What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 15 beef jerky recipes that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
15 Beef Jerky Recipes
The Best Homemade Beef Jerky Recipe
Beef Jerky
Doc’s Best Beef Jerky
Simple DIY Beef Jerky
Homemade Beef Jerky
Homemade Beef Jerky
How to Make Beef Jerky
Most Amazing Beef Jerky
Teriyaki Beef Jerky
Homemade Beef Jerky
Beef Jerky Recipe | Cook the Book
Easy Homemade Beef Jerky
Beef Jerky and Spinach Pasta
What is the best cut of beef for jerky?
While top round, bottom round, pectoral, and lifter are typically the best cuts, others like flank and skirt steak can also make great jerky. These cuts of beef are all lean, economical, and full of flavor. Let’s look at a few different cuts of meat and learn how to choose the best ones to make beef jerky!
How long do I marinate meat for jerky?
A good range for marinating your beef strips should be anywhere from six hours to an entire day. The sweet spot for most recipes is around 16 to 18 hours, though. This gives the meat enough time to absorb all of the marinade’s flavor. When marinating, you should be sure to cover the beef strips in their entirety.
Should beef jerky be cooked before it is dehydrated?
For jerky to be safe, it should be heated to 160°F for beef and 165°F for turkey or chicken jerky BEFORE you dry your strips. Heating the jerky after dehydrating might not kill all bacteria due to it becoming more heat resistant during the drying process.
Is it hard to make beef jerky?
The good news is that beef jerky is surprisingly easy to make and doesn’t require any special equipment other than a standard oven, baking sheets, and wire racks. However, most homemade jerky isn’t nearly as tender as the store-bought kind.
How thick should you slice beef jerky?
This is what a slice of meat looks like when it is cut against the grain at about ¼” thick. You can see that the muscle fibers are running in several directions. This makes the jerky easier to tear apart and less tough.
How thin should beef be sliced for jerky?
Trim larger cuts of meat down so that they’re 1–2 inches (2.5–5.1 cm) thick depending on your personal preference. The thickness of the meat is completely up to you, but you do need the thickness to be uniform for each strip. This will ensure that all of the strips dry evenly when you make the jerky.
What temperature should beef jerky be cooked at?
Between 170°F to 200°F is the best temperature to make beef jerky.
Can you marinade jerky too long?
So, can you marinate beef jerky too long? The answer is yes but in general, it’s best to limit the amount of time you leave your meat in the marinade. This is because beef can begin to spoil after as little as 12 hours of marinating.
Should you pat dry jerky before dehydrating?
It comes down to personal preference with patting down the jerky. On most recipes, I pat the jerky strips dry as long as it won’t rub off most of the ingredients. The reason I pat it dry is because I hate having jerky that is sticky and messy.
Does homemade jerky need to be refrigerated?
Jerky is a lightweight, dried meat product that is a handy food for backpackers, campers and outdoor sports enthusiasts. It requires no refrigeration. Jerky can be made from almost any lean meat, including beef, pork, venison or smoked turkey breast.
How long does homemade beef jerky last?
Homemade beef jerky, on the other hand, should last one to two months if you store it in an airtight container after making it. If you store beef jerky in a Ziplock bag in your pantry, it’ll last about a week. And, if you store your beef jerky in the fridge, you can expect it to last one to two weeks.
Do you put raw meat in dehydrator?
When raw meat or poultry is dehydrated at home — either in a warm oven or a food dehydrator — to make jerky which will be stored on the shelf, pathogenic bacteria are likely to survive the dry heat of a warm oven and especially the 130 to 140 °F of a food dehydrator.