Shot from the Hip Beef Jerky is made with common household ingredients that will make you never go back to store bought jerky again!
I was standing in the kitchen with my wife knowing that I wanted to make some jerky, but didn't have a new recipe planned out. This is when I just started grabbing some common ingredients and put together a quick recipe. Not really sure what to call it, 'Shot from the Hip' seemed to fit this recipe perfect. It was put together very quickly without much thought... Turned out great too!
Starting with a beef eye of round, it was sliced against the grain for an easier chew. The eye of round is my favorite cut of beef for jerky. Marinated for 20 hours in a little bit of everything; this jerky had a rich taste from the soy sauce and worcestershire. I love the combination of these two ingredients, but don't get carried away. I see a lot of recipes that call for several cups of soy sauce. Too much and the taste will be overpowering and will be sure to ruin your jerky fast!
This jerky turned out having a great texture after drying in the oven for 5 hours on the lowest setting, 170° F. Normally I hang the strips of jerky from toothpicks when using the oven, but decided to lay these on top of cooling racks to show a different technique of drying. Either method will work, you just need to pick one that works for you.
After placing the cooling rack on an aluminum foil topped baking pan, these went into the oven. The waiting began.... (and it was worth it!)
The soy sauce and worcestershire sauce gives the meat that dark coloring and the saltiness when you take a bite. Smoked paprika also adds to the look and taste of the jerky with the red tint and specks throughout each strip of beef.
Enjoy the recipe and let me know how it tastes!
For more in depth directions on how to dry your beef jerky, visit my page Jerky Making Methods or click on the picture below.
- 2 tablespoon soy sauce
- 3 tablespoon worcestershire sauce
- 1 tablespoon liquid smoke (hickory)
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon celery seed
- ¼ teaspoon Curing Salt (Prague Powder #1)
- Trim all visible fat from the beef, wrap in plastic wrap, and place in the freezer for an hour or two to partially freeze.
- While the meat is in the freezer, combine the soy sauce, worcestershire sauce, liquid smoke, kosher salt, black pepper, onion powder, smoked paprika, & celery seed in a bowl or ziplock bag and mix well.
- Remove the meat from the freezer and slice ¼" strips against the grain. Slice with the grain for a chewier jerky. Or skip the freezing phase and use a Jerky Slicer for even sliced strips.
- Add sliced beef to the mixture and marinate for 8-24 hours in the refrigerator.
- After the meat has finished marinating, remove from refrigerator and strain excess marinade.
- Pat dry the strips with paper towels.
- Dry with your favorite jerky making method. I used my oven at 170F degrees for 5 hours.
- The jerky is finished when it bends and cracks, but does not break in half.
For more in depth directions on how to dry your beef jerky, visit my page Jerky Making Methods