Pairs well with Homemade Beef Jerky
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Homemade Beef Jerky
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Learn how to make spicy, tender, and irresistible beef jerky with simple ingredients and minimal effort. Perfect as a protein-rich snack for hiking, training, or just a tasty treat on the go.
06:00:00 total
Serves 10
medium
Snack
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Ingredients
- beef (e.g., chuck, top round, or sirloin tip) - 1 kilogram (preferably with less fat)
- soy sauce - 100 milliliters
- Worcestershire sauce - 50 milliliters
- salt - 2 teaspoons
- freshly ground black pepper - 2 teaspoons
- cayenne pepper - 1 teaspoon
- baking soda - 1/2 teaspoon
- honey - 1 tablespoon
- apple cider vinegar - 2 tablespoons
Instructions
- Prepare the Beef: Freeze the beef for about an hour to make slicing easier. Then, trim any fat and slice it into thin strips, approximately 5 millimeters thick.
- Marinate the Beef: In a bowl, combine soy sauce, Worcestershire sauce, honey, salt, black pepper, cayenne pepper, baking soda, and vinegar. Add the beef slices to the bowl, ensuring each piece is well coated with the marinade.
- Vacuum Seal and Refrigerate: Place the marinated beef in a large vacuum seal bag, vacuum seal it, and refrigerate for at least 4 hours, preferably overnight.
- Dry the Beef: Arrange the beef slices on a rack or a baking sheet lined with parchment paper. Dry in a preheated oven at 50-60 degrees Celsius with the door slightly open (using a wooden spoon to keep it ajar) for 4-6 hours, or until the jerky is firm but still pliable.
- Store: Let the beef jerky cool completely before transferring to an airtight container or vacuum seal bag for storage. It can be kept for two to three months.
