How to Make Teriyaki Beef Jerky Dehydrator

Nosotros'll show you all the tips and tricks for our best beef jerky recipe.

Photograph: Shutterstock/Fabio Balbi

Finding an piece of cake beef jerky recipe can be a fickle process. Many recipes demand smokers, dehydrators or single-use equipment—simply who has space for that? On the other end of the spectrum, we've establish sometime-fashioned recipes that call for drying strips of meat outdoors using just the dominicus and wind. (Having seen how many flies information technology attracts, we'll gracefully decline that method, too.)

Afterwards testing dozens of recipes, we found the easiest, most convenient (and safest!) option for your jerky needs: the oven. Follow along as we guide yous through our simple beef jerky recipe.

Before you start, you should know there's a run a risk of food-borne illness when making beef jerky. At that place are many recipes out there that get against the accepted practice stated by the USDA. This isn't one of those recipes. We advise that you follow the recipe step by step. (And nosotros promise we didn't sacrifice whatever season.)

Easy Beef Hasty Recipe

Find the printout, here.

Ingredients:

1 beef flank steak (1-1/2 to two pounds)
Later trying a number of different cuts of meat, we settled on flank steak as our favorite cutting for making jerky. It's lean, ordinarily pretty inexpensive and very flavorful. Brisket is some other option, but you'll need to trim a lot of fatty from the outside before slicing it up. Information technology goes without maxim that you should utilize the freshest meat yous can get.

2/iii cup reduced-sodium soy sauce
two/3 cup Worcestershire sauce
1/four cup honey
iii teaspoons coarsely ground pepper
2 teaspoons onion powder
2 teaspoons garlic powder
1-ane/2 teaspoons crushed red pepper flakes
1 teaspoon liquid smoke

Directions

Step i: Prep and freeze

Trim all visible fat from steak, then pop the meat in the freezer, covered, for 30 minutes or until house.

Exam Kitchen tip: Freezing the meat volition make it much easier to cut into thin slices.

Step 2: Go slicing

Carefully slice the steak forth the grain (the long, gristly streaks) into long 1/8-in.-thick strips.

Test Kitchen tip: Cutting the slices every bit thin as possible. This will give you that customary, satisfying jerky chew.

Step 3: Marinate the meat

Transfer the meat to a shallow dish. Then, in a small-scale bowl, whisk together the remaining ingredients. Add to the dish with the beef. (This Teriyaki marinade will bestow the beefiness with irresistible flavor.)

Toss and stir the meat in the marinade to coat. Store in the fridge, covered, for 2 hours or overnight, turning occasionally.

Footstep 4: Eddy it up

When yous're fix to get-go cooking, preheat the oven to 170°. Transfer the beef and marinade to a large saucepan and bring the mixture to a boil. When you beginning to run across rolling bubbles, reduce the heat and permit simmer for 5 minutes.

Using tongs, remove the beef from its marinade and let bleed on a newspaper towel-lined plate. Discard the marinade.

Test Kitchen tip: Exist sure to thoroughly pat dry the meat later on information technology simmers, otherwise it will have too long to fully dry.

Stride 5: Dry out, dry, dry

Accommodate beef strips in single layer on wire racks placed on 15x10x1-in. baking pans. Let the meat dry out in the 170° oven for 4-5 hours or until beef becomes dry and leathery. Be sure to rotate the pans occasionally.

T est Kitchen tip: If you lot have ane handy, you lot can instead utilize a commercial dehydrator post-obit manufacturer's directions.

Step 6: Enjoy

When the jerky appears to have dried completely, have information technology out of the oven. (Endeavour to permit the batch absurd completely before sinking your teeth in!) Using newspaper towels, gently absorb any beads of oil from the jerky. Ta-da! You've made a batch of savory, mouthwatering beef hasty perfect for snacking on all week.

For the best quality and longer storage, store jerky, covered, in the fridge for up to a week. If you lot plan to store in the freezer, use a food vacuum sealer to seal the jerky before storing.

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Source: https://www.tasteofhome.com/article/easy-beef-jerky-recipe/

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