Can I Take Beef Jerky Over the Border
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Practise you demand a dehydrator or a smoker to brand beef jerky? No, then don't go running out and buying expensive appliances. Start with an apparatus everyone already has, an oven!
This is the no dehydrator beef jerky recipe! Using the oven to make beef hasty is a very like shooting fish in a barrel, uncomplicated, and cost constructive way to make neat tasting hasty.
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Jump to:
- 🥩 Choosing and slicing the meat
- 🧂 Marinating the meat
- ⏲️ Drying the jerky
- 🌡️ How to determine when it's finished drying
- 💭 FAQ
- 👨🏻🍳 One-time Pro Tips
- Related Posts:
- How to Make Beefiness Jerky in an Oven
🥩 Choosing and slicing the meat
1 - First by buying a lean piece of meat, I am using flank steak for this recipe. Flank steak is not my favorite cut of meat to use, mainly because it produces less tender jerky. The flank steak I have access to here in Austin has a little more marbling than I like and is besides about twice as expensive equally my favorite cut; beef heart of round.
2 - Trim any visible fat from the meat. Fatty volition make your jerky spoil, so cut off as much as possible.
3 - Wrap the meat in plastic wrap and place in the freezer for about i-2 hours to partially freeze. Freezing is not mandatory, but does make slicing the meat at a consistent width easier. Slice against the grain at around ⅛″-¼″ thick. When using flank steak, I have found that wider slices permit the hasty pieces to stay together better and produce meliorate jerky.
Y'all can besides skip the freezing stage and slice your jerky using a jerky slicer. I use a Weston Jerky Slicer. It makes sure all your strips are the same width which allows them to dry out evenly. Having a slicer is great when making a lot of jerky.
🧂 Marinating the meat
4 - Place the slices of beefiness to the side and assemble your jerky marinade. Every bit I mentioned earlier, I am using my Chili Lime recipe for this batch, but y'all tin find dozens of jerky marinades on my beef hasty recipe page.
Once you have fabricated your marinade, identify the beefiness slices in your marinade and make certain they are covered evenly. Marinate the jerky in the fridge for 6-24 hours.
5 - Cover the bottom rack of the oven with aluminum foil to avoid drippings during the drying procedure. Information technology volition make a mess if yous exercise not put a layer of protection down. If you are similar me, the last thing you want to practice is spend an 60 minutes cleaning your oven because you skipped a 30 second step in the process!
⏲️ Drying the jerky
6 - Dry the strips on paper towels to soak up any backlog marinade and either lay the jerky pieces beyond the metal rack or use toothpicks and hang the strips. I accept decided to use toothpicks to hang my strips. After drying the strips with paper towels, I slide one toothpick through ane of the ends of each piece of jerky.
7 - Take the metallic rack out of the oven and pre-estrus the oven between 170° to 200°F. Hang the strips on the metal rack while its outside the oven. Yous can also place the strips laying flat on a baking/cooling rack and go out the ovens metal rack in the oven while pre-heating.
viii - In one case pre-heated, put the oven rack of jerky in the oven on the highest rack position, beingness careful not to allow the strips to fall. When making beef hasty without a dehydrator and in an oven, make certain to prop the door open with a wooden spoon to allow wet to escape and air to circulate during the drying process.
🌡️ How to determine when it's finished drying
9 - It should have between three-8 hours to dry out in the oven depending on the thickness of the jerky. Check after three hours, and continue every bit needed. The jerky will be done when it bends and cracks but does not break in one-half. It took iv hours to dry this jerky to my liking.
10. Permit the jerky to cool for an hour or so to room temperature and then shop in air tight containers in the refrigerator or a dark cool identify. Larn more virtually how long jerky stays good and how to store it on my storing beef jerky page.
That's all in that location is to making great tasting beefiness hasty in an oven. It's a peachy fashion to get started in making jerky without having to buy whatever fancy and expensive equipment.
Let me know if you accept whatsoever questions or share your thoughts by leaving a comment below!
💭 FAQ
Can I make ground beef jerky in an oven?
Yes, ground jerky tin can exist made by extruding jerky from a jerky gun onto a cooling rack, then placed in the oven.
Tin I utilise a convection oven?
Yes! Still brand sure to prop the door open with a spoon to let the moisture escape.
What temperature do I dry the jerky at?
Betwixt 170°F to 200°F is the best temperature to brand beef jerky.
👨🏻🍳 Old Pro Tips
- Line whatsoever baking pan with aluminum foil to clean up easier. Then lay the jerky strips on cooling racks on top of the pan.
- Use a wooden spoon to prop the oven door open. This allows wet to escape and helps dry out the hasty.
- Using liquid fume will give jerky that is made in an oven that smoky flavour.
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Beefiness Jerky Recipes (75+ Bootleg Hasty Recipes)
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How to Make Beef Jerky in a Dehydrator
-
How to Make Beef Jerky in a Smoker
Servings: 5
Calories: 149 kcal
Marinade
- 1 teaspoon mesquite liquid fume (Don't add if using a smoker)
- ii tablespoon worcestershire sauce
- ii tablespoon soy sauce
- 2 tablespoon chili garlic sauce
- ½ teaspoon salt
- one tablespoon brown saccharide
- 1 ½ tablespoon lime juice
- 1 zest of lime
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Choice you favorite blazon of beefiness and trim all visible fatty. Place the meat in the freezer for 1-2 hours to partially freeze. This allows for easier slicing and more consistent widths.
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Mix all above ingredients in a container with a tight fitting lid. Whisk marinade until all brown sugar is dissolved.
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Remove beef from the freezer and piece confronting the grain betwixt ⅛"-¼" thick.
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Add sliced beef to the container of marinade and shake well to evenly coat the meat. Marinate in the refrigerator for half dozen-24 hours.
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After marinating, remove and pat dry out the strips with paper towels. Either hang from toothpicks or lay the jerky on a cooling rack and place in a 170°F - 200°F preheated oven.
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Prop the door of the oven open with a wooden spoon and bake the jerky for 3-6 hours. Brainstorm checking for doneness at 3 hours.
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The beef jerky will exist finished when information technology bends and cracks, but does not break in one-half. Let to cool for several hours before storing in an air tight container.
- Trim all fatty from the meat before marinating for longer lasting jerky once it'due south finished drying
- Use curing salt or celery juice pulverization to extend the life of the jerky
- Marinate closer to 24 hours for the most intense season
- Use fresh Limes for nigh intense flavor
Serving: seventy k | Calories: 149 kcal | Carbohydrates: 5 chiliad | Protein: 20 thousand | Fat: 4 g | Saturated Fat: 1 grand | Cholesterol: 56 mg | Sodium: 971 mg | Potassium: 344 mg | Sugar: 3 chiliad | Vitamin C: 1.8 mg | Calcium: 21 mg | Iron: two.1 mg
Allow us know how information technology was!
Source: https://www.jerkyholic.com/how-to-make-beef-jerky-in-the-oven-2/