal the bag, and toss until the steak is evenly coated.
- Refrigerate for at least xxx minutes, or upwards to ane day.
- If you're making the jerky in a dehydrator,lay the strips out in a unmarried layer on the trays of your dehydrator. And then follow the dehydrator's instructions to melt the beef jerky until it is dry and firm, all the same still a piffling bit pliable. (With my dehydrator, that meant cooking the jerky on medium estrus for about eight hours. Simply cooking times will vary based on the thickness of your meat, and the heat/make of your dehydrator.) Remove jerky and transfer to a sealed container. Refrigerate for up to 1 month.
- If y'all're making the jerky in the oven, heat oven to 175°F. Adjust the racks to the upper-center and lower-centre positions. Line two big baking sheets with aluminum foil, and place wire cooling racks on superlative of each sheet. Lay the strips out in a single layer on the wire racks. Bake until the beef jerky until it is dry and firm, all the same still a trivial scrap pliable, almost four hours, flipping the beef jerky once virtually halfway through. (Cooking times volition vary based on the thickness of your meat.) Remove jerky and transfer to a sealed container. Refrigerate for upwards to 1 month.
Notes
*Or you can as well mix the beefiness and seasoning sauce together in a large mixing bowl.
**Cooking time does not include the corporeality of time needed to marinate the beef, which tin be between 30 minutes to 24 hours. Too, the recipe yield was hard to guess. With 2 pounds of beefiness, I usually yield effectually fifty individual pieces of beef hasty. Simply that will totally depend on how thick the beef is sliced, and what size of strips you have.
This postal service contains chapter links for the products I utilize and recommend. :)
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Source: https://www.gimmesomeoven.com/beef-jerky/
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