Making some of your own beef jerky at home but don’t want the hassle, so you go out and buy some? Yikes, the price is enough to make you change your mind about making it right? No worries, we have the best beef jerky recipes that will whet your appetite and save you some change too.It’s not as hard as you might think it is.Since I started making jerky I’ve always used a dehydrator because that is how I originally found it done. There are tons of individuals around however who make homemade beef jerky with their oven.
Let me tell you steps to create your very own batch of beef jerky inside the oven and then the benefits and drawbacks of doing so, then you could possibly be the judge of, if the purchase of a dehydrator is right for you.
Here’s one very good suggestion as to how to make your beef jerky:
Two pounds of eye of round
A cup of soy sauce
One tablespoon of brown sugar
Two teaspoons of hot sauce
A couple of shakes of black pepperStart by slicing your beef as thin as you want it and then put it aside.In a large bowl, mix your soy sauce, hot sauce, brown sugar and pepper.
It’s advisable to use these dry spices sparingly during the first recipe. If the result is too bland, add more seasoning to subsequent batches.After the meat has been seasoned, it’s time to arrange the slices on drying racks, trays or dehydrator pans. Non-stick cooking spray may be used to prevent the meat from sticking. This is particularly helpful if the meat marinade contained sugar or anything sticky. Set the oven temperature at 150 degrees Fahrenheit, or turn on the dehydrator according to manufacturer instructions.
After eight hours you will want to start checking the jerky to make sure it is not overcooking.Whichever method you have chosen, when you are placing your meat slices onto the drying surface, be sure to shake any excess brine or marinade off each piece, and ensure that no pieces are touching another. You will know your jerky is done successfully when the dried end product will crack, but does not break when it is bent.
