Is Liquid Smoke Necessary for Making Beef Jerky
Beefiness Jerky
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Do you lot remember what was on your Christmas list back in 1998?
Back then, I'm pretty sure that all of my girlfriends were asking for Abercrombie jeans, or the get-go-ever Harry Potter book, or the VHS ofTitanic,or the latest Jewel or Matchbox twenty or Destiny's Child or Spice Girls albums for Christmas. But me? I had one very important asking of Santa that year, and I'm happy to say he (literally) delivered me my very first…dehydrator!
I mean, what 16-year-former girl doesn't dream of having her very ain dehydrator, correct?! ♡
Well, having been an enormous fan of homemade beef jerky e'er since I was petty, I had been dreaming about having a dehydrator to make some of my own for years. It all began thanks to my corking aunt Chris, who generously made batches upon batches of her famous beef hasty for our huge family vacation gatherings each year. And all thirteen of my cousins would scramble to the kitchen to see who could become the biggest handful for themselves to munch on, because her beefiness hasty washeavenly. And actually, I had no idea how practiced it was until I tried some of the store-bought stuff from a gas station years later, and could inappreciably believe that those weirdly sweet, gummy, and bogus-tasting strips of "beef" were the same affair. (Really, I nonetheless feel the aforementioned way…)
And then even every bit a teenager, I realized that if I wanted amazing beef jerky like Aunt Chris' twelvemonth-round, I was going to accept to learn how to brand information technology myself. So I called her and asked for the recipe. And 17 years, two dehydrators, and dozens upon dozens upon dozens of batches later, I'mstill making her beef jerky recipe.
So today, I thought it was nigh dang fourth dimension I shared about it with yous too. Because in my experience…information technology truly is the best!
How To Make Beef Jerky | i-Minute Video
Ok, my heart is seriously pounding as I'm writing this post because I become so dang excited giving people tips on making killer beef jerky! (<– So weird, I know, but don't forget I'thousand also the daughter who begged Santa for a dehydrator. #Perspective.) Here are some of my tips and answers to oftentimes-asked questions from friends:
Beef:The biggest question is probably what cut of beefiness to buy. I've made beef hasty with all different kinds, but my favorite the past few years has undoubtedly been flank steak. Information technology's definitely 1 of the priciest options, but it's one of the leanest cuts and I dear how it makes nice thin strips of beef hasty. Other great options are middle of round, top or bottom circular, or London broil. More often than not, I just recommend going as lean as possible, and trimming off whatsoever extra large sections of fat that you lot see.
When it comes toslicing the meat, I recommend slicing it about as thin equally possible (ane/8 to i/iv-inch thick). And so if you want a chewier jerky (which I weirdly like), piece the meatwiththe grain. And if you lot want a more tender hasty, slice the meat against the grain. You're welcome to do this yourself at abode (just popular the steak in the freezer for fifteen-20 minutes before slicing to help firm it up a bit). OR, chances are, the butcher behind the meat counter of your local grocery store would be happy to exercise it for you as well. (<– Probably for gratis!)
Marinade:So, my biggest gripe with most store-bought beef jerky is that it iswaaaayyyyy too sweet. I love my beef jerky squeamish and peppery andsavory. So my marinade consists just of soy sauce, worcestershire, black pepper, liquid smoke, onion pulverization, seasoned salt, and garlic powder. And so for those of yous who dear pepper as much every bit I do, Ihighly recommend nifty some extra blackness pepper on tiptop of the strips one time you lot take laid them out to melt. The pepperier, the amend if you inquire me.
If youexercise happen to like sweeter beef jerky, just add ane/4 cup of maple syrup to the marinade. And if y'all like a spicier beef jerky, I recommend sprinkling some crushed scarlet pepper flakes on top of the jerky every bit it cooks.
Dehydrator vs. Oven:Probably the principal question I hear from friends is how to make beef jerky without a dehydrator. Information technology'due south totally possible in the oven. Simply in guild for information technology to cook evenly, I recommend laying the jerky out on wire racks that are placed on top of foil-covered baking sheets. I know that some people like to merely lay the hasty out straight on the oven racks themselves, and then place a canvas of aluminum foil on the bottom of the oven to catch the dripping juices, but I've tried it and — heads up — it'southwardmessy. So instead, I recommend the wire rack method.
Merely that said, I still think cooking beef jerky in the dehydrator yields the almost consistent and best results. I've owned ii different dehydrators, and will say that the applied science has improved significantly over the years. For between $35-75, you tin purchase an awesome dehydrator nowadays that will cook the jerky evenly and quickly. And of grade, yous tin can also use the dehydrator to make all kinds of fruit and veggie and kale chips, and all sorts of other good stuff. So if you happen to beloved beef jerky as much as I do, I would totally recommend the Cuisinart dehydrator that I currently own.
Anyway, go with whatever cooking method works all-time for you! I've included instructions for oven and dehydrator beef jerky in the recipe below.
And then all that said, to make your beefiness jerky, merely toss the sliced beef and the marinade together in a large ziplock bag until the beef is evenly coated. Then pop the bag in the refrigerator for at to the lowest degree 30 minutes or up to 1 twenty-four hours to let those flavors sink in.
And so lay the strips out in an even layer on your dehydrator trays, or your wire-rack trays in the oven, and melt co-ordinate to the instructions below. (Fair warning — this is going to absolutelyfill up your home with the nearly irresistible smell of jerky ever!)
Then once the jerky reaches your desired level of dryness (I similar mine really dry, but as long as it is cooked and dark and but slightly pliable, it should exist good to become) — the BEST batch of beef jerky will be yours to savour and share!
Well, props to yous if you make it to the sharing, because I tend to want to hoard this stuff. ;) But I am convinced this beefiness jerky makes the world a better place, so be generous if y'all can.
Enjoy, everyone!!
PrintDescription
This beef jerky recipe is total of awesome savory flavors, it includes no added sweeteners, and it's irresistibly delicious!
- 2 pounds flank steak(or eye or round or top round steak)
- 1/2 loving cup low-sodium soy sauce
- 2 tablespoons worcestershire sauce
- 2 teaspoons coarsely-ground black pepper
- ane teaspoon liquid smoke
- 1 teaspoon onion powder
- one teaspoon seasoned salt
- 1/2 teaspoon garlic pulverisation
- Thinly-slice the steak into 1/8-inch thick strips, either with the grain (which volition event in a chewier beefiness jerky) or against the grain (which will exist more tender). I recommend popping the steak in the freezer for xv-30 minutes before slicing and so that it is easier to cut. (Or the butchers working behind the meat counters at most grocery stores will likewise do this for you lot if you lot ask.)
- Transfer the strips of steak to a large ziplock pocketbook*.
- In a separate small mixing bowl, whisk together the remaining ingredients until combined. Pour the mixture into the ziplock bag with the steak, seal the pocketbook, and toss until the steak is evenly coated.
- Refrigerate for at to the lowest degree 30 minutes, or upward to i day.
- If y'all're making the jerky in a dehydrator,lay the strips out in a single layer on the trays of your dehydrator. Then follow the dehydrator's instructions to melt the beef jerky until it is dry and firm, all the same still a little bit pliable. (With my dehydrator, that meant cooking the jerky on medium heat for virtually 8 hours. But cooking times will vary based on the thickness of your meat, and the heat/make of your dehydrator.) Remove hasty and transfer to a sealed container. Refrigerate for up to 1 month.
- If you lot're making the hasty in the oven, rut oven to 175°F. Suit the racks to the upper-eye and lower-heart positions. Line 2 large baking sheets with aluminum foil, and place wire cooling racks on superlative of each sail. Lay the strips out in a single layer on the wire racks. Bake until the beefiness jerky until it is dry and firm, yet still a little bit pliable, about 4 hours, flipping the beef jerky one time about halfway through. (Cooking times will vary based on the thickness of your meat.) Remove jerky and transfer to a sealed container. Refrigerate for up to 1 month.
Notes
*Or you can as well mix the beef and seasoning sauce together in a large mixing bowl.
**Cooking time does non include the amount of fourth dimension needed to marinate the beef, which can be betwixt xxx minutes to 24 hours. Also, the recipe yield was hard to gauge. With 2 pounds of beefiness, I usually yield around l individual pieces of beefiness jerky. Simply that will totally depend on how thick the beef is sliced, and what size of strips yous accept.
This post contains affiliate links for the products I use and recommend. :)
Source: https://www.gimmesomeoven.com/beef-jerky/
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