Get ready to transform an ordinary cut of beef into a mouthwatering, protein-packed snack that will have your taste buds dancing! This "Beef Jerky a la Willie" isn't just another jerky recipe - it's a flavor-packed adventure that combines classic American culinary techniques with bold, zesty seasonings. Whether you're a hiking enthusiast, a protein-loving fitness buff, or just someone who craves an irresistible savory treat, this homemade jerky will revolutionize your snacking experience.
Prep Time: 10 mins
Cook Time: 6 hrs
Total Time: 6 hrs 10 mins
Cuisine: American
Serves: 10 servings
Ingredients
- Beef
- Soy sauce
- Worcestershire sauce
- Garlic powder
- Onion powder
- Black pepper
- Cayenne pepper
Instructions
- Select a lean cut of beef such as top round, flank steak, or sirloin tip. Trim any visible fat to ensure better preservation and texture.
- Place the beef in the freezer for 30-45 minutes to partially freeze, which will make slicing easier. Using a sharp knife, slice the meat against the grain into thin strips, approximately 1/8 to 1/4 inch thick.
- In a large mixing bowl, combine soy sauce, Worcestershire sauce, garlic powder, onion powder, black pepper, and cayenne pepper to create a marinade. Whisk the ingredients thoroughly to ensure even distribution of spices.
- Place the beef strips into the marinade, ensuring each piece is completely coated. Cover the bowl and refrigerate for 4-6 hours, allowing the meat to absorb the flavors.
- Remove the marinated beef from the refrigerator and pat each strip dry with paper towels to remove excess moisture.
- Arrange the beef strips on dehydrator trays or oven racks, ensuring they do not touch each other. If using an oven, line baking sheets with parchment paper.
- Dehydrate the beef at 165°F (74°C) for 4-6 hours. Check periodically and rotate trays for even drying. The jerky is ready when it bends without breaking and appears dark and leathery.
- Let the jerky cool completely at room temperature. Store in airtight containers or vacuum-sealed bags in a cool, dry place for up to 2 weeks.
Tips
- Choose the Right Cut: Always select lean meats like top round or flank steak to ensure a high-quality jerky with minimal fat.
- Freezing Hack: Partially freezing your beef for 30-45 minutes makes slicing thin, uniform strips much easier and more precise.
- Marinade Magic: Let your beef soak in the marinade for the full 4-6 hours to maximize flavor penetration.
- Moisture is the Enemy: Pat your beef strips completely dry before dehydrating to prevent potential bacterial growth and ensure proper preservation.
- Even Drying is Key: Rotate your trays during the dehydration process to guarantee consistent texture and doneness.
- Storage Matters: Store your finished jerky in airtight containers in a cool, dry place to maintain freshness and extend shelf life.
Nutrition Facts
Calories: 80kcal
Carbohydrates: g
Protein: 12g
Fat: 3g
Saturated Fat: 1g
Cholesterol: 25mg
