Beef Jerky Salt and Pepper Marinade

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This is the best homemade beef jerky recipe, and it'due south like shooting fish in a barrel to make without any special equipment.

After route tripping with my family and sampling hasty from gas stations along the style – and spending a pocket-size fortune on it – I resolved to come up with a practiced homemade beef jerky recipe. The good news is that beefiness jerky is surprisingly easy to make and doesn't require any special equipment other than a standard oven, baking sheets, and wire racks. Still, most homemade jerky isn't virtually every bit tender as the store-bought kind. That's considering commercial jerky producers use special equipment and curing preservatives to make their signature jerky.
Finally, after falling down an internet rabbit hole of pitmaster video tutorials, I learned the secret to making tender jerky at home: increasing the carbohydrate in the marinade. The extra carbohydrate non but helps preserve the meat but likewise locks in moisture. This recipe makes a salty-sugariness, smoky jerky with a chewy yet tender texture, similar to the well-known brands.

What You'll Need To Make Homemade Beef Jerky

When making beef jerky, information technology'due south important to get-go with a well-trimmed, lean cut of meat, equally fat does not dry out out and accelerates spoilage. An eye of round roast is ideal; it'due south affordable, attainable, lean, and easy to trim. Before slicing, popular it in the freezer for one to 2 hours; information technology will exist much easier to cut.

The marinade contains soy sauce, brown sugar, Worcestershire sauce, seasoning, and unseasoned meat tenderizer. Meat tenderizer contains bromelain, an enzyme that breaks down meat tissue. Y'all tin discover it in the spice department of your supermarket (I utilise McCormick).

Step-past-Step Instructions

1. Slice the Meat

Slice the meat betwixt ane/8 and ane/4 inch thick with the grain. If the roast is too thick to piece easily, cut it in half horizontally earlier slicing.

two. Make the Marinade

In a medium bowl, combine the brownish carbohydrate, 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 Beef

Add the meat to the marinade and toss until all of the pieces are evenly coated. Cover with plastic wrap (or transfer to a big ziplock bag) and marinate in the refrigerator for at to the lowest degree 12 hours or overnight. Toss the meat (or flip the bag) once or twice to exist sure the meat marinates evenly.

four. Dry The Meat

Line two baking sheets with aluminum foil for like shooting fish in a barrel make clean-up. Place a wire rack over each pan. Preheat the oven to 175°F and set two oven racks in the centermost positions.
Suit the marinated meat on the wire racks in a unmarried layer.

Bake, rotating the pans from forepart to dorsum and top to bottom midway through, until the meat is dried out, three to 4 hours. To decide if the hasty is thoroughly dried out, take a piece out of the oven and let it cool to room temperature. It should be dry to the touch, leather-similar in appearance, and chewy merely yet somewhat tender.

Store the jerky inside an airtight plastic container, Ziploc bag, or airtight glass jars. Properly stale jerky will proceed at room temperature for about one week.

video tutorial

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The Best Homemade Beef Jerky Recipe

This is the all-time homemade beef hasty recipe, and information technology'southward easy to make without any special equipment.

Ingredients

• 1 3-pound middle of round roast (meet note), trimmed of fat and silvery skin
• ane cup (packed) nighttime chocolate-brown carbohydrate
• ane cup soy sauce
• 3 tablespoons Worcestershire sauce
• 1 tablespoon smoked paprika
• ane teaspoon unseasoned meat tenderizer (meet note)
• i teaspoon freshly footing black pepper
• 1 teaspoon red pepper flakes
• 1 teaspoon onion powder
• ½ teaspoon garlic powder

Instructions

1. Slice the meat between ⅛ and ¼ inch thick with the grain. (If the roast is too thick to slice hands, cut information technology in half horizontally before slicing.)
2. Brand the marinade: In a medium basin, combine the brown sugar, soy sauce, Worcestershire sauce, smoked paprika, meat tenderizer, blackness pepper, red pepper flakes, onion pulverization, and garlic pulverization. Whisk until evenly combined and the sugar is dissolved.
3. 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 pocketbook) once or twice to be sure the meat marinates evenly.
4. Line ii baking sheets with aluminum foil for piece of cake make clean-up. Place a wire rack over each pan. Preheat the oven to 175°F and fix two oven racks in the centermost positions.
5. Conform the marinated meat on the wire racks in a unmarried layer. Bake, rotating the pans from front to back and superlative to bottom midway through, until the meat is dried out, iii to 4 hours. To determine if the hasty is thoroughly dried out, take a piece out of the oven and let it cool to room temperature. It should exist dry to the touch on, leather-like in appearance, and chewy simply still somewhat tender.
6. Shop the jerky within an airtight plastic container, Ziploc bag, or airtight drinking glass jars. Properly dried jerky will proceed at room temperature for well-nigh one week. Refrigerate or freeze for longer storage.
7. Notation: Pop the meat in the freezer for i to 2 hours before slicing; it will be easier to cut.
8. Annotation: Meat tenderizer contains bromelain, an enzyme that breaks down meat tissue. Y'all 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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