BEEF JERKY MARINADE RECIPES

DAD'S BEEF JERKY MARINADE RECIPE - FOOD.COM

Dad's Beef Jerky Marinade Recipe - Food.com image

The recipe as written should be multiplied based on your total meat. I usually make enough marinade based on the pre-trimmed weight of the meat. Preparation time only includes the assembly of the marinade. The trimming of the meat, packaging and drying time will vary based on the cut of meat, amount to be marinaded and the drying method used.

Total Time 10 minutes

Prep Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup soy sauce
1/4 cup Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1/2 cup brown sugar
1/2 teaspoon liquid smoke
red pepper flakes (optional)

Steps:

For each pound of meat mix the ingredients together in a large bowl.
Marinade a minimum of 24-48 hours before drying.

Nutrition Facts : Calories 141.9, FatContent 0.1, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 2190.7, CarbohydrateContent 33.3, FiberContent 0.5, SugarContent 29.2, ProteinContent 4

BEEF JERKY RECIPE | ALTON BROWN | FOOD NETWORK

Beef Jerky Recipe | Alton Brown | Food Network image

Make Alton Brown's Beef Jerky at home with this popular recipe from Good Eats on Food Network. The brine is packed with salty, sweet and spicy flavor.

Provided by Alton Brown

Total Time 220 minutes

Prep Time 20 minutes

Cook Time 12 hours 0 minutes

Yield 10 to 12 ounces

Number Of Ingredients 8

Ingredients

1 1/2 to 2 pounds flank steak
2/3 cup Worcestershire sauce
2/3 cup soy sauce
1 tablespoon honey
2 teaspoons freshly ground black pepper
2 teaspoons onion powder
1 teaspoon liquid smoke
1 teaspoon red pepper flakes

Steps:

Trim the flank steak of any excess fat, place in a zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up.
Remove the steak from the freezer and thinly slice the meat with the grain, into long strips.
Place the strips of meat along with all of the remaining ingredients into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients. Place the bag into the refrigerator for 3 to 6 hours.
Remove the meat from the brine and pat dry. Evenly distribute the strips of meat onto 3 of the air filters, laying them in the grooves and then stacking the filters on top of one another. Top these with 1 empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with 2 bungee cords. Stand the fan upright, plug in and set to medium. Allow the meat dry for 8 to 12 hours. If using a commercial dehydrator, follow the manufacturer's directions.
Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.

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My dad has been making beef jerky for about as long as I can remember. He started on an outdoor smoker before graduating to an indoor dehydrator. He has gotten my husband addicted to it. You can use any type of meat that you like. I usually look for large inexpensive roasts with as little fat and marbling as possible.
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Reviews 4.5
Total Time 10 minutes
Category Marinades
Calories 72.3 calories per serving

To use, toss one pound of thinly sliced meat with the marinade until well coated. Place into a resealable plastic bag, and squeeze out the air. Marinate in the refrigerator for 48 hours, mixing twice. Remove meat from marinade, and discard excess marinade. Prepare jerky according to the manufacturer's directions of your smoker or dehydrator.n

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Jerky is a portable, chewy snack. You can make your own with our recipe. The meat has a savory flavor and a bit of heat. —Taste of Home Test Kitchen, Greendale, Wisconsin
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Reviews 4.8
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Category Appetizers, Snacks
Calories 132 calories per serving

Trim all visible fat from steak. Freeze, covered, 30 minutes or until firm. Slice steak along the grain into long 1/8-in.-thick strips., Transfer to a large resealable plastic bag. In a small bowl, whisk remaining ingredients; add to beef. Seal bag and turn to coat. Refrigerate 2 hours or overnight, turning occasionally. , Preheat oven to 170°. Transfer beef and marinade to a large saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Using tongs, remove beef from marinade; drain on paper towels. Discard marinade., Arrange beef strips in single layer on wire racks placed on 15x10x1-in. baking pans. Dry in oven 4-5 hours or until beef becomes dry and leathery, rotating pans occasionally. (Or use a commercial dehydrator, following manufacturer's directions.), Remove from oven; cool completely. Using paper towels, blot any beads of oil on jerky. For best quality and longer storage, store jerky, covered, in refrigerator or freezer.

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Total Time 1110 minutes
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Cuisine American
Calories 163 kcal per serving

Package jerky in and air-tight container or vacuum seal (*see storage notes below). Store in a cool, dark & dry place.

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