Best Beef Jerky
You can never have too many main course recipes, so give Best Beef Jerky a try. One portion of this dish contains about 42g of protein, 14g of fat, and a total of 422 calories. For $3.69 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 8. From preparation to the plate, this recipe takes around 45 minutes. This recipe from Foodista has 1 fans. It is a good option if you're following a gluten free and dairy free diet. Head to the store and pick up honey, scrumptious teriyaki sauce, liquid smoke, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 60%, which is solid. If you like this recipe, take a look at these similar recipes: Beef Jerky, Cowboy Style Beef Jerky, Beef Jerky, Cowboy Style Beef Jerky, and Beef Jerky, Cowboy Style Beef Jerky.
Prep Time:
11 mins
Cook Time:
34 mins
Total Time:
45 mins
Servings:
8
Ingredients
Original recipe (8 servings) → 8 servings
- •3 lbs beef brisket
- •0.8 cup soy sauce
- •0.8 cup worcestershire sauce
- •1.5 cups flavorful teriyaki sauce
- •0.3 cup liquid smoke
- •0.3 cup karo corn syrup
- •1 tablespoon honey
- •2 tablespoons garlic powder
- •1 tablespoon onion powder
- •2 tablespoons sesame seeds
- •3 tablespoons brown sugar
- •0.5 teaspoon cayenne pepper
Directions
Take the lean beef brisket and put the meat in the freezer for an hour to make slicing easier. Then, slice meat with the grain as thin as possible (around a ). You can always have your butcher (or grocery meat department) cut the strips for you instead.
Place beef strips in the bottom of a large bowl or container.
Pour the rest of the ingredients over the beef.
Mix well, so all the meat is evenly coated and submerged. Cover and marinate in the refrigerator for 24 hours.
Remove meat and pat dry (use paper towels).
Place the meat in a single layer on the trays of your dehydrator machine. Then follow the dehydrators instructions to cook the beef jerky until it is dry and firm, yet still a little bit pliable. (With my dehydrator, that meant cooking the jerky at 155F for about 5 hours. But cooking times will vary based on the heat/brand of your dehydrator.)
Leave meat out in the air to cool. The longer you leave it out to cool, the drier it will get. Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.
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