If you are a fan of beef jerky then you know it’s an expensive snack, not to mention, it can often contain significant added sugar and salt. So, learning how to make your own beef jerky can save you a lot of money, and you can control the sugar and sodium levels! Note: you can’t go too low sodium because it’s an important preservative.
Is beef jerky a healthy snack
Beef jerky can be a healthy snack when part of a balanced diet, especially for hikers, bikers, and athletes. It’s a great way to replenish sodium that has been lost in sweat and provides protein for cellular repair. Grass-fed beef is a great source of coQ10 (a powerful antioxidant), B3, B12, and more.
What kind of beef can you use for beef jerky
You can use many cuts of beef for beef jerky. I look for what’s on sale! The best cuts are low in fat like:
- London broil
- Top or Bottom sirloin
- Flank steak
- Skirt steak
- Tri-tip
- Rump or Chuck roast.
The Best Beef Jerky Marinade
This is the best beef jerky made with a light lower-sodium soy sauce and miso marinade for just the right amount of salty-umami flavor. This simple 5-ingredient marinade may sound “fancy,” but the end result is a very classic beef jerky flavor. Once you get the hang of making this version, you might enjoy experimenting with other spices. To make a beef jerky that tastes like an “original flavor” beef jerky, combine the following ingredients for every pound of beef. Marinate beef slices in a resealable plastic bag or glass bowl in the refrigerator.
- 1 tablespoon of lower-sodium soy sauce
- 1 tablespoon of white miso
- 1 teaspoon of Worcestershire sauce
- 1 teaspoon of mirin
- 1/4 teaspoon white pepper
Place beef in the freezer for 2 hours to make it easier to slice. Alternatively, remove frozen beef from freezer and allow to thaw for an hour before slicing. Using a sharp chef’s knife cut strips of beef in 1/8 inch slices. It’s important to cut the beef slices the same thickness so they dehydrate evenly. Add sliced beef and marinade to a plastic bag or glass container with lid. Make sure the individual slices are covered. Marinade overnight.
Arrange the beef strips in the dehydrator so that plenty of air can flow around the individual pieces. Follow the instructions for your dehydrator. In this Ronco dehydrator, I rotated the trays every two hours moving the bottom row to the top. Your beef jerky will be dehydrated in 4 to 8 hours depending on the thickness and how many trays. HERE’S A TIMING TIP: if you marinate the meat overnight and get dehydrating the next morning, you’ll have beef jerky in the evening.
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How to Make Beef Jerky in a Dehydrator
Equipment
- 1 Ronco Dehydrator
Ingredients
- 1 pound top sirloin or flank, Chuck roast, London broil
- 1 tablespoon soy sauce
- 1 tablespoon white miso
- 1 teaspoon Worcestershire sauce
- 1 teaspoon mirin
- 1/4 teaspoon white pepper
Instructions
- Place beef in the freezer for 2 hours to make it easier to slice. Alternatively, remove frozen beef from freezer and allow to thaw for an hour before slicing. Using a sharp chef's knife cut strips of beef in 1/8 inch slices. It's important to cut the beef slices the same thickness so they dehydrate evenly.
- Mix all the marinade ingredients and pour over beef in a resealable plastic bag or glass container. Make sure the beef is covered with marinade.
- Refrigerate overnight periodically stirring the beef and marinade.
- Arrange the beef strips in the dehydrator so that plenty of air can flow around the individual pieces. Follow the instructions for your dehydrator.
- When completely dry store beef jerky in an airtight container.
