Help! Need great recipe for beef jerky..
Need a recipe not to sweet. Used one online that was on food network, something about drying them I'm air conditioning filters lol, I have a dehydrator but wasn't sure how long to dehydrate these...I have a 3 tiered presto dehydrator I got at Walmart for 45.00 so a cheapy.
Hubby likes more spice or pepper, son likes less pepper so ill do two batches. Hubby doesn't like it sweet.
Anyone? Looking for zero carb or close to it per serving...hubby is a big over eater, grazer...trying to wean him slowly with low carb grazing.
This is our fave. You can up or down the spices to make it the heat level you like.
Char's Beef Jerky Marinade (with a nod to Alton Brown)
1/2 cup Worcestershire sauce
1 cup soy sauce
1 tsp. each onion and garlic powders
1 tsp. red pepper flakes
1 tblsp. SF honey or 2 tablespoons Xylitol or Erythritol, or equivalent of stevia powder
1 tsp. freshly ground pepper
1 tblsp. liquid smoke
For the meat I used about 3 pounds of meat already sliced thin for carne asada - it's a ball tip cut (part of the top round) and it came out pretty well. Put marinade and meat in ziploc bag, seal, shake to distribute the marinade, refrigerate 24 hours, turning bag over occasionally and making sure all the meat is getting exposed to the marinade.
Dehydrate til done to your liking. In my old Nesco dehydrator, this took 6 to 8 hours. In my big Excaliber dehydrator, 3.5 to 4 hours does the job. You want it dry but not like shoe leather - just dry enough so that it will bend but not snap, and no moisture is seen in the bend area.
For the second batch, I used some top round steaks (aka London Broil) that I had in the freezer, which I sliced about 1/8" thick. It was also about 3 pounds, which seems the right amount to fill the 4 trays. I added more pepper flakes and a teaspoon of ancho chile powder to the marinade.
All subsequent batches I've used the Costco eye of the round roast, partially frozen (about an hour or so) then sliced 1/8" thick.
Store in fridge or freezer - with no preservatives, it WILL mold if you don't store it properly.
I would eat jerky more often except I don't know what fats or oils to match it with and I have to use a lean cut to make jerky.
Would you have any suggestions?
I'm not sure I know what you mean by matching it with fats? You mean when you eat it?
This is the recipe I make nowadays:
I use a Guide Gear 10-shelf dehydrator that can crank out the most beautiful, tasty batch of beef jerky in 4 hours flat, and in large batches!! I love me some good beef jerky!! This has always been my husband’s favorite snack as well. And the perfect low-carb snack indeed! At $12-16 per pound in most meat markets, this is a very expensive little snack. For years I made my jerky on regular sheet pans in the oven at 155-160º for 4-6 hours, basting and turning the meat a couple times during the drying process. Doable, but not as easy. A dehydrator allows the strips of meat to dry on open racks, with forced warm air circulation around all sides of the meat, eliminating the need to turn the meat at all, somewhat speeding up the drying process. My old plastic small dehydrator with only 4 very small shelves gave up the ghost years ago and I’m just now replacing it with this large model. And I’m SO glad I finally acquired a new one!
This recipe can be done with other cuts of beef, but sirloin will be the lowest in calories and fat (except for skirt/flank steak) and probably the best meat value for jerky. I began with 4 nice sirloins (about 6# raw meat total) that when trimmed of all fat, sinew, any visible gristle and membrane, yielded exactly 5# of lean strips of raw beef, weighed. That dried out to exactly 32 oz. of finished jerky. Since I can’t possibly know how much you will eat at a sitting, I’m giving you nutritional info for a 1 oz. serving, which is probably 2-3 pieces, depending on their size.
When slicing your meat, it is important to slice it uniformly thick (FYI, longer strips are best for dehydrator trays. If oven cooking, the length of the strips is unimportant). I aim for 3/16″-1/4″ thick slices. HANDY TIP: Slicing partially frozen meat is easier, if you can take the time to partially freeze it. Any thinner than 3/16″ will reduce your final jerky to crispy critters faster than the thicker pieces (must remove those from cooking sooner); thicker than 1/4″ will take a long time to fully dry out.
I like to marinate my meat for at least 6 hours (or overnight) in the refrigerator in a covered plastic pan before dehydrating. You will get better flavor results with longer marinating time. :) If you find the marinate renders jerky that isn’t flavorful enough, increase the soy and spices; decrease if this marinate is too strong in flavor for your taste. For those that like a sweeter, teryaki-type jerky, you can add 1 tsp. of maple extract and a dab of your favorite sweetening agent (honey or fruit puree).
6-6½ lbs. boneless sirloin (will yield about 5 lb. trimmed meat)
1 T. tomato paste
3/4 c. water
1/3 c. soy sauce (regular full-sodium is best, but use what you prefer)
1/4 c. red wine
1 tsp. onion powder
1 tsp. garlic powder
2 tsp. coarse black pepper
DIRECTIONS: Partially freeze meat to facilitate slicing. Trim all fat, membrane, sinew and scriffin off the meat and slice the lean meat 3/16″ thick. In large plastic/glass marinating pan, blend tomato paste with wine until smooth. Add water and remaining ingredients and stir well. Add meat to the marinade and using hands, toss meat several times to coat well. Cover and marinate 6 hours or overnight, covered, in refrigerator. Stir once during marinating if possible. When ready to dehydrate, lift meat pieces out of marinade and lay on dehydrator trays or non-stick baking sheets, leaving a ¼” space between pieces. You do not want them to touch each other as this will block air/heat circulation. Set dehydrator to meat setting (155º-160º) for 4-6 hours. I check mine every hour, in case small/thin pieces are over drying. No matter how hard you try, some pieces will slice out thinner than others. It just happens!
My jerky takes 4 hours in my new dehydrator, but it used to take 6 or more in my old one, for several reasons, mostly tray overcrowding. If oven cooking on pans, set oven to 160º and turn meat every 1½ hours (usually 1 or 2 times is enough). Take pieces out of the dehydrator/oven as they appear to be fully dried. It goes without saying, any thick pieces will take longer to fully dry out. Discard any marinate remainders as it is contaminated with raw meat juices and cannot be safely saved/reused. When jerky has cooled, enjoy some right now!! Mmmmm.
For remainders, wrap in small batches in foil and then place the foil packs into a large ziploc bag. Though they can be stored on the counter for 1-2 months, if not properly dried, it can mold/spoil. Refrigerating therefore, is always the safest way to store jerky that has not been done commercially. I actually keep most of mine in the freezer and just thaw 1 foil pack as needed, keeping the one in the fridge until that pack is fully consumed.
NUTRITIONAL INFO: Makes 32 oz. (2 lb) finished jerky, or 32 servings of 1 oz. each. Each serving contains:
2.52 g fat
.58 g carbs, .09 g fiber, .49 g NET CARBS
16 g protein
128 mg sodium
268 mg potassium
30% RDA Vitamin B6, 28% B12, 33% niacin, 40% selenium, 36% zinc
Jerky + Fat
What does everybody else have with their jerky to get the right amount of fat?
like the recipe Buttoni.I'm gonna check out your site thanks.
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