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 brown sugar ground beef jerky recipe 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 Brown Sugar Ground Beef Jerky Recipe
Midwest Ground Beef Jerky
Ground Beef Jerky
Sweet Beef Jerky
Doc’s Best Beef Jerky
Brown Sugar Beef Jerky
Bacon Burger Jerky – Homemade Ground Beef Jerky Recipe
Ground Beef Jerky
Sweet and Spicy Deer Jerky Recipe
Chili and Brown Sugar Beef Jerky
General Marinade for Jerky (Brown Sugar Version)
Dehydrator Easy Pressed Beef Jerky
Homemade Beef Jerky
Midwest Ground Beef Jerky
Sweet Java Beef Jerky
Do you put sugar in beef jerky?
Why is Sugar Added to Beef Jerky? Sugar is added to beef jerky for two primary reasons: to make up for the costly ingredients and time-intensive jerky making process and to make the jerky softer and more moist.
How do you know when ground beef jerky is done dehydrating?
This is an important step because not all dehydrator temperature settings are accurate. You want the meat to get to an internal temperature of 160 F to 165 F to be safe. Jerky is too thin for a meat thermometer, so this ensures it’s fully cooked.
How long should I marinate meat for beef jerky?
Place your strips of meat into a large, ziplock plastic bag, pour in the marinade, and give it a nice, thorough bath. Place the whole bag into the fridge to thoroughly marinate for up to 24 hours, but no fewer than 4 hours. The longer you marinate, the deeper your flavor and tenderizing action.
How do you make old fashioned beef jerky?
Step-by-Step Instructions
- Trim all fat from the beef, then freeze for 1-2 hours.
- Slice beef against the grain in long, thin strips no thicker than ¼ inch.
- Combine all marinade ingredients in a container, then add beef and put in fridge for 7-24 hours.
- Remove excess liquid with paper towel.
How do I make beef jerky more tender?
Can you make beef jerky without salt?
Store-bought beef jerky is known for its salty flavor, but you actually don’t need any salt at all to make a soft and tender beef jerky recipe. You can season the meat any way you’d like, but the only two vital components are meat and a dehydrator — and the process is easier than you may think.
Should you pat dry jerky before dehydrating?
Marinate in the refrigerator anywhere from 6 to 24 hours for great flavor, the longer the better. This beef was marinated in the fridge for 18 hours. Step 6 – After marinating, drain and pat dry the jerky strips to remove any excess marinade before dehydrating. This helps in speeding up the dehydration process.
How much jerky does 1lb of meat make?
YIELD OF DRIED MEAT
Four pounds of fresh, trimmed meat will yield 1 pound of jerky, a lightweight dried meat product. Suggested cuts include lean beef round, flank, chuck, rump, or brisket.
Can jerky be red in the middle?
The color of jerky depends on the cut of beef, how it was cooked, and the flavoring (think spices) used in your marinade. Cooked beef jerky should maintain a reddish hue albeit much darker. Some jerky may be closer to blackish-red, while other types lean towards purple.
What happens if you put too much cure in jerky?
Too much cure will make the jerky salty. How long did you let it cure for? Recommended curing time is 24 hours for stripped meat and 12 hours for ground meat. Letting it cure too long will make it too salty as well.
How thick should I slice meat for jerky?
Slice the meat between 1/8 and 1/4 inch thick with the grain. If the roast is too thick to slice easily, cut it in half horizontally before slicing.
How thick is to thick for jerky?
When you’re slicing meat for jerky, you’re walking a very fine line. “If it is too thick it will be chewy, and if it is too thin, it will become very tough,” Thomas explains. So what’s the right size? He says you should aim for your slices to be about one-quarter-inch thick.