homemade beef jerky

Best Homemade Oven Beef Jerky - Our homemade beef jerky recipe makes a savory snack that&#039;s Paleo, Keto, and Gluten Free. It&#039;s packed with flavor and protein, and has the perfect chewable jerky texture!

Best Homemade Oven Beef Jerky

beef eye of round (or sirloin tip roast)

gluten-free soy sauce ((coconut aminos for paleo))

Worcestershire sauce

oregano

black pepper

liquid smoke

garlic powder

ancho chile powder

smoked paprika

Trim all exterior fat off the beef roast. Flash freeze the beef for 30-45 minutes, so it's frozen on the outside, but soft-ish on the inside. This aids in slicing the beef thin. Then slice the beef roast against the grain into 1/8-inch thick strips.

Place the beef strips in a large zip bag. Add all remaining ingredients to the bag. Zip the bag closed, then shack and massage the beef so the seasoning coats every strip.

Place the bag in the refrigerator and marinate the beef for at least 2 hours, but up to 12 hours. *The longer the beef marinades, the better!

When ready to bake, heat the oven to 175 degrees F. Line 2-3 large rimmed baking sheets with foil, and place baking racks on the pans.&nbsp;

Drain the marinade off the beef and lay the strips in a single layer across the baking racks.

Bake the beef jerky for 3-4 hours, until it reaches your desired texture. At the 3-hour mark, take one piece out of the oven and cool. Then test for texture and continue baking if needed.

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Best Homemade Oven Beef Jerky - Our homemade beef jerky recipe makes a savory snack that's Paleo, Keto, and Gluten-Free. It's packed with flavor and protein, and has the perfect chewable jerky texture!

This peppered smoked jerky is amazing and you&#x27;ll want to make this homemade jerky every week. It&#x27;s a great snack that is packed with a spicy flavor, protein, that has a great chewable jerky texture!

how to cook peppered smoked jerky on a pit boss pellet grill

flank steak

coke

Soy Sauce

Tablespoons of Worceshire sauce

Tablespoons brown sugar

Tablespoons black pepper

Trim all the fat and slice the meat...

Trim all the fat and slice the meat 1/8 to 1/4 inches thick. Cut with the grain if you want a chewier jerky and against the grain if you prefer your jerky more tender.

In a mixing bowl mix the coke, soy...

In a mixing bowl mix the coke, soy sauce, Worchester sauce, garlic powder, kosher salt, brown sugar, and black pepper.

Put the meat into a Ziplock bag and...

Put the meat into a Ziplock bag and pour the mixture directly into the bag over the meat. Massage the meat to lightly to ensure that all the pieces get coated completely.

Place the bag in the refrigerator and marinate...

Place the bag in the refrigerator and marinate the beef for at least 4 hours, but no more than 24 hours. If you marinate it too long, it can become too salty.

When ready to bake, preheat the pellet grill...

When ready to bake, preheat the pellet grill to 160° to 200° use the smoke setting.

Remove the jerky from the marinade and line...

Remove the jerky from the marinade and line a baking sheet with them. Don't dry the pieces off as the wetness gives it great glazing.

Sprinkle the top and bottom with black pepper....

Sprinkle the top and bottom with black pepper. (you can add as much as you want depending on how spicy you like it.)

Place the jerky directly on the grill grates.

Bake the jerky for 1:45 or longer until...

Bake the jerky for 1:45 or longer until it reaches your desired texture.

When done, remove from grill and let it...

When done, remove from grill and let it cool.

Store any uneaten beef jerky in an airtight...

Store any uneaten beef jerky in an airtight container.

This paleo beef jerky is delicious and flavorful without any added sugar or artificial ingredients. A simple to make healthy snack!

PALEO BEEF JERKY

lbs grass-fed top round

apple cider vinegar

maple syrup

coconut aminos

brown mustard

Tbsp fish sauce

Tbsp liquid smoke

onion powder

Tbsp pepper

Tbsp chili powder

Tbsp salt

Place your beef in the freezer for about 90 minutes and then cut it into 1/4 inch strips going against the grain.

Mix all of the remaining ingredients together in a bowl to make the marinade. Add the meat to the bowl and mix well to cover everything completely with the marinade. Place in the refrigerator for 12-24 hours stirring a few times to get every strip coated.

Heat your oven or smoker to 150 degrees. (If using an oven, line the bottom with aluminum foil). Lay your beef strips down flat directly on the oven racks or smoker grill. You want to spread the strips out evenly and flat so they dry out evenly. (if using an oven, prop the door open with a wooden spoon or other device while cooking for air circulation)

At 1/4 inch thickness, it will take 7-8 hours total to dry out your jerky at around 150 degrees. Total cooking time depends a lot on the size and thickness of your strips so adjust accordingly and check it after about 4 hours to see how things are looking. Your jerky will be done when it is dry enough that you can rip off a piece easily but not so dry that it snaps when you bend it.

Homemade Ground Beef Jerky is super easy to make, and has a great texture.  This recipe is flavourful and makes habit-forming beef jerky!

Easy Homemade Ground Beef Jerky

lb Lean Ground Beef

Coconut Aminos (Soy Sauce, or Tamari)

tsp Garlic Powder

tsp Onion Powder

½ tsp Liquid Smoke

tsp Prague Powder Cure

tsp Smoked Sea Salt

Cut 2 or 3 squares of parchment paper slightly smaller than your dehydrator racks, set aside.

In a medium mixing bowl - using freshly washed or gloved hands - combine ingredients well.  REALLY well - it’s better to overhandle it, than to under-mix it.

Use a spoon to load the mixture into a jerky gun, taking care to avoid creating air bubbles.

Line your dehydrator racks with the cut parchment paper, then pipe your jerky strips out onto them, leaving some space in between each.

Dehydrate in a food dehydrator at 165 F for 2 hours.

Once two hours has passed, remove the jerky strips from the parchment, flip them over, and place them directly onto the dehydrator racks.

Return to the dehydrator and continue dehydrating at 165 F for another 2 - 3 hours.

To test for doneness, remove a piece of beef jerky from the dehydrator and let it cool to room temperature.   It should feel dry to the touch and be able to bend to 90 degrees without breaking.  (A bit of cracking or crackling is ok!)

Storage:   Allow ground beef jerky to cool COMPLETELY to room temperature before packaging.

The first recipe for ground meat jerky that I'll be sharing, and it's the one I make most often.  Super easy, and *addictive*!

Top 4 homemade beef jerky recipes from across the web

The most viewed homemade beef jerky recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Best Homemade Oven Beef Jerky

how to cook peppered smoked jerky o...

PALEO BEEF JERKY

Easy Homemade Ground Beef Jerky

Top 4 homemade beef jerky recipes from across the web

The most viewed homemade beef jerky recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best Homemade Oven Beef Jerky

how to cook peppered smoked jerky o...

PALEO BEEF JERKY

Easy Homemade Ground Beef Jerky

The most viewed homemade beef jerky recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine