THIN BEEF JERKY RECIPES
HOMEMADE BEEF JERKY RECIPE - HOW TO MAKE BEEF JERKY
Beef jerky is the epitome of a delicious low carb, high protein snack—and believe it or not, you can make it right at home in just a few hours.
Provided by Sommer Collier
Categories gluten-free snack
Total Time 4 hours
Prep Time 1 hours
Cook Time 3 hours
Yield 12 servings
Number Of Ingredients 9
Steps:
- Cut off any excess fat on the slab of beef. Slice the beef into 1/8th inch slices, against the grain. Place in a large gallon zip bag.Add all remaining ingredients to the bag. Zip and massage to mix well. Chill for at least 45 minutes, but up to 24 hours.Preheat oven to 175ºF. Line 3 large rimmed baking sheets with foil. Place a metal rack over the foil on each pan.Lay the beef in a single layer across the racks. Bake for 3 to 4 hours, checking at the 3-hour mark for texture. Let a tester piece cool, then tug and taste. If it’s perfect take all the beef jerky out of the oven. (Bake 2–3 hours in a convection oven.)Store in an airtight container at room temperature for 1 to 2 weeks.
JACK LINK'S ORIGINAL BEEF JERKY| HOW TO MAKE BEEF JERKEY ...
Using his grandfather’s old recipes for sausage and smoked meats, Jack Link created his first kippered beef sticks in Wisconsin in 1986, and they quickly became a popular snack throughout the state. But that wasn’t enough for Jack, so he invested in a packaging machine to expand into other markets, and eventually—with the help of a successful Sasquatch-themed marketing campaign—Jack Link’s became the #1 jerky brand in the country. Beef jerky is usually made in a dehydrator designed to circulate air around the food at a low temperature. The temperature for drying beef jerky in a dehydrator is typically 130 to 140 degrees, which is a lower temperature than you can reach with a conventional home oven. But that doesn’t mean we can’t use our home oven to make a perfectly acceptable beef jerky hack that tastes like Jack’s. And even though Jack uses a smoker for his beef jerky, you won’t need one to give your jerky a similar smoky flavor. The pineapple juice in the marinade is an important part of the taste, but its primary contribution is a unique enzyme that helps break down the proteins in the tough cut of meat to tenderize it. Soy sauce and beef bouillon contribute to the umami savoriness of the jerky, and liquid hickory smoke is used in this hack as a quick way to add the smoky flavor. The marinating takes 24 hours and the oven drying takes between 6 to 8 hours, so get the sliced beef into the bath in the morning and you’ll be munching on jerky by dinnertime the next day. And to help you out, I'm including step photos. Find more cool recipes for your favorite snacks here.
Provided by Todd Wilbur
Total Time 8 hours 15 minutes0S
Prep Time 15 minutes0S
Cook Time 8 hours 0 minutes0S
More about "thin beef jerky recipes"
TERIYAKI BEEF JERKY - FRESH OFF THE GRID
This homemade beef jerky recipe is a sweet and savory snack for your next adventure! The fresh teriyaki marinade loads the jerky with tons of great flavor, and it couldn’t be easier to make.
From freshoffthegrid.com
Reviews 4.7
Total Time 250 minutes
Category Snack
Cuisine American
Calories 188 kcal per serving
From freshoffthegrid.com
Reviews 4.7
Total Time 250 minutes
Category Snack
Cuisine American
Calories 188 kcal per serving
- Jerky that has been marinated with Prague powder or Instacure will last a few weeks in a sealed bag at room temperature. Jerky marinated without any cure will last two weeks in your fridge.
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JERKY - WIKIPEDIA
Jerky is made from domesticated animals as well as game animals. Jerky from domesticated animals includes beef, pork, goat and mutton or lamb and game animals such as deer, kudu, springbok, …
From en.m.wikipedia.org
From en.m.wikipedia.org
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SMOKED BEEF JERKY - A SIMPLE SMOKED JERKY RECIPE - SMOKED ...
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IS A CURE NEEDED FOR MAKING BEEF JERKY ? - HOME COOKING ...
Aug 19, 2008 · My food dehydrator just arrived and in reviewing the recipe book I noticed that a cure of salt and sodium nitrite is listed as an ingredient (or their NESCO jerky cure mix made up of same). Then I look at other jerky recipes and see no cure mentioned. Any advice on the risk of dehydrating beef …
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Jerky is made from domesticated animals as well as game animals. Jerky from domesticated animals includes beef, pork, goat and mutton or lamb and game animals such as deer, kudu, springbok, kangaroo, and bison are also used. Recently, other animals such as …
From en.m.wikipedia.org
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Jan 21, 2014 · Slice the meat in long thin strips, going with or against the grain depending on your preference. Jerky sliced against the grain tends to be easier to chew and breaks more easily into pieces whereas jerky that is sliced with the grain will be a lot chewier and …
From thehealthyfoodie.com
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May 15, 2019 · I’m in love with this smoked beef jerky recipe. Once you’ve soaked up the extra moisture, it’s time to add the slices to your smoker. Set the smoker to smoke at 180 degrees, and place each slice of meat directly on the grill grates.
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IS A CURE NEEDED FOR MAKING BEEF JERKY ? - HOME COOKING ...
Aug 19, 2008 · My food dehydrator just arrived and in reviewing the recipe book I noticed that a cure of salt and sodium nitrite is listed as an ingredient (or their NESCO jerky cure mix made up of same). Then I look at other jerky recipes and see no cure mentioned. Any advice on the risk of dehydrating beef …
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