DOC'S BEST BEEF JERKY
I have been making jerky for years. This is my recipe concocted by trial and error. Everyone who has tried it says it is the 'best jerky' they have ever had! My dehydrator is designed for jerky. It takes me about 4 hours to dry the meat. This could also be done in the oven or using other dehydrators. Please check your manual for correct times as each machine is different. I hope you enjoy this jerky as much as me and my family do.
Provided by Doc the WV Gourmet
Categories Appetizers and Snacks Meat and Poultry Jerky Recipes
Time 12h20m
Yield 10
Number Of Ingredients 11
Steps:
- Place beef strips in the bottom of a large bowl. Pour soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, pepper, meat tenderizer, garlic powder, onion powder, and paprika over beef. Mix to assure all the meat is evenly coated. Cover and marinate in the refrigerator for 8 hours or overnight.
- Remove meat from bowl and place between two pieces of plastic wrap; pound to 1/8-inch thickness.
- Arrange the meat strips on the tray of a dehydrator and dry at your dehydrator's highest setting until done to your liking, at least 4 hours. Store in an airtight container or resealable bags.
Nutrition Facts : Calories 137.3 calories, Carbohydrate 4.5 g, Cholesterol 31.3 mg, Fat 7.9 g, Fiber 0.2 g, Protein 11.6 g, SaturatedFat 2.3 g, Sodium 934 mg, Sugar 3.2 g
BEST EVER BEEF JERKY
Western Barbecue Beef Jerky! We've been making this for years! I've tried a million recipes, and this is the best! Every year my husband goes deer hunting and every year we make this beef jerky to take on his trip. It's addictive! Your jaw will be aching!!!!!!! (I always use London Broil)
Provided by nursecynthia
Categories Lunch/Snacks
Time P1DT6h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients (except the meat) until combined.
- Add meat that has been thinly sliced (the meat is easier to slice when its half frozen) and marinade 24-48 hours, refrigerated.
- Remove from marinade, disguarding excess.
- Place onto food dehydrator trays, you'll know its done when it cracks when bent but does not break.
- I have never "over dehydrated" my jerky, I always feel its better over dried than under dried. Mine usually takes about a day and a half to be fully done. Rotate trays for even dehydration.
BEEF JERKY
Make Alton Brown's Beef Jerky at home with this popular recipe from Good Eats on Food Network. The brine is packed with salty, sweet and spicy flavor.
Provided by Alton Brown
Time 20h20m
Yield 10 to 12 ounces
Number Of Ingredients 8
Steps:
- Trim the flank steak of any excess fat, place in a zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up.
- Remove the steak from the freezer and thinly slice the meat with the grain, into long strips.
- Place the strips of meat along with all of the remaining ingredients into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients. Place the bag into the refrigerator for 3 to 6 hours.
- Remove the meat from the brine and pat dry. Evenly distribute the strips of meat onto 3 of the air filters, laying them in the grooves and then stacking the filters on top of one another. Top these with 1 empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with 2 bungee cords. Stand the fan upright, plug in and set to medium. Allow the meat dry for 8 to 12 hours. If using a commercial dehydrator, follow the manufacturer's directions.
- Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.
OVEN BEEF JERKY
Provided by Trisha Yearwood
Time 8h30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the BBQ jerky: Stir together the ketchup, brown sugar, vinegar, Worcestershire, salt, garlic powder and paprika in a bowl. Thinly slice the frozen beef against the grain. Coat the meat in the mixture. Marinate the meat, refrigerated, for 4 hours or overnight.
- Preheat the oven to 200 degrees F. Line a baking sheet with foil and set a baking rack on top.
- Lay the slices of meat flat on the baking rack in a single layer. Bake until the jerky is completely dried, 3 1/2 to 4 hours.
- For the teriyaki jerky: Stir together the soy, sugar, sriracha, Worcestershire, garlic, ginger and lime juice in a resealable plastic bag. Thinly slice the frozen beef against the grain. Place the meat in the bag and marinate the meat, refrigerated, for 4 hours or overnight.
- Preheat the oven to 200 degrees F. Line a baking sheet with foil and set a baking rack on top. Lay the slices of meat flat on the baking rack in a single layer. Bake until the jerky is completely dried, 3 1/2 to 4 hours.
BEST BEEF JERKY
This is a simple recipe for beef jerky that ends up making the best jerky you have ever had. Don't waste money buying jerky at the store - get a food dehydrator and make your own!
Provided by profken
Categories Meat
Time 12h15m
Yield 12 ounces, 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Cut steak into thin slices across the grain. Cut the resulting strips into 2 inch segments.
- Place all the remaining ingredients in a 1 gallon zip-top bag. Close the bag and move around to mix the ingredients.
- Add the meat strips to the bag. Place bag in refrigerator and marinade for at least 4 hours. It is fine to leave overnight.
- Drain meat and place on racks of a food dehydrator. Follow manufacturer's instructions. Will take at least 8 hours to dry.
- Once fully dry, store in a cool, airtight container for up to 3 months.
Nutrition Facts : Calories 142.1, Fat 5.7, SaturatedFat 2.4, Cholesterol 46.3, Sodium 976.6, Carbohydrate 6.2, Fiber 0.4, Sugar 3.4, Protein 16.1
BEST BEEF JERKY
This best beef jerky combines knee-weakening flavors of seasoned, lean, tender beef strips with savory, sweet and salty yumminess! Once dry, store in a cool, dry place, in an airtight container for 2 to 3 months.
Provided by Culinary Envy
Time P1DT6h10m
Yield 20
Number Of Ingredients 12
Steps:
- Place beef brisket in the freezer for 1 hour to make slicing easier.
- Place brisket on a flat work surface. Slice on the grain into the thinnest possible strips, about 1/4-inch-thick.
- Place beef strips in the bottom of a large bowl or container. Pour in teriyaki sauce, soy sauce, Worcestershire sauce, corn syrup, liquid smoke, brown sugar, sesame seeds, garlic powder, honey, onion powder, and cayenne pepper. Mix well until beef is evenly coated and submerged. Cover with plastic wrap and marinate in the refrigerator for 24 hours.
- Remove beef and pat dry using paper towels. Place beef in a single layer on the trays of a dehydrator machine. Cook at 155 degrees F (68 degrees C), or according to manufacturer's instructions, until dry and firm, yet slightly pliable, about 5 hours.
- Leave beef out in the air to cool until dry; the longer you leave it out, the drier it will get.
Nutrition Facts : Calories 202.7 calories, Carbohydrate 13.2 g, Cholesterol 28 mg, Fat 12.6 g, Fiber 0.3 g, Protein 9.2 g, SaturatedFat 4.1 g, Sodium 1494.7 mg, Sugar 8.5 g
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