Making beef jerky at home is a straightforward process, and it allows you to customize the flavors and control the ingredients. Here's a basic recipe to get you started:
Ingredients:
- 1 to 2 pounds of lean beef (such as flank steak, sirloin, or top round)
- 1/4 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons brown sugar or honey
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- Optional: pinch of cayenne pepper for heat
- Optional: liquid smoke for flavor (if you don't have a smoker)
Instructions:
1. **Prepare the Meat**: Start by slicing the beef into thin strips, about 1/8 to 1/4 inch thick. You can slice the meat with or against the grain, depending on your preference for texture.
2. **Marinate the Meat**: In a bowl, combine the soy sauce, Worcestershire sauce, brown sugar or honey, garlic powder, onion powder, black pepper, and cayenne pepper (if using). Stir the marinade until the sugar has dissolved.
3. Place the beef strips in a shallow dish or resealable plastic bag, and pour the marinade over the meat. Make sure all the beef is coated evenly with the marinade. Seal the dish or bag and refrigerate for at least 4 hours, or overnight for best results. This allows the flavors to penetrate the meat.
4. **Preheat the Oven or Smoker**: If you're using an oven, preheat it to 175°F to 200°F (or the lowest temperature setting). If you're using a smoker, preheat it according to the manufacturer's instructions.
5. **Drain and Pat Dry**: Remove the beef strips from the marinade and pat them dry with paper towels to remove excess moisture. This helps the beef jerky dry more evenly.
6. **Dry the Beef**: Arrange the beef strips in a single layer on wire racks or directly on oven racks, leaving space between each strip for air circulation. If using an oven, place a baking sheet lined with foil or parchment paper on the rack below to catch any drips. If using a smoker, follow the manufacturer's instructions for smoking the beef jerky.
7. **Dry the beef jerky in the preheated oven or smoker for 4 to 6 hours**, or until it is dry and leathery but still slightly pliable. The exact drying time will depend on the thickness of the beef strips and the temperature of your oven or smoker. Rotate the racks halfway through the drying process for even drying.
8. **Cool and Store**: Once the beef jerky is dried to your liking, remove it from the oven or smoker and let it cool completely. Blot any excess oil from the surface of the beef jerky with paper towels. Store the beef jerky in an airtight container or resealable bags at room temperature for up to 2 weeks. If you prefer a longer shelf life, you can store it in the refrigerator for up to a month or in the freezer for several months.
9. **Enjoy**: Enjoy your homemade beef jerky as a tasty and protein-packed snack!