Beef Jerky
My husband grew up eating beef jerky as a regular snack, so when we got married, I wanted to make sure he still had that. Thankfully, my mother-in-law was kind enough to share her recipe with me. I’ve adjusted a few things over the years to suit ever-changing tastes, but the ingredients are all the same.
For this recipe, I recommend using low sodium soy sauce. I’ve tried it with the regular variety, but the jerky ends up way too salty, especially since salt is added. Feel free to try it out and make up your own mind.
There’s not a lot of heat in this jerky (I’m a light weight), but if you like a little kick to your beef jerky, you can always add some more pepper or even use some other pepper powders. Cayenne pepper has some great health benefits and will add a slight heat kick. If you are not familiar with the spiciness of cayenne, they are about 12 times hotter than jalapeno peppers.
Why Make Beef Jerky
People have been making jerky for hundreds of years. It’s a great way to preserve meat and is completely safe when done correctly. Need some ideas for making jerky? I’ve got you covered.
Preserving Meat – If you have an abundance of red meat that you can’t eat before it expires, making jerky is a great way to preserve it.
Portable Snacking – Jerky is our go-to snack when hiking or camping. It won’t spoil and is the perfect protein source when out on the trail. If anything should happen, you can rest easy, knowing you have a safe supply of food in your pack.
Gifts – Most people love beef jerky, but few make it at home. This makes it a great gift! You can tailor your recipe for the person you are giving it to, making it a personalized, meaningful gift.
Beef Jerky Safety
Beef jerky is made with raw beef. It’s not cooked before dehydrating. The minimum safe temperature for beef to be heated to is 145°F (63°C). Not all dehydrators can meet that requirement, so be sure to check the maximum temperature of the dehydrator you are using. This can usually be found in the user manual or on the dehydrator itself. The dehydrator I use allows me to set the temperature and I can go all the way to 158°F (70°C), so I choose that setting when making beef jerky. I would recommend setting your dehydrator on the hottest setting, just to be safe.
It is not recommended to make chicken (or any fowl) at home. Home dehydrators cannot get the meat to the safe temperatures required to make chicken safe to eat. While some people do it anyway, it’s not worth the risk for me. My family’s safety will always come first.
Beef Jerky
Recipe Template
10
servings25
minutesIngredients
2-3 London broil steaks
1 cup soy sauce
2 tbsp Worcestershire sauce
1 tbsp chili powder
1 tsp salt
1 tsp garlic powder
1/2 tsp pepper
1/2 tsp powdered onion
1/2 tsp ginger
1/4 tsp nutmeg
Directions
- Slice the London broil approximately 1/4″ thick. Set aside.
- Mix remaining ingredients in a large bowl. Whisk to combine.
- Add the meat slices one at a time, coating both sides.
- Cover the bowl and refrigerate overnight.
- Once the meat has marinated for at least 8 hours, place them in a single layer on a dehydrator mat.
- Dehydrate from 8-12 hours, checking every hour or so after 8 hours.
- Store in an airtight container in the refrigerator for up to 1 week. The jerky can also be stored in vacuum sealed bags for several months.
Notes
- When storing beef jerky in vacuum sealed bags, do not store fatty pieces as they will go rancid if not refrigerated.
- Additional seasoning ideas – Cayenne pepper, red pepper flakes, liquid smoke, brown sugar or teriyaki sauce.
