HOW TO MAKE JERKY
Enjoy making beef jerky using this simple recipe that does not require any special equipment. Keep in mind: cook time varies depending upon the thickness of the jerky. Ideal meat for beef jerky is an eye of round roast that is a well-trimmed and lean cut, as fat does not dry out and accelerate spoilage. Also, it is an affordable meat as well. The unseasoned meat tenderizer that is used along with other spices, contains an enzyme called bromelain that breaks down meat tissue. To make the meat easier to cut, you can place it in the freezer for 1 to 2 hours before slicing it into pieces. This recipe is enough to make 12 to 14 servings. Enjoy!
Ingredients:
One 3-pound eye of round roast 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
1 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes
1 teaspoon onion powder
1/2 teaspoon garlic powder
Equipment:
Knife
Medium-sized bowl
Whisk
2 baking sheets
Aluminum foil
Wire rack
Plastic container, Ziploc bag, or airtight glass container
Instructions:
Start by slicing the meat in the direction of the grain
Slices should be between ⅛ and ¼ inch
If the roast is too thick to slice, cut in half horizontally before slicing
To make your marinade, combine the following ingredients into a medium-sized bowl:
Brown sugar
Soy sauce
Worcestershire sauce
Smoked paprika
Meat tenderizer
Black pepper
Red pepper flakes
Onion powder
Garlic powder
Whisk marinade mixture until evenly combined and brown sugar is dissolved
Add your meat to the marinade in the bowl and toss until all pieces are fully coated
Cover bowl with plastic wrap or transfer to a large Ziploc bag and marinade 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 marinades evenly
To dry out the meat, line two baking sheets with aluminum foil
Place a wire rack over each pan
Preheat the oven to 175°F and set 2 oven racks in the centermost positions
Arrange the marinated meat on the wire racks in a single layer
Begin baking the meat for 3 to 4 hours, rotating the pans from front to back and top to bottom midway through, until the meat is dried out
To determine if the jerky is thoroughly dried out, take a piece of the meat 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
Cook time varies depending on the thickness of jerky
Store the beef jerky inside an airtight plastic or glass container or a Ziploc bag
Properly dried jerky will keep at room temperature for about one week