How Much Meat to Use for Beef Jerky
Beefiness Hasty
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Practice you recall what was on your Christmas list back in 1998?
Back then, I'1000 pretty certain that all of my girlfriends were asking for Abercrombie jeans, or the first-ever Harry Potter book, or the VHS ofTitanic,or the latest Jewel or Matchbox 20 or Destiny's Child or Spice Girls albums for Christmas. Only me? I had one very of import asking of Santa that twelvemonth, and I'm happy to say he (literally) delivered me my very first…dehydrator!
I mean, what sixteen-year-old girl doesn't dream of having her very ain dehydrator, right?! ♡
Well, having been an enormous fan of homemade beefiness jerky e'er since I was little, I had been dreaming about having a dehydrator to brand some of my ain for years. Information technology all began thanks to my corking aunt Chris, who generously made batches upon batches of her famous beef hasty for our huge family holiday gatherings each year. And all 13 of my cousins would scramble to the kitchen to see who could get the biggest scattering for themselves to munch on, because her beefiness jerky washeavenly. And actually, I had no thought how good it was until I tried some of the store-bought stuff from a gas station years after, and could inappreciably believe that those weirdly sweet, sticky, and artificial-tasting strips of "beef" were the aforementioned thing. (Actually, I all the same feel the same way…)
And then fifty-fifty every bit a teenager, I realized that if I wanted astonishing beef jerky like Aunt Chris' year-round, I was going to have to acquire how to brand information technology myself. Then I called her and asked for the recipe. And 17 years, 2 dehydrators, and dozens upon dozens upon dozens of batches later on, I'mstill making her beefiness jerky recipe.
So today, I idea it was about dang time I shared nearly it with y'all too. Because in my feel…it truly is the best!
How To Make Beef Jerky | 1-Infinitesimal Video
Ok, my eye is seriously pounding as I'm writing this postal service because I become so dang excited giving people tips on making killer beef jerky! (<– So weird, I know, simply don't forget I'm also the girl who begged Santa for a dehydrator. #Perspective.) Here are some of my tips and answers to frequently-asked questions from friends:
Beef:The biggest question is probably what cut of beef to buy. I've made beefiness jerky with all different kinds, but my favorite the past few years has undoubtedly been flank steak. It's definitely one of the priciest options, simply information technology'southward one of the leanest cuts and I honey how information technology makes prissy thin strips of beef jerky. Other neat options are eye of round, tiptop or bottom round, or London broil. Generally, I just recommend going as lean as possible, and trimming off any extra large sections of fatty that yous see.
When information technology comes toslicing the meat, I recommend slicing it about as thin as possible (1/8 to 1/iv-inch thick). And and then if you want a chewier jerky (which I weirdly like), slice the meatwiththe grain. And if you want a more tender hasty, piece the meat against the grain. Y'all're welcome to do this yourself at abode (just popular the steak in the freezer for 15-20 minutes before slicing to help house it upwardly a bit). OR, chances are, the butcher behind the meat counter of your local grocery store would be happy to do it for you too. (<– Probably for gratis!)
Marinade:So, my biggest gripe with most store-bought beef jerky is that it iswaaaayyyyy too sweet. I love my beef jerky nice and fiery andsavory. Then my marinade consists but of soy sauce, worcestershire, blackness pepper, liquid smoke, onion pulverisation, seasoned common salt, and garlic powder. And and then for those of you who love pepper as much every bit I exercise, Ihighly recommend great some extra black pepper on top of the strips once you have laid them out to cook. The pepperier, the better if you inquire me.
If youdo happen to similar sweeter beef jerky, just add together 1/4 cup of maple syrup to the marinade. And if yous similar a spicier beefiness hasty, I recommend sprinkling some crushed blood-red pepper flakes on top of the jerky as it cooks.
Dehydrator vs. Oven:Probably the principal question I hear from friends is how to brand beef jerky without a dehydrator. It's totally possible in the oven. But in order for information technology to cook evenly, I recommend laying the jerky out on wire racks that are placed on top of foil-covered baking sheets. I know that some people like to just lay the jerky out directly on the oven racks themselves, so place a sheet of aluminum foil on the bottom of the oven to take hold of the dripping juices, but I've tried it and — heads upwardly — it'smessy. And then instead, I recommend the wire rack method.
Just that said, I withal think cooking beefiness hasty in the dehydrator yields the most consistent and best results. I've endemic two dissimilar dehydrators, and will say that the engineering science has improved significantly over the years. For betwixt $35-75, you can buy an crawly dehydrator present that will melt the jerky evenly and chop-chop. And of course, you lot can as well utilise the dehydrator to make all kinds of fruit and veggie and kale chips, and all sorts of other skillful stuff. So if you happen to honey beef jerky as much as I do, I would totally recommend the Cuisinart dehydrator that I currently own.
Anyway, become with whatever cooking method works best for you! I've included instructions for oven and dehydrator beef jerky in the recipe below.
And so all that said, to make your beef jerky, just toss the sliced beef and the marinade together in a big ziplock purse until the beef is evenly coated. Then popular the purse in the refrigerator for at least 30 minutes or up to 1 solar day to allow those flavors sink in.
Then lay the strips out in an fifty-fifty layer on your dehydrator trays, or your wire-rack trays in the oven, and cook co-ordinate to the instructions below. (Fair alert — this is going to admittedlyfill your home with the most irresistible odor of jerky ever!)
And and so once the hasty reaches your desired level of dryness (I like mine really dry out, but as long as it is cooked and nighttime and just slightly pliable, it should be good to become) — the BEST batch of beef jerky will be yours to enjoy and share!
Well, props to you lot if you get in to the sharing, considering I tend to want to hoard this stuff. ;) Merely I am convinced this beefiness jerky makes the world a better place, so be generous if y'all tin can.
Savour, everyone!!
ImpressDescription
This beefiness jerky recipe is full of awesome savory flavors, information technology includes no added sweeteners, and it's irresistibly delicious!
- ii pounds flank steak(or eye or circular or top round steak)
- 1/two loving cup low-sodium soy sauce
- 2 tablespoons worcestershire sauce
- 2 teaspoons coarsely-basis blackness pepper
- i teaspoon liquid fume
- ane teaspoon onion powder
- 1 teaspoon seasoned table salt
- 1/2 teaspoon garlic powder
- Thinly-piece the steak into 1/viii-inch thick strips, either with the grain (which will result in a chewier beef jerky) or confronting the grain (which volition be more tender). I recommend popping the steak in the freezer for 15-30 minutes before slicing so that information technology is easier to cut. (Or the butchers working behind the meat counters at most grocery stores will likewise do this for you if y'all inquire.)
- Transfer the strips of steak to a large ziplock bag*.
- In a separate modest mixing bowl, whisk together the remaining ingredients until combined. Pour the mixture into the ziplock bag with the steak, seal the bag, and toss until the steak is evenly coated.
- Refrigerate for at least thirty minutes, or up to ane day.
- If you're making the jerky in a dehydrator,lay the strips out in a single layer on the trays of your dehydrator. Then follow the dehydrator's instructions to cook the beef jerky until information technology is dry and business firm, yet nevertheless a footling bit pliable. (With my dehydrator, that meant cooking the jerky on medium estrus for virtually 8 hours. But cooking times will vary based on the thickness of your meat, and the rut/brand of your dehydrator.) Remove jerky and transfer to a sealed container. Refrigerate for upwardly to 1 month.
- If you're making the hasty in the oven, heat oven to 175°F. Adapt the racks to the upper-middle and lower-middle positions. Line two large baking sheets with aluminum foil, and place wire cooling racks on acme of each canvas. Lay the strips out in a single layer on the wire racks. Bake until the beef hasty until it is dry out and firm, all the same still a little fleck pliable, about 4 hours, flipping the beef hasty one time about halfway through. (Cooking times will vary based on the thickness of your meat.) Remove hasty and transfer to a sealed container. Refrigerate for up to 1 month.
Notes
*Or you lot can also mix the beef and seasoning sauce together in a large mixing basin.
**Cooking fourth dimension does not include the corporeality of time needed to marinate the beefiness, which can be betwixt thirty minutes to 24 hours. Also, the recipe yield was hard to gauge. With 2 pounds of beef, I usually yield effectually 50 individual pieces of beef jerky. Simply that will totally depend on how thick the beefiness is sliced, and what size of strips yous have.
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Source: https://www.gimmesomeoven.com/beef-jerky/
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