Sweet & Spicy Beef Jerky Recipe - Amazingly Delicious - Pepper Geek (2023)

FAQs

What is the best meat for beef jerky in a dehydrator? ›

The best cuts of meat for beef jerky are Top Round, Bottom Round, Lifter and Pectoral, but a variety of cuts can be used such as Flank Steak and Skirt Steak. These cuts of beef check all the boxes for beef jerky—economical, lean, and full of flavor.

If you do happen to like sweeter beef jerky, just add 1/4 cup of maple syrup to the marinade. And if you like a spicier beef jerky, I recommend sprinkling some crushed red pepper flakes on top of the jerky as it cooks.

When making beef jerky, it's important to start with a well-trimmed, lean cut of meat, as fat does not dry out and accelerates spoilage. An eye of round roast is ideal; it's affordable, accessible, lean, and easy to trim. Before slicing, pop it in the freezer for 1 to 2 hours; it will be much easier to cut.

Place the whole bag into the fridge to thoroughly marinate for up to 24 hours, but no fewer than 4 hours. The longer you marinate, the deeper your flavor and tenderizing action. The most convenient process is to simply refrigerate overnight and start your next step, the drying process, on the following day.

It is not recommended to leave jerky in the dehydrator for longer than 5 hours. If you follow the instructions above, the sweet spot for dehydrating beef jerky in the dehydrator should be 4 hours or 5 hours if your raw meat was exceptionally succulent.

Today, using dehydrators or ovens are recommended safe drying methods and are ideal to sufficiently heat and dry the meat strips without overcooking them.

35ml apple cider vinegar: Acids are essential for food safety since they inhibit the growth of microbes. This ingredient will not just add a distinct taste but help ensure your jerky is safe for consumption.

You can understand why, since processing jerky takes time, and a pound of meat only produces about 1/4-pound of finished jerky. However, it really is a manageable process that you can do at home.

Are you wondering, “Do I need to tenderize meat before making beef jerky?” Yes, you do — and the best way to do it is with a marinade. Marinating meat tenderizes it and adds flavor before you make that tasty jerky. Your marinade needs to contain at least one acidic ingredient, like vinegar, wine or soy sauce.

Eye of Round

It's very lean but with just a bit of interior marbling. Additionally, the grain runs in just one direction — lengthwise — so it's easy to cut into strips. Finally, it's a low-cost cut, making your eye of round jerky an economical snack.

Is it cheaper to make your own beef jerky? ›

Making your own beef jerky at home is not only incredibly simple, but it is also much much cheaper than buying store-bought jerky. Plus, you'll be able to control all the ingredients that go into making it; no weird stabilizers or unpronounceable additives.

Homemade beef jerky, on the other hand, should last one to two months if you store it in an airtight container after making it. If you store beef jerky in a Ziplock bag in your pantry, it'll last about a week. And, if you store your beef jerky in the fridge, you can expect it to last one to two weeks.

You do not need to rotate the trays very often if you are using a Weston Dehydrators, but it doesn't hurt to move them around. Round dehydrators definitely require tray rotation.

What's important to note is that there really isn't a problem with letting your beef soak in your marinade for longer than 18 hours, and there honestly isn't any worry about allowing the marination process to go on for “too long.” Quite the contrary, what people need to be concerned about is not letting their jerky ...

Jerky should reach an internal temperature of 160 degrees Fahrenheit (165°F for poultry). Arrange dried jerky strips in a single layer on a baking sheet, not touching or overlapping. Place in an oven preheated to 275 degrees Fahrenheit. Begin checking the temperature using a bi-metallic food thermometer at 10 minutes.

Why is beef jerky so expensive?

How do you keep jerky moist?

What happens if you cure jerky too long?

After heating to 160 °F or 165 °F, maintaining a constant dehydrator temperature of 130 to 140 °F during the drying process is important because: the process must be fast enough to dry food before it spoils; and. it must remove enough water that microorganisms are unable to grow.

"If it is too thick it will be chewy, and if it is too thin, it will become very tough," Thomas explains. So what's the right size? He says you should aim for your slices to be about one-quarter-inch thick.

Can jerky be pink in middle? ›

Your finished jerky may still have a fresh red hue if you used curing salt in your marinade. This is normal and a sign that the curing salt did its job — but if you didn't use curing salt and your jerky is still a lighter red or pink, that's a sign that it's undercooked.

Does Worcestershire Tenderize Meat? Yes, Worcestershire sauce is a great meat tenderizer. It has vinegar in it, which breaks down the meat fibers. It's highly concentrated, so it penetrates deep into the steak for more flavor.

Most commercial producers use a cure consisting of sodium nitrite to extend the life of their jerky to 1 year. This prevents bacteria that could survive in meat that is only dried and not cooked. It is not a requirement to use a cure and most homemade recipes do not include one.

Making Jerky From Ground Meat

Be sure to follow the dehydrator manufacturer's directions carefully when heating the product at the end of drying time. Again, an internal temperature of 160°F is necessary to eliminate disease-causing bacteria such as E. coli O157:H7, if present.

How much salt do you put in a pound of jerky?

How long does it take to dehydrate 2 pounds of jerky?

Can I make beef jerky and sell it?

Fresh pineapple juice - Fresh pineapple juice contains the enzyme bromelain. Bromelain works well as a meat tenderizer.

Salt on Beef Jerky

The white, powdery substance on the outside of beef jerky can sometimes be salt. Salt is an essential ingredient in beef jerky. It serves as a natural preservative. Salt is soluble in a liquid solution and is absorbed into the meat.

If using a jerky cure and seasoning, it's very important that you marinate your meat for at least 8 hours.

Which is better turkey jerky or beef jerky? ›

Some people have different needs that require different dietary supplements. People low on iron might benefit from beef jerky, people who want more protein should try turkey, and people who want fewer carbohydrates should try beef jerky.

Considered the most tender cut of all, a filet mignon is taken from the center of the beef tenderloin. It is lean yet delivers a melt-in-your mouth, buttery succulence.

Whether you're using a knife, a meat slicer, or a tool specifically designed to slice your beef jerky, slicing in the wrong direction with any of these instruments will result in a chewy piece of beef jerky. The general advice is to slice the meat both thin (1/8 - 1/4" thick) and against the grain.

Four pounds of fresh, trimmed meat will yield 1 pound of jerky, a lightweight dried meat product. Suggested cuts include lean beef round, flank, chuck, rump, or brisket.

In short, though beef jerky is a healthy snack, its best consumed in moderation. Most of your diet should come from whole, unprocessed foods. Though beef jerky is healthy, avoid eating too much of it, as it's high in sodium and may come with the same health risks that are linked to eating processed meats.

SMOKED OR DEHYDRATED JERKY - WHICH IS BEST? There are many differing opinions on the best way to cook and dry jerky, but if you have a smokehouse that is able to control the relative humidity, then starting and finishing in the smoker is going to give you the most consistent and the most tender piece of jerky.

Dry Canning – Though the process takes time, dry canning jerky in mason jars keeps jerky fresh for up to a year. The flavor of dry canned jerky is preserved better than jerky stored using any other method because neither air nor moisture is removed during the process.

Like most things, beef jerky will eventually expire. However, when properly sealed, beef jerky can be good for up to a year in the pantry or fridge and up to two years in the freezer. If kept in the pantry, you should eat unsealed beef jerky within the first few months.

The simple answer is because it doesn't have enough moisture to support the growth of bacteria. Bacteria need water to grow, and jerky has very little water content thanks to its production methods. As a result, jerky can last for months without refrigeration - as long as it's stored in a cool, dry place.

Using curing salt when making jerky is not essential, however it does have a lot of great benefits. Using curing salt correctly helps to reduce the chance of harmful bacteria growing on meat and ensures a safer curing process. It also improves flavour, colour and extends the shelf life.

Can beef jerky be done in 3 hours? ›

Dry Out The Meat

Arrange the marinated meat on the wire racks in a single layer. Bake, rotating the pans from front to back and top to bottom midway through, until the meat is dried out, 3 to 4 hours. To determine if the jerky is thoroughly dried out, take a piece out of the oven and let it cool to room temperature.

The best beef jerky marinade!

You need: Soy sauce. Olive oil. Liquid smoke - this adds the perfect slightly smoky flavor to the jerky!

Cure. The use of a cure, either artificial or natural, can extend the shelf life of a beef jerky past the standard one year. The cure prevents the growth of bacteria which can cause the jerky to spoil. Common cures are sodium nitrate, Prague Powder, and celery powder.

How long do you let jerky soak?

Should I pat jerky before dehydrating?

For best results in dehydrators with vertical air flow, rotate trays at least every 2 hours, moving the tray closest to the heat to the position farthest away from the heat. While jerky will typically take many hours to dry fully, begin checking it after about 3 hours to avoid over-drying.

The USDA Meat and Poultry Hotline's current recommendation for making jerky safely is to heat meat to 160 °F and poultry to 165 °F before the dehydrating process. This step assures that any bacteria present will be destroyed by wet heat.

Generally, commercial beef jerky is best enjoyed within one year. However, to enjoy the jerky's premium flavor and textures, we recommend consuming it within six months of purchase. Homemade beef jerky, on the other hand, should last one to two months if you store it in an airtight container after making it.

What foods do not dehydrate well?

What are the disadvantages of dehydrating food? ›

What are the disadvantages of dehydrating food?

Can you dehydrate meat too much?

Is jerky better in the oven or dehydrator?

Do you add water to jerky?

Is jerky better in a smoker or dehydrator?