Jack Link's Beef Steak Jerky Recipe

Beef Jerky

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Do you lot remember what was on your Christmas list back in 1998?

Back so, I'yard pretty sure that all of my girlfriends were asking for Abercrombie jeans, or the first-ever Harry Potter book, or the VHS ofTitanic,or the latest Precious stone or Matchbox 20 or Destiny'south Child or Spice Girls albums for Christmas. But me? I had one very important request of Santa that year, and I'thou happy to say he (literally) delivered me my very start…dehydrator!

I hateful, what 16-yr-old girl doesn't dream of having her very own dehydrator, right?! ♡

Well, having been an enormous fan of homemade beef jerky e'er since I was little, I had been dreaming most having a dehydrator to make some of my ain for years. It all began cheers to my great aunt Chris, who generously made batches upon batches of her famous beef jerky for our huge family holiday gatherings each yr. And all xiii of my cousins would scramble to the kitchen to see who could get the biggest handful for themselves to munch on, considering her beef jerky washeavenly. And actually, I had no idea how good it was until I tried some of the store-bought stuff from a gas station years later, and could inappreciably believe that those weirdly sweetness, viscid, and artificial-tasting strips of "beef" were the aforementioned affair. (Really, I still experience the same way…)

Then even every bit a teenager, I realized that if I wanted amazing beefiness hasty like Aunt Chris' yr-circular, I was going to have to learn how to arrive myself. So I chosen her and asked for the recipe. And 17 years, 2 dehydrators, and dozens upon dozens upon dozens of batches later, I'kstill making her beef hasty recipe.

So today, I thought it was about dang time I shared about it with you besides. Because in my feel…it truly is the best!

How To Make Beef Jerky | ane-Infinitesimal Video

Ok, my heart is seriously pounding equally I'm writing this post considering I get so dang excited giving people tips on making killer beefiness jerky! (<– So weird, I know, but don't forget I'thou besides the girl who begged Santa for a dehydrator. #Perspective.)  Here are some of my tips and answers to frequently-asked questions from friends:

Beefiness:The biggest question is probably what cut of beef to buy. I've made beef hasty with all dissimilar kinds, merely my favorite the by few years has undoubtedly been flank steak. It's definitely one of the priciest options, but it'southward one of the leanest cuts and I love how information technology makes overnice thin strips of beef jerky. Other great options are heart of round, summit or lesser round, or London broil. Generally, I just recommend going as lean equally possible, and trimming off whatsoever extra large sections of fat that y'all see.

When it comes toslicing the meat, I recommend slicing information technology about as sparse as possible (1/8 to ane/4-inch thick). So if you desire a chewier jerky (which I weirdly like), slice the meatwiththe grain. And if you want a more tender hasty, slice the meat against the grain. You're welcome to exercise this yourself at home (just pop the steak in the freezer for 15-20 minutes before slicing to help firm it up a bit). OR, chances are, the butcher behind the meat counter of your local grocery shop would be happy to do it for you too. (<– Probably for free!)

Marinade:So, my biggest gripe with most store-bought beef jerky is that it iswaaaayyyyy likewise sweet. I love my beef jerky nice and peppery andsavory. So my marinade consists simply of soy sauce, worcestershire, black pepper, liquid fume, onion powder, seasoned salt, and garlic powder. So for those of you who love pepper as much as I do, Ihighly recommend cracking some extra blackness pepper on top of the strips in one case you have laid them out to cook. The pepperier, the improve if you enquire me.

If youexercise happen to similar sweeter beef jerky, simply add together 1/4 loving cup of maple syrup to the marinade. And if you similar a spicier beefiness jerky, I recommend sprinkling some crushed red pepper flakes on top of the jerky as it cooks.

Dehydrator vs. Oven:Probably the master question I hear from friends is how to brand beef jerky without a dehydrator. It'southward totally possible in the oven. But in order for it 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 merely lay the hasty out directly on the oven racks themselves, and then place a sail of aluminum foil on the bottom of the oven to catch the dripping juices, but I've tried it and — heads up — it'southmessy. And then instead, I recommend the wire rack method.

Merely that said, I still retrieve cooking beef jerky in the dehydrator yields the about consequent and best results. I've owned two unlike dehydrators, and will say that the technology has improved significantly over the years. For between $35-75, you can purchase an crawly dehydrator nowadays that volition cook the hasty evenly and quickly. And of course, y'all can too use the dehydrator to brand all kinds of fruit and veggie and kale fries, and all sorts of other practiced stuff. So if y'all happen to love beef jerky every bit much every bit I do, I would totally recommend the Cuisinart dehydrator that I currently own.

Anyhow, go with any cooking method works all-time for you lot! I've included instructions for oven and dehydrator beef jerky in the recipe beneath.

And then all that said, to make your beefiness jerky, just toss the sliced beefiness and the marinade together in a big ziplock bag until the beefiness is evenly coated. Then popular the pocketbook in the fridge for at least thirty minutes or up to 1 day to let those flavors sink in.

So lay the strips out in an even layer on your dehydrator trays, or your wire-rack trays in the oven, and cook co-ordinate to the instructions beneath. (Off-white warning — this is going to absolutelymake full your home with the most irresistible smell of jerky ever!)

And and then once the jerky reaches your desired level of dryness (I like mine really dry, but as long as it is cooked and dark and just slightly pliable, it should be adept to get) — the All-time batch of beef hasty will be yours to enjoy and share!

Well, props to you if yous brand information technology to the sharing, because I tend to want to hoard this stuff. ;)  But I am convinced this beef jerky makes the world a meliorate identify, and then be generous if you can.

Enjoy, anybody!!

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Description

This beefiness hasty recipe is total of awesome savory flavors, it includes no added sweeteners, and information technology'south irresistibly delicious!

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• ii pounds flank steak(or eye or circular or top circular steak)
• 1/two cup low-sodium soy sauce
• 2 tablespoons worcestershire sauce
• two teaspoons coarsely-basis black pepper
• 1 teaspoon liquid fume
• i teaspoon onion pulverisation
• 1 teaspoon seasoned salt
• 1/2 teaspoon garlic pulverization

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1. Thinly-slice the steak into 1/8-inch thick strips, either with the grain (which volition event in a chewier beef jerky) or against the grain (which will exist more tender).  I recommend popping the steak in the freezer for xv-xxx minutes before slicing so that information technology is easier to cut.  (Or the butchers working behind the meat counters at nigh grocery stores will also do this for you if y'all enquire.)
2. Transfer the strips of steak to a large ziplock bag*.
3. In a separate small mixing bowl, whisk together the remaining ingredients until combined.  Cascade the mixture into the ziplock pocketbook with the steak, seal the handbag, and toss until the steak is evenly coated.
4. Refrigerate for at to the lowest degree thirty minutes, or up to ane mean solar day.
5. If you lot'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 it is dry out and business firm, yet yet a little bit pliable.  (With my dehydrator, that meant cooking the hasty on medium heat for nearly 8 hours.  But cooking times will vary based on the thickness of your meat, and the heat/brand of your dehydrator.)  Remove hasty and transfer to a sealed container.  Refrigerate for up to 1 calendar month.
6. If you're making the jerky in the oven, heat oven to 175°F.  Adjust the racks to the upper-middle and lower-middle positions.  Line ii large blistering sheets with aluminum foil, and place wire cooling racks on top of each sheet.  Lay the strips out in a single layer on the wire racks.  Bake until the beef jerky until it is dry and firm, yet withal a niggling bit pliable, well-nigh 4 hours, flipping the beefiness jerky in one case well-nigh halfway through.  (Cooking times volition vary based on the thickness of your meat.)  Remove hasty and transfer to a sealed container.  Air-condition for up to 1 month.

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Notes

*Or y'all can too mix the beefiness and seasoning sauce together in a large mixing bowl.

**Cooking time does not include the amount of time needed to marinate the beefiness, which can exist between thirty minutes to 24 hours.  Also, the recipe yield was hard to gauge.  With 2 pounds of beefiness, I usually yield effectually 50 individual pieces of beef jerky.  But that will totally depend on how thick the beefiness is sliced, and what size of strips you take.

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posted on October 24, 2016 past Ali

bakerwitswoompose.blogspot.com

Source: https://www.gimmesomeoven.com/beef-jerky/

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