What to Set Your Oven on When You Make Beef Jerky

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

Afterwards road tripping with my family unit and sampling jerky from gas stations along the way – and spending a modest fortune on it – I resolved to come up with a proficient homemade beef hasty recipe. The good news is that beef jerky is surprisingly easy to make and doesn't require any special equipment other than a standard oven, baking sheets, and wire racks. However, nigh homemade jerky isn't most equally tender as the store-bought kind. That'south because commercial jerky producers apply special equipment and curing preservatives to brand their signature hasty.
Finally, after falling down an internet rabbit hole of pitmaster video tutorials, I learned the secret to making tender hasty at habitation: increasing the sugar in the marinade. The extra sugar not only helps preserve the meat but likewise locks in moisture. This recipe makes a salty-sweet, smoky jerky with a chewy yet tender texture, similar to the well-known brands.

What You'll Need To Make Bootleg Beef Hasty

When making beef jerky, it's important to start with a well-trimmed, lean cutting of meat, equally fat does not dry out out and accelerates spoilage. An eye of round roast is ideal; it's affordable, accessible, lean, and easy to trim. Before slicing, pop it in the freezer for ane to 2 hours; it will be much easier to cutting.

The marinade contains soy sauce, brown carbohydrate, Worcestershire sauce, seasoning, and unseasoned meat tenderizer. Meat tenderizer contains bromelain, an enzyme that breaks downwardly meat tissue. You tin discover information technology in the spice section of your supermarket (I use McCormick).

Step-by-Step Instructions

1. Slice the Meat

Piece the meat between 1/8 and 1/four inch thick with the grain. If the roast is too thick to slice easily, cut information technology in half horizontally before slicing.

ii. Brand the Marinade

In a medium bowl, combine the brown sugar, soy sauce, Worcestershire sauce, smoked paprika, meat tenderizer, black pepper, red pepper flakes, onion powder, and garlic powder.

Whisk until evenly combined and the saccharide is dissolved.

three. Marinate the Beef

Add 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 bag) and marinate in the refrigerator for at least 12 hours or overnight. Toss the meat (or flip the bag) once or twice to exist sure the meat marinates evenly.

iv. Dry Out The Meat

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

Broil, rotating the pans from front to dorsum and top to bottom midway through, until the meat is dried out, 3 to 4 hours. To determine if the jerky is thoroughly stale out, take a slice out of the oven and let it cool to room temperature. It should be dry out to the touch, leather-like in appearance, and chewy but still somewhat tender.

Shop the hasty inside an closed plastic container, Ziploc bag, or airtight glass jars. Properly stale jerky volition go on at room temperature for near one week.

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The Best Homemade Beef Jerky Recipe

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

Ingredients

• One 3-pound centre of round roast (come across note), trimmed of fat and argent skin
• one cup (packed) dark brownish sugar
• 1 cup soy sauce
• 3 tablespoons Worcestershire sauce
• 1 tablespoon smoked paprika
• i teaspoon unseasoned meat tenderizer (see note)
• 1 teaspoon freshly ground blackness pepper
• 1 teaspoon red pepper flakes
• 1 teaspoon onion pulverisation
• ½ teaspoon garlic powder

Instructions

1. Slice the meat between ⅛ and ¼ inch thick with the grain. (If the roast is too thick to slice easily, cut it in half horizontally earlier slicing.)
2. Make the marinade: In a medium basin, combine the brownish sugar, soy sauce, Worcestershire sauce, smoked paprika, meat tenderizer, black pepper, red pepper flakes, onion powder, and garlic powder. Whisk until evenly combined and the saccharide is dissolved.
3. Add together the meat to the marinade and toss until all of the pieces are evenly coated. Comprehend with plastic wrap or transfer to a large ziplock bag and marinate in the fridge for at least 12 hours or overnight. Toss the meat (or flip the purse) one time or twice to be sure the meat marinates evenly.
4. 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 fix two oven racks in the centermost positions.
5. Arrange the marinated meat on the wire racks in a single layer. Bake, rotating the pans from front to back and summit to bottom midway through, until the meat is dried out, three to iv hours. To determine if the jerky is thoroughly dried out, take a piece out of the oven and let it cool to room temperature. It should exist dry out to the touch on, leather-like in appearance, and chewy merely notwithstanding somewhat tender.
6. Shop the jerky inside an airtight plastic container, Ziploc pocketbook, or closed glass jars. Properly dried jerky will keep at room temperature for virtually one week. Refrigerate or freeze for longer storage.
7. Note: Pop the meat in the freezer for ane to 2 hours before slicing; information technology will be easier to cut.
8. Note: Meat tenderizer contains bromelain, an enzyme that breaks down meat tissue. You lot tin detect information technology in the spice section of your supermarket. (I use McCormick.)

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Comments

January 20, 2021

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