How to Make Beef Jerky Spice Mix

This is the best homemade beefiness jerky recipe, and it's easy to make without whatsoever special equipment.

Later road tripping with my family unit and sampling jerky from gas stations along the fashion – and spending a minor fortune on it – I resolved to come up up with a good bootleg beef jerky recipe. The proficient news is that beefiness jerky is surprisingly piece of cake to make and doesn't crave any special equipment other than a standard oven, baking sheets, and wire racks. However, most homemade hasty isn't nearly as tender as the shop-bought kind. That'due south considering commercial hasty producers use special equipment and curing preservatives to make their signature jerky.
Finally, after falling down an internet rabbit pigsty of pitmaster video tutorials, I learned the underground to making tender hasty at dwelling house: increasing the sugar in the marinade. The extra sugar not merely helps preserve the meat only also locks in wet. This recipe makes a salty-sweet, smoky hasty with a chewy nonetheless tender texture, like to the well-known brands.

What You'll Demand To Make Homemade Beef Jerky

When making beefiness jerky, information technology's of import to starting time with a well-trimmed, lean cut of meat, as fat does not dry out and accelerates spoilage. An centre of round roast is ideal; information technology'due south affordable, accessible, lean, and like shooting fish in a barrel to trim. Before slicing, pop it in the freezer for ane to 2 hours; it will exist much easier to cutting.

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. Yous can notice it in the spice section of your supermarket (I use McCormick).

Step-by-Footstep Instructions

one. Slice the Meat

Piece the meat between ane/8 and 1/4 inch thick with the grain. If the roast is too thick to piece easily, cut it in one-half horizontally earlier slicing.

2. Make the Marinade

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

Whisk until evenly combined and the carbohydrate is dissolved.

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

4. Dry out Out The Meat

Line ii baking sheets with aluminum foil for like shooting fish in a barrel clean-up. Identify a wire rack over each pan. Preheat the oven to 175°F and gear up 2 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 elevation to bottom midway through, until the meat is dried out, three to 4 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 to the touch, leather-like in appearance, and chewy but still somewhat tender.

Shop the jerky inside an airtight plastic container, Ziploc bag, or closed glass jars. Properly stale hasty volition keep at room temperature for most ane calendar week.

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The Best Homemade Beef Jerky Recipe

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

Ingredients

• One 3-pound centre of round roast (run into note), trimmed of fat and silver peel
• 1 cup (packed) dark brownish sugar
• one cup soy sauce
• 3 tablespoons Worcestershire sauce
• 1 tablespoon smoked paprika
• one teaspoon unseasoned meat tenderizer (see note)
• ane teaspoon freshly basis blackness pepper
• 1 teaspoon carmine pepper flakes
• 1 teaspoon onion powder
• ½ teaspoon garlic powder

Instructions

1. Piece the meat between ⅛ and ¼ inch thick with the grain. (If the roast is too thick to piece easily, cut it in half horizontally before slicing.)
2. Make the marinade: In a medium bowl, combine the dark-brown carbohydrate, soy sauce, Worcestershire sauce, smoked paprika, meat tenderizer, black pepper, red pepper flakes, onion pulverization, and garlic powder. Whisk until evenly combined and the sugar 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 large ziplock bag and marinate in the refrigerator for at least 12 hours or overnight. Toss the meat (or flip the pocketbook) once or twice to be certain the meat marinates evenly.
4. Line two baking sheets with aluminum foil for piece of cake clean-up. Place a wire rack over each pan. Preheat the oven to 175°F and set 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 end to back and height to bottom midway through, until the meat is dried out, 3 to iv hours. To determine if the jerky is thoroughly stale out, have a piece out of the oven and let information technology cool to room temperature. It should be dry to the touch, leather-like in appearance, and chewy simply all the same somewhat tender.
6. Store the jerky within an airtight plastic container, Ziploc bag, or airtight glass jars. Properly stale jerky will keep at room temperature for about 1 week. Air-condition or freeze for longer storage.
7. Note: Pop the meat in the freezer for 1 to 2 hours earlier slicing; it volition be easier to cutting.
8. Note: Meat tenderizer contains bromelain, an enzyme that breaks down meat tissue. You lot can find it in the spice section of your supermarket. (I utilize McCormick.)

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Jan xx, 2021

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