Ah, the art of making homemade beef jerky—there’s nothing quite like it! If you’re anything like me, the idea of creating delicious, chewy, and flavorful snacks right in your own kitchen brings a sense of rustic charm and a touch of culinary adventure. This process of transforming simple beef into an irresistible treat is not only a nod to traditional food preservation but also a great way to customize snacks to your personal taste.
The recipe I’m sharing with you today comes from a serendipitous discovery during a road trip through the Smoky Mountains. After a long hike, my friends and I stumbled upon a quaint little smokehouse that sold the most divine homemade beef jerky. Inspired, I knew I had to try recreating it at home. This recipe is the fruit of that inspiration, refined through many batches and taste tests by family and friends who just can’t get enough!
Making this beef jerky involves a blend of spices like black pepper, chili powder, garlic powder, and a kick of cayenne pepper—perfect for those who appreciate a bit of heat. The marinade, a robust mix of soy sauce, Worcestershire, and Frank’s red hot sauce, infuses the meat with layers of flavor that deepen and develop during the slow baking process. Whether you’re preparing snacks for a road trip, seeking a hearty treat for game day, or simply stocking up your snack drawer, this beef jerky recipe is a guaranteed crowd-pleaser.
While the traditional method is absolutely worth the effort, don’t hesitate to tweak the spices or the drying time to suit your palate. Maybe you’d like it less spicy or with a hint more garlic—it’s all up to your taste! So, preheat your oven, and let’s get ready to make some delicious homemade beef jerky that’s sure to have your friends and family asking for more.
How to Make Beef Jerky
Click here to get printable version
You will need:
- 1/4 cup soy sauce or 1/4 cup low sodium soy sauce
- 2 tsp black pepper
- 1/2 cup Worcestershire sauce
- 2 tsp onion powder
- 4 lbs. London broil beef or 4 lbs. flank steaks
- 2 tsp chili powder
- 1/2 cup Frank’s red hot sauce
- 2 tsp cayenne pepper (more if you like it hot)
- 1 tsp liquid smoke
- 2 tsp garlic powder
Instructions:
Start by removing any fat from the meat.
Slice the meat into 4-inch long strips, ensuring they’re about 1/2 inch thick. It’s simpler to slice the meat when it’s partially frozen. Lightly pound the meat strips just enough to tenderize them without making them too thin.
In a large mixing bowl, combine all the seasonings, sauces, and the liquid smoke.
Stir everything together until fully mixed. Immerse the meat strips in the marinade, ensuring they are well coated.
Cover the bowl and let it marinate in the refrigerator overnight, or for at least 8 hours.
Preheat your oven to its lowest setting, around 150-175°F.
Line your baking sheets with aluminum foil for easy cleanup.
Arrange the marinated meat strips on the prepared sheets without overlapping them.
Bake the meat in the oven for six hours. Remember to turn the strips over halfway through the cooking time, after three hours.
The jerky is perfect when it is thoroughly dried and has a chewy texture.
The drying time might vary slightly depending on your oven.
FAQs:
1. What are the best cuts of meat for making homemade beef jerky?
For making homemade beef jerky, the best cuts of meat are lean ones such as London broil or flank steak. Furthermore, it is essential to trim all the fat off the meat to ensure proper drying and to prevent spoilage during storage.
2. How thick should the meat be cut for beef jerky?
The meat should be cut into strips about 1/2 inch thick. Moreover, cutting the meat while it is partially frozen can make this process easier and more consistent, which helps in even drying during the baking process.
3. How long should the meat marinate for optimal flavor?
The meat should marinate overnight, or at least for 8 hours, to fully absorb the flavors of the spices and sauces. Additionally, it’s crucial to ensure the meat is well-coated and the marinade is mixed thoroughly before refrigerating.
4. What is the correct temperature and cooking time for making beef jerky in the oven?
Set your oven to its lowest temperature, typically between 150-175°F. Bake the marinated meat strips for about six hours, turning them once after three hours. Ultimately, the jerky is done when it is dried out, which can vary depending on your specific oven.
5. How can you store homemade beef jerky and how long will it last?
Homemade beef jerky should be stored in airtight containers to keep it fresh. If stored properly, it can last for several months. Additionally, keeping jerky in a cool, dry place will help preserve its quality and extend its shelf life.
Homemade Beef Jerky
Ingredients
- 4 lbs. London broil beef or 4 lbs. flank steaks
- 2 tsp black pepper
- 2 tsp chili powder
- 2 tsp garlic powder
- 2 tsp cayenne pepper more if you like it hot
- 2 tsp onion powder
- 1 tsp liquid smoke
- 1/4 cup soy sauce or 1/4 cup low sodium soy sauce
- 1/2 cup Worcestershire sauce
- 1/2 cup Frank’s red hot sauce
Instructions
- Trim all fat off meat.
- Cut steak in to 4 inch strips.
- The steak should be about 1/2 inch thick.
- It’s easier to cut meat partially frozen.
- Pound meat lightly, you don’t want it too thin.
- Add all ingredients in a large bowl.
- Mix well.
- Cover and refrigerate overnight (8 hrs.).
- Line cookie sheets with tin foil.
- Place steak strips on sheets, don’t overlap meat.
- Set oven at lowest temperature. (150-175°F).
- Bake six hours, turning after three hours.
- Jerky is done when meat is dried out, depending on your oven.
- Worth the wait
