The Best Beef Jerky Recipe in the World

This is the best bootleg beef jerky recipe, and it's easy to make without any special equipment.

Subsequently road tripping with my family unit and sampling jerky from gas stations along the way – and spending a small fortune on it – I resolved to come up up with a skilful homemade beefiness hasty recipe. The good news is that beef jerky is surprisingly piece of cake to make and doesn't crave any special equipment other than a standard oven, blistering sheets, and wire racks. Withal, nearly homemade hasty isn't nearly equally tender every bit the store-bought kind. That's because commercial hasty producers use special equipment and curing preservatives to brand their signature hasty.
Finally, later on falling downwardly an internet rabbit pigsty of pitmaster video tutorials, I learned the secret to making tender hasty at domicile: increasing the sugar in the marinade. The extra sugar non only helps preserve the meat but also locks in moisture. This recipe makes a salty-sugariness, smoky jerky with a chewy nevertheless tender texture, similar to the well-known brands.

What Y'all'll Demand To Make Homemade Beef Hasty

When making beef hasty, information technology's important to start with a well-trimmed, lean cutting of meat, every bit fatty does not dry out out and accelerates spoilage. An eye of circular roast is ideal; information technology's affordable, accessible, lean, and like shooting fish in a barrel to trim. Before slicing, pop it in the freezer for 1 to 2 hours; information technology will exist much easier to cut.

The marinade contains soy sauce, brown sugar, Worcestershire sauce, seasoning, and unseasoned meat tenderizer. Meat tenderizer contains bromelain, an enzyme that breaks down meat tissue. Y'all tin can discover it in the spice section of your supermarket (I use McCormick).

Step-past-Step Instructions

1. Slice the Meat

Slice the meat betwixt one/eight and 1/4 inch thick with the grain. If the roast is too thick to slice easily, cut it in half horizontally before slicing.

2. Make the Marinade

In a medium basin, combine the dark-brown saccharide, soy sauce, Worcestershire sauce, smoked paprika, meat tenderizer, black pepper, ruby pepper flakes, onion powder, and garlic pulverization.

Whisk until evenly combined and the carbohydrate is dissolved.

iii. Marinate the Beef

Add together the meat to the marinade and toss until all of the pieces are evenly coated. Cover with plastic wrap (or transfer to a large ziplock handbag) and marinate in the fridge for at least 12 hours or overnight. Toss the meat (or flip the bag) in one case or twice to be sure the meat marinates evenly.

4. Dry The Meat

Line two blistering sheets with aluminum foil for easy clean-up. Place a wire rack over each pan. Preheat the oven to 175°F and ready two oven racks in the centermost positions.
Arrange the marinated meat on the wire racks in a single layer.

Bake, rotating the pans from front to back and tiptop to bottom midway through, until the meat is dried out, 3 to 4 hours. To determine if the jerky is thoroughly stale out, accept a slice out of the oven and let it cool to room temperature. It should exist dry to the bear on, leather-like in appearance, and chewy but notwithstanding somewhat tender.

Store the jerky within an airtight plastic container, Ziploc pocketbook, or closed glass jars. Properly dried jerky volition keep at room temperature for virtually 1 week.

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The Best Homemade Beef Jerky Recipe

This is the best homemade beef jerky recipe, and it's easy to brand without any special equipment.

Ingredients

• 1 3-pound eye of round roast (see annotation), trimmed of fat and silver skin
• 1 loving cup (packed) dark brownish sugar
• ane loving cup soy sauce
• 3 tablespoons Worcestershire sauce
• 1 tablespoon smoked paprika
• 1 teaspoon unseasoned meat tenderizer (see note)
• 1 teaspoon freshly ground black pepper
• i teaspoon red pepper flakes
• 1 teaspoon onion powder
• ½ teaspoon garlic pulverisation

Instructions

1. Slice the meat between ⅛ and ¼ inch thick with the grain. (If the roast is too thick to piece hands, cut information technology in one-half horizontally before slicing.)
2. Make the marinade: In a medium basin, combine the dark-brown sugar, soy sauce, Worcestershire sauce, smoked paprika, meat tenderizer, blackness pepper, reddish pepper flakes, onion powder, and garlic powder. Whisk until evenly combined and the carbohydrate is dissolved.
3. Add the meat to the marinade and toss until all of the pieces are evenly coated. Cover with plastic wrap or transfer to a big ziplock bag and marinate in the refrigerator for at least 12 hours or overnight. Toss the meat (or flip the bag) in one case or twice to be sure the meat marinates evenly.
4. Line two blistering sheets with aluminum foil for piece of cake clean-up. Identify a wire rack over each pan. Preheat the oven to 175°F and set two oven racks in the centermost positions.
5. Conform the marinated meat on the wire racks in a single layer. Broil, rotating the pans from front end to back and pinnacle to bottom midway through, until the meat is stale out, 3 to 4 hours. To determine if the jerky is thoroughly dried out, accept a piece out of the oven and let it cool to room temperature. It should be dry to the touch, leather-like in appearance, and chewy only still somewhat tender.
6. Store the hasty inside an airtight plastic container, Ziploc bag, or closed glass jars. Properly dried jerky will proceed at room temperature for virtually one week. Refrigerate or freeze for longer storage.
7. Note: Popular the meat in the freezer for 1 to 2 hours before slicing; it will exist easier to cutting.
8. Note: Meat tenderizer contains bromelain, an enzyme that breaks downwardly meat tissue. You tin can find it in the spice section of your supermarket. (I apply McCormick.)

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Comments

January 20, 2021

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