Homemade Beef Jerky!

I love love love jerky. But I’m a BIT picky about it. Honestly I’ll eat any jerky, but I PREFER it to be tender and a bit soft. I don’t like feeling like my teeth are gonna rip out when I try and bite through a super tough piece 😛

When my sister gave me her old dehydrator last week, I knew what I needed to do: make some homemade beef jerky!

The marinade I used was super random. I knew the basics I wanted to use, and then just kind of threw things together. And you know what? I absolutely LOVED the outcome!! The jerky came out tender and FULL of flavor!

Ingredients:

•3 pounds lean beef (flank, sirloin, or round are best)
•1/3 cup soy sauce
•1/4 cup Worcestershire sauce
•3 tbs ketchup
•1 tbs garlic powder
•1/2 tsp ground black pepper

 

Mix the soy sauce, Worcestershire sauce, ketchup, garlic, and black pepper together. Set aside.

Slice the beef to desired thickness. I cut mine a bit thicker because I prefer a softer jerky. The fatter the slice, the chewier it tends to be as it doesn’t dry out as quickly. You can definitely cut them thinner than mine if you like.

Once the steaks are cut, put them into a large bowl or plastic ziplock baggie.

Pour the marinade mixture over the sliced beef.

Massage the marinade into the slices to evenly coat them.

If you use a bowl, cover it and place in the fridge. If you use a baggie, squeeze the air out, zip, and place in fridge. Leave for 12-24 hours massaging the pieces from time to time.

When you’re ready to make it, set your dehydrator to 145 degrees and line each tray with the pieces of meat (making sure to drip off any excess marinade before placing them on the tray). The pieces can be snug if necessary, but don’t overlap them.

Once all the pieces are added, let the meat dehydrate for 3-6 hours. I did 3 hours because I love me some soft and tender jerky. But if you like yours a little tougher or drier, then just let them go for longer.

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