Homemade Beef Jerky Without Soy Sauce Dehydrator

Beef Jerky

This postal service may comprise affiliate links. Delight read my disclosure policy.

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

Back and then, I'm pretty sure that all of my girlfriends were asking for Abercrombie jeans, or the first-ever Harry Potter book, or the VHS ofTitanic,or the latest Jewel or Matchbox 20 or Destiny'southward Child or Spice Girls albums for Christmas. But me? I had one very of import request of Santa that yr, and I'chiliad happy to say he (literally) delivered me my very showtime…dehydrator!

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

Well, having been an enormous fan of bootleg beef jerky ever since I was little, I had been dreaming most having a dehydrator to make some of my own for years. It all began thanks to my corking aunt Chris, who generously made batches upon batches of her famous beef jerky for our huge family holiday gatherings each yr. 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, because her beef jerky washeavenly. And actually, I had no idea how good 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, glutinous, and artificial-tasting strips of "beef" were the same affair. (Really, I still experience the same way…)

So fifty-fifty every bit a teenager, I realized that if I wanted amazing beef jerky like Aunt Chris' year-round, I was going to have to learn how to get in myself. Then I called her and asked for the recipe. And 17 years, 2 dehydrators, and dozens upon dozens upon dozens of batches afterward, I'mnotwithstanding making her beef jerky recipe.

So today, I thought it was about dang fourth dimension I shared nigh information technology with y'all also. Because in my feel…it truly is the best!

How To Make Beef Hasty | one-Minute Video

Ok, my heart is seriously pounding every bit I'chiliad writing this mail service because I go and then dang excited giving people tips on making killer beef jerky! (<– So weird, I know, only don't forget I'm also the girl who begged Santa for a dehydrator. #Perspective.)  Here are some of my tips and answers to frequently-asked questions from friends:

Beef:The biggest question is probably what cut of beef to purchase. I've fabricated beef hasty with all dissimilar kinds, simply my favorite the past few years has undoubtedly been flank steak. It's definitely ane of the priciest options, just information technology's ane of the leanest cuts and I beloved how it makes nice thin strips of beef jerky. Other great options are eye of round, top or lesser round, or London bake. Generally, I only recommend going equally lean as possible, and trimming off whatsoever extra large sections of fat that you run into.

When it comes toslicing the meat, I recommend slicing it nearly as thin every bit possible (1/8 to ane/iv-inch thick). And then if you want a chewier jerky (which I weirdly like), piece the meatwiththe grain. And if you want a more tender jerky, piece the meat against the grain. Yous're welcome to do this yourself at abode (just pop the steak in the freezer for 15-xx minutes before slicing to help firm information technology up a bit). OR, chances are, the butcher behind the meat counter of your local grocery store would be happy to do it for y'all too. (<– Probably for complimentary!)

Marinade:Then, my biggest gripe with most store-bought beef jerky is that it iswaaaayyyyy too sugariness. I dearest my beef jerky nice and peppery andsavory. So my marinade consists merely of soy sauce, worcestershire, black pepper, liquid smoke, onion powder, seasoned salt, and garlic pulverization. And then for those of you who dearest pepper as much equally I do, Ihighly recommend corking some extra black pepper on summit of the strips once you take laid them out to melt. The pepperier, the better if you ask me.

If y'allexercise happen to like sweeter beef jerky, only add 1/iv loving cup of maple syrup to the marinade. And if y'all similar a spicier beef jerky, I recommend sprinkling some crushed red pepper flakes on superlative of the jerky every bit it cooks.

Dehydrator vs. Oven:Probably the primary question I hear from friends is how to make beef hasty without a dehydrator. It'southward totally possible in the oven. Just in guild for information technology to melt evenly, I recommend laying the hasty out on wire racks that are placed on summit of foil-covered baking sheets. I know that some people like to just lay the jerky out directly on the oven racks themselves, and and then place a canvas of aluminum foil on the bottom of the oven to grab the dripping juices, but I've tried information technology and — heads upwards — it'smessy. So instead, I recommend the wire rack method.

Only that said, I nonetheless retrieve cooking beefiness jerky in the dehydrator yields the most consistent and best results. I've endemic 2 dissimilar dehydrators, and volition say that the technology has improved significantly over the years. For between $35-75, yous can purchase an awesome dehydrator nowadays that will melt the jerky evenly and quickly. And of form, you can as well use the dehydrator to make all kinds of fruit and veggie and kale chips, and all sorts of other expert stuff. And so if you happen to love beefiness hasty as much equally I do, I would totally recommend the Cuisinart dehydrator that I currently ain.

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

So all that said, to make your beef jerky, just toss the sliced beefiness and the marinade together in a large ziplock bag until the beefiness is evenly coated. Then popular the bag in the refrigerator for at to the lowest degree 30 minutes or up to 1 mean solar day to let those flavors sink in.

Then lay the strips out in an even layer on your dehydrator trays, or your wire-rack trays in the oven, and cook according to the instructions below. (Fair warning — this is going to absolutelyfill your home with the most irresistible olfactory property of jerky ever!)

And then once the hasty reaches your desired level of dryness (I similar mine actually dry, but as long equally it is cooked and nighttime and merely slightly pliable, information technology should exist good to become) — the Best batch of beef jerky will be yours to enjoy and share!

Well, props to yous if you make it to the sharing, because I tend to desire to hoard this stuff. ;)  But I am convinced this beef jerky makes the world a amend place, so be generous if you can.

Enjoy, everyone!!

Print

---

Description

This beef hasty recipe is full of awesome savory flavors, it includes no added sweeteners, and it'south irresistibly succulent!

---

• 2 pounds flank steak(or eye or circular or top round steak)
• 1/ii cup low-sodium soy sauce
• two tablespoons worcestershire sauce
• 2 teaspoons coarsely-footing black pepper
• 1 teaspoon liquid smoke
• 1 teaspoon onion powder
• 1 teaspoon seasoned salt
• 1/2 teaspoon garlic powder

---

1. Thinly-slice the steak into one/8-inch thick strips, either with the grain (which will result in a chewier beef jerky) or against the grain (which will be more tender).  I recommend popping the steak in the freezer for xv-30 minutes before slicing so that it is easier to cut.  (Or the butchers working behind the meat counters at most grocery stores volition likewise do this for yous if you ask.)
2. Transfer the strips of steak to a large ziplock bag*.
3. In a split up modest mixing bowl, whisk together the remaining ingredients until combined.  Pour the mixture into the ziplock bag with the steak, seal the pocketbook, and toss until the steak is evenly coated.
4. Refrigerate for at least xxx minutes, or up to i solar day.
5. If you lot're making the hasty in a dehydrator,lay the strips out in a unmarried layer on the trays of your dehydrator.  So follow the dehydrator's instructions to melt the beef jerky until it is dry and firm, all the same still a little bit pliable.  (With my dehydrator, that meant cooking the hasty on medium heat for about viii hours.  But 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 i 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-eye positions.  Line two 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 information technology is dry and firm, yet still a little bit pliable, about 4 hours, flipping the beef hasty once about halfway through.  (Cooking times will vary based on the thickness of your meat.)  Remove jerky and transfer to a sealed container.  Air-condition for upward to 1 month.

---

---

Notes

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

**Cooking time does non include the corporeality of time needed to marinate the beef, which can exist between xxx minutes to 24 hours.  Also, the recipe yield was difficult to estimate.  With 2 pounds of beef, I usually yield around l individual pieces of beef hasty.  Just that volition totally depend on how thick the beef is sliced, and what size of strips you have.

This post contains chapter links for the products I use and recommend. :)

posted on October 24, 2016 past Ali

colburnhonval.blogspot.com

Source: https://www.gimmesomeoven.com/beef-jerky/