I’ve been experimenting with making beef jerky at home. It’s really pretty simple. I started with beef but want to try other meats and fish. For now, here’s how I did the beef jerky.
Here’s what you’ll need.
- 3 lb round roast
- 1/4 cup liquid aminos or soy sauce
- 2 tablespoons Worcestershire Sauce
- 2 tablespoons liquid smoke
- 2 tablespoons dark brown sugar
- 2 teaspoons fresh ground sea salt
- 1 teaspoon fresh ground black pepper
- 1 teaspoon garlic pepper
- 1 teaspoon dried onion flakes
- 1 tablespoon smokey paprika
- 1 teaspoon crushed red pepper flakes
Trim away all fat and cut the roast into very thin strips. Set aside in a ziplock bag.
Mix remaining ingredients together. Pour mixture into bag with meat. Seal and turn to coat meat. Refrigerate for 6-8 hours or overnight.
I used a dehydrator set at 155 degrees. Remove meat from marinade and arrange on dehydration trays. Set dehydrator for 7 hours.
I stared marinating the meat early in the day and the put it in the dehydrator before I went to bed. Perfect!
- To slice the meat easily put It in the freezer for a few minutes prior to slicing.
- Use a good, sharp chefs knife to slice.
- I use aminos instead of soy sauce because it has less sodium.
- If you don’t have a dehydrator, you can use the oven. Preheat to 275. Reduce temperature to 166 degrees. Place the marinated meat on wire racks over tin foil. Leave in the oven for 6-8 hours.