Zutaten für Beef Jerky
- 2 lbs beef sirloin
- Dry Sherry
- 1 cup soy sauce (low sodium preferred)
- Chicken Stock
- Rice Wine Vinegar
- 1/4 cup brown sugar
- Fresh Gingerroot
- Garlic Cloves
- 1 teaspoon black pepper
- 1/2 cup Worcestershire sauce
- 2 tablespoons honey
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Beef Jerky? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Beef Jerky
- Remove all visible fat from 2 lbs of beef sirloin.
- Wrap the beef tightly in plastic wrap and freeze until almost solid (at least 4 hours). This makes slicing much easier.
- Remove from the freezer and, using a very sharp knife, cut the beef *against* the grain into neat 1/8-inch thick slices.
- Arrange the sliced beef in a large, shallow dish.
- In a medium saucepan, combine the marinade ingredients: 1 cup soy sauce (low sodium preferred), 1/2 cup Worcestershire sauce, 1/4 cup brown sugar, 2 tablespoons honey, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon black pepper. Bring to a simmer, stirring until sugar dissolves.
- Remove from heat and let the marinade cool completely.
- Pour the cooled marinade over the sliced beef, ensuring all slices are coated.
- Cover the dish and marinate in the refrigerator for at least 8 hours, or preferably overnight, stirring once or twice.
- Line a baking sheet with aluminum foil. Place a wire rack on top of the foil to allow air circulation.
- Preheat oven to 250°F (120°C).
- Pat the marinated beef slices dry with paper towels. This is crucial for even drying.
- Arrange the beef slices in a single layer on the wire rack, ensuring they don't overlap.
- Immediately reduce the oven temperature to 150°F (65°C).
- Dry the jerky slowly in the oven for 8-10 hours, or until stiff but still bendable. Check frequently to prevent burning. Internal temperature should reach 145°F (63°C) to kill microorganisms.
- Remove the jerky from the oven and let it cool completely.
- Store in an airtight container in the refrigerator for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
7g
Fat
133g
Carbs
1g
