Original Beef Jerky Recipe
This Original Beef Jerky recipe really does taste like good ol' fashioned jerky you got from your parents when you were a kid.
Servings 5
Calories 175kcal
Equipment
Ingredients
Lean Meat
Marinade
- 1 ½ teaspoon pickling salt or sea salt
- 1 ½ teaspoon brown sugar
- 1 ½ teaspoon ground black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon coriander ground
- ½ cup cold water
- ¼ teaspoon Prague Powder #1 curing salt
- ½ teaspoon liquid smoke mesquite
Instructions
- Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze.
- While the meat is in the freezer, combine the pickling salt, curing salt, coriander, onion powder, garlic powder, liquid smoke, black pepper, sugar, and cold water in a medium size bowl or ziplock bag. Mix well.
- Remove the meat from the freezer and slice ¼" strips with the grain. Or skip the freezing phase and use a jerky slicer for evenly sliced strips.
- Tenderize the beef strips with a tenderizing mallet to prevent the jerky from being too tough.
- Add sliced beef to the mixture and marinate for 6-24 hours in the refrigerator.
- After the meat has finished marinating, remove from refrigerator and pat dry with paper towels.
- A Dehydrator was used with this recipe and dried for 7 hours at 160 degrees. You can also use a smoker or your oven.
Notes
- Leaving the curing salt out of the recipe will alter the look and flavor of this recipe
- Use liquid smoke that does not include filler ingredients, such as Wright's Liquid Smoke
- When finished, jerky will bend and crack but not break in half. Test for doneness after a piece has cooled for 5 minutes, not while warm.
- Store in ziplock bags or vacuum seal for longer storage.
Nutrition
Serving: 70g | Calories: 175kcal | Carbohydrates: 1g | Protein: 24g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 733mg | Potassium: 209mg | Sugar: 1g | Vitamin C: 0.2mg | Calcium: 8mg | Iron: 2.2mg