Stafford Meat Company Original Beef Jerky Copycat Recipe

Beef Jerky

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Do you remember what was on your Christmas listing dorsum in 1998?

Back then, I'g pretty sure that all of my girlfriends were asking for Abercrombie jeans, or the first-always Harry Potter volume, or the VHS ofTitanic,or the latest Jewel or Matchbox 20 or Destiny'due south Child or Spice Girls albums for Christmas. But me? I had i very of import request of Santa that year, and I'1000 happy to say he (literally) delivered me my very first…dehydrator!

I mean, what 16-year-one-time girl doesn't dream of having her very own dehydrator, right?! ♡

Well, having been an enormous fan of homemade beef hasty ever since I was piffling, I had been dreaming about having a dehydrator to make some of my own for years. Information technology all began cheers to my great aunt Chris, who generously fabricated batches upon batches of her famous beef hasty for our huge family holiday gatherings each year. And all xiii of my cousins would scramble to the kitchen to run across who could become the biggest scattering for themselves to munch on, considering her beef jerky washeavenly. And really, I had no thought how proficient it was until I tried some of the store-bought stuff from a gas station years later, and could hardly believe that those weirdly sweet, sticky, and artificial-tasting strips of "beefiness" were the same thing. (Actually, I still feel the aforementioned way…)

So even as a teenager, I realized that if I wanted amazing beefiness jerky like Aunt Chris' year-round, I was going to accept to learn how to make it myself. And so I chosen her and asked for the recipe. And 17 years, 2 dehydrators, and dozens upon dozens upon dozens of batches later, I'mstill making her beef jerky recipe.

And so today, I thought it was about dang fourth dimension I shared about it with y'all besides. Because in my experience…it truly is the best!

How To Make Beef Jerky | ane-Infinitesimal Video

Ok, my center is seriously pounding as I'm writing this mail because I get and then dang excited giving people tips on making killer beef jerky! (<– Then weird, I know, but don't forget I'm also the daughter who begged Santa for a dehydrator. #Perspective.)  Hither are some of my tips and answers to oftentimes-asked questions from friends:

Beefiness:The biggest question is probably what cut of beef to buy. I've made beef jerky with all different kinds, but my favorite the past few years has undoubtedly been flank steak. Information technology'due south definitely ane of the priciest options, but it'southward one of the leanest cuts and I love how it makes nice thin strips of beef hasty. Other great options are eye of round, tiptop or bottom round, or London broil. Generally, I simply recommend going as lean as possible, and trimming off whatsoever extra big sections of fatty that you see.

When it comes toslicing the meat, I recommend slicing it about equally thin as possible (one/eight to 1/4-inch thick). So if you want a chewier jerky (which I weirdly like), slice the meatwiththe grain. And if you want a more than tender jerky, slice the meat against the grain. You're welcome to do this yourself at abode (only pop the steak in the freezer for 15-twenty minutes earlier slicing to help firm it upwards a bit). OR, chances are, the butcher behind the meat counter of your local grocery store would be happy to do information technology for you lot too. (<– Probably for free!)

Marinade:So, my biggest gripe with most store-bought beef hasty is that it iswaaaayyyyy too sweet. I love my beef jerky nice and fiery andsavory. So my marinade consists simply of soy sauce, worcestershire, black pepper, liquid smoke, onion powder, seasoned salt, and garlic pulverization. And then for those of y'all who honey pepper every bit much equally I do, Ihighly recommend cracking some extra black pepper on top of the strips in one case you lot have laid them out to cook. The pepperier, the better if you ask me.

If youdo happen to like sweeter beef jerky, merely add one/iv cup of maple syrup to the marinade. And if you like a spicier beef jerky, I recommend sprinkling some crushed red pepper flakes on meridian of the hasty as it cooks.

Dehydrator vs. Oven:Probably the main question I hear from friends is how to make beef jerky without a dehydrator. It's totally possible in the oven. Merely in gild for information technology to cook evenly, I recommend laying the hasty out on wire racks that are placed on top of foil-covered blistering sheets. I know that some people similar to just lay the jerky out directly on the oven racks themselves, and and then identify a sheet of aluminum foil on the lesser of the oven to catch the dripping juices, but I've tried it and — heads up — it'smessy. So instead, I recommend the wire rack method.

But that said, I still think cooking beef jerky in the dehydrator yields the most consistent and all-time results. I've owned ii different dehydrators, and will say that the engineering has improved significantly over the years. For betwixt $35-75, you can buy an awesome dehydrator nowadays that volition cook the jerky evenly and quickly. And of course, you lot can too use the dehydrator to make all kinds of fruit and veggie and kale chips, and all sorts of other expert stuff. And so if yous happen to honey beefiness jerky as much every bit I exercise, I would totally recommend the Cuisinart dehydrator that I currently ain.

Anyhow, become with whatsoever cooking method works best for you! I've included instructions for oven and dehydrator beefiness jerky in the recipe below.

And then all that said, to make your beef hasty, simply toss the sliced beef and the marinade together in a large ziplock bag until the beef is evenly coated. Then pop the bag in the refrigerator for at to the lowest degree 30 minutes or up to 1 day to permit those flavors sink in.

And then lay the strips out in an even layer on your dehydrator trays, or your wire-rack trays in the oven, and cook co-ordinate to the instructions beneath. (Fair warning — this is going to admittedlyfill your home with the most irresistible smell of jerky ever!)

And then one time the jerky reaches your desired level of dryness (I similar mine really dry, but as long equally information technology is cooked and dark and merely slightly pliable, it should be good to go) — the BEST batch of beef jerky will be yours to savor and share!

Well, props to yous if you brand it to the sharing, considering I tend to want to hoard this stuff. ;)  But I am convinced this beef jerky makes the world a better place, and so be generous if you lot can.

Relish, everyone!!

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Description

This beefiness jerky recipe is full of awesome savory flavors, it includes no added sweeteners, and it'southward irresistibly delicious!

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• 2 pounds flank steak(or heart or circular or pinnacle round steak)
• i/2 cup low-sodium soy sauce
• 2 tablespoons worcestershire sauce
• 2 teaspoons coarsely-basis black pepper
• 1 teaspoon liquid smoke
• 1 teaspoon onion pulverisation
• 1 teaspoon seasoned table salt
• ane/2 teaspoon garlic pulverisation

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1. Thinly-slice the steak into one/eight-inch thick strips, either with the grain (which will issue in a chewier beefiness jerky) or against the grain (which will exist more tender).  I recommend popping the steak in the freezer for 15-30 minutes before slicing so that it is easier to cut.  (Or the butchers working backside the meat counters at most grocery stores will also do this for you if you lot enquire.)
2. Transfer the strips of steak to a large ziplock bag*.
3. In a separate modest mixing bowl, whisk together the remaining ingredients until combined.  Pour the mixture into the ziplock bag with the steak, seal the bag, and toss until the steak is evenly coated.
4. Air-condition for at least 30 minutes, or up to 1 twenty-four hours.
5. If you're making the jerky in a dehydrator,lay the strips out in a single layer on the trays of your dehydrator.  Then follow the dehydrator'due south instructions to melt the beef jerky until information technology is dry and business firm, yet still a little flake pliable.  (With my dehydrator, that meant cooking the jerky on medium heat for about viii hours.  Just cooking times will vary based on the thickness of your meat, and the heat/brand of your dehydrator.)  Remove jerky and transfer to a sealed container.  Refrigerate for up to ane calendar month.
6. If you're making the jerky in the oven, heat oven to 175°F.  Adapt the racks to the upper-heart and lower-middle positions.  Line ii large blistering sheets with aluminum foil, and place wire cooling racks on top of each sheet.  Lay the strips out in a single layer on the wire racks.  Bake until the beef hasty until it is dry out and business firm, yet still a little bit pliable, nearly 4 hours, flipping the beef jerky one time nigh halfway through.  (Cooking times will vary based on the thickness of your meat.)  Remove hasty and transfer to a sealed container.  Refrigerate for up to 1 month.

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Notes

*Or you tin can as well mix the beef and seasoning sauce together in a large mixing bowl.

**Cooking time does non include the amount of fourth dimension needed to marinate the beef, which tin can be between 30 minutes to 24 hours.  Besides, the recipe yield was hard to gauge.  With ii pounds of beefiness, I usually yield around 50 individual pieces of beef hasty.  But that will totally depend on how thick the beef is sliced, and what size of strips you accept.

This postal service contains affiliate links for the products I use and recommend. :)

posted on October 24, 2016 by Ali

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Source: https://www.gimmesomeoven.com/beef-jerky/comment-page-3/

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