Homemade Beef Jerky Recipe

Homemade Beef Jerky Recipe

Ingredients:

• 2 lbs beef (top round, sirloin, or flank steak)
• 1/4 cup soy sauce
• 1/4 cup Worcestershire sauce
• 2 tbsp brown sugar
• 1 tbsp liquid smoke (optional for a smoky flavor without a smoker)
• 2 tsp kosher salt
• 1 tsp SPQR pink curing salt #1 (Prague Powder #1)
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp SPQR smoked paprika
• 1/2 tsp red pepper flakes (optional for heat)

Instructions:

1. Prepare the Beef:

   • Trim any excess fat from the beef. Partially freeze the beef for about 1-2 hours to make slicing easier.
   • Slice the beef against the grain into 1/4-inch thick strips. Thinner slices will dry faster and be less chewy.

2. Make the Marinade:

   • In a large bowl, combine the soy sauce, Worcestershire sauce, brown sugar, liquid smoke (if using), kosher salt, pink curing salt #1, black pepper, garlic powder, onion powder, smoked paprika, and red pepper flakes. Mix well until the sugar and salts are dissolved.

3. Marinate the Beef:

   • Add the beef strips to the marinade, ensuring they are fully submerged. You can also use a resealable plastic bag for this step.
   • Marinate in the refrigerator for at least 6 hours, preferably overnight. Massage the bag occasionally to ensure even coating.

4. Prepare for Drying:

   • Preheat your oven to 175°F (80°C). If you have a dehydrator, follow the manufacturer's instructions for jerky.
   • Remove the beef strips from the marinade and pat them dry with paper towels to remove excess marinade.

5. Dry the Beef:

   • Place the beef strips on a wire rack set over a baking sheet. Make sure the strips are not touching to allow for proper air circulation.
   • Dry in the oven for 4-6 hours, or until the jerky is dry and firm but still slightly pliable. The drying time may vary depending on the thickness of the strips and the humidity in your environment.
   • If using a dehydrator, set it to 160°F (71°C) and dry for 4-6 hours or until the jerky is done.

6. Cool and Store:

   • Once the jerky is done, let it cool to room temperature.
   • Store the beef jerky in an airtight container or resealable plastic bag. It can be kept at room temperature for about a week, refrigerated for up to a month, or frozen for longer storage.

Notes:

• Safety Note: Using the correct amount of pink curing salt #1 is crucial to prevent harmful bacterial growth during the curing process. Measure accurately and do not exceed the recommended amount.
• Flavor Variations: Feel free to experiment with additional spices and seasonings like cumin, coriander, ginger, or even a bit of honey for sweetness.

Enjoy your homemade beef jerky as a tasty, protein-packed snack!