Ingredients Beef Jerky With a Dehydrator and Liquid Smoke

Crafting mouthwatering homemade beef hasty is much simpler than you recall. With minimal effort, yous can enjoy better than store-bought beef jerky at a fraction of the cost.

Whenever I become backpacking, my favorite snack to pack is beefiness jerky. It is pretty much the only time I buy it. At upward of $20 a pound, it only doesn't brand the concluding cut on the everyday shopping list very frequently. Yet, information technology still remains one of my favorite treats. Notwithstanding, I enjoy making my own bootleg beef jerky far more than oftentimes, which is more than affordable and tastes every bit as good!

Bootleg Beefiness Jerky

There are two means to make homemade beefiness hasty. You tin make ground beef jerky using a jerky gun, or yous tin utilise thinly sliced lean beef for traditional beef jerky. This is a fairly simple beef jerky recipe using thinly sliced lean beef.

Not only does using thinly sliced beef not require specialized tools, like a jerky cannon, but it is also healthier because you aren't using fat cuts of meat.

What cut of beef for hasty?

The best cut of meat for jerky is any type of circular roast. This includes the centre or round, summit, and bottom round roasts. They are prissy and meaty, reasonably priced, and about fatty-free! Fat adds flavour to many dishes, only in beef hasty it just gets stuck in your teeth! I like bacteria cuts like round roasts because each bite is consistently meaty.

How to make Jerky

To make homemade beef jerky you but slice the beefiness thin, let it marinate in the refrigerator overnight to soak up flavour, and then dry it in a dehydrator or oven. My recipe is a swell "original flavor" recipe that can easily be customized to fit your tastes. For example, if you want a spicy beefiness hasty recipe just add some other teaspoon of cayenne pepper.

When is beef hasty done

Beef jerky is done when information technology is no longer moist to the touch and does not bend without corking. The jerky should bend slightly and so break, having an internal temperature of at least 160 degrees. If it breaks immediately, like a cracker, it is overdone. You should check the jerky throughout the cooking procedure to bank check for doneness. If you cutting your jerky sufficiently thin information technology should finish cooking in nether four hours.

How to make beefiness hasty in a dehydrator

Using a dehydrator is a corking option for making bootleg beef hasty. Set the dehydrator at 160 degrees, or upwardly to 175 if your model allows you go to go higher. Rotating the racks hourly will ensure all of your hasty cooks evenly. Your hasty will exist done in about 4 hours.

How to make beef jerky in the oven

Some ovens volition take a dehydrate setting, though even if they do not, your convection feature will work spectacularly as long equally your oven lets you lot bake at low temperatures. Prepare your oven on convection at 175 degrees, and your jerky should exist done in around three hours. The beef jerky can simply exist dried on wire baking racks. It is still recommended to rotate the racks in case your oven has whatsoever hot spots.

Tip: I have found ovens have difficulty maintaining consistent temperatures when prepare extremely low, such equally 175 degrees. I employ a digital oven thermometer to monitor the temperature swings and open the door slightly equally needed to let oestrus out when it gets too hot.

Does Beefiness Jerky Need to Be Refrigerated?

According to the National Center for Home Food Preservation, when properly prepared beef jerky does not need to be refrigerated. Information technology is best stored in an air-tight container.

• ▢ 2 pounds beef round roast (thinly sliced)

Marinade

• ▢ ⅔ cup Worcestershire sauce
• ▢ ⅔ cup Soy sauce
• ▢ ane teaspoon Liquid smoke
• ▢ one tablespoon Smoked paprika
• ▢ one tablespoon Chocolate-brown sugar
• ▢ 2 teaspoons Freshly footing blackness pepper
• ▢ ane teaspoon Cayenne pepper
• ▢ one teaspoon Garlic pulverisation
• ▢ i teaspoon Onion powder

• (Optional) Place beef in freezer for two hours. This will brand information technology easier to piece thinly.

• Slice beefiness thinly against the grain. (approximately ⅛")

• Add all ingredients for the marinade into a bowl and mix to combine.

• Place sliced beef in ziplock plastic bag (gallon sized) and cascade in marinade. Ensure it is evenly coating the meat and place in the refrigerator overnight.

• Remove beef from bag and pat dry with a paper towel (this will speed cooking time).

• Lay in a single layer on dehydrator sheets and set the dehydrator at 160 degrees. (this can be done on wire racks in the oven too)

• Dehydrate, rotating racks each hour, for 4 hours, or until the beef jerky is dry and cracks when you bend it.

Calories: 250 kcal | Carbohydrates: 8 g | Protein: 33 chiliad | Fat: viii g | Saturated Fat: 3 m | Cholesterol: 88 mg | Sodium: 1348 mg | Potassium: 505 mg | Carbohydrate: 4 g | Vitamin A: 555 IU | Vitamin C: 3.i mg | Calcium: 37 mg | Iron: 4.six mg

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Source: https://www.foxvalleyfoodie.com/homemade-beef-jerky/

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