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    Home » Beef Jerky Recipes

    Shot from the Hip Beef Jerky

    Published: Feb 4, 2016 · Modified: May 11, 2018 by Will · This post may contain affiliate links.

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    This post may contain affiliate links. Please read my privacy policy.

    Shot from the Hip Beef Jerky is made with common household ingredients that will make you never go back to store bought jerky again!

    A jerky made with common household ingredients that will make you never buy store bought jerky again! | Jerkyholic.com

    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!

    Shot from the Hip Beef Jerky Marinating

    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!

    Shot from the Hip Beef Jerky Strained

    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.

    Shot from the Hip Beef Jerky on Baking Rack

    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!)

    Shot from the Hip Beef Jerky Finished

    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.

    How to make Beef Jerky in the Oven

    Shot from the Hip Beef Jerky

    Shot from the Hip Beef Jerky is made with common household ingredients that will make you never go back to store bought jerky again!
    3.3 from 3 votes
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 1 hour hour
    Cook Time: 5 hours hours
    Total Time: 6 hours hours
    Course: Snack
    Cuisine: Beef Jerky
    Type: Beef Jerky
    Flavor: Savory
    Servings: 5
    Calories: 183kcal
    Author: Will

    Ingredients
     

    Lean Meat

    • 1 lb Beef Eye of Round or Venison

    Marinade

    • 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

    Optional

    • ¼ teaspoon Curing Salt (Prague Powder #1)

    Instructions

    • 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.

    Nutrition

    Calories: 183kcal | Carbohydrates: 3g | Protein: 25g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 1007mg | Potassium: 298mg | Sugar: 1g | Vitamin A: 100IU | Vitamin C: 1.3mg | Calcium: 20mg | Iron: 3.1mg
    Tried this recipe?Let us know how it was!

    For more in depth directions on how to dry your beef jerky, visit my page Jerky Making Methods

    « Mai Tai Beef Jerky
    Jerkyholic's Original Ground Beef Jerky »

    Reader Interactions

    Comments

    1. Ed says

      January 09, 2019 at 10:26 pm

      I made my first batch ever of jerky using my Nesco dehydrator and stumbled upon your site by accident looking for advice etc. I used your Fireball recipe and amended it a bit and the Teriyaki II recipe using a top round cut from my butcher.

      The results are in... Fireball wins by a long shot. I was curious, however, how do you get your nutritional facts per each recipe? Do you use/have a formula?

      Reply
      • Will says

        January 10, 2019 at 12:50 pm

        Awesome! I have a plugin that takes all the ingredients and meat and calculates it. The only thing I don't like about it is it takes in account ALL of the ingredients when half of it is drained off the meat before drying. So it is definitely not 100% accurate.

        Reply
    2. Deano says

      November 19, 2018 at 5:52 pm

      Do you prefer the Colgin liquid smoke to the Wright?

      I think its bland compared to the Wright Hickory. They came out with apple wood and mesquite last year that I found. Give it a shot

      Reply
      • Will says

        November 20, 2018 at 12:35 pm

        I definitely prefer Wright's liquid smoke over Colgin. My supermarket doesn't always have Wrights and have had to buy the Colgin. I have found that you have to use a lot more of the Colgin than what it recommends on the bottle. Wrights doesn't have all the filler ingredients. I haven't tried or even seen the apple wood, I'll look for it online and order some. Wrights all the way baby!

        Reply
    3. Shana says

      July 11, 2018 at 5:47 pm

      Thank you Will for the recipe ! Have you ever made jerky with beef liver before? If so, would this combo work for covering the metallic taste ?

      Reply
      • Will says

        July 19, 2018 at 9:34 pm

        I have never made jerky with liver before. I would definitely use a marinade, and this would be a good one. I am not sure if it will cover the metallic taste fully, but would definitely help out. Let me know how it turns out!

        Reply
    4. A.S. Boyd says

      May 10, 2018 at 11:24 am

      5 stars
      My favorite jerky recipe of all time, but I at least triple the celery seed.

      Reply
      • Will says

        May 10, 2018 at 8:32 pm

        Nice! It's always great when you find the one you like the best...

        Reply
    5. Joe says

      September 16, 2017 at 2:45 pm

      1 star
      Some of these ewcipes make no sense. 2 tbsp of WS, 3 tbsp soy sauce and 1 tbsp smoke cannot possibly be enough marinade for 1 pound of meat.

      3 tbsp worcestershire sauce
      1 tbsp liquid smoke (hickory)
      1 tsp kosher salt
      1 tsp ground black pepper
      ½ tsp onion powder
      ½ tsp smoked paprika
      ½ tsp celery seed

      Reply
      • Will says

        September 16, 2017 at 9:43 pm

        I know it doesn't seem like much, but I'm not a fan of drowning jerky in wet ingredients. I like using small amounts just to coat the meat. I believe this allows the other dried ingredients such as pepper or garlic powder to stick better and provide a stronger flavor. I always use a gallon ziplock bag to marinate my meat in. If you use a big bowl, it won't be enough marinade. Give it a shot though, you might be surprised.

        Reply
    6. Dave says

      September 11, 2017 at 8:34 pm

      4 stars
      I agree, don't drown the jerky. I followed your ingredient measures, except I used a little extra liquid smoke the first time, and it wasn't balanced well. I only had mine in the marinade for a few hours, and it was well seasoned. I've only made jerky a few times, once in the oven (hanging off racks with toothpicks), and a couple times in a dehydrator, and so far this is my favorite recipe. Most of the jerky for sale isn't really jerky; it's not dried, it's cured, so now I'm making my own. One suggestion, my local store (national chain) sells thin cut raw beef, labeled as "Angus beef for sandwich steak". It's the perfect thickness for making jerky and it's mostly lean meat. 6.49/lb yesterday.

      Reply
      • Will says

        September 12, 2017 at 9:18 pm

        Glad you found a recipe you like! If the Angus Beef for sandwich steak is lean and sliced perfect, I would try making jerky out of it. That's a pretty good price for jerky meat.

        Reply
    7. Don says

      December 25, 2016 at 10:49 am

      So your telling me that 2 tbspn soy sauce and 3 tbspn worchestsire sauce is going to give you enough liquid to cover 1 lb of beef? The picture above looks like more...

      Reply
      • Will says

        December 25, 2016 at 12:13 pm

        Doesn't seem like much, but that's all the liquid ingredients. You will see a lot of recipes online that have cups of soy sauce and the meat is totally covered and drowning; I do not like that jerky. I feel like the meat soaks up too much and really dominates the flavor of the jerky. I Like to use just enough to coat each piece and has enough liquid to lightly marinate in a ziplock bag. Mix the pieces in the bag every couple hours as well to get an even marinade on the meat. You can see the pieces in the colander above, they are fully covered and marinated. Remember, this recipe is only for 1lb of meat, so if you are making more jerky make sure to compensate for the extra meat. Give the recipe a shot as is, I really liked this jerky. Thanks for stopping by Don!

        Reply
        • Chuck Butler says

          December 28, 2017 at 3:09 pm

          Can you dehydrate your jerky in a Treager smoker set at 160 degrees.

          Reply
          • Will says

            December 28, 2017 at 8:24 pm

            Yep, sure can.

            Reply

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