How To make Beef Jerkey
1 1/2 lb Flank Steak
Select a 1/2 inch thick flank or top round steak. trim away all fat then partially freeze until firm. Slice across the grain in a 1/4 to 1/2 inch wide strips. Place meat strips in a shallow dish or heavy plastic bag. Add soy or terriyaki sauce to cover meat. If desired onion or garlic powder or Worcestershire sauce may be added. Toss to coat each piece. Cover and refrigerate several hours or over night. Lift meat from marinade, drain will then air dry for a couple of hours. Arrange meat strips in single layer on fine wire screen or cake cooling rack. Place in low oven (175? to 200?F) or slowly smoke-cook in smoker until meat is completely dried. Store
in air-tight container. Serve as a snack or appetizer.
How To make Beef Jerkey's Videos
Oven Beef Jerky
2lbs Flank
32 toothpicks
Marinade:
3/4 cup low sodium Tamara or soy sauce
1/4 cup of your sweetener of choice im using brown swerve
2 T Apple Cider Vinegar
2T Worcestershire
1 T sriracha
1 tsp onion powder
1 tsp garlic powder
And optional 1 tsp optional liquid smoke
How To Make Great Beef Jerky From A Cheap Cut Of Beef
Jerky is the great equalizer when it comes to beef. You can take the least expensive cut of beef you can find and turn it into amazing Beef Jerky. And in this video, that’s exactly what I do, with the added simplicity of using only the oven.
Smoky Bourbon Marinade Ingredients
1 cup Low Sodium Soy Sauce
¼ cup Apple Cider Vinegar
¼ cup Bourbon
2 TBSP Brown Sugar
1 tsp Ground Black Pepper
½ tsp Kosher Salt
½ tsp Hickory Smoked Salt
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Making Your Own Beef Jerky Is Much Easier Than You Thought
Homemade Beef Jerky is much easier than you thought and all you need is some beef and a smidgen of patience to pull off the process.
Beef Jerky Recipe:
2 lbs of top round or flank steak sliced between 1/8 inch and 1/4 inch thickness
Rosemary salt recipe full batch:
1 cup kosher salt
14 sprigs of rosemary stripped
8 sprigs sage stripped
3-5 cloves of garlic (3 if they are big and 5 if small)
1 lemon zested
Rosemary salt weighted recipe:
250 grams kosher salt
8 grams fresh sage leaves
16 grams fresh rosemary leaves
20 grams fresh garlic
3 grams fresh lemon zest
Chipotle BBQ sauce recipe:
1 large onion medium dice
1/3 cup malt vinegar
1/2 cup apple cider vinegar
2/3 cup water
2 cup ketchup
2 1/2 tbsp molasses
6 oz chipotle
1/3 cup soy sauce
1/3 cup dark brown sugar
2 tbsp honey
Salt and pepper to taste
Directions:
1. sweat down the onion over low heat with 1 tbsp of cooking oil for 10 minutes or until the onion has turned translucent.
2. add all the other ingredients on the list and let it simmer away (just barely bubbling) for 25 minutes.
3. strain out the onions and let the sauce cool down to room temp before putting in a container to store in the fridge.
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Brad Makes Beef Jerky | It's Alive | Bon Appétit
Bon Appétit Test Kitchen Manager Brad Leone is back for episode 38 of “It’s Alive” and this time he's making beef jerky. Join Brad as he walks you through cutting, seasoning, and dehydrating two flavors of jerky.
Check out the recipes here!
The Old Timer:
1¼ lb. eye of round beef
3 Tbsp. pure maple syrup
¼ cup Worcestershire sauce
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. kosher salt
1 Tbsp. drained capers
1 Tbsp. caper liquid
1 tsp. chili powder
¼ tsp. cayenne pepper
½ tsp. dried oregano
1½ tsp. Tellicherry pepper
Bringin’ the Funk:
1¼ lb. beef
10 dashes fish sauce
2 Tbsp. honey
3 Tbsp. soy sauce
3 garlic cloves
1 Fresno chile
1 1 piece ginger
¼ cup gochujang
¼ tsp. Chinese five–spice powder
Sesame seeds (for topping)
Join Bon Appétit test kitchen manager, Brad Leone, on a wild, roundabout and marginally scientific adventure exploring fermented foods and more. From cultured butter and kombucha, to kimchi and miso, to beer and tepache, learn how to make fermented and live foods yourself.
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ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Brad Makes Beef Jerky | It's Alive | Bon Appétit
How to Make Teriyaki Beef Jerky
RECIPE HERE:
MY SAUCES, RUBS AND MERCH:
Teriyaki Beef Jerky is a staple snack in our pantry. Tender beef strips marinated in a sweet and tangy homemade teriyaki sauce.
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00:00:17 - How to make jerky marinade
00:03:09 - What cut of beef to use for jerky
00:04:05 - How to marinate jerky
00:06:15 - How to dehydrate jerky
00:07:23 - How to smoke jerky
Ingredients
1 2-3 pound eye of round roast sliced thin against the grain
Teriyaki Marinade
1 cup soy sauce
1/2 cup dark brown sugar
1/4 cup rice vinegar
1 inch knob fresh ginger sliced
4 cloves garlic sliced
1 Tablespoon sesame oil
1 Tablespoon sesame seeds
1 teaspoon black pepper
Instructions
Transfer the sliced beef to a gallon sized zip top bag and pour in the ingredients for the marinade. Massage the marinade into the meat and refrigerate for at least 8-12 hours, or up to 24 hours.
Preheat your smoker or oven to approximately 170 degrees F.
Remove the meat from the marinade and dry each strip thoroughly by laying on paper towels. Transfer the strips to the grill grate, jerky rack, or cooling rack and smoke/cook for 2-3 hours (depending on the thickness of your slices, some thicker pieces can take 4-5 hours). Check often after the first hour to be sure your jerky is drying evenly. You may need to move pieces around on the grates if some are dying faster than others. You are looking for jerky that is firm and still slightly pliable, but not soft and squishy. If you bend your jerky and it breaks, you've cooked it a little too long.
Place the finished jerky in a gallon zip top bag while it is still warm. Don't seal closed all the way. The jerky will steam in the bag slightly and this step will make the jerky moist. The jerky will last 2 weeks in the fridge.
**Recipe note! The video says 1 teaspoon of curing salts. 1 teaspoon will cure 5 pounds of meat. For a 2-3 pound roast, the correct amount is 1/2 teaspoon. Use 1 teaspoon if you double the recipe.
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