Beef Jerky Recette

Make this incredibly delicious and easy beef jerky that even the kids will love! This recipe produces a perfectly chewy, flavorful jerky. We'll guide you through marinating, slicing, and drying techniques for a fantastic result. For an extra kick, try adding a teaspoon of crushed red pepper flakes to create a 'hot' version. Prep and cook time includes marinating and drying.

Préparation 60 min

Cuisson 2160 min

Calories 636.9 kcal

Protéines 18g

Note Soyez le premier

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour 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

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Comment préparer 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

Fat

133g

Carbs

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Preparation Occasion Appetizers Beef 1 Day Or More Oven Kid Friendly Dietary Meat Equipment

Questions fréquentes

Combien de temps faut-il pour préparer Beef Jerky ?

Beef Jerky prend environ 2220 minutes du début à la fin — environ 60 minutes de préparation et 2160 minutes de cuisson.

Combien de calories contient Beef Jerky ?

Beef Jerky contient environ 636.9 calories par portion, avec environ 18 g de protéines, 1 g de glucides et 99 g de lipides.

De quels ingrédients ai-je besoin pour Beef Jerky ?

Les principaux ingrédients de Beef Jerky sont Beef, Dry Sherry, Soy Sauce, Chicken Stock, Rice Wine Vinegar, Brown Sugar. Consultez la liste complète avec les quantités ci-dessus.