Beef Jerky has been on our list of things to make for a longgg time now. We’ve made it in the smoker before, but now that we have our dehydrator…. things just got serious. Don’t worry—If you don’t have a dehydrator you can still match a batch in the oven, I’ve got the instructions in the recipe for that.
Homemade Beef Jerky Tips:
The leaner the meat, the better. Placing the meat in the freezer prior to slicing makes it easier to slice. Not for too long, but long enough for it to firm up a bit. Cutting against the grain is best- this makes it easier to chew. Especially if the meat is a littler fattier. Look at which direction the strands of meat are going, and slice the opposite way. 1/4 inch slices is what you should aim for. Dehydration times can vary based on temperatures, moisture content of the meat, thickness of the cut, etc.
Is Beef Jerky good for your health?
-Beef jerky is a great snack between meals. It’s packed with protein so it will keep you satisfied longer, and it doesn’t raise your insulin levels, which is the hormone that tells your body to store fat. -When you make it at home, you know exactly what’s in it. No chemicals or mystery meat… Bingo. (Not to mention, beef jerky at the store is so expensive.)
Like meat? Try these recipes!
Copycat Texas Roadhouse Steak Rub Island Chicken Marinade Bobby Flay’s Meatball Recipe Crock Pot Mississippi Pot Roast
Source: Alton Brown/TheFoodNetwork
