Beef Jerky Recipe

Beef jerky is a timeless snack loved for its savory taste and satisfying chewiness. Making your own beef jerky at home not only allows you to control the flavors and ingredients but also ensures a fresher, more wholesome snack without any preservatives. Here’s a simple and delicious recipe to make your own batch of beef jerky:

Ingredients:

• 1 pound (450g) lean beef (such as flank steak or sirloin)
• 1/4 cup soy sauce
• 2 tablespoons Worcestershire sauce
• 2 tablespoons honey or maple syrup
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• Optional: pinch of cayenne pepper for heat

Instructions:

1. Prepare the Beef:

• Place the beef in the freezer for about 30 minutes to firm up. This makes it easier to slice thinly.

1. Slice the Beef:

• Using a sharp knife, slice the partially frozen beef against the grain into thin strips, about 1/8 to 1/4 inch thick. Thinner slices will dry faster and result in crispier jerky.

1. Marinate the Beef:

• In a bowl, combine soy sauce, Worcestershire sauce, honey or maple syrup, smoked paprika, garlic powder, black pepper, and cayenne pepper if using. Stir well to combine.
• Add the sliced beef to the marinade, ensuring each piece is coated thoroughly. Cover the bowl with plastic wrap or transfer to a resealable plastic bag. Refrigerate and marinate for at least 4 hours or overnight for best flavor.

1. Dehydrate the Jerky:

• Preheat your oven to its lowest setting (usually around 175°F or 80°C) or use a food dehydrator according to its instructions.
• Line a baking sheet with aluminum foil and place a wire rack on top. Arrange the marinated beef strips on the rack, ensuring they are not overlapping.

1. Dry the Jerky:

• If using an oven, prop the oven door open slightly with a wooden spoon to allow moisture to escape. Bake the jerky for 3-4 hours, flipping the strips halfway through, until the beef is dried and tough, but still chewy. If using a dehydrator, follow the manufacturer’s instructions for drying time.

1. Cool and Store:

• Once dried, remove the jerky from the oven or dehydrator and let it cool completely on the wire rack. Blot any excess oil with paper towels.
• Store the beef jerky in an airtight container or resealable bags at room temperature for up to 2 weeks. For longer storage, keep it in the refrigerator.

Tips for Perfect Beef Jerky:

• Slice Against the Grain: This ensures a tender chew rather than a stringy texture.
• Experiment with Flavors: Add liquid smoke, different spices, or even a splash of your favorite hot sauce to customize the flavor.
• Monitor Drying Time: Check the jerky regularly toward the end of the drying process to prevent over-drying.

Making homemade beef jerky is not only fun and rewarding but also allows you to enjoy a healthier snack packed with protein and flavor. Try this recipe and experiment with different seasonings to find your perfect homemade beef jerky flavor!