Beef Jerky Recipe

Top round or flank steak: Thinly sliced beef is the base of this recipe, providing the necessary texture and flavor for the jerky.

Soy sauce: This salty, umami-rich sauce helps to tenderize the beef and infuses it with deep flavor.

Worcestershire sauce: Adds a tangy, slightly sweet complexity to the marinade.

Brown sugar: Balances the saltiness of the soy sauce and Worcestershire sauce, adding a hint of sweetness.

Black pepper: Provides a mild heat and enhances the overall flavor profile.

Onion powder: Adds a subtle, savory depth to the marinade.

Garlic powder: Infuses the beef with a rich, garlicky flavor.

Smoked paprika: Adds a smoky, slightly sweet flavor that complements the beef perfectly.

When slicing the beef for jerky, make sure to cut against the grain. This will result in a more tender texture. Additionally, partially freezing the meat for about 30 minutes before slicing can make it easier to achieve thin, even slices.

• top round or flank steak - Substitute with turkey breast: Turkey breast is lean and can be sliced thinly, making it a good alternative for a lower-fat jerky option.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor.

• worcestershire sauce - Substitute with balsamic vinegar: Balsamic vinegar adds a tangy and slightly sweet flavor, similar to Worcestershire sauce.

• brown sugar - Substitute with honey: Honey can provide the same sweetness and helps in caramelization.

• black pepper - Substitute with white pepper: White pepper has a similar heat profile but a slightly different flavor, offering a subtle variation.

• onion powder - Substitute with shallot powder: Shallot powder provides a similar onion-like flavor with a hint of garlic.

• garlic powder - Substitute with granulated garlic: Granulated garlic has a similar flavor profile and can be used in the same quantity.

• smoked paprika - Substitute with chipotle powder: Chipotle powder adds a smoky flavor with a bit more heat, enhancing the jerky's taste.

• Ensure the beef jerky is completely cool before storing. This prevents condensation, which can lead to spoilage.
• Store the jerky in an airtight container. Mason jars, vacuum-sealed bags, or resealable plastic bags work well.
• For short-term storage, keep the jerky at room temperature in a cool, dark place. It will stay fresh for up to 1-2 weeks.
• For longer storage, refrigerate the jerky. It can last up to a month when kept in the fridge.
• To extend the shelf life even further, freeze the jerky. Place it in a freezer-safe bag, removing as much air as possible before sealing. It can last up to 6 months in the freezer.
• When ready to eat, thaw frozen jerky in the refrigerator or at room temperature. Avoid microwaving as it can alter the texture.
• Label your storage containers with the date of preparation to keep track of freshness.
• For an added layer of protection, consider using oxygen absorbers in your storage containers. These help to maintain the quality and extend the shelf life of your beef jerky.
• Always check for signs of spoilage before consuming. If the jerky smells off, has mold, or an unusual texture, discard it immediately.

• Oven Method:

  1. Preheat your oven to 250°F (120°C).
  2. Place the beef jerky on a baking sheet lined with parchment paper.
  3. Heat for about 10 minutes, or until the jerky is warmed through.
  4. Keep an eye on it to ensure it doesn't overcook and become too dry.

• Microwave Method:

  1. Place the beef jerky on a microwave-safe plate.
  2. Cover it with a damp paper towel to prevent it from drying out.
  3. Microwave on medium power for 30 seconds.
  4. Check the jerky and continue to heat in 10-second intervals until it reaches the desired warmth.

• Stovetop Method:

  1. Heat a non-stick skillet over low heat.
  2. Add the beef jerky to the skillet.
  3. Stir occasionally and heat for about 2-3 minutes, or until the jerky is warmed through.
  4. Be careful not to overheat, as this can make the jerky too tough.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place the beef jerky in a steamer basket over the simmering water.
  3. Cover and steam for about 5 minutes, or until the jerky is warmed through.
  4. This method helps retain moisture, making the jerky less dry.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the beef jerky in a vacuum-sealed bag.
  3. Submerge the bag in the water bath and heat for about 30 minutes.
  4. This method ensures even heating and preserves the jerky's texture.

• Large bowl: Used to combine and mix the marinade ingredients thoroughly.

• Refrigerator: Essential for marinating the beef slices for at least 3 hours or overnight.

• Wire rack: Allows air to circulate around the beef slices for even drying in the oven.

• Baking sheet: Placed under the wire rack to catch any drips from the marinated beef.

• Oven: Preheated to 175°F (80°C) for drying the beef slices into jerky.

• Airtight container: Used to store the cooled beef jerky to maintain its freshness.

• Knife: For thinly slicing the top round or flank steak.

• Cutting board: Provides a stable surface for slicing the beef.

Slice beef ahead: Freeze the beef for 1-2 hours to make it easier to slice thinly.

Use a dehydrator: If you have a dehydrator, use it instead of the oven to save time and ensure even drying.

Batch marinade: Prepare extra marinade and store it in the fridge for future use.

Quick marination: Use a vacuum sealer to marinate the beef faster, reducing the time needed to infuse flavors.

Pre-cut beef: Buy pre-sliced beef from the butcher to skip the slicing step.