Author: Susanne at dishwithme.com
Photography: Susanne at dishwithme.com
Aside from vegetarians is there anyone who doesn’t love beef jerky? I really don’t think I’ve ever met anyone who doesn’t love it. This beef jerky is not your typical store bought jerky. To me, seems all store bought beef jerky has something sweet added to it and I don’t like that…at all. Now, if you’re going for a flavor like terriyaki, well, that’s a completely different story, but, typically, when I want beef jerky, I want it savory, not sweet.
I’ll have another beef jerky recipe coming within the next few months. The steps to making the beef will be done the same, but the marinade, therefore the end result, is completely different. This recipe will be courtesy of my oldest son, John. Take a bow, John, you did good 🙂 Both of my sons are good cooks and seem to enjoy it, which makes this mom pretty proud!
HELPFUL HINTS FOR BEEF JERKY
Be sure to try to remove all fat from edges, or even from the middle of the slices, if it is a large chunk. Fat doesn’t dehydrate well.
While using a meat slicer isn’t absolutely required, it really makes the work SOOO much easier.
Before starting the slicing process, I put the roast(s) in the freezer for about an hour, maybe a tiny bit longer. You don’t want the meat frozen, but just starting. This helps keep the meat firm during the slicing process.
Try to be very consistent when slicing the beef so that the pieces of beef dehydrate consistently, timewise. If you have a slice with a thick end and a thin end, this slice will never dehydrate evenly.
You determine the thickness, or thinness of the beef slices. Of course, the thinner the slices, the quicker the dehydration process, BUT, consider how you want the bite to turn out in the end. Do you want a thin, simple bite, or, do you want to have to gnaw a piece off? Lol. I know that sounds odd, but it’s worth a thought.
Feel free to try sprinkling other seasonings on the meat, just make sure to consider the salt content. Too much salt can ruin any dish.
GROCERY LIST FOR BEEF JERKY
- Allegro marinade
- Kosher salt
- Freshly ground black pepper
- Cavender’s Greek seasoning
LINKS TO OTHER RECIPES
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LINKS TO PRODUCTS USED
A Meat slicer – not absolutely necessary, but, so extremely helpful.
And, I wouldn’t mind one of these!
You should be able to find Cavender’s Greek seasoning about anywhere, but if you have trouble, just click on the blue link!
- Meat slicer
- 5-6 Pounds Beef roast rump roast, bottom round roast, etc…
- 2 bottles Allegro marinade I use Hickory smoke
- Kosher salt to taste
- Freshly ground black pepper to taste
- Cavender's seasoning to taste
- Remove roast from packaging and remove any excess fat.
- Using a meat slicer, slice the entire roast into thin slices. It may take some experimenting to determine how thick, or thin you prefer your slices. I prefer mine on the thinner side.
- Once all of the beef is sliced, place the meat into bags. I always do two roasts, so I put it into two bags and use a bottle of the Allegro Hickory smoked marinade in each bag. Place bags into the refrigerator to marinade for 12 to 24 hours.
- Here is the Allegro that I use
- Once marinated, place individual slices of beef onto the dehydrator trays, leaving a little room around each piece for air to circulate around them.
- Once you have the beef on the trays, season with salt, pepper and Cavender's. Be sure to use these seasonings sparingly as there is already salt in the marinade.
- Marinade for 5 to 9 hours, possibly longer, depending on thickness.
- Happy chewing, friends!