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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!
Course Snack
Cuisine Beef Jerky
Type Beef Jerky
Flavor Savory
Prep Time 1 hour
Cook Time 5 hours
Total Time 6 hours
Servings 5
Calories 183kcal
Author Will

Ingredients

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

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