Beef Jerky!

I love beef jerky! MMM JERKY! I whipped up some jerky in an attempt to stock my pantry and fridge with snacks. Classes resume tomorrow so I will need fuel to get me through my days which are about to get a wee bit longer and busier.

I always lose my go-to jerky recipe. I keep pinning it but can never find it when it’s time to make the jerky. This time, I wrote down my modifications… and then thought after the fact, DUH, I should blog it! So no progress pics because this was more of an afterthought. I follow the recipe pretty closely, but use different quantities to result in a slightly different and more robust flavour.

Beef Jerky – modified from latestinpaleo.com

  • 1 inside round steak (mine was about 450g, or one pound). You can use any lean cut of meat with the visible fat trimmed. Flank steak works well.
  • 1/4 cup tamari, coconut aminos, or soy sauce
  • 1/4 cup water
  • 2 T Worcestershire sauce
  • 1 T liquid smoke (optional)
  • 1 T each of onion powder and granulated garlic
  • 1 t cayenne pepper or hot smoked paprika
  • hot pepper flakes (optional)

Mix all ingredients together for the marinade.

Approximately one hour before you are ready to cut your beef, put it in the freezer to harden slightly. This makes it easier to cut. Using a very sharp knife, cut thinly into strips. You can go with or against the grain. I tend to go with the grain. Against the grain makes it a different texture, almost more crumbly (weird, I know). Throw your marinade into a container with your beef strips. Mix around and leave in the fridge overnight.

In the morning, drain the meat and pat dry. Lay out on the racks of your dehydrator and turn on. Try not to let it touch. You can also sprinkle more red pepper flakes on the meat, at this time, but Mr. Foodie and the Kiddo find it too spicy when I do this. I put my dehydrator at about 150-160 degrees Fahrenheit. Begin checking on it after 3 hours or so. If you peek in you can see it starting to dry. I can never resist tasting it as we go along as the smaller pieces finish before the larger pieces. It takes usually 4-8 hours to cook with the smaller, thinner pieces finishing faster than the bigger ones. I just remove them as they are done and leave the ones that take longer on longer. Easy.