Beef Jerky

I like to make my own beef jerky and experiment with various flavor combinations.  Hands down the favorite flavor thus far is my “Sweet & Salty”

Many of these recipes I came up with while on a PSMF diet and thus the reason for the artificial sweeteners. You could of course use real sugars instead.

The beef I like to use cane be found at your larger Mexican Food markets.  It is called Beef Cecina which generally is a thin cut from the eye of round.  Foudn this description on line describing how to obtain this cut.

– Trim the top, bottom, and ends off the meat so you are left with a cube shape.
– You will need a very sharp knife for this. Lay the meat with the grain running crosswise in front of you.
– Slice at one end, parallel to the cutting board and about ? inch below the top.
– Stop 1/8 inch before you reach the end. Do not cut right through.
– Turn the meat 180 degrees, open the meat at the “flap” and cut again, 1/8 inch under the first cut.
– Repeat this, opening the meat out each time, until you end up with one long, concertina-like, 1/8 inch thick piece of meat.”

Print Recipe

Beef Jerky Yum

Course

Side

Servings

Ingredients

Sweet & Salty Beef Jerky

• 1/2 C Soy Sauce
• 1/4 C Worcestershire Sauce
• 1/2 Tsp Liquid Smoke
• 1 tsp Tabasco
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1/2 tsp Black Pepper
• 1/2 C Brown Sugar

Korean Bul-Go-Gi

• 1/2 C Soy Sauce
• 1/2 C Water
• 2 NatraTaste sweetner packages
• 2 Garlic Cloves minced
• Green Onions 1/2 bunch, chopped
• Black Pepper to taste

Taco Flavored

• 2 tsp Morton Hot Salt
• 2 T Chili Powder
• 1 tsp Garlic Powder
• 1 tsp Cumin
• 2 tsp Onion Powder
• 4 T Apple Cider Vinegar
• 1 C Water
• 1 Onion Med, diced

Thai Chili

• 1/2 C Sweet Thai Chili Sauce
• 2 T Thai Chili Garlic Paste
• 2 T Soy Sauce
• 2 T Ponzu Sauce
• 1/2 C Water

Lime-Chili

• 1/2 C Lime Juice
• 1/2 C Water
• 2 tsp Garlic Powder
• 1 tsp Onion Powder
• 2 tsp Salt
• 1 T Chili Powder
• 2 NatraTaste sweetner packages

Lemon-Worcestershire

• 1/2 C Lemon Juice
• 1/2 C Water
• 1/3 C Worcestershire
• 2 NatraTaste sweetner packages
• 1 tsp Salt
• 2 tsp Black Pepper

Course Side Servings Ingredients Sweet & Salty Beef Jerky 1/2 C Soy Sauce 1/4 C Worcestershire Sauce 1/2 Tsp Liquid Smoke 1 tsp Tabasco 1 tsp Garlic Powder 1 tsp Onion Powder 1/2 tsp Black Pepper 1/2 C Brown Sugar Korean Bul-Go-Gi 1/2 C Soy Sauce 1/2 C Water 2 NatraTaste sweetner packages 2 Garlic Cloves minced Green Onions 1/2 bunch, chopped Black Pepper to taste Taco Flavored 2 tsp Morton Hot Salt 2 T Chili Powder 1 tsp Garlic Powder 1 tsp Cumin 2 tsp Onion Powder 4 T Apple Cider Vinegar 1 C Water 1 Onion Med, diced Thai Chili 1/2 C Sweet Thai Chili Sauce 2 T Thai Chili Garlic Paste 2 T Soy Sauce 2 T Ponzu Sauce 1/2 C Water Lime-Chili 1/2 C Lime Juice 1/2 C Water 2 tsp Garlic Powder 1 tsp Onion Powder 2 tsp Salt 1 T Chili Powder 2 NatraTaste sweetner packages Lemon-Worcestershire 1/2 C Lemon Juice 1/2 C Water 1/3 C Worcestershire 2 NatraTaste sweetner packages 1 tsp Salt 2 tsp Black Pepper

Instructions

1. Place the beef slabs on a cutting board. Cut into approximately 3" x 1" strips (trim any excess fat) and place 2 lbs worth of the meat into a 1 gallon zip lock freezer bag.
2. Pour enough of the desired marinade over the meat to ensure it is able to be fully coated once you have squeezed the air from the bag. Place in the refrigerator over night.
3. Place the strips of meat on the racks of your dehydrator (I use an American Harvest brand) I will fully load up four racks and with the temp set at the highest setting (about 160 degrees) it only takes 3-4 hours until the jerky is done. We like our jerky still a little tender, If you want it a little stiffer and with a longer shelf life (LOL as if that is gonna be needed) keep it drying a bit longer until it meets your desired level of "doneness"

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