Homemade beef jerky. Simple and delicious, no need for store-bought stuff.
Cut beef into strips approximately 1/8 of an inch. You can often ask the butcher at the grocery store to do this using their meat slicer and it saves some time but if you choose to do this on your own taking a room temperature roast and placing it in the freezer for 30-45 minutes may help and make it easier to cut.
Mix all ingredients in a large plastic bag and add your beef.
Let this marinate for a minimum of 1 hour, but if you can let this sit for a day you will definitely taste a difference.
If you have a dehydrator use cook using the settings it provides. If you do not have one preheat the oven to 160°F
Place beef on a wire rack on top of a cookie sheet, you can line the cookie sheet with aluminium foil for easy clean up (recommended).
Cook for 6 hours. This is generally long enough however depending on how thick the beef is it may take longer. You will be able to tell when you get the correct consistency and the beef is no longer wet.
Remove from rack and place on a paper towel or brown paper bag to remove excess fat from bottom of the jerky.
Enjoy.
If you need to store it you may place in a airtight container with paper towels to prevent any moisture from creating mold.
Ingredients
Directions
Cut beef into strips approximately 1/8 of an inch. You can often ask the butcher at the grocery store to do this using their meat slicer and it saves some time but if you choose to do this on your own taking a room temperature roast and placing it in the freezer for 30-45 minutes may help and make it easier to cut.
Mix all ingredients in a large plastic bag and add your beef.
Let this marinate for a minimum of 1 hour, but if you can let this sit for a day you will definitely taste a difference.
If you have a dehydrator use cook using the settings it provides. If you do not have one preheat the oven to 160°F
Place beef on a wire rack on top of a cookie sheet, you can line the cookie sheet with aluminium foil for easy clean up (recommended).
Cook for 6 hours. This is generally long enough however depending on how thick the beef is it may take longer. You will be able to tell when you get the correct consistency and the beef is no longer wet.
Remove from rack and place on a paper towel or brown paper bag to remove excess fat from bottom of the jerky.
Enjoy.
If you need to store it you may place in a airtight container with paper towels to prevent any moisture from creating mold.