Beef Jerky Recipe

Beef: Sliced thin, this is the main protein for the jerky.

Soy sauce: Adds a salty, umami flavor to the marinade.

Worcestershire sauce: Provides a complex, tangy taste that enhances the beef.

Honey: Adds a touch of sweetness to balance the savory flavors.

Black pepper: Gives a mild heat and depth to the marinade.

Onion powder: Adds a subtle onion flavor without the texture of fresh onions.

Garlic powder: Infuses the marinade with a rich garlic taste.

Smoked paprika: Imparts a smoky flavor that complements the beef.

When slicing the beef for jerky, make sure to cut against the grain of the meat. This will result in a more tender texture. Additionally, partially freezing the beef for about 30 minutes before slicing can make it easier to achieve thin, even slices.

• sliced thin beef - Substitute with turkey breast: Turkey breast is lean and can be sliced thinly, making it a good alternative for a lower-fat jerky.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• worcestershire sauce - Substitute with coconut aminos: Coconut aminos provide a similar savory flavor and are a good option for those avoiding soy and gluten.

• honey - Substitute with maple syrup: Maple syrup offers a similar sweetness and can be used as a natural sweetener in the marinade.

• black pepper - Substitute with white pepper: White pepper has a similar heat profile but a slightly different flavor, making it a good alternative.

• onion powder - Substitute with shallot powder: Shallot powder has a milder, sweeter flavor compared to onion powder but can be used similarly in recipes.

• garlic powder - Substitute with granulated garlic: Granulated garlic has a coarser texture but provides the same garlicky flavor as garlic powder.

• smoked paprika - Substitute with chipotle powder: Chipotle powder adds a smoky flavor with a bit more heat, making it a good substitute for smoked paprika.

• Ensure the beef jerky is completely cooled before storing. This prevents condensation, which can lead to mold.

• Store the beef jerky in an airtight container. Mason jars, vacuum-sealed bags, or resealable plastic bags work well.

• For short-term storage, keep the beef jerky at room temperature in a cool, dark place. It will stay fresh for up to 1-2 weeks.

• For longer storage, refrigerate the beef jerky. It can last up to 1-2 months in the fridge.

• To freeze beef jerky, place it in a vacuum-sealed bag or a freezer-safe resealable bag. Squeeze out as much air as possible before sealing.

• Label the bags with the date of preparation. This helps you keep track of freshness.

• When ready to enjoy, thaw the beef jerky in the refrigerator or at room temperature. Avoid microwaving, as it can alter the texture.

• If you notice any off smells, discoloration, or mold, discard the beef jerky immediately.

• Oven Method:

  1. Preheat your oven to 250°F (120°C).
  2. Place the beef jerky on a baking sheet lined with parchment paper.
  3. Heat for about 10 minutes or until the jerky is warm and slightly more pliable.

• Microwave Method:

  1. Place the beef jerky on a microwave-safe plate.
  2. Cover with a damp paper towel to prevent it from drying out.
  3. Microwave on medium power for 30 seconds to 1 minute, checking frequently to avoid overcooking.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place the beef jerky in a steamer basket over the simmering water.
  3. Cover and steam for 2-3 minutes until the jerky is warmed through and slightly more tender.

• Skillet Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add the beef jerky and a splash of water or broth to the skillet.
  3. Cook for 1-2 minutes, stirring occasionally, until the jerky is heated through and slightly more pliable.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the beef jerky in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for 30 minutes to 1 hour, until the jerky is warmed through and slightly more tender.

• Large bowl: Used to combine the marinade ingredients and mix the beef slices thoroughly.

• Refrigerator: Essential for marinating the beef slices for at least 4 hours or overnight.

• Wire rack: Allows air to circulate around the beef slices for even drying in the oven.

• Baking sheet: Placed under the wire rack to catch any drips from the marinating beef slices.

• Oven: Preheated to 175°F (80°C) for drying the beef slices into jerky.

• Airtight container: Used to store the cooled beef jerky to maintain its freshness.

Slice beef ahead: Ask your butcher to slice the beef thinly to save time.

Quick marinade: Use a ziplock bag for marinating to ensure even coating and faster cleanup.

Preheat oven early: Start preheating your oven while you arrange the beef slices.

Batch process: Marinate and bake larger quantities to have beef jerky ready for future use.

Use a timer: Set a timer to remind you to check the jerky, ensuring it doesn't overcook.