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Simple Jerky Recipe

Simple Jerky Recipe

This recipe guides you through making savory homemade beef jerky using lean cuts such as London broil, sirloin tip, or flank steak. The process involves slicing the meat thinly, tenderizing, and marinating it in a flavorful blend of soy sauce, Worcestershire sauce, brown sugar, and spices like garlic and onion powder. The marinated beef is then dried using a dehydrator, oven, or smoker to achieve the perfect chewy texture. Ideal for snacking, this homemade jerky is healthier, free from preservatives, and can be stored for weeks.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 1 serving
Course: Snack
Cuisine: Wild Game
Calories: 90
Ingredients Method

Ingredients
  

  • Beef Lean Cut: Choose cuts like London broil, sirloin tip, flank steak, or eye of round.
  • 1/2 cup Soy Sauce
  • 1/4 cup Worcestershire Sauce
  • 2 tbsp Brown Sugar
  • 1 tsp Ground Black Pepper
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder: 1 teaspoon
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Liquid Smoke
  • Optional: Red pepper flakes for heat or additional black pepper for a bolder flavor

Method
 

Selecting and Preparing the Meat:
  1. Choose a lean cut of beef.
  2. Partially freeze the meat for easier slicing.
  3. Slice the beef between 1/8 and 1/4 inch thickness, either with the grain for chewy jerky or against the grain for more tender jerky.
Tenderizing the Meat:
  1. Use a meat tenderizer to pound the slices or a tenderizing marinade with enzymes like bromelain.
Crafting the Marinade:
  1. In a bowl, combine soy sauce, Worcestershire sauce, brown sugar, ground black pepper, onion powder, garlic powder, smoked paprika, and liquid smoke.
  2. Thoroughly coat the beef slices in the marinade.
  3. Marinate the beef for a minimum of 4 hours, preferably up to 24 hours, in the refrigerator.
Drying the Jerky:
  1. Using a Dehydrator: Place marinated meat strips in single layers on dehydrator racks. Set the dehydrator to 160°F and dehydrate for about 4 to 6 hours.
  2. Oven Drying Method: Preheat oven to the lowest setting (160°F to 200°F). Place aluminum foil on the bottom of the oven to catch drips. Arrange the jerky strips on a wire rack over a baking sheet. Prop the oven door slightly open. Bake for about 3 to 8 hours, flipping occasionally.
  3. Smoking Technique: Preheat the smoker to around 160° to 180°F. Place the jerky strips on smoker racks with space between them. Smoke for 2 to 6 hours.
Storing and Preserving Jerky:
  1. Store in airtight containers or plastic bags with a paper towel inside to absorb moisture.
  2. Keep in a cool, dry place for up to 2 weeks at room temperature, 1-2 months in the refrigerator, or up to 6 months in the freezer.