This recipe creates a deliciously savory and smoky beef jerky that rivals store-bought brands. Using a robust marinade of soy sauce, Worcestershire sauce, liquid smoke, and garlic salt, the lean beef strips absorb deep, umami-rich flavors while tenderizing. The result is a snack that is perfectly chewy, intensely flavorful, and satisfyingly salty without being overpowering. It&# 226;ÂÂs an excellent project for game days, camping trips, or simply stocking your pantry with healthy, high-protein snacks. The process is straightforward: marinate, slice, and dehydrate. With just a few pantry staples, you can customize the heat level or add brown sugar for a touch of sweetness to suit your personal taste preferences.
Lauries Jerky
Description
This recipe creates a deliciously savory and smoky beef jerky that rivals store-bought brands. Using a robust marinade of soy sauce, Worcestershire sauce, liquid smoke, and garlic salt, the lean beef strips absorb deep, umami-rich flavors while tenderizing. The result is a snack that is perfectly chewy, intensely flavorful, and satisfyingly salty without being overpowering. It&# 226;ÂÂs an excellent project for game days, camping trips, or simply stocking your pantry with healthy, high-protein snacks. The process is straightforward: marinate, slice, and dehydrate. With just a few pantry staples, you can customize the heat level or add brown sugar for a touch of sweetness to suit your personal taste preferences.Ingredients
Directions
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In a medium bowl, whisk together the liquid smoke, soy sauce, Worcestershire sauce, black pepper, garlic salt, and Accent until well combined.
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Place the thinly sliced beef strips into a large zip-top bag or a non-reactive glass dish.
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Pour the marinade over the beef, ensuring all strips are fully coated. Massage the bag or toss the dish to distribute the flavors evenly.
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Seal the bag or cover the dish and refrigerate for at least 2 hours, or preferably overnight, to allow the meat to tenderize and absorb the flavors.
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Preheat your dehydrator to 160ðF (71ðC) or your oven to 160ðF (71ðC). If using an oven, prop the door open slightly to allow moisture to escape.
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Remove the beef from the marinade and shake off excess liquid. Arrange the strips in a single layer on dehydrator trays or wire racks set over baking sheets, ensuring they do not touch.
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Dry the beef for 4 to 6 hours, or until the jerky is dry and leathery but still flexible. It should not snap cleanly when bent.
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Remove the jerky from the heat and let it cool completely before storing in an airtight container.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 45kcal
- % Daily Value *
- Total Fat 1.0g2%
- Saturated Fat 0.3g2%
- Cholesterol 18.0mg6%
- Sodium 650.0mg28%
- Total Carbohydrate 2.5g1%
- Dietary Fiber 0.2g1%
- Sugars 0.5g
- Protein 6.5g13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
**Storage:** Store finished jerky in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 1 month. For longer storage, freeze for up to 6 months.
**Meat Selection:** Use the leanest cut of beef possible, such as flank steak, top round, or eye of round. Trim all visible fat before slicing, as fat can become rancid during long-term storage.
**Slicing Tip:** Partially freeze the beef for about 2 hours before slicing to make it easier to cut thin, uniform strips.
**Variations:** For a sweeter jerky, add 1-2 tablespoons of brown sugar to the marinade. For extra heat, add red pepper flakes or cayenne pepper.
**Safety:** Ensure the jerky is dried thoroughly to prevent spoilage. If using an oven, maintain a temperature of at least 160ðF to ensure food safety.
