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Homemade Beef Jerky Recipe
Slice beef into thin strips. Mix soy sauce, teriyaki sauce, sweet chili sauce, garlic salt, liquid smoke, black pepper, and brown sugar together. Pour marinade over beef strips. Cover and let marinate in the refrigerator overnight. Place the beef strips in a food dehydrator. Follow the manufacturer's directions for drying jerky.
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9. Savage Jerky Co. Mojo Jalapeno Beef Jerky. Made with zesty jalapenos and serrano peppers, this tender jerky features a delicious medium spice that will keep you reaching for the bottom of the bag. It also includes a hint of fresh lime flavor. Find out more. 10. ChudaBeef OG Spicy Beef Jerky.
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Bridgford Sweet Baby Ray's Original Beef Jerky. The sweet and tangy barbecue flavor earns Bridgford its place as one of the best beef jerky flavors. There are a lot of ingredients to sift through: pineapple juice powder, garlic powder, onion powder, tomato powder, vinegar, MSG, brown sugar, worcestershire sauce powder, and tamarind.
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I tried 10 beef jerky brands, including Trader Joe's, Krave, Jack Link's, Country Archer, Tillamook and more, and my favorite type was the softest of the bunch.
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Place in a bowl or ziplock bag. Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Cut with the grain for a more chewy jerky. Add sliced beef to the mixture in the ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.
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Best Tender Beef Jerky Jack Link's Original Beef Jerky. While everyone wants some chew in their beef jerky, some snackers want something a touch more tender. If that's your style, snag yourself a bag of Jack Link's Original Beef Jerky. Tearing a strip apart in the Test Kitchen, Josh Rink notes Jack Link's top-notch texture. "Each.
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Combine all marinade ingredients together in a container. Add beef to the container with marinade and mix well, then refrigerate for 6-24 hours. Remove excess marinade by laying beef on a paper towel. Dehydrate beef at 160 degrees F for 4-8 hours, checking for doneness every 30-45 minutes starting at the 3-hour mark.
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Trim excess fat off the bottom round roast slices. In a medium bowl, combine the bottom round, chipotle in adobo sauce, brown sugar, garlic salt, and kosher salt. Stir gently to combine. Cover and refrigerate for at least 8 hours, or overnight. Preheat oven to 175°F. Cover a sheet pan with a piece of foil.
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Place a wire rack over each pan. Preheat the oven to 175°F and set two oven racks in the centermost positions. Arrange the marinated meat on the wire racks in a single layer. Bake, rotating the pans from front to back and top to bottom midway through, until the meat is dried out, 3 to 4 hours.
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Preheat your smoker, oven (with the door cracked), or dehydrator to 170 degrees F. Place the jerky strips on the grill grates, jerky rack, or cooling rack and season the top of the jerky with additional pepper (this is optional if you want extra pepper flavor). Make the beef jerky. Smoke/cook/dehydrate the jerky for 2-3 hours.
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Bake: Bake in the preheated oven for 3-4 hours, or until the beef is dried to your preference. Cool and Store: Let the jerky cool completely before storing in an airtight container. It can be kept in a cool, dry place for up to 2 weeks. Preparation Time: 20 minutes. Keyword beef, deer, dehydrated, jerky, venison.
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Season both sides of the beef slices with the seasoning mix. Refrigerate for at least 4 hours and up to 8 hours. Mix all the marinade ingredients except the habaneros and crushed red pepper. Blend the habaneros and 2 tbsp crushed red pepper with 1/4 cup of the marinade until smooth. Add it back into the marinade.
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Microwave for about 1 minute; stir well. Add beef and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator, 8 hours or overnight. Remove meat from marinade and rinse with hot water. Preheat oven to 160 degrees F (70 degrees C).
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Remove the beef from the marinade and pat dry with paper towels. Arrange the beef slices in a single layer on a wire rack placed over a baking sheet. Bake the Jerky: Place the rack in the oven and bake for 3-4 hours, or until the beef reaches your desired level of dryness.
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Storing Beef Jerky. Make sure your jerky is dried completely. Store it in vacuum sealed bags or airtight containers. Homemade beef jerky isn't made for long term storing, but it will keep for 1 month in a pantry, 6 months in the refrigerator, and 1 year in the freezer.If you'd like to make jerky for long-term storage, consider adding nitrites to the marinating stage or curing the meat.
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Instructions. Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze. While the meat is in the freezer, combine marinade ingredients in a bowl or ziplock bag. Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew.
