Craving a mouthwatering, protein-rich snack that'll keep you energized and satisfied? Look no further than this incredible homemade beef or venison jerky recipe! Whether you're a hardcore outdoor enthusiast, a fitness fanatic, or simply someone who loves bold, savory flavors, this jerky will transform your snacking game forever. Imagine tender, perfectly seasoned meat strips that pack a punch of flavor in every bite - and the best part? You'll be making it right in your own kitchen with just a few simple ingredients and some patience.
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 2 pounds beef or venison
- 1/4 cup soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon red pepper flakes (optional)
Instructions
- Trim all visible fat from the beef or venison meat, as fat can cause the jerky to spoil quickly. Place the meat in the freezer for 30-45 minutes to make it easier to slice thinly.
- Using a sharp knife, slice the meat against the grain into thin strips, approximately 1/8 to 1/4 inch thick. Consistent thickness ensures even drying.
- In a large bowl, combine soy sauce, Worcestershire sauce, black pepper, garlic powder, onion powder, smoked paprika, and red pepper flakes (if using) to create the marinade.
- Add the meat strips to the marinade, ensuring each piece is fully coated. Cover and refrigerate for 6-12 hours, allowing the meat to absorb the flavors.
- Remove meat from marinade and pat dry with paper towels to remove excess liquid. Arrange strips on dehydrator trays or wire racks, ensuring pieces do not touch.
- If using a food dehydrator, set temperature to 165°F (74°C). If using an oven, set to the lowest setting (usually around 170°F) and prop the door open slightly for air circulation.
- Dry the meat for 4-6 hours, checking periodically. Jerky is done when it bends and cracks but does not break completely.
- Let jerky cool completely at room temperature. Store in airtight containers in a cool, dry place for up to 2 weeks, or refrigerate for longer storage.
Tips
- Meat Selection: Choose lean cuts with minimal fat for the best jerky texture and longer shelf life.
- Freezing Trick: Always partially freeze your meat before slicing to ensure ultra-thin, uniform strips.
- Marinade Magic: Don't rush the marinating process - letting meat sit 6-12 hours develops deep, rich flavors.
- Drying Precision: Check jerky frequently during drying to prevent over-drying or undercooking.
- Storage Secrets: Use airtight containers and store in cool, dry places to maximize jerky's freshness.
- Customize Flavors: Experiment with different spice combinations to create your signature jerky blend.
- Safety First: Always ensure meat reaches 165°F during initial preparation to eliminate potential bacteria.
Nutrition Facts
Calories: 110kcal
Carbohydrates: 1g
Protein: 16g
Fat: 4g
Saturated Fat: g
Cholesterol: 40mg