How To Make Beef Jerky At Home
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Beef jerky is a high-protein snack that can be easily stored in the house and enjoyed whenever desired. Some beef jerky brands use a lot of preservatives, sugar, and even gluten. The best way to lay hands on your favorite snack is to make it at home on your own.
Initially, the entire process of seasoning, prepping, dehydrating, and packaging the jerky may seem to be tedious, but actually, it is effortless. Fancy types of equipment are not necessary to prepare this at home. You only need the right ingredients, an oven to put the jerky in a dehydrator to dry. Within a few hours, the jerky is ready to be served!
To make beef jerky, thinly slice the beef and add it to a bag. Add soya sauce, Worcestershire sauce, liquid smoke, honey, and some spices to this bad. Chill it for some time. Then, place the beef in the oven and cook for about 4 hours.
Don’t have soya sauce? Have a look at some of the soya sauce substitutes you can use instead.
This is just a snippet of the recipe. Find the complete recipe below. There are other main course recipes on our blog as well that you should also check.
1. Roasted Lamb Breast– The recipe which I am going to share today is one of the best Non-vegetarian dishes that I have ever tried. This recipe is called The Roasted Lamb Breast.
2. Black Bean Chili– The basic Black Bean Chili is very healthy and nourishing for the body. I shall talk about the nutritional value of the dish in the end. Also, for a little indulgence in the dish, you may top it off with some grated cheese.
3. Sha Cha Beef– Sha Cha Sauce is really underrated, and I’m not sure why. Often labeled on its packaging as “Chinese BBQ Sauce” in English, s]lha cha sauce is a mixture of shallots, garlic, dried shrimp, fish, and chilies.
4. Veal Marsala– Chicken (Veal) Marsala is an Italian-American dish made from chicken breast and marsala wine. It dates its origin back to the 19th century and is a variation of traditional Italian Scaloppine dishes.
What’s In The Post
Beef Jerky Recipe
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- 3 pounds Beef (top roast, rump roast or London broil, thinly sliced)
- 1 cup Gluten-Free Soya Sauce
- ½ cup Worcestershire Sauce
- 1 teaspoon Honey
- 1 tablespoon Oregano
- 2 tablespoons Liquid Smoke
- 2 teaspoons Ground Black Pepper
- 2 teaspoons Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Red Pepper Flakes
- Cut off the excess fat from the slab of beef. The meat should be cut into ⅛ the inch slices and kept in a large zip bag.
- Now, mix soya sauce, Worcestershire sauce, oregano, black pepper, garlic powder, onion powder, paprika, liquid smoke, red pepper falkes, and honey in the bag. Allow the chilling for around 45 minutes.
- The oven should be pre-heated to about 175oF. Take three sizeable rimmed baking sheets and place it with foil and a metal rack over the foil of each pan.
- Beef should be laid in the rack in a single layer and baked for around 4 hours. After 3 hours, take out one and check if it is properly cooked.
- Store the beef in an airtight container at room temperature for 1-2 weeks.
