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My Beef Jerky-Sharon Stevens

My Beef Jerky-Sharon Stevens recipe image
This homemade beef jerky recipe delivers a bold, savory punch with a perfect balance of sweet and heat. Using a marinade of soy sauce, Worcestershire sauce, brown sugar, and a kick of red pepper flakes, lean beef is tenderized and infused with deep umami flavors. The result is a chewy, satisfying snack that is far superior to store-bought versions. Ideal for road trips, lunchboxes, or as a protein-packed treat during movie nights, this jerky is easy to customize. While traditionally made in a dehydrator, it can also be dried in a low-temperature oven. The combination of salt, sugar, and spices not only enhances the beef's natural richness but also preserves it, making it a versatile addition to your pantry staples.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 2
Calories: 322.7
Description
This homemade beef jerky recipe delivers a bold, savory punch with a perfect balance of sweet and heat. Using a marinade of soy sauce, Worcestershire sauce, brown sugar, and a kick of red pepper flakes, lean beef is tenderized and infused with deep umami flavors. The result is a chewy, satisfying snack that is far superior to store-bought versions. Ideal for road trips, lunchboxes, or as a protein-packed treat during movie nights, this jerky is easy to customize. While traditionally made in a dehydrator, it can also be dried in a low-temperature oven. The combination of salt, sugar, and spices not only enhances the beef's natural richness but also preserves it, making it a versatile addition to your pantry staples.
Ingredients
  • 1/2 cup Soya sauce
  • 1/4 cup Worcestershire sauce
  • 1/2 cup Water
  • 1/4 cup Brown sugar
  • 1/2 teaspoon Black pepper
  • 1/4 teaspoon Red pepper flakes
  • 1/2 teaspoon Salt
  • 4 dashes Hot pepper sauce
  • 2 to 4 lbs Lean beef (such as flank steak or top round)
Directions
  1. 1
    Partially freeze the lean beef for about 1-2 hours until firm but not solid, which makes it easier to slice.
  2. 2
    Slice the beef into thin strips, approximately 1/4 inch thick, cutting against the grain for more tender jerky.
  3. 3
    In a large bowl or resealable plastic bag, combine the soy sauce, Worcestershire sauce, water, brown sugar, black pepper, red pepper flakes, salt, and hot pepper sauce.
  4. 4
    Whisk the mixture until the brown sugar is completely dissolved.
  5. 5
    Add the sliced beef to the marinade, ensuring all pieces are fully submerged. Add more water if necessary to cover the meat.
  6. 6
    Cover the bowl or seal the bag and refrigerate for at least 8 hours, preferably overnight, turning occasionally to ensure even flavor distribution.
  7. 7
    Remove the beef from the marinade and drain off excess liquid. Discard the used marinade.
  8. 8
    Arrange the beef strips in a single layer on dehydrator trays, ensuring they do not touch each other.
  9. 9
    Dehydrate at 160F (70C) for 4 to 6 hours, or until the jerky is dry and leathery but still pliable.
  10. 10
    Let the jerky cool completely before storing in airtight containers or bags.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 322.7kcal
% Daily Value *
Total Fat 3.5g6%
Saturated Fat 0.6g3%
Cholesterol 0.0mg0%
Sodium 2682.6mg112%
Total Carbohydrate 81.6g28%
Dietary Fiber 25.8g104%
Sugars 19.0g
Protein 14.7g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Read it online: https://www.chefs-mate.com/recipe/my-beef-jerky-sharon-stevens/