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Shot from the Hip Beef Jerky Finished

Shot from the Hip Beef Jerky

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

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 StrainedThis 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
 
Prep time
Cook time
Total time
 
Author:
Ingredients
Lean Beef
  • 1lb beef eye of round (sliced against the grain)
Marinade
  • 2 tbsp soy sauce
  • 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
Optional
Instructions
  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.
  2. 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.
  3. Remove the meat from the freezer and slice ¼" strips against the grain. Slice with the grain for a chewier jerky.
  4. Add sliced beef to the mixture and marinate for 8-24 hours in the refrigerator.
  5. After the meat has finished marinating, remove from refrigerator and strain excess marinade.
  6. Pat dry the strips with paper towels.
  7. Dry with your favorite jerky making method. I used my oven at 170F degrees for 5 hours.
  8. 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

One comment

  1. Don says:

    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…

    • Will
      Will says:

      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!

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