I can't believe it took me this long to make my own beef jerky. I'm actually ashamed of myself. It's so easy to make and so much better than the store bought stuff. I used this recipe from allrecipes.com as a guide, but I made a few changes. It came out tender and delicious. I used thin sliced rib eye, but you an use pretty much any cut of meat you want. I am luck because I work in a Korean grocery store and we sell super thin sliced rib eye. If you are not so lucky, freeze the meat before slicing. You're going to want to slice it really thin. The meat I used was about 1/8" thick and I cut it into 1" or so strips.
Marinade Ingredients (for around 1 lb thin sliced rib eye)
1 tablespoon onion powder
2 tablespoons garlic powder
2 teaspoons cracked black pepper
1/2 cup dark brown sugar
2/3 cup medium dark soy sauce
1/4 cup teriyaki sauce
1/4 cup Worcestershire sauce
1/3 cup balsamic vinegar
5 tablespoons liquid smoke flavoring
1/2 cup pineapple juice
1 teaspoon red pepper flakes, or to taste (optional)
Method:
1. Combine all ingredients in saucepan over medium heat. Bring just to a boil, stirring constantly. Remove from heat and let cool completely.
2. Place sliced meat in a gallon zip top bag (or plastic container with tight fitting lid). Pour cooled marinade over meat and mix well. Seal well, removing as much air as possible. Refrigerate overnight.
3. Drain meat. Layer strips in dehydrator trays, leaving space between pieces.
4. Dehydrate for 5-8 hours, rotating trays every few hours.
5. Store in an air tight container.
Thanks for stopping by!
Marinade Ingredients (for around 1 lb thin sliced rib eye)
1 tablespoon onion powder
2 tablespoons garlic powder
2 teaspoons cracked black pepper
1/2 cup dark brown sugar
2/3 cup medium dark soy sauce
1/4 cup teriyaki sauce
1/4 cup Worcestershire sauce
1/3 cup balsamic vinegar
5 tablespoons liquid smoke flavoring
1/2 cup pineapple juice
1 teaspoon red pepper flakes, or to taste (optional)
Method:
1. Combine all ingredients in saucepan over medium heat. Bring just to a boil, stirring constantly. Remove from heat and let cool completely.
2. Place sliced meat in a gallon zip top bag (or plastic container with tight fitting lid). Pour cooled marinade over meat and mix well. Seal well, removing as much air as possible. Refrigerate overnight.
3. Drain meat. Layer strips in dehydrator trays, leaving space between pieces.
4. Dehydrate for 5-8 hours, rotating trays every few hours.
5. Store in an air tight container.
Thanks for stopping by!