Best 5 Dads Beef Jerky Recipes
Are you seeking a flavorful and tender beef jerky recipe that will satisfy your cravings and impress your loved ones? Look no further! In this article, we will guide you through the steps to create a mouthwatering "Dad's Beef Jerky" recipe that has been passed down through generations. With careful selection of ingredients and a precise cooking method, you'll be able to craft homemade beef jerky that is not only delicious but also a perfect snack for on-the-go adventures or a delightful treat to share with friends and family. So, gather your ingredients, prepare your kitchen, and let's embark on a culinary journey to create the ultimate "Dad's Beef Jerky" recipe.
Here are our top 5 tried and tested recipes!
DAD'S BEEF JERKY MARINADE
The recipe as written should be multiplied based on your total meat. I usually make enough marinade based on the pre-trimmed weight of the meat. Preparation time only includes the assembly of the marinade. The trimming of the meat, packaging and drying time will vary based on the cut of meat, amount to be marinaded and the drying method used.
Provided by Erindipity
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- For each pound of meat mix the ingredients together in a large bowl.
- Marinade a minimum of 24-48 hours before drying.
Nutrition Facts : Calories 141.9, Fat 0.1, Sodium 2190.7, Carbohydrate 33.3, Fiber 0.5, Sugar 29.2, Protein 4
DAD'S BEEF JERKY
Make and share this Dad's Beef Jerky recipe from Food.com.
Provided by GingerlyJ
Categories Lunch/Snacks
Time P1DT12h
Yield 2 Packages, 20-30 serving(s)
Number Of Ingredients 3
Steps:
- Cut roasts into strips.
- Put into a ziploc bag and marinade for 24 hours.
- Place either into dehydrator or foil bottomed cookie sheet in oven on 200 degrees.
- Sprinkle with red pepper flakes.
- Cook on high in dehydrator for 12 hours or in oven with door cracked for 12 hours.
- In winter chuck roasts can be substituted for Vension Roasts for added treat.
DAD'S JERKY MARINADE
My dad has been making beef jerky for about as long as I can remember. He started on an outdoor smoker before graduating to an indoor dehydrator. He has gotten my husband addicted to it. You can use any type of meat that you like. I usually look for large inexpensive roasts with as little fat and marbling as possible.
Provided by Navy_Mommy
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 10m
Yield 8
Number Of Ingredients 8
Steps:
- Stir together soy sauce, Worcestershire sauce, liquid smoke, and hot pepper sauce in a bowl. Season with garlic powder, onion powder, pepper, and sugar; stir until mixed.
- To use, toss one pound of thinly sliced meat with the marinade until well coated. Place into a resealable plastic bag, and squeeze out the air. Marinate in the refrigerator for 48 hours, mixing twice. Remove meat from marinade, and discard excess marinade. Prepare jerky according to the manufacturer's directions of your smoker or dehydrator.
Nutrition Facts : Calories 72.3 calories, Carbohydrate 16.9 g, Fat 0.3 g, Fiber 0.2 g, Protein 1.1 g, Sodium 993.1 mg, Sugar 14.6 g
HOMEMADE BEEF JERKY
Thanks to a new wave of modern day cave-people, eating healthy, high-protein snacks is all the rage, and while you can find many artisan brands out there, making your own is fun, easy, and using this method, relatively quick. Have your butcher slice the beef for you.
Provided by Chef John
Categories Appetizers and Snacks Meat and Poultry Jerky Recipes
Time 6h15m
Yield 6
Number Of Ingredients 9
Steps:
- Whisk Worcestershire sauce, soy sauce, paprika, honey, black pepper, red pepper flakes, garlic powder, and onion powder together in a bowl. Add beef to bowl and turn to coat beef completely. Cover the bowl with plastic wrap and marinate in the refrigerator, 3 hours to overnight.
- Preheat oven to 175 degrees F (80 degrees C). Line a baking sheet with aluminum foil and place a wire rack over the foil.
- Transfer beef to paper towels to dry. Discard marinade. Arrange beef slices in a single layer on the prepared wire rack on the baking sheet.
- Bake beef in the preheated oven until dry and leathery, 3 to 4 hours. Cut with scissors into bite-size pieces.
Nutrition Facts : Calories 285.5 calories, Carbohydrate 13.9 g, Cholesterol 80.5 mg, Fat 10.5 g, Fiber 0.9 g, Protein 32.7 g, SaturatedFat 3.9 g, Sodium 2178.6 mg, Sugar 7.1 g
DOC'S BEST BEEF JERKY RECIPE - (3.9/5)
Provided by á-26084
Number Of Ingredients 11
Steps:
- 1. Place beef strips in the bottom of a large bowl. Pour soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, pepper, meat tenderizer, garlic powder, onion powder, and paprika over beef. Mix to assure all the meat is evenly coated. Cover and marinate in the refrigerator for 8 hours or overnight. 2. Remove meat from bowl and place between two pieces of plastic wrap; pound to 1/8-inch thickness. 3. Arrange the meat strips on the tray of a dehydrator and dry at your dehydrator's highest setting until done to your liking, at least 4 hours. Store in an airtight container or resealable bags.
Tips:
- Choose the right meat: Select lean cuts of beef with little marbling, such as flank steak, top round, or eye of round.
- Slice the meat against the grain: This will help tenderize the jerky and make it easier to chew.
- Marinate the meat: Marinating the beef in a flavorful mixture of spices, herbs, and liquids helps infuse it with flavor and keep it moist during the drying process.
- Use a dehydrator or oven: Dehydrators are ideal for making beef jerky, as they provide a consistent, low-temperature environment that helps dry the meat evenly. If using an oven, set it to the lowest temperature possible (usually 145°F to 165°F) and leave the door cracked open to allow moisture to escape.
- Dry the jerky until it reaches your desired consistency: The drying time will vary depending on the thickness of the meat, the temperature of the dehydrator or oven, and your personal preference. Check the jerky periodically and remove it from the heat source once it has reached the desired chewiness.
- Store the jerky properly: Store the finished beef jerky in an airtight container in a cool, dry place. Properly stored jerky can last for up to two months.
Conclusion:
Making beef jerky at home is a fun and rewarding experience. With the right ingredients, equipment, and techniques, you can create delicious and nutritious beef jerky that is perfect for snacks, road trips, and outdoor adventures. So, gather your ingredients, fire up your dehydrator or oven, and let's get jerky!
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