Best Chewy Tender Jerky Recipes

THE BEST HOMEMADE BEEF JERKY RECIPE

Steps:

• Slice the meat between ⅛ and ¼ inch thick with the grain. (If the roast is too thick to slice easily, cut it in half horizontally before slicing.)
• Make the marinade: In a medium bowl, combine the brown sugar, soy sauce, Worcestershire sauce, smoked paprika, meat tenderizer, black pepper, red pepper flakes, onion powder, and garlic powder. Whisk until evenly combined and the sugar is dissolved.
• Add the meat to the marinade and toss until all of the pieces are evenly coated. Cover with plastic wrap or transfer to a large ziplock bag and marinate in the refrigerator for at least 12 hours or overnight. Toss the meat (or flip the bag) once or twice to be sure the meat marinates evenly.
• Line two baking sheets with aluminum foil for easy clean-up. Place a wire rack over each pan. Preheat the oven to 175°F and set two oven racks in the centermost positions.
• 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. It should be dry to the touch, leather-like in appearance, and chewy but still somewhat tender.
• Store the jerky inside an airtight plastic container, Ziploc bag, or airtight glass jars. Properly dried jerky will keep at room temperature for about one week. Refrigerate or freeze for longer storage.
• Note: Pop the meat in the freezer for 1 to 2 hours before slicing; it will be easier to cut.
• Note: Meat tenderizer contains bromelain, an enzyme that breaks down meat tissue. You can find it in the spice section of your supermarket. (I use McCormick.)

CHEWY TENDER JERKY

Steps:

• I wasn't thinking about posting a recipe when I first started making this but it's really good and I wanted to share. I will in the future weigh the meat before I slice it, and weigh it after it is done as well as get more step by step photos. This makes about 3/4 of a gallon bag of jerky.
• I use whatever steak is on sale. I've used sirloin, charcoal, chuck, and even brisket flat although it was pretty tough. This time I used charcoal steak. I trim off the fat then slice it in very thin slices. TIP: partially freeze meat, or if taking frozen meat out of freezer let it thaw slightly, it's much easier to slice partially frozen meat.
• Place all the ingredients in a bowl and mix well.
• Pour into a gallon ziploc bag and add enough water (usually about 1 1/2 c) to make sure all the beef is covered. Then place beef in bag and marinade overnight. (For less heat use less pepper or no pepper at all).
• Drain beef in coriander and place on dehydrator racks. Turn to 160º and "cook" for two hours and switch trays around where bottom is on top and two middle racks are switched, this for a top blower dehydrator. where ever yours blows from you want to switch the meat around so it it evenly dehydrated. Total time 4 hrs.
• Bag it once it's completely cool and set in fridge or freezer. I eat it start off the dehydrator but the flavor increases even after one day.