DEHYDRATOR DIY RECIPES

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SIMPLE BEEF JERKY RECIPE | FRESH OFF THE GRID



Simple Beef Jerky Recipe | Fresh Off the Grid image

This homemade beef jerky is savory, slightly spicy, and is easy to make with simple ingredients.

Provided by Fresh Off The Grid

Categories     Snack

Total Time 1110 minutes

Prep Time 750 minutes

Cook Time 360 minutes

Yield 10

Number Of Ingredients 10

2 pounds beef ((lean cuts are best & will keep longer))
1/4 cup soy sauce
2 tablespoons worcestershire sauce
2 tablespoons brown sugar
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon black pepper
1 teaspoon meat tenderizer (*optional)

Steps:

  • Thinly slice the meat* and cut off all visible fat.
  • Pound slices with a meat tenderizer mallet until pieces are uniform thickness (aprox nickel width).
  • Place the beef strips in a zip-top bag. Mix remaining ingredients and pour over beef.
  • Cover & marinate for 12-36 hours. Shake the bag a few times as it's marinating to make sure the beef is evenly coated.
  • Spread the meat in a single layer, shaking off any excess marinade, on the dehydrator trays.
  • Dry at 165F/74C for 4-6 hours, occasionally blotting off any fat droplets that appear on the surface. Test using a cooled piece. Properly dried jerky, when bent, should crack but not break.
  • Package jerky in and air-tight container or vacuum seal (*see storage notes below). Store in a cool, dark & dry place.

Nutrition Facts : Calories 163 kcal, CarbohydrateContent 4 g, ProteinContent 28 g, FatContent 4 g, ServingSize 1 serving

SIMPLE BEEF JERKY RECIPE | FRESH OFF THE GRID



Simple Beef Jerky Recipe | Fresh Off the Grid image

This homemade beef jerky is savory, slightly spicy, and is easy to make with simple ingredients.

Provided by Fresh Off The Grid

Categories     Snack

Total Time 1110 minutes

Prep Time 750 minutes

Cook Time 360 minutes

Yield 10

Number Of Ingredients 10

2 pounds beef ((lean cuts are best & will keep longer))
1/4 cup soy sauce
2 tablespoons worcestershire sauce
2 tablespoons brown sugar
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon black pepper
1 teaspoon meat tenderizer (*optional)

Steps:

  • Thinly slice the meat* and cut off all visible fat.
  • Pound slices with a meat tenderizer mallet until pieces are uniform thickness (aprox nickel width).
  • Place the beef strips in a zip-top bag. Mix remaining ingredients and pour over beef.
  • Cover & marinate for 12-36 hours. Shake the bag a few times as it's marinating to make sure the beef is evenly coated.
  • Spread the meat in a single layer, shaking off any excess marinade, on the dehydrator trays.
  • Dry at 165F/74C for 4-6 hours, occasionally blotting off any fat droplets that appear on the surface. Test using a cooled piece. Properly dried jerky, when bent, should crack but not break.
  • Package jerky in and air-tight container or vacuum seal (*see storage notes below). Store in a cool, dark & dry place.

Nutrition Facts : Calories 163 kcal, CarbohydrateContent 4 g, ProteinContent 28 g, FatContent 4 g, ServingSize 1 serving

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