Basic Beef Jerky Recipe Wanted
I am wanting to make some beef jerky at home. I was wondering if anyone had knowledge as to what the minimal ingredients one needed for jerky. Is it just beef and kosher/sea salt? Then dry that?
If it is only salt and meat, what is the minimal amount of salt to keep the sodium levels down?
Also, I was wondering about dehydrator suggestions if anyone has any. I am going to try Alton Brown's HVAC filters and box fan method this first time, but if I like what comes out I may get a dehydrator down the road.
A delicious peppered beef jerky recipe.
3 - lbs beef top round steak
3/4 - cup worcestershire
1/2 - cup soy sauce
1/4 - cup water
2 - Tbs brown sugar
1 - Tbs liquid smoke
1 - tsp sea salt
1 - Tbs garlic powder
1 - Tbs onion powder
2 - Tbs coarse crushed black pepper
3 - Tbs coarse crushed black pepper (to sprinkle on top before dehydrating)
First prepare your top round beef steak by freezing it until it's almost frozen. The meat should not be solid but should be firm. Cut it into strips about 1/4 " thick and 1" wide.
Mix all ingredients together in a mixing bowl and stir for 5 minutes.
Put the meat in a large tupperware container and add your marinade to it. Marinate your jerky meat for 24 hrs.
Pull out the strips after 24 hours and lay them on a plate. Pat down each side to remove any excess marinade but be careful to not dry them too much.
Lay the strips out evenly on your dehydrator racks and sprinkle them with pepper to your liking.
Dehydrate for 5-7 hours and enjoy!
The only necessity is salt.
That said most folks would not find that jerky very tasty.
Personally I like at least some Black Pepper or Red Pepper and some sweet too.
You can use almost any other flavoring you like.
Minced Lemon Grass
Toasted Sesame Seeds
My son makes beef jerky by slicing it thin and rubbing in some kind of spice rub or teriyaki sauce. Never noticed him using any extra salt.
To dry it, he sets the oven at 200', puts a jelly roll pan on the bottom rack to catch the drippings, then hangs the beef strips over the upper racks like a clothesline.
He keeps it in there for quite a few hours - four to six, I think.
For 1 lb of beef I use (roughly):
1/4 c soy sauce
1T or so brown sugar
1-2T Worcestershire sauce
1t liquid smoke (unless I smoke the jerky)
1t or so onion powder
ground black pepper to taste (I like more than my wife does; a friend rolls his in cracked pepper after marinading -- good, but I have to scrape a lot of the pepper off before eating.)
habanero powder or pepper sauce to taste (none is ok, too)
I cut the beef about 1/8 inch thick or a little more. Be sure to remove all the fat you can. If you want, you can cut it thicker and pound it a bit to break down the fibers. Don't pound too thin or it will get hard fast. Marinade for 24 hours in a plastic or glass container (not metal!) in the fridge. Pat dry lightly with paper towels (damp is OK, not wet, though). Dry for 6-8 hours (I use the dehydrate setting on my micro-convection oven) until dry but still flexible.
Here is AB's recipe http://www.foodnetwork.com/recipes/al...