Imagine a protein-packed snack that's so irresistibly delicious, it'll make your taste buds dance with excitement! Our Smoky Garlic Beef Jerky is not just another mundane snack – it's a flavor explosion that combines the rich, robust taste of perfectly seasoned beef with a tantalizing smoky and garlicky punch. Whether you're a fitness enthusiast, a road trip adventurer, or simply someone who craves an extraordinary treat, this homemade jerky will transform your snacking experience forever.
Prep Time: 4 hrs
Cook Time: 6 hrs
Total Time: 10 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 2 lbs beef (flank steak or top round)
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes
Instructions
- Begin by selecting your beef. Flank steak or top round are great choices for making jerky due to their lean nature. Trim off any excess fat, as fat can spoil and affect the shelf life of your jerky.
- Slice the beef against the grain into thin strips, approximately 1/4 inch thick. For easier slicing, you can freeze the beef for about 1-2 hours until it is firm but not completely frozen.
- In a mixing bowl, combine the soy sauce, Worcestershire sauce, minced garlic, smoked paprika, black pepper, and red pepper flakes. Stir well to ensure all ingredients are evenly mixed.
- Add the sliced beef to the marinade, ensuring that each piece is well-coated. Cover the bowl with plastic wrap or transfer the mixture to a resealable plastic bag. Refrigerate for at least 4 hours, or ideally overnight, to allow the flavors to penetrate the meat.
- Preheat your dehydrator or oven to 160°F (70°C). If using an oven, line a baking sheet with aluminum foil to catch drippings and place a wire rack on top for air circulation.
- Remove the beef from the marinade, letting any excess liquid drip off. Arrange the beef strips in a single layer on the dehydrator trays or the wire rack, making sure they do not overlap.
- If using a dehydrator, set it to run for about 6 hours. If using an oven, bake for approximately 6 hours, checking periodically to ensure the jerky is drying evenly. You want the jerky to be dry and firm but still slightly pliable.
- Once the jerky is done, remove it from the dehydrator or oven and let it cool completely at room temperature.
- Store the cooled jerky in an airtight container or resealable bags. For longer shelf life, consider vacuum sealing or refrigerating the jerky. Properly stored, it can last for several weeks.
- Enjoy your homemade Smoky Garlic Beef Jerky as a delicious snack or protein boost on the go!
Tips
- Meat Selection Matters: Choose lean cuts like flank steak or top round to ensure the best texture and flavor.
- Freezing Hack: Partially freeze your beef for 1-2 hours before slicing to make cutting thin, even strips much easier.
- Marinade Magic: Allow your beef to marinate for at least 4 hours, but overnight is ideal for maximum flavor infusion.
- Consistent Thickness: Aim for uniform 1/4-inch strips to ensure even drying and consistent texture.
- Dehydration Tip: Keep your dehydrator or oven temperature steady at 160°F to safely dry the meat while preserving its flavor.
- Doneness Check: Jerky should be dry and firm but still slightly flexible – it shouldn't crack when bent.
- Storage Wisdom: Store in airtight containers and consider vacuum sealing for extended freshness.
- Pro Variation: Experiment with different spice combinations to create your signature jerky flavor!
Nutrition Facts
Calories: 180kcal
Carbohydrates: g
Protein: 28g
Fat: 7g
Saturated Fat: g
Cholesterol: 60mg
