Beef jerky recipe Dehydrator
Diving into the world of homemade beef jerky recipe with a dehydrator is like embarking on a deliciously chewy adventure, where the only passport you need is a good appetite and a pinch of patience. It’s a journey that transforms a simple piece of beef into a snack that’s so addictive, you might just forget about store bought jerky altogether. Making beef jerky recipe at home is not only an exercise in flavor customization, but it’s also your ticket to becoming the most popular snack chef in the neighborhood.
INGREDIENTS
- 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
How to make beef jerky recipe
Prep the Beef:
Start by whispering sweet nothings to your beef jerky recipe, convincing it to relax. Then, trim any fat because nobody likes chewy, fatty jerky. Slice the beef into thin strips, against the grain. The thinner the better, as if you’re making beef paper. Think thin thoughts!
Marinade Magic:
In a bowl large enough to fit your beef jerky recipe and your aspirations, mix together the soy sauce, Worcestershire sauce, smoked paprika, black pepper, garlic powder, onion powder, red pepper flakes, and brown sugar. This concoction will transform your beef from simple to sublime.
Add the beef strips to the marinade, ensuring each piece is well-coated. Cover and let it sit in the refrigerator. This is the beef’s spa day, so let it marinate for at least 4 hours, or overnight if you’re planning ahead (gold star for you!).
Dehydrator Time:
After the beef jerky recipe has soaked up all that flavorful goodness, lay the strips out on the dehydrator trays. Make sure they don’t overlap, as they need their personal space to dry properly.
Set your dehydrator to 165°F (74°C). This is where the magic happens. Your kitchen will start to smell amazing, and you’ll be tempted to peek. Patience, young jerky Jedi.
Patience and Persistence:
Dehydrate for about 4 to 8 hours, depending on how thick your slices are and how chewy you like your jerky. Remember, jerky making is not a sprint; it’s a marathon. Halfway through, take a peek and give them a flip for even drying.
The Taste Test:
Once your jerky is done, it should be dry but still pliable. This is the moment of truth. Taste it, and revel in the fruits of your labor. If it’s too dry, remember, you’ve just made an excellent dog treat. If it’s too moist, back into the dehydrator it goes.
Storage:
Store your beef jerky recipe in airtight containers. It should last a couple of weeks, but let’s be honest, it’ll be devoured long before then.
Time Required
Servings: 12 to 14 servings
Prep Time: 30 Minutes
Cook Time: 3 Hours
Total Time: 3 Hours 30 Minutes, plus at least 12 hours to marinate
Nutritional Information
- Calories: 250kcal
- Carbohydrates: 8g
- Protein: 33g
- Fat: 8g
- Saturated Fat: 3g
- Cholesterol: 88mg
- Sodium: 1348mg
- Potassium: 505mg
- Sugar: 4g
- Vitamin A: 555IU
- Vitamin C: 3.1mg
- Calcium: 37mg
- Iron: 4.6mg
Key Tips
- Choose Lean Lowers: Eye of round, top round, and flank cut are examples of lean beef selections. Remove any visible fat for a longer shelf life and better texture.
- Make sure to give your beef jerky recipe a sufficient cover so that the flavors may develop properly over night. Experiment with various flavors and ingredients to give your beef a unique flavor profile.
- Bring down Water slowly: Dry the beef jerky recipe in your oven at 165°F (74°C) for 4 to 8 hours. It takes time to achieve the proper flavor and bite, so be careful when the drying method starts.
Finally
As we conclude with our drying beef strips recipe, it’s clear that the trip was more than just a spice adventure—it was a study of cooking innovation and originality. We’ve clearly taken our snack game to epic levels ever since we took chances and tried making our own beef.
Commonly Asked Questions
Which beef cut works best for jerky?
Consider selecting your beef jerky recipe cut as though you were selecting a partner for a jerky dance. The ideal cut is lean and mean, with flank or top round steak being popular choices. Because these cuts include less fat, they will dance in the dehydrator just properly and your jerky won’t get rancid as quickly.
How much time does it take to dehydrate beef to produce jerky?
Particularly in the jerky-making industry, patience is a virtue. Generally speaking, you’re looking at times ranging from 4 to 12 hours, not a sprint. Why is the range so wide? It depends on how thick you cut your beef jerky recipe and how chewy you like your jerky. It’s similar to asking how long a length of string is. Just keep in mind that those who wait will reap wonderful things.
Can I make beef jerky without dehydration without one?
Even though a dehydrator is the best appliance for making jerky, you may still use your oven, if that’s more your style. Simply adjust the temperature to the lowest setting, slightly crack the door, and observe the magic happen. It’s similar to making jerky while still learning. It’s like doing a science experiment in your kitchen, except the food tastes better.
How can I know when the jerky is done?
Think of it as a recipe for beef jerky version of “Goldilocks and the Three Bears”. Perfect—not too crumbly, not too moist. A piece that fractures and bends but does not break is the intended outcome. If it begins to feel like you’re biting on a car tire, you’ve gone too far. If it keeps mooing, that’s a separate problem.
Is it possible to use tastes creatively?
Developing a recipe for beef jerky lets you play around with flavors. Want a taste of the Caribbean, a rush of spice, or a masterpiece of savory and sweet food? Go for it! But remember that balance is crucial, just like in any great work of art. Just like you wouldn’t combine polka dots and stripes, don’t overwhelm your jerky with too many conflicting flavors.
