BEEFR JERKY

BEEF JERKY

Author: Susanne at dishwithme.com

Photography: Susanne at dishwithme.com

BEEFR JERKY

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

  • Beef
  • Allegro marinade
  • Kosher salt
  • Freshly ground black pepper
  • Cavender’s Greek seasoning

EASY OVERNIGHT BLUEBERRY SOUFFLÈ

DARK CHOCOLATE CHIP COOKIES

APPLE CINNAMON MINI MUFFINS

** This post contains affiliate links. That means if you click on a link and make a purchase we may receive a small commission at absolutely no cost to you. Thank you so much for helping to support my small business.**

A Meat slicer – not absolutely necessary, but, so extremely helpful.

This is the Dehydrator that I have. This is the kind of dehydrator I want 🙂

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!

BEEFR JERKY

BEEF JERKY

Beefy, earthy, chewy and delicious!
5 from 5 votes
Print Pin Rate
Course: Snacks
Cuisine: American
Keyword: BEEF JERKY, JERKY, SMOKE FLAVORED BEEF JERKY
Prep Time: 30 minutes
Total Time: 1 day 10 hours 30 minutes
Author: Susanne

Equipment

  • Dehydrator
  • Meat slicer

Ingredients

  • 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

Instructions

  • Remove roast from packaging and remove any excess fat.
    BEEF FOR BEEF JERKY
  • 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.
    SLICED BEEF FOR JERKY
  • 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.
    BEEF IN MARINADE
  • Here is the Allegro that I use
    MARINADE FOR BEEF JERKY
  • Once marinated, place individual slices of beef onto the dehydrator trays, leaving a little room around each piece for air to circulate around them.
    BEEF IN DEHYDRATOR
  • 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!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.