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Beef Jerky Recipes

Category Meats
Beef jerky is a nutritious snack for the kid's lunchbox, camping, hiking, or any occasion. The variations are endless, especially if you make your own. This page contains recipes for beef jerky.
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Recipes

Share on ThriftyFunCheck out these recipes. If you have made this recipe please submit a photo and let us know how it worked. Or, add your own recipe variation.

May 6, 2010

With summer coming and all the snacks we go through this is a real money saver.

Ingredients:

Directions:

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.

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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

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By 0 found this helpful
December 16, 2013

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.

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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.

Ingredients:

  • 3/4 bottle Allegro Meat Marinade
  • 2 bottles soy sauce (cheap is fine), 10 ounces each
  • 2 cups packed light brown sugar
  • 2 tsp liquid smoke

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.

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Steps:

  1. As a base for my marinade, I use a bottled meat marinade called Allegro. It is available locally in many places, and is made in my hometown. I use the Original, but there is also Hot & Spicy and Game Tame (for wild game)which have a flavor which can work for this.
  2. Pour over meat and work in well to cover each piece. Place in gallon size baggies. Marinate the meat several hours of overnight, squishing around the bags to distribute the marinade evenly.
  3. Dry in jerky machine as instructed on machine.
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By 0 found this helpful
September 19, 2007

Ingredients

  • 4 lb. flank steak
  • 1 bottle soy sauce (10 oz.)
  • lemon pepper
  • garlic salt

Directions

Trim steak of all fat and cut in 1/4 inch thick lengthwise strips. Marinate in soy sauce 1-2 hours. Place strips of meat on a rack over a cookie sheet; sprinkle with lemon pepper and garlic salt. Turn and sprinkle other side. Bake at 150 degrees for 12 hours or overnight. Strips should be chewy and not brittle. If brittle, the oven was too hot. Store in a covered container.
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By Robin from Washington, IA

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May 4, 20040 found this helpful
Preparation:

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.

Oven Drying:
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.

Dehydrator Drying:
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.

Storage:
Finished jerky can be stored at room temperature in air tight containers. Freeze for long term storage.

Source: http://www.msue.msu.edu/msue/imp/mod01/01600480.html

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Questions

Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.

November 28, 20040 found this helpful

Under Christmas food ideas for men someone named Deb mentioned they made beef jerky. I would like some beef jerky recipes.

Shirley B

Answers

November 28, 20040 found this helpful

We had an article about this:

http://www.thri  f906621.tip.html

Thanks,
Susan

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November 29, 20040 found this helpful

I found a Beef Jerky recipe on http://www.foodnetwork.com by Emerial that is very good.

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By guest (Guest Post)
October 4, 20060 found this helpful

thanks it great! ;-)

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By guest (Guest Post)
July 31, 20080 found this helpful

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!

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Answer this Question...

By 0 found this helpful
December 14, 2007

I am looking for a recipe for homemade beef jerky.

Answers

December 15, 20070 found this helpful

Try This:
http://www.food  36_31151,00.html
Alton Brown will never steer you wrong. G

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December 17, 20070 found this helpful

Beef jerky

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

or

BEEF JERKY
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

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