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With summer coming and all the snacks we go through this is a real money saver.
Marinate your sliced meat in this mixture at least 8 hours. Don't spray your pans or it will make too much moisture on your jerky, it makes clean up a little longer but well worth it. Sprinkle your pans with salt and pepper, crowd the meat close as it shrinks quickly, sprinkle lightly with salt and pepper again.
Place in oven at lowest temperature it will turn to, and leave the door open a crack. Turn the strips when the top looks dry and like leather. It won't hurt to turn it several times if you want. The meat will be pliable but not pink inside. It should be done in around 6-8 hours depending on your oven.
Mine cooks at 176 degrees F, at the lowest. The time depends a lot on the thickness of the slices also. It may sound like you are putting a lot of salt and pepper on but it drys out quite a bit. If you have grates to lay the meat on, it will dry in half the time, just keep testing it. This recipe can be put in a smoker also.
Try a half batch and adjust to your taste. We take snacks out in the boat fishing and the jerky is always gone first.
By latrtatr from Loup City, NE
Store-bought jerky is very expensive! Don't be intimidated about making your own at home. Borrow a food dehydrator if you don't have one. I use my Dad's since I only make jerky a few times a year. This being deer season, many people are making jerky right now and this is a good, simple marinade.
Total Time: 45 minutes to prep, and several hours to finish.
Yield: Depends on how much meat you start with.
Source: My father used a similar recipe, I adjusted to include Allegro marinade.
For the meat:
I use eye of round roast, but any very lean beef can work, or deer meat. Slice it very thin (or have the butcher do this for you). I tenderize each piece by using a meat mallet, then cut into long strips. Ground beef can also be used if you have a jerky extruder to form sticks.
This recipe can be adjusted for your amount of meat, just keep proportions right. This amount listed here is sufficient to marinate several pounds if meat if it is marinated in gallon size baggies to reduce the amount needed. I rarely have wasted marinade.
By Robin from Washington, IA
1. Slice 5 pounds lean beef (flank steak or similar cut) into strips 1/4 to 1/2 inch thick, 1 to 1 1/2 inches wide, and 4 to 12 inches long. Cut with the grain of the meat, and remove the fat.
2. Lay meat out in a single layer on a smooth clean surface (use cutting board, counter, bread board or cookie sheet.)
3. If smoke flavor is desired, brush each strip of meat with 1/2 teaspoon liquid smoke in 2 tablespoons water. Sprinkle strips liberally with salt on both sides. Add pepper to taste and garlic salt or powder if desired.
4 Place strips, layer on layer, in a large wooden bowl or crock and place a plate with a weight on top.
5. Let stand refrigerated for 6 to 12 hours. Stir occasionally.
6. Remove strips and blot dry with clean paper toweling.
Remove racks from the oven and stretch meat strips across the racks. Allow the edges of the meat strips to touch, but not overlap. Leave enough space free on the racks for air to circulate in the oven.
Set the temperature at 140 degrees F and let strips dry for about 11 hours. Check early in the drying process for excessive drip. This drip can be caught on aluminum foil on a rack placed near the bottom of the oven. Lower the temperature of the oven until it feels warm, but does not cook the meat.
Keeping the oven door ajar will facilitate drying, as will the use of an electric fan placed in front of the open oven door.
Place sheets or trays in the dehydrator. Set the temperature control at 140 degrees Fahrenheit. Dry for 4 to 5 hours and test for dryness. Jerky is ready when the dried meat is dark in color, fibrous and bends without breaking. breaking.
Finished jerky can be stored at room temperature in air tight containers. Freeze for long term storage.
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Under Christmas food ideas for men someone named Deb mentioned they made beef jerky. I would like some beef jerky recipes.
We had an article about this:
I found a Beef Jerky recipe on http://www.foodnetwork.com by Emerial that is very good.
thanks it great! ;-)
I use http://BeefJerkyRecipes.com It is a great resource for people interested in making their own homemade jerky. You can search by meat type, flavor, and even by your preference of preparation method! Pretty cool. I hope this helps! Good luck!
I am looking for a recipe for homemade beef jerky.
Alton Brown will never steer you wrong. G
3 lbs. flank steak
1/2 teaspoon pepper
1 c. water
1 tsp. liquid smoke
1/2 cup soy sauce
1 tsp. garlic salt
1/2 teaspoon celery salt
Sliced steak with grain 1 in. wide. If stake is slightly frozen it cuts easier. Marinade at least 24 hours drain on paper towel, then put on oven rack with foil below to catch drips. Bake 120 degrees to 140 degrees for 9 hours. Keep oven door slightly ajar for even heating
4 pounds lean beef, sliced into 1/4" strips1/2 tsp hickory or mesquite smoke flavoring1/4 cup soy or teriyaki sauce1/4 teaspoon salt1/4 cup Worcestershire sauce1 tsp garlic powder1 tsp onion powder1 tsp cracked black pepperpinch of cayenne pepper2 tablespoons molasses or brown sugar (optional)1/2 cup barbecue sauce or ketchupChoose lean beef only, as fat goes rancid when making jerky. Remove all fat from meat. Beef top round, flank steak and rump work well. To make jerky that isn't hard to chew, slice across the grain no more than 1/4" thick and don't overdry it. If you freeze meat for a short time, not until it is frozen solid, but just until ice crystals form and meat can still be pierced easily with the point of a knife, then it will be easier to slice thinly. You can also use an electric slicer (Rival or Chef's Choice make home type slicers if you'll be making a lot of jerky). Combine ingredients and marinate meat in a ziploc bag in the refrigerator for 12-24 hours, stirring occasionally. Be sure marinade gets between the slices and covers the meat. Drain liquid and place in smoker, oven, or food dehydrator at 160-180°F. Turn when dripping stops. They are ready when jerky is dry enough to easily break off a portion, but still has enough resilience to crack when bent, but not break (4-8 hours). It should not be tough and leathery. It's important to store jerky away from humidity. Let cool completely before packaging. Seal up in Food Saver bags, canning jars or use Press-N-Seal or aluminum foil to keep away air and humidity. If you won't be using right away, store in the refrigerator to preserve freshness longer, but jerky can be kept without refrigeration. Note: Sodium Nitrate (curing salt) can be used to enhance preservative qualities, but is not required. If used, add 3/4 teaspoon to the above recipe or follow directions on package.
DADDYS BEEF JERKY
Use flank steak
120° to 140° for 9 hours
1 &frac; T. coarse pepper
1. cup. water
&frac; cup. soy sauce
1 T. liquid smoke
1 T. garlic salt
1 T brown sugar
1 T.. vinegar
1 beef bullion cube
1 T. ginger
1 T. Worchester sauce