Homemade Beef Jerky
30 min
Ingredients
10 persons
- 1cup dark brown sugar
- 1tablespoon freshly ground black pepper
- 0.5tablespoon garlic powder
- 1500g Knuckle,sliced 7 mm thick
- 1tablespoon onion powder
- 1tablespoon red pepper flakes
- 1tablespoon smoked paprika
- 1cup soy sauce
- 1tablespoon unseasoned meat tenderizer
- 3tablespoons Worcestershire Sauce
Preparation
- 1，Make the marinade: In a medium bowl, combine the brown sugar,
soy sauce, Worcestershire sauce, smoked paprika, meat tenderizer, black
pepper, red pepper flakes, onion powder, and garlic powder. Whisk until
evenly combined and the sugar is dissolved.
- 2，Add the meat to the marinade and toss until all of the pieces
are evenly coated. Cover with plastic wrap or transfer to a large ziplock
bag and marinate in the refrigerator for at least 12 hours or overnight.
Toss the meat (or flip the bag) once or twice to be sure the meat
marinates evenly.
- 3，Line two baking sheets with aluminum foil for easy clean-up.
Place a wire rack over each pan. Preheat the oven to 80 degrees
Celcius and set two oven racks in the centermost positions.
- 4，Arrange the marinated meat on the wire racks in a single layer. Bake, rotating the pans from front to back and top to bottom midway through, until the meat is dried out, 3 to 4 hours. To determine if the jerky is thoroughly dried out, take a piece out of the oven and let it cool to room temperature. It
- 5，should be dry to the touch, leather-like in
appearance, and chewy but still somewhat tender.
- 6，Store the jerky inside an airtight plastic container, Ziploc
bag, or airtight glass jars. Properly dried jerky will keep at room
temperature for about one week. Refrigerate or freeze for longer storage.