Learning how to make beef jerky is a pretty straightforward procedure. It is only dried beef! Apply heat and some venting and the beef will dry out. Making jerky with pizazz entails another measure.
The pizazz in my jerky comes from a marinade. It adds flavor to the beef from the seasonings and it really tenderizes. A beef jerky rub accomplishes exactly the exact same thing in a similar method.
Selecting Beef for Beef Jerky
Other than the marinade there’s yet another critical component in how to make beef jerky of the month club with pizazz. You do have to be more careful about the cut of beef you choose.
A single muscle reduction with very little fat is what is required.
Fat will not dry and will cause your own jerky to go rancid quickly. Multi-muscle cuts have connective tissues, which is not good for jerky.
Sirloin or top round are excellent options but my personal favorite is eye of round.
For consistent drying the meat needs to be sliced evenly. I’ve never managed to get this done at home using a knife to my own satisfaction. Nevertheless my butcher will slit it flawlessly with no charge.
Ask yours for pieces about 1/4 inch thickness for rapid drying. He’ll likely do it. Even though he charges extra it’ll be well worth it in the long term.
My Favorite Marinade For Jerky With Pizazz
There are most likely thousands of marinades out there which will add pizazz to your jerky but that is among my favorites.
This is sufficient marinade for about 1 lb of eye of round beef strips.
- 3/4 cup teriyaki sauce
- 3/4 cup beer
- 1/4 cup Worcestershire sauce
- 1/3 cup water
- 1/3 cup soy sauce
- 1 1/2 tablespoons liquid smoke
- 4 1/2 teaspoons ketchup
- 1 teaspoon red pepper flakes (I enjoy more)
- 1 1/2 tsp salt
- 1/2 tsp onion salt
- 1/4 tsp garlic powder
- 1/4 teaspoon cracked black pepper, or to flavor
Stir together the beer, teriyaki sauce, Worcestershire sauce, soy sauce, water, liquid smoke, and ketchup in a huge bowl. Stir in the red pepper flakes, salt, onion salt, pepper, and garlic powder until blended.
Toss the meat with the marinade until the strips are well coated. Tightly cover the bowl, and marinate in the fridge at least 6 hours. 24 hours is better.
Drying Beef Jerky In The Oven
Jerky traditionally was dried in sunlight. If you own a food dehydrator they’re best for making jerky. The oven does a nice job nonetheless.
Drying jerky in the oven is not a tricky procedure but it can take some time. How much time can be difficult to say! Temperatures, slice thickness and humidity levels change so drying could occur anywhere from 6 to 12 hours.
Set your oven to get its lowest setting. You want a temperature of 150 degrees and some ovens will not go that low. 175 degrees is OK but use an oven thermometer to be sure where you’re.
My oven place to heat with the door ajar keeps a perfect 150-degree temperature.
Drain the meat strips from the marinade and pat thoroughly dry with paper towels. The dryer you can get them the faster they will become jerky.
Place a baking rack within a rimmed baking sheet and arrange the beef strips on the rack. Leave room between the pieces of beef. You want good air flow around the pieces.
Place the sheet in the oven and leave the oven door ajar so moisture can escape. Start assessing the jerky slices after half an hour and test regularly from then on.