Ah, the delightful crunch of beef jerky—it’s like a savory symphony playing on your taste buds. Making it at home is an adventure, a bit like trying to teach a cat to fetch; unpredictable yet incredibly rewarding. Picture yourself lounging on a rainy afternoon, the air rich with the aroma of spices and smoked beef, while you nibble on homemade jerky, each bite a little slice of bliss.
Steps
- Chill the trimmed meat in the freezer for 1 to 2 hours, then slice it between 1/8 and 1/4 inch thick along the grain. If it’s difficult to slice, halve it horizontally first.
- In a bowl, mix together brown sugar, soy sauce, Worcestershire sauce, smoked paprika, meat tenderizer, black pepper, red pepper flakes, onion powder, and garlic powder. Whisk until the sugar dissolves completely.
- Coat the sliced meat evenly in the marinade, then cover and refrigerate for at least 12 hours or overnight. Occasionally turn the meat to ensure even marination.
- Line two baking sheets with foil and place a wire rack on each. Preheat the oven to 175°F, setting two racks in the center. Spread the marinated meat in a single layer on the racks.
- Bake the meat for 3 to 4 hours, rotating the pans halfway through. Check if the jerky is done by cooling a piece; it should feel dry, look like leather, and be chewy yet tender.
- Store the cooled jerky in an airtight container, bag, or jar. It will last about a week at room temperature but can be refrigerated or frozen for longer preservation.
Ingredients
- 3-pound eye of round roast, trimmed of fat and silver skin
- 1 cup packed dark brown sugar
- 1 cup soy sauce
- 3 tablespoons Worcestershire sauce
- 1 tablespoon smoked paprika
- 1 teaspoon unseasoned meat tenderizer
- 1 teaspoon freshly ground black pepper
- 1 teaspoon red pepper flakes
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
FAQ
- What cut of meat is best for making beef jerky at home?
- A well-trimmed, lean cut like an eye of round roast is ideal for homemade beef jerky because it is affordable, lean, and easy to work with. It’s important to use lean meat as fat can spoil quickly and doesn’t dry well.
- How can I make sure my beef jerky is tender?
- To achieve a tender texture similar to store-bought jerky, include a generous amount of sugar in the marinade. The sugar acts as a preservative and helps retain moisture during the drying process.
- Do I need special equipment to make beef jerky?
- No special equipment is required beyond a standard oven, baking sheets, and wire racks. These tools are sufficient to make delicious homemade beef jerky.
- How long should the meat marinate before drying?
- For optimal flavor, marinate the beef in the refrigerator for at least 12 hours or overnight. Be sure to occasionally toss or flip the meat to ensure even marination.
- How can I store homemade beef jerky, and how long will it last?
- Store the jerky in an airtight plastic container, Ziploc bag, or airtight glass jars. Properly dried jerky can last at room temperature for about one week. For longer storage, refrigerate or freeze the jerky.
Tips
- Freeze the meat for 1 to 2 hours before slicing; this will firm it up and make it easier to cut into thin, even slices.
- Rotate the baking sheets halfway through the drying process to ensure even drying and optimal texture for your jerky.
- For a tender and flavorful jerky, make sure to marinate the beef for at least 12 hours or overnight, turning the meat occasionally to ensure even coating.
- Store the finished jerky in airtight containers to help maintain its freshness and extend its shelf life. If you want to keep it longer than a week, consider refrigerating or freezing it.
Equipment
- Wire Racks – Essential for allowing air circulation around the meat while it dries in the oven.
- Airtight Glass Jars or Containers – For proper storage of the finished jerky to maintain its freshness.
