Homemade Beef Jerky, Version 1

As a single dad of all boys, you can  probably guess where a fair amount of my food budget goes. If you guessed vegetables, while it probably should be, you would be wrong.  The older boys seem to crave two things. Milk and meat.  I go through a lot of regular old cow’s milk and although I try and honor the “Meatless Monday’s,” there is a fair amount of meat served at this home.

One of the meaty snacks the boys really love is beef jerky.  I don’t buy it that often as it always seems crazy expensive (never understood that actually), so decided to learn how to make it at home.

There is a movement in charcuterie (essentially means ‘cured meats’) in local restaurants, independent butchers, and salumeria’s especially in the Pacific Northwest.  However, the purpose of this post and a follow up 2-3 more, is to show how easy it is to make really tasty beef jerky at home. Oh, and the most important part of this is, it is NOT EXPENSIVE when you do it this way. Save some money and have some fun doing it.  Your kids will love it, and if you need lean energy later in the day, tear off a piece for yourself dad (or mom).

Beef Jerky, Version 1 – Inspired and adapted by the Urban Farm Handbook

Homemade Beef Jerky

Ingredients

  • 1/2 cup soy sauce
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 pound lean beef, fat trimmed and cut into 1/4 inch slices

Instructions

  1. Combine all ingredients and thoroughly coat the meat in a non reactive bowl. Let marinate in refrigerator for 2-4 hours (overnight is too long as the soy sauce really goes after the meat).
  2. Place the meat strips into your dehydrator tray on the meat setting (165 degrees) and let dry for 4 to 8 hours.
  3. If you don't have a dehydrator, you can place on a cooling rack (the one you use for your cookies and cakes), inside a baking pan and place in oven at 200 degrees for 4 hours.
  4. Store in airtight bags or jars.
  5. Better yet, eat them!

FacebookTwitterPinterest

Related Posts

Homemade Beef Jerky, Version 3 – Chipotle Pepper

Homemade Beef Jerky, Version 3 – Chipotle Pepper

The boys and I have had a blast making homemade jerky this summer.  We have experimented with several different recipes, have maintained some consistent techniques, and yet have learned some valuable lessons. Click on the appropriate version in case you wanted a recap. Version 1 […]

FacebookTwitterPinterest

More Cheese Making at Home – Creamy Ricotta

Aaahhh Ricotta. What was once thought around the US (especially us non-Italian Americans) as exclusive to our feeble attempts at homemade lasagna (although I must admit that I always liked my Aunt Bubba’s) and a tasty ingredient in pre-made and store-bought ravioli, has been making […]

FacebookTwitterPinterest


1 thought on “Homemade Beef Jerky, Version 1”

Leave a Reply

Your email address will not be published. Required fields are marked *