Beef Jerky
- Ready In:
- 36hrs
- Ingredients:
- 9
- Serves:
-
10
ingredients
- 2 lbs beef (round, rump or sirloin tip, use London broil for best results)
- 1⁄3 cup dry sherry
- 1⁄2 cup soy sauce
- 1⁄3 cup chicken stock or 1/3 cup beef stock
- 3 tablespoons rice wine vinegar
- 1 tablespoon brown sugar
- 1 teaspoon fresh gingerroot, finely diced
- 2 garlic cloves, chopped
- 1 teaspoon fresh ground black pepper
directions
- Remove all fat from the meat.
- Wrap meat in plastic wrap and freeze until almost solid (about 2 hours).
- This is important--makes it easier to cut thin, even slices.
- Remove from freezer and cut with the grain into neat 1/8-inch thick slices.
- Arrange in a shallow dish.
- Mix remaining ingredients in a saucepan and bring to a boil.
- Cool and pour over sliced meat.
- Marinate overnight in the refrigerator, stirring once or twice.
- Line oven bottom with foil.
- Preheat oven to 250°.
- Pat meat dry with paper towels.
- Arrange in a single layer on a roasting rack and place in preheated oven.
- Immediately reduce heat to 150° and allow to dry slowly for 8 hours or so.
- Store in an airtight container in the refrigerator.
- Note: Allow anywhere from 6 to 24 hours for it to dry.
- Finished jerky should be stiff but still bendable.
- Meats need to be dried at 145° or above to kill microorganisms.
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Reviews
-
I thought this was very tasty, and my husband loved it. I cooked it slightly too long, but even so, it was delicious. I added a few dashes of liquid smoke, and I think next time I will increase the spices all around, especially the ginger. I also plan to cut the meat in thicker pieces, since we both prefer thick and chewy jerky, not thin and dry. My only problem with making this was the smell of the stuff cooking nearly made me sick. Fortunately, it tastes MUCH better than it smells.
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Used this marinate to test my new dehydrator. Opted for the spicy version with the crushed red peppers. Fabulous....it tastes as good or better than the Jerky Hut brand I was paying $7.00 for 4 oz. worth. DH has always been a beef jerky fan and I am a recent convert....He loved this and I'll be making it often. Thanks so much for sharing.
RECIPE SUBMITTED BY
Sharlene~W
Campbell, California
I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7.
I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.