Can I Use Worcestershire Sauce to Make Beef Jerky
Beefiness Hasty
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Do you remember what was on your Christmas list back in 1998?
Back then, I'one thousand pretty sure that all of my girlfriends were request for Abercrombie jeans, or the beginning-ever Harry Potter book, or the VHS ofTitanic,or the latest Precious stone or Matchbox 20 or Destiny'south Child or Spice Girls albums for Christmas. Simply me? I had one very important request of Santa that yr, and I'g happy to say he (literally) delivered me my very first…dehydrator!
I mean, what sixteen-year-old daughter doesn't dream of having her very own dehydrator, right?! ♡
Well, having been an enormous fan of homemade beef jerky ever since I was picayune, I had been dreaming about having a dehydrator to make some of my own for years. It all began thank you to my great aunt Chris, who generously fabricated batches upon batches of her famous beef jerky for our huge family holiday gatherings each year. And all xiii of my cousins would scramble to the kitchen to see who could get the biggest handful for themselves to munch on, because her beef jerky washeavenly. And really, I had no idea how good information technology was until I tried some of the store-bought stuff from a gas station years afterwards, and could hardly believe that those weirdly sweet, sticky, and artificial-tasting strips of "beef" were the same thing. (Actually, I still feel the same way…)
Then even every bit a teenager, I realized that if I wanted amazing beefiness jerky like Aunt Chris' year-round, I was going to accept to larn how to brand it myself. And so I called her and asked for the recipe. And 17 years, 2 dehydrators, and dozens upon dozens upon dozens of batches later on, I'one thousandnotwithstanding making her beefiness jerky recipe.
And then today, I thought it was nearly dang time I shared almost it with you likewise. Because in my experience…it truly is the best!
How To Brand Beefiness Jerky | 1-Minute Video
Ok, my eye is seriously pounding as I'g writing this post because I get so dang excited giving people tips on making killer beefiness jerky! (<– So weird, I know, but don't forget I'chiliad also the daughter who begged Santa for a dehydrator. #Perspective.) Hither are some of my tips and answers to frequently-asked questions from friends:
Beefiness:The biggest question is probably what cut of beefiness to purchase. I've fabricated beef hasty with all different kinds, simply my favorite the past few years has undoubtedly been flank steak. It's definitely 1 of the priciest options, but it's one of the leanest cuts and I beloved how information technology makes squeamish sparse strips of beef jerky. Other bang-up options are eye of round, top or bottom round, or London broil. Generally, I simply recommend going every bit lean equally possible, and trimming off any extra large sections of fat that you come across.
When it comes toslicing the meat, I recommend slicing it almost as sparse as possible (1/viii to one/4-inch thick). So if y'all want a chewier hasty (which I weirdly like), piece the meatwiththe grain. And if you want a more than tender jerky, slice the meat against the grain. You're welcome to do this yourself at abode (simply pop the steak in the freezer for 15-20 minutes before slicing to help firm it up a bit). OR, chances are, the butcher behind the meat counter of your local grocery store would be happy to practise it for you too. (<– Probably for gratuitous!)
Marinade:So, my biggest gripe with most store-bought beefiness jerky is that it iswaaaayyyyy as well sweet. I love my beefiness jerky overnice and peppery andsavory. And so my marinade consists simply of soy sauce, worcestershire, black pepper, liquid smoke, onion powder, seasoned salt, and garlic powder. Then for those of you who dearest pepper equally much every bit I do, Ihighly recommend cracking some extra black pepper on top of the strips once you lot have laid them out to cook. The pepperier, the better if y'all ask me.
If you lotdo happen to similar sweeter beef hasty, simply add 1/4 loving cup of maple syrup to the marinade. And if you like a spicier beef jerky, I recommend sprinkling some crushed red pepper flakes on top of the jerky as it cooks.
Dehydrator vs. Oven:Probably the principal question I hear from friends is how to make beef jerky without a dehydrator. It'due south totally possible in the oven. But in gild for it to cook evenly, I recommend laying the jerky out on wire racks that are placed on top of foil-covered blistering sheets. I know that some people similar to merely lay the hasty out straight on the oven racks themselves, and then place a sheet of aluminum foil on the bottom of the oven to catch the dripping juices, but I've tried it and — heads up — it'smessy. Then instead, I recommend the wire rack method.
But that said, I all the same remember cooking beef hasty in the dehydrator yields the virtually consistent and all-time results. I've owned ii different dehydrators, and will say that the applied science has improved significantly over the years. For betwixt $35-75, you tin purchase an awesome dehydrator nowadays that will melt the jerky evenly and quickly. And of form, you tin too use the dehydrator to make all kinds of fruit and veggie and kale chips, and all sorts of other good stuff. So if you happen to love beef jerky as much as I do, I would totally recommend the Cuisinart dehydrator that I currently ain.
Anyway, become with any cooking method works all-time for you! I've included instructions for oven and dehydrator beef hasty in the recipe beneath.
So all that said, to make your beef hasty, but toss the sliced beef and the marinade together in a big ziplock pocketbook until the beef is evenly coated. And then pop the bag in the refrigerator for at to the lowest degree 30 minutes or up to 1 day to permit those flavors sink in.
And so lay the strips out in an even layer on your dehydrator trays, or your wire-rack trays in the oven, and cook according to the instructions below. (Fair warning — this is going to admittedlyfill up your home with the most irresistible smell of jerky always!)
And then once the jerky reaches your desired level of dryness (I like mine really dry out, simply as long as it is cooked and dark and merely slightly pliable, it should be good to go) — the BEST batch of beef jerky will be yours to enjoy and share!
Well, props to you if you make information technology to the sharing, because I tend to want to hoard this stuff. ;) But I am convinced this beefiness hasty makes the world a better identify, so be generous if you can.
Enjoy, everyone!!
PrintClarification
This beefiness hasty recipe is full of awesome savory flavors, it includes no added sweeteners, and it's irresistibly delicious!
- ii pounds flank steak(or eye or round or top round steak)
- ane/ii cup low-sodium soy sauce
- 2 tablespoons worcestershire sauce
- two teaspoons coarsely-ground black pepper
- 1 teaspoon liquid smoke
- 1 teaspoon onion pulverization
- 1 teaspoon seasoned table salt
- 1/2 teaspoon garlic pulverisation
- Thinly-slice the steak into 1/8-inch thick strips, either with the grain (which will result in a chewier beef hasty) or against the grain (which will be more tender). I recommend popping the steak in the freezer for xv-thirty minutes before slicing so that it is easier to cut. (Or the butchers working backside the meat counters at most grocery stores will besides do this for you lot if you inquire.)
- Transfer the strips of steak to a large ziplock bag*.
- In a split up small mixing bowl, whisk together the remaining ingredients until combined. Pour the mixture into the ziplock bag with the steak, seal the bag, and toss until the steak is evenly coated.
- Refrigerate for at least 30 minutes, or up to one day.
- If you're making the jerky in a dehydrator,lay the strips out in a single layer on the trays of your dehydrator. Then follow the dehydrator's instructions to cook the beef jerky until it is dry out and house, yet still a petty bit pliable. (With my dehydrator, that meant cooking the hasty on medium heat for near 8 hours. But cooking times will vary based on the thickness of your meat, and the heat/brand of your dehydrator.) Remove hasty and transfer to a sealed container. Refrigerate for upwards to 1 month.
- If you're making the jerky in the oven, heat oven to 175°F. Adjust the racks to the upper-middle and lower-centre positions. Line two large baking sheets with aluminum foil, and place wire cooling racks on height of each sheet. Lay the strips out in a single layer on the wire racks. Bake until the beef jerky until it is dry and firm, notwithstanding still a piffling flake pliable, about 4 hours, flipping the beef jerky once nigh halfway through. (Cooking times volition vary based on the thickness of your meat.) Remove jerky and transfer to a sealed container. Air-condition for up to 1 month.
Notes
*Or you tin can also mix the beef and seasoning sauce together in a big mixing bowl.
**Cooking time does non include the amount of time needed to marinate the beef, which can be between xxx minutes to 24 hours. Too, the recipe yield was hard to gauge. With 2 pounds of beef, I usually yield effectually 50 individual pieces of beef jerky. But that volition totally depend on how thick the beef is sliced, and what size of strips you accept.
This post contains chapter links for the products I apply and recommend. :)
Source: https://www.gimmesomeoven.com/beef-jerky/
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