How to Make Juicy Beef Jerky

There's nothing I honey more than homemade beef jerky merely I don't own a dehydrator. Luckily, making beefiness jerky in the oven is surprisingly piece of cake! [Don't go me wrong, a dehydrator is definitely easier but about people don't own 1.]

Homemade beef jerky is a great snack for camping, a lunchbox, or game-day!

Ingredient Notes

To make homemade beef jerky you really just need meat and so your favorite flavorful marinade!

What type of meat is all-time for jerky?

Almost whatever lean cutting of meat will piece of work well for hasty! You don't want to use a cut with a lot of fat as the fatty doesn't render while dehydrating. My favorite is a elevation round (likewise called london broil) but at that place are several popular options!

• Top round (london broil)
• Flank steak
• Skirt steak
• Bottom round
• Sirloin tip

How to cut meat for jerky?

Y'all want to slice the meat somewhere between ⅛" and ¼" thick. The thinner the slices, the dryer and less chewy the jerky volition be. But the thicker it is, the longer it takes to fully dry.

For chewy jerky - piece along the grain.

For more tender jerky - slice against the grain.

Also be sure to trim away any big chunks of fatty.

Pinkish Curing Salt

This is optional, but highly recommended! Curing salt (also called Cure #1 or pink salt) contains a small amount of sodium nitrite. This helps preclude leaner growth and too improves the color of the jerky!

The all-time beef jerky marinade!

You can use whatever marinade you prefer, but I just dear this simple soy based marinade! It's savory, aromatic, and just a tad spicy!

You need:

• Soy sauce
• Olive oil
• Liquid smoke - this adds the perfect slightly smoky flavor to the jerky!
• Lime juice - you could besides use lemon juice or orange juice!
• Honey - substitute maple syrup or chocolate-brown sugar.
• Red pepper flakes - omit if y'all prefer a less spicy beef jerky.
• Garlic
• Ginger

How to Make Jerky That's Safe to Consume

Calculation the pinkish curing common salt to the marinade is ane mode to assist ensure the jerky is condom to eat!

The other method is to bring the meat upwardly to 160°F before dehydrating (source: USDA). So to do this nosotros'll roast the meat at 300°F for 10 minutes before nosotros start trying to dehydrate it.

Information technology's likewise of import to marinate the beefiness strips in the refrigerator and non leave them at room temperature for any extended period of time!

How to make Beef Hasty in the Oven

Thinly slice the meat between ⅛" and ¼" thick.

In a medium sized bowl, whisk together all the marinade ingredients until fully combined.

Add in the meat slices and toss to coat.

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• 

Cover and refrigerate for 24 to 48 hours! Marinating the meat for a long time makes the hasty SO flavorful and helps tenderize tougher cuts of beef.

Discard the marinade and gently pat the slices of beef dry. Skewer the meat so that it hangs straight down, with at to the lowest degree 1 inch between each piece. This will allow the air to fully circulate effectually the meat and so that information technology dries more quickly.

Line the bottom of your oven with aluminum foil (practice Not skip this unless you want to be scrubbing burnt marinade off the bottom of your oven for the rest of time).

Preheat the oven to 300°F

Place the skewers across the oven racks so that the strips hang down.

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• 

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• 

Bake the meat for x minutes at 300°F.

Then turn your oven downwards to the lowest temperature information technology can become (virtually home ovens go down to about 170°F). Typically beefiness hasty is dehydrated between 140°F and 150°F and there is some type of air circulation. Then to achieve like results with your dwelling house oven, crack the door open up and utilise a wooden spoon to hold the door open in that position.

Go along to dry out the jerky for iv to viii hours depending on the thickness of the jerky. The jerky is done when it's completely dry only is still somewhat pliable and bends without breaking.

Later about 2 hours I like to bank check the jerky every 30 minutes observe the progress. Depending on your oven, the back by dry more quickly than the front end, and then it's okay to begin removing some pieces earlier the residuum are dry!

One time the beef jerky is fully dry out, let cool to room temperature before storing.

For best results and the longest shelf life, vacuum seal the jerky for storing! I love my Zwilling Fresh and Relieve Set for storing this beef jerky!

Recipe FAQ's

How long does homemade beef jerky last?

If stored in a vacuum sealed bag, homemade jerky will last at room temperature for up to a month. Just if stored in a regular ziploc bag, it's best consumed within 1 to ii weeks. Always shop in a absurd, dry, dark place!

Is it cheaper to make beef hasty at home?

Typically yes! Depending on which cut of beef yous use, homemade hasty tin be significantly cheaper than store-bought.

More Recipes You Might Like

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• Salted Caramel Popcorn

• How to Dry Orange Slices in the Oven

• Cheesy Sourdough Discard Crackers

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• ▢

  aluminum foil

• ▢

  skewers

• ▢

• ▢ ii pounds top round, london broil, or flank steak
• ▢ 1 cup soy sauce
• ▢ ¼ loving cup olive oil
• ▢ ¼ cup lime juice
• ▢ 2 tablespoons honey , substitute brown sugar or maple syrup
• ▢ 1 teaspoon liquid smoke
• ▢ ii teaspoons minced garlic , substitute garlic powder
• ▢ 1 teaspoon minced ginger , substitute ground ginger
• ▢ ii teaspoons scarlet pepper flakes
• ▢ 1 teaspoon ground black pepper
• ▢ ½ teaspoon pinkish curing salt , optional

• Thinly slice the meat between ⅛" and ¼" thick.

• In a medium sized bowl, whisk together all the marinade ingredients until fully combined.

• Add together in the meat slices and toss to coat.

• Comprehend and refrigerate for 24 to 48 hours! Marinating the meat for a long time makes the jerky Then flavorful and helps tenderize tougher cuts of beef.

• Discard the marinade and gently pat the slices of beefiness dry out. Skewer the meat and then that it hangs direct down, with at least 1 inch between each piece. This volition allow the air to fully circulate effectually the meat so that it dries more quickly.

• Line the lesser of your oven with aluminum foil (do NOT skip this unless you lot desire to be scrubbing burnt marinade off the lesser of your oven for the rest of fourth dimension).

• Preheat the oven to 300°F

• Place the skewers across the oven racks so that the strips hang down.

• Bake the meat for ten minutes at 300°F.

• Then turn your oven down to the lowest temperature it can go (most dwelling ovens go down to about 170°F). Typically beef hasty is dehydrated between 140°F and 150°F and there is some blazon of air circulation. So to reach similar results with your home oven, crack the door open up and use a wooden spoon to hold the door open in that position.

• Keep to dry out the jerky for iv to 8 hours depending on the thickness of the jerky. The jerky is washed when it's completely dry merely is all the same somewhat pliable and bends without breaking.

• After about ii hours I like to check the jerky every 30 minutes observe the progress. Depending on your oven, the back by dry more than quickly than the front, then it's okay to brainstorm removing some pieces before the residue are dry!

• Once the beef jerky is fully dry, let cool to room temperature earlier storing.

• For best results and the longest shelf life, vacuum seal the jerky for storing! I honey my Zwilling Fresh and Save Set for storing this beef jerky!

If stored in a vacuum sealed pocketbook, homemade hasty will concluding at room temperature for up to a month. But if stored in a regular ziploc bag, it'south best consumed within ane to 2 weeks. Always store in a cool, dry, night place!

See full weblog mail service for tips on how to safely make and consume homemade beef jerky. Consuming raw or undercooked meat ever carries some hazard of foodborne illness. Swallow at your own risk.

Serving: ane | Sodium: 2173 mg | Calcium: 13 mg | Vitamin C: 3 mg | Vitamin A: 205 IU | Sugar: vii grand | Fiber: 1 g | Potassium: 115 mg | Calories: 129 kcal | Monounsaturated Fatty: 7 g | Polyunsaturated Fatty: i thousand | Saturated Fatty: 1 one thousand | Fat: 9 g | Protein: 4 g | Carbohydrates: nine m | Atomic number 26: 1 mg

The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional data for whatever recipe on this site is not guaranteed.

Category | Snack

Cuisine | American

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Source: https://www.barleyandsage.com/homemade-beef-jerky-in-the-oven/