Best Beef Jerky Food

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DOC'S BEST BEEF JERKY



Doc's Best Beef Jerky image

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

2 pounds beef round steak, cut into thin strips
¼ cup soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons liquid smoke
2 tablespoons brown sugar
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon meat tenderizer
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika

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



Best Ever Beef Jerky image

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

3 teaspoons salt
9 tablespoons light brown sugar
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
3 teaspoons onion powder
1 1/2 teaspoons garlic powder
3 teaspoons dry mustard
1 cup red wine vinegar
1 cup ketchup
1 tablespoon liquid smoke
3 lbs london broil beef or 3 lbs flank steaks, sliced into very thin strips

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



Beef Jerky image

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

1 1/2 to 2 pounds flank steak
2/3 cup Worcestershire sauce
2/3 cup soy sauce
1 tablespoon honey
2 teaspoons freshly ground black pepper
2 teaspoons onion powder
1 teaspoon liquid smoke
1 teaspoon red pepper flakes

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



Oven Beef Jerky image

Provided by Trisha Yearwood

Time 8h30m

Yield 4 to 6 servings

Number Of Ingredients 16

1/2 cup ketchup
1/2 cup brown sugar
1/2 cup apple cider vinegar
2 tablespoons Worcestershire sauce
2 teaspoons kosher salt
1 teaspoon garlic powder
1 teaspoon paprika
1 1/2 pounds top round, top sirloin or similar cut of beef, placed in the freezer for 30 minutes
1 cup soy sauce
1/2 cup brown sugar
2 tablespoons sriracha
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon ground ginger
Juice of 1 lime
1 1/2 pounds top round, top sirloin or similar cut of beef, placed in the freezer for 30 minutes

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



Best Beef Jerky image

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

1 1/2 lbs flank steaks (or other fairly cheap cut)
1/2 cup Worcestershire sauce
1/2 cup soy sauce
1 tablespoon honey
1 tablespoon black pepper
1 tablespoon onion powder
1 -2 chipotle chile in adobo

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



Best Beef Jerky image

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

3 pounds beef brisket
1 ½ cups thick teriyaki sauce
¾ cup soy sauce
¾ cup Worcestershire sauce
¼ cup dark corn syrup (such as Karo®)
¼ cup liquid smoke flavoring
3 tablespoons brown sugar
2 tablespoons sesame seeds
2 tablespoons garlic powder
1 tablespoon honey
1 tablespoon onion powder
½ teaspoon cayenne pepper

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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