Best Beyond Beef Jerky Recipes
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
I have been making jerky for years. This is my recipe concocted by trial and error. Everyone who has tried it says it is the 'best jerky' they have ever had! My dehydrator is designed for jerky. It takes me about 4 hours to dry the meat. This could also be done in the oven or using other dehydrators. Please check your manual for correct times as each machine is different. I hope you enjoy this jerky as much as me and my family do.
Provided by Doc the WV Gourmet
Categories Appetizers and Snacks Meat and Poultry Jerky Recipes
Time 12h20m
Yield 10
Number Of Ingredients 11
Steps:
- 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.
- Remove meat from bowl and place between two pieces of plastic wrap; pound to 1/8-inch thickness.
- 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.
Nutrition Facts : Calories 137.3 calories, Carbohydrate 4.5 g, Cholesterol 31.3 mg, Fat 7.9 g, Fiber 0.2 g, Protein 11.6 g, SaturatedFat 2.3 g, Sodium 934 mg, Sugar 3.2 g
BEYOND BEEF® JERKY
Salty, spicy, chewy, vegan alternative to beef jerky. Perfect for hitting the trails or snacking on at home. This has no cure as beef would so it is important that you store this in the refrigerator. It's not beef but it is tasty and addicting!
Provided by Soup Loving Nicole
Categories Vegan Recipes
Time 11h15m
Yield 6
Number Of Ingredients 8
Steps:
- Combine plant-based ground beef, liquid smoke, garlic powder, paprika, salt, pepper, mustard, and red pepper in a large bowl; mix well. Cover and refrigerate for 8 hours or overnight.
- Transfer mixture onto a large cutting board. Using a rolling pin flatten the mixture to 1/8-inch thickness. Using a sharp knife cut mixture into strips. Slide the knife under the strips and lay them on the racks of a dehydrator, making sure not to overcrowd.
- Set dehydrator to 155 degrees F (68 degrees C). Dehydrate for 2 hours 30 minutes.
- Remove lid from the dehydrator and let strips cool for 30 minutes. Place in an airtight container and refrigerate.
Nutrition Facts : Calories 168.3 calories, Carbohydrate 4.9 g, Fat 8.8 g, Fiber 1.6 g, Protein 0.2 g, SaturatedFat 0.6 g, Sodium 717.8 mg, Sugar 0.2 g
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