The BEST Beef Jerky

The BEST Beef Jerky takes roughly 8 hours and 10 minutes from beginning to end. Watching your figure? This gluten free and dairy free recipe has 57 calories, 8g of protein, and 2g of fat per serving. For 76 cents per serving, you get a hor d'oeuvre that serves 24. It is brought to you by Gimme Some Oven. If you have flank steak, garlic powder, ground pepper, and a few other ingredients on hand, you can make it. This recipe is liked by 3284 foodies and cooks. Taking all factors into account, this recipe earns a spoonacular score of 58%, which is solid. If you like this recipe, you might also like recipes such as Beef Jerky, Cowboy Style Beef Jerky, Beef Jerky, and Beef Jerky.

Servings: 24

Preparation duration: 10 minutes

Cooking duration: 480 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Thinly-slice the steak into 1/8-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 15-30 minutes before slicing so that it is easier to cut. (Or the butchers working behind the meat counters at most grocery stores will also do this for you if you ask.) Transfer the strips of steak to a large ziplock bag*. In a separate small 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. Refrigerate for at least 30 minutes, or up to 1 day. If youre making the jerky in a dehydrator, lay the strips out in a single layer on the trays of your dehydrator. Then follow the dehydrators instructions to cook the beef jerky until it is dry and firm, yet still a little bit pliable. (With my dehydrator, that meant cooking the jerky on medium heat for about 8 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 1 month. If youre making the jerky in the oven, heat oven to 175F. Adjust the racks to the upper-middle and lower-middle positions. Line two large baking 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 jerky until it is dry and firm, yet still a little bit pliable, about 4 hours, flipping the beef jerky once about halfway through. (Cooking times will vary based on the thickness of your meat.) Remove jerky and transfer to a sealed container. Refrigerate for up to 1 month.

 

Step by step:

1. Thinly-slice the steak into 1/8-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 15-30 minutes before slicing so that it is easier to cut. (Or the butchers working behind the meat counters at most grocery stores will also do this for you if you ask.)

2. Transfer the strips of steak to a large ziplock bag*.

3. In a separate small mixing bowl, whisk together the remaining ingredients until combined.

4. Pour the mixture into the ziplock bag with the steak, seal the bag, and toss until the steak is evenly coated.

5. Refrigerate for at least 30 minutes, or up to 1 day.

6. If youre making the jerky in a dehydrator, lay the strips out in a single layer on the trays of your dehydrator. Then follow the dehydrators instructions to cook the beef jerky until it is dry and firm, yet still a little bit pliable. (With my dehydrator, that meant cooking the jerky on medium heat for about 8 hours. But cooking times will vary based on the thickness of your meat, and the heat/brand of your dehydrator.)

7. Remove jerky and transfer to a sealed container. Refrigerate for up to 1 month.

8. If youre making the jerky in the oven, heat oven to 175F. Adjust the racks to the upper-middle and lower-middle positions. Line two large baking 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.

9. Bake until the beef jerky until it is dry and firm, yet still a little bit pliable, about 4 hours, flipping the beef jerky once about halfway through. (Cooking times will vary based on the thickness of your meat.)

10. Remove jerky and transfer to a sealed container. Refrigerate for up to 1 month.

Nutrition Information:

covered percent of daily need