This is the best homemade beef jerky recipe, and it’s easy to make without any special equipment.
Its name comes from the Quechua word “ch’arki,” which means dried, salted meat. Beef jerky is simple to make at home and allows you to control all the ingredients, particularly sodium.
Beef jerky Nutrition and potential Benefits :
Generally speaking, beef jerky is a healthy and nutritious snack.Beef jerky is a good source of protein and high in many vitamins and minerals, including zinc, iron, vitamin B12, phosphorus, and folate. It also has a long shelf life and is portable, making it a great on-the-go option. Though beef jerky is healthy, avoid eating too much of it, as it’s high in sodium and may come with the same health risks that are linked to eating processed meats.
Tasty Homemade beef jerky !!
Ingrédients
- One 3-pound eye of round roast (see note), trimmed of fat and silver skin
- 1 cup (packed) dark brown sugar
- 1 cup soy sauce
- 3 tablespoons Worcestershire sauce
- 1 tablespoon smoked paprika
- 1 teaspoon unseasoned meat tenderizer Meat tenderizer contains bromelain, an enzyme that breaks down meat tissue. You can find it in the spice section of your supermarket.
- 1 teaspoon freshly ground black pepper
- 1 teaspoon red pepper flakes
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
Instructions
- Slice the meat between 1/8 and 1/4 inch thick with the grain. (If the roast is too thick to slice easily, cut it in half horizontally before slicing.)
- Make the MarinadeIn a medium bowl, combine the brown sugar, soy sauce, Worcestershire sauce, smoked paprika, meat tenderizer, black pepper, red pepper flakes, onion powder, and garlic powder.
- Whisk until evenly combined and the sugar is dissolved.
- Marinate the BeefAdd the meat to the marinade and toss until all of the pieces are evenly coated. Cover with plastic wrap (or transfer to a large ziplock bag) and marinate in the refrigerator for at least 12 hours or overnight. Toss the meat (or flip the bag) once or twice to be sure the meat marinates evenly.
- Dry Out The Meat : Line two baking sheets with aluminum foil for easy clean-up. Place a wire rack over each pan. Preheat the oven to 175°F and set two oven racks in the centermost positions.Arrange the marinated meat on the wire racks in a single layer.
- Bake, rotating the pans from front to back and top to bottom midway through, until the meat is dried out, 3 to 4 hours. To determine if the jerky is thoroughly dried out, take a piece out of the oven and let it cool to room temperature. It should be dry to the touch, leather-like in appearance, and chewy but still somewhat tender.
- Store the jerky inside an airtight plastic container, Ziploc bag, or airtight glass jars. Properly dried jerky will keep at room temperature for about one week.
