How To Marinate Beef Jerky?

What You’ll Need To Make Homemade Beef Jerky

When making beef jerky, it’s important to start with a well-trimmed, lean cut of meat, as fat does not dry out and accelerates spoilage. An eye of round roast is ideal; it’s affordable, accessible, lean, and easy to trim. Before slicing, pop it in the freezer for 1 to 2 hours; it will be much easier to cut.

The marinade contains soy sauce, brown sugar, Worcestershire sauce, seasoning, and unseasoned meat tenderizer. Meat tenderizer contains bromelain, an enzyme that breaks down meat tissue. You can find it in the spice section of your supermarket (I use McCormick).

Slice the Meat

slicing the meat for beef 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. slicing the meat

Make the Marinade

Brown sugar, soy sauce, Worcestershire sauce, smoked paprika, meat tenderizer, black pepper, red pepper flakes, onion powder, and garlic powder should all be combined in a medium bowl.

Whisk until evenly combined and the sugar is dissolved.

Marinate the Beef

Toss the meat with the marinade until each piece is thoroughly coated. Cover with plastic wrap (or transfer to a sizable ziplock bag) and marinate for at least 12 hours or overnight in the refrigerator. To ensure that the meat marinates evenly, turn the bag or toss the meat a couple of times.

Dry Out The Meat

Line two baking sheets with aluminum foil for easy clean-up. Place a wire rack over each pan. Set two oven racks in the middle of the oven and preheat to 175 degrees. Place the marinated meat in a single layer on the wire racks.

Bake, rotating the pans from front to back and top to bottom midway through, until the meat is dried out, 3 to 4 hours. To determine if the jerky is thoroughly dried out, take a piece out of the oven and let it cool to room temperature. It should be dry to the touch, leather-like in appearance, and chewy but still somewhat tender. cooked beef jerky

In an airtight glass jar, Ziploc bag, or plastic container, keep the jerky. Jerky that has been properly dried will last for about a week at room temperature.

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How To Marinate Beef Jerky?

How To Marinate Beef Jerky?

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The Best Homemade Beef Jerky Recipe

This recipe for homemade beef jerky is the best and requires no special tools to make.

  • One 3-pound eye of round roast, fat and silver skin removed (see note).
  • 1 cup (packed) dark brown sugar
  • 1 cup soy sauce
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon smoked paprika
  • 1 teaspoon unseasoned meat tenderizer (see note)
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon red pepper flakes
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • the meat into two pieces. (Before slicing the roast, cut it in half horizontally if it is too thick to do so. ).
  • To prepare the marinade, combine the meat tenderizer, smoked paprika, soy sauce, Worcestershire sauce, black pepper, red pepper flakes, onion powder, and garlic powder in a medium bowl. Whisk until evenly combined and the sugar is dissolved.
  • Toss the meat with the marinade until each piece is thoroughly coated. Cover with plastic wrap or transfer to a sizable ziplock bag, then marinate for at least 12 hours or overnight in the refrigerator. To ensure that the meat marinates evenly, turn the bag or toss the meat a couple of times.
  • Line two baking sheets with aluminum foil for easy clean-up. Place a wire rack over each pan. Set two oven racks in the middle of the oven and preheat to 175 degrees.
  • Place the marinated meat in a single layer on the wire racks. Bake the meat until it is completely dried out, about 3 to 4 hours, turning the pans halfway through. Take a piece of the jerky out of the oven and allow it to cool to room temperature to see if it has been completely dried out. It ought to be chewy but still somewhat tender, leather-like in appearance, and dry to the touch.
  • In an airtight glass jar, Ziploc bag, or plastic container, keep the jerky. Jerky that has been properly dried will last for about a week at room temperature. Refrigerate or freeze for longer storage.
  • Reminder: Freeze the meat for 1–2 hours before slicing; it will be simpler to cut.
  • Note: Bromelain, an enzyme that dissolves meat tissue, is present in meat tenderizer. You can locate it in your local supermarket’s spice aisle. (I use McCormick. ).

Welcome – I’m Jenn Segal – Classically Trained Chef, Cookbook Author & Busy Mom

I once attended culinary school and worked in upscale restaurants. I’m currently cooking for my family and sharing all of my tried-and-true

Easy Beef Jerky | Beef Jerky Marinade | Beef Jerky for Beginners

FAQ

How long should you marinate beef jerky?

Put the entire bag in the refrigerator to thoroughly marinate for at least 4 hours and up to 24 hours. The deeper your flavor and tenderizing action, the longer you marinate The simplest method is to simply place in the refrigerator overnight and begin the drying process the following day.

Do you need to marinate beef jerky?

That spicy, herbaceous, savory kick that results from the marination process is one of the best aspects of beef jerky, after all. Because of this, it’s crucial to make sure that you give the marination a long enough period of time.

What do you soak beef jerky in?

Brush the jerky with a liquid sparingly and leave it in a sealed container for a few hours or up to 24 hours. You can use any liquid. Water, liquid smoke, vegetable, beef, or chicken broth, Worcestershire sauce, and soy sauce are all beneficial.

What is the best way to tenderize jerky?

The top ten suggestions for making jerky more tender are listed below. Select cuts of meat with more internal marbling. Slice against the grain. Slice the meat a little thicker. Add additional sugar. Test acidic ingredients and other meat tenderizers. Vacuum seal the meat during marination. Massage the meat during the marination process.

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