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Homemade Beef Jerky Recipe

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Jack Link's beef jerky is a great product as a whole. Key Features: Made with real beef. Contains a total of 14 grams per serving. Does not contain MSGs. Comes in 5 original and 4 Teriyaki flavors. Specification: BrandJack Links. ModelASINPPOSPRME39629.

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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.

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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.

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Let the meat marinate in the refrigerator for at least 8 hours, or preferably overnight. This will give the flavors plenty of time to penetrate the meat and make it tender and tasty. When you're ready to start drying the jerky, take the marinated meat out of the refrigerator and allow it to come to room temperature.

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5. Dry Slowly and Evenly. The drying process is essential for achieving the desired texture. Use a dehydrator or oven set to the lowest temperature possible (145-165°F). Dry the jerky for several hours, or until it becomes pliable but not brittle. Avoid over-drying, as this can make the jerky tough. 6.

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Paper towel. Microwave-safe bowl. Instructions: Dampen a paper towel and wrap it around the beef jerky. Place the wrapped jerky in a microwave-safe bowl. Heat the jerky on low power for 30-60 seconds at a time, checking frequently to prevent overcooking. 3. Sous Vide Method.

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I tried 10 beef jerky brands, including Trader Joe's, Krave, Jack Link's, Country Archer, Tillamook and more, and my favorite type was the softest of the bunch.

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Cut the flattened beef into strips using a sharp knife or pizza cutter. Remove the top sheet of parchment, place your flat rack on top of the meat, and carefully flip the whole thing over. Remove the remaining sheet of parchment paper and gently separate the jerky strips on the rack. Dehydrate the ground beef jerky.

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Using the same values above: 453.59 * 0.4 = 181.43g of Liquid. Depending on the recipe, I'll use either ALL water or half water combined with a 2:1 ratio of Teriyaki and Worcestershire sauce. So from the above we'd get our values as follows: 181.43g / 2 = 90.71g Water. 90.71g / 3 = 30.23g Worcestershire Sauce.

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Slice the meat into even strips. Cut against the grain for soft, tender jerky. Make sure to use a sharp knife to save time and make slicing easy. Note: You can buy presliced meat or freeze meat to make it easier to cut later. Mix a marinade with soy sauce, apple cider vinegar, ground black pepper and water.