Include in Print View:

Lauries Jerky

Lauries Jerky recipe image
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;€™s 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.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 45
Dietary: High-Protein
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;€™s 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
  • 1 pound Lean beef (such as flank steak or top round), sliced thinly against the grain
  • 1/3 cup Liquid smoke
  • 1/3 cup Soy sauce
  • 4 tablespoons Worcestershire sauce
  • 1/2 teaspoon Black pepper
  • 1/2 teaspoon Garlic salt
  • 1 teaspoon Accent (seasoned salt) or additional garlic powder
Directions
  1. 1
    In a medium bowl, whisk together the liquid smoke, soy sauce, Worcestershire sauce, black pepper, garlic salt, and Accent until well combined.
  2. 2
    Place the thinly sliced beef strips into a large zip-top bag or a non-reactive glass dish.
  3. 3
    Pour the marinade over the beef, ensuring all strips are fully coated. Massage the bag or toss the dish to distribute the flavors evenly.
  4. 4
    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.
  5. 5
    Preheat your dehydrator to 160°F (71°C) or your oven to 160°F (71°C). If using an oven, prop the door open slightly to allow moisture to escape.
  6. 6
    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.
  7. 7
    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.
  8. 8
    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 160°F to ensure food safety.

Keywords: beef jerky, homemade jerky, marinated beef, snack, high protein, soy sauce marinade, liquid smoke, dehydrator recipe, oven jerky, garlic beef, smoky snack, camping food, party snack, lean beef, pantry staple
Read it online: https://www.chefs-mate.com/recipe/lauries-jerky/