In this blog, we’re going to take you through, step-by-step, showing you how to make beef jerky. We’ll cover the steps, the recipe, and all of the items you’ll need on hand. Nobody has ever been able to eat a whole cow in one sitting but to survive, it’s essential to preserve as much of the meat as possible for consumption.
It seems like everyone I know has their own jerky recipe, but Shawn assures me his is the ultimate jerky recipe. You don’t need a fancy dehydrator to make it.
WHAT YOU NEED
I’ll address optional ingredients in a moment, but Siracha is a great fermented pepper sauce to use for this. For my recipe, you will need two or more pounds of beef (I used top round and flank steak), a bowl to marinate the meat, a measuring cup, 3/4 cup soy sauce, one tablespoon Worcestershire sauce, one teaspoon smoked paprika, one tablespoon brown sugar, one teaspoon or more ground pepper, one teaspoon garlic powder, one teaspoon onion powder, one teaspoon liquid smoke.
Optional other ingredients include toasted sesame oil, hot pepper flakes or hot pepper powder, 1/4 cup pineapple juice, two teaspoons ginger, Siracha sauce to taste. If you have a particular
preference in taste, feel free to add an optional ingredient. I will add some sesame oil, pineapple juice, and chili paste to mine at the end of the basic recipe to make mine just a little more Pacific Island style.
THE QUICK RECIPE
- Trim the fat off the meat and reserve it for other purposes like making tallow, which I cover in another blog. Cut the meat against the grain into 1/2 inch to 1/4 inch slices depending upon the thickness. You don’t want the meat so thick it will be hard to dry the center.
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