Description
Embark on a savory journey through the world of sliced beef jerky with our comprehensive guide. From the basics and art of crafting to slicing techniques, dehydration processes, and storage tips, discover the secrets behind the perfect jerky. Join us in exploring unique flavors, serving suggestions, and trusted brands, transcending jerky from a snack to a culinary delight.
Ingredients
Scale
- 1 pound lean beef (eye of round, flank steak, or top round are good choices)
- 1/4 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
Instructions
- Trim the fat: Trim any visible fat from the beef using a sharp knife. This helps ensure the jerky dries evenly.
- Slice the meat: Slice the beef against the grain into thin strips, about 1/8 to 1/4 inch thick. Cutting against the grain will result in a more tender jerky.
- Combine the marinade: In a large bowl, whisk together the soy sauce, Worcestershire sauce, brown sugar, garlic powder, onion powder, smoked paprika, black pepper, and cayenne pepper (if using).
- Marinate the beef: Add the sliced beef to the marinade and toss to coat evenly. Cover the bowl and refrigerate for at least 4 hours, or up to 12 hours for deeper flavor.
- Prepare your dehydrator: Preheat your dehydrator to 160°F (71°C). Line the trays with parchment paper for easy cleanup.
- Arrange the beef: Arrange the marinated beef strips in a single layer on the dehydrator trays, leaving space between each piece for air circulation.
- Dehydrate the jerky: Dehydrate the jerky for 4-6 hours, or until it is dry and leathery but still slightly pliable. The drying time will vary depending on the thickness of your strips and your dehydrator’s specific settings.
- Cool and store: Once the jerky is done, let it cool completely on a wire rack before storing. Store in an airtight container in a cool, dark place.
Notes
Tips:
- For a sweeter jerky, add a bit more brown sugar or honey to the marinade.
- For a spicier jerky, increase the amount of cayenne pepper or add other chili flakes.
- You can experiment with other spices and herbs like cumin, coriander, oregano, or chili powder.
- Be sure to use a sharp knife to slice the beef thin for even drying.
- Don’t overcrowd the dehydrator trays, as this will prevent proper air circulation and slow down the drying process.
- Check on the jerky regularly during the drying process and adjust the temperature or time as needed.
Enjoy your delicious homemade sliced beef jerky!
Nutrition
- Serving Size: 10 servings
Keywords: sliced beef jerky