Recipes

Beef Jerky

The Daily Meal Staff|

Beef Jerky
4.5 (2 ratings)
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Here is a simple recipe for turning 2 pounds of lean beef strips into solid-piece beef jerky at a cost considerably less than any you would pay at retail. You can vary the seasonings to suit your own taste. Use your imagination: Substitute white wine for the soy sauce, add a teaspoon of liquid smoke or some red pepper flakes, or use a little more salt and less sugar (or no sugar at all).This recipe is by Merle Ellis and was originally published in the Chicago Tribune.
Prep Time
8
hours
Cook Time
1
minute
Servings
10
Beef Jerky recipe - The Daily Meal
Total time: 8 hours, 1 minute
Ingredients
  • 2 pound beef flank or bottom round, cut into thin strips (about 1/16th inch)
  • 1/3 cup soy sauce
  • 1 or 2 cloves garlic, crushed
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 1/2 tablespoons brown sugar
Directions
  1. Step 1: In a large, shallow dish, arrange 2 pounds beef flank or bottom round (cut into thin strips, about 1/16th inch).
  2. Step 2: In a separate bowl, combine 1/3 cup soy sauce, 1 to 2 crushed garlic cloves, 1/8 teaspoon salt, 1/8 teaspoon pepper and 1 1/2 tablespoons brown sugar.
  3. Step 3: Pour mixture over the beef strips and let stand for 15 to 20 minutes. You can let it marinate longer (2 or 3 hours in your refrigerator) but don't go too long, unless you use something milder than soy sauce (otherwise, that's all you'll taste).
  4. Step 4: Preheat oven to 150 F. Drain beef strips and arrange them in a single layer on a rack set in a shallow baking pan.
  5. Step 5: Dry (do not bake) in the oven for 6 to 8 hours. If your oven is too hot, leave the door slightly ajar. Drying time will vary depending upon the humidity and the fat content of the meat.
  6. Step 6: Once removed from the oven, cool and store in an open container to allow drying to continue; seal the container to prevent further drying. Refrigerate for long storage.
 
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