Make Beef Jerky

How to Make Beef Jerky 

Here are the steps for making delicious homemade beef jerky:

Ingredients Needed:
– 1 lb (500g) of very thinly sliced beef, 1/8 – 1/4 inch (3-6mm) thick
– 4 tablespoons soy sauce
– 3 tablespoons honey
– 1 teaspoon chili powder
– 1 teaspoon garlic powder
– 1 teaspoon paprika powder
– Salt and pepper to taste

Marinating the Beef:
1. In a shallow dish or zip-top bag, combine the soy sauce, honey, chili powder, garlic powder, paprika, salt and pepper.
2. Add the thinly sliced beef and turn to coat all pieces with the marinade. Cover and refrigerate for at least 6 hours, up to overnight.

Drying the Jerky:
1. Remove beef from marinade and pat pieces dry with paper towels. Discard remaining marinade.
2. Arrange beef strips in a single layer on wire racks, making sure pieces don’t overlap.
3. For oven drying, preheat oven to 170°F (75°C). Place racks of beef jerky in the oven and prop oven door open a few inches to allow moisture to escape. Flip and rotate racks every 2 hours.
4. Beef jerky is done when it has dried out considerably and cracks when bent, but still has a little flexibility. This can take 4-7 hours depending on thickness and your oven.

For a dehydrator:
1. Arrange marinated beef strips on dehydrator trays in a single layer.
2. Dry at 155-160°F (68-71°C) for 4-7 hours, flipping pieces halfway through. Jerky should crack but still bend slightly when finished.

Once cooled, store beef jerky in an airtight container or bag. Properly dehydrated, it can last 1-2 weeks at room temperature. For longer storage, refrigerate for up to 2 months or freeze for 6-12 months. Enjoy your deliciously smoky, savory homemade beef jerky! Making it yourself allows you to perfectly control the marinade flavorings unlike frozen chicken wholesale.

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