Thick Cut Beef Jerky Recipe Like Jacks Links

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This Original Jerky recipe really does gustatory modality like good ol' fashioned hasty you got from a small town smokehouse when you were a child on a long route trip.Hell, it reminds me of my favorite smokehouse in betwixt Houston and Corpus Christi, Texas' Prasek's Family Smokehouse. This place is good, seriously good!

Jump to:

• How to slice the meat
• Making the marinade
• Dehydrating
• Testing for when the jerky is finished
• Storing the jerky
• Old Pro Tips:
• Related Posts
• Original Beef Jerky Recipe

How to piece the meat

The showtime pace to making beef jerky is choosing a lean cut of beef. I used beef heart of circular when making this beef jerky. Yous can find a complete listing of the best cuts of meat for making beef hasty by clicking here.

Slice the meat with a very sharp knife either with the grain for a more than chewy hasty or against the grain for a more tender hasty. a ¼″ in thickness is simply right.

Slice with the grain for a chewy jerky or against the grain for more of a tender chew. Wanting a little more chew, the meat was sliced with the grain when making this beef hasty recipe.

I didn't use it on this recipe, only a jerky slicer is a FANTASTIC piece of equipment to assist get even strips when slicing jerky.

Not certain what way the grain runs? Need more information on slicing meat for jerky? I have put together a page on Slicing Meat for Hasty where you can noticeEVERYTHING you need to know when slicing meat for jerky.

Making the marinade

This is a very traditional beefiness hasty and that calls for some pretty common only TASTY ingredients. Most of the ingredients you lot will already have in your pantry, so no need to intermission the bank at the grocery store.

Simply add all the ingredients into a basin or ziplock pocketbook and mix until they are well incorporated together.

Marinate in the refrigerator for six-24 hours mixing the bag upwardly several times to further make sure the strips are evenly coated.This makes sure the every piece of finished jerky has a consistent flavor.

RELATED PAGE: ------> DOZENS OF GREAT TASTING JERKY RECIPES <------

Dehydrating

Once the meat has finished marinating, strain any excess marinade in a colander. I marinated this beef for a total of 21 hours before straining. The longer the marinade procedure, the more than intense flavor the hasty volition have!

One time you lot strain the jerky strips in a colander, lay out some paper towels and place the strips on the paper towels. The goal is to pat dry the strips removing whatsoever marinade that is still on the surface of the beef hasty strips.

Getting off the marinade on the surface will forestall the hasty from having that "sticky" feel when information technology is finished. This also speeds up the drying process. A double win!

A Nesco Snackmaster Dehydrator was used when making this hasty recipe. I Love the Nesco dehydrators. They work, are reasonably prices, and they last a long fourth dimension!

Make sure there is space in between the strips and so air can circulate around all the jerky and dry out information technology evenly. This is not the time to cram a bunch of meat on one tray and have information technology overlapping. Requite them space people!

Testing for when the hasty is finished

While drying the jerky, you lot want to outset testing to see if it has finished at about the3-4 60 minutes mark. Take a slice of hasty out of the dehydrator, oven, or smoker and allow it to cool for 5 minutes to room temperature.

Bend the hasty in half; information technology should bend and scissure but non break in half. You lot will as well see white fibers in the meat. The fibers are really visible when a piece is ripped or aptitude in half.

This jerky took 6 hours to exist finished.90% of the jerky I make is finished within 4-6 hours when using a dehydrator or oven and 6-9 hours when using a smoker. If pre-heating the meat in the oven, drying time tin exist equally little every bit 2.5 hours.

Storing the jerky

To make the hasty last as long as possible, curing salt will really assistance forth with keeping in air tight containers. I have put together a page on storing beef jerky and steps you tin take to make your jerky have an extended shelf life.

This Original Beefiness Jerky has a rich meat taste brought out by the simple ingredients and finishes with a nice pepper taste.The curing salt definitely adds to the smokehouse beef hasty flavor we are all accepted to.

Not a fan of curing salts? Non to worry, you tin can leave out this ingredient if y'all choose. Equally I mentioned earlier, most of the recipes I make do NOT phone call for curing salt. Just brand certain that you heat the meat to 160° to preclude whatever bacteria along with the possibility of becoming sick.

Old Pro Tips:

• Leaving the curing table salt out of the recipe volition alter the look and season of this recipe
• Use liquid fume that does non include filler ingredients, such as Wright'south Liquid Fume
• When finished, jerky will curve and crack but non break in half. Test for doneness after a slice has cooled for v minutes, not while warm.
• Store in ziplock bags or vacuum seal for longer storage. Check out my page on Storing Jerky for more data.

• The Ultimate Beef Jerky Recipe

• six Steps To Making Safe Jerky

• How to Make Beef Jerky in a Smoker

Original Beefiness Jerky Recipe

This Original Beef Jerky recipe really does taste similar skilful ol' fashioned jerky you got from your parents when you were a kid.

Prep Time: 45 minutes

Cook Time: 6 hours

Full Time: six hours 45 minutes

Course: Beef Jerky, Snack

Cuisine: American, Beefiness Hasty

Type: Beef Jerky

Season: Savory

Servings: 5

Calories: 175 kcal

Marinade

• ▢ 1 ½ teaspoon pickling common salt (or sea salt)
• ▢ 1 ½ teaspoon brownish sugar
• ▢ one ½ teaspoon basis blackness pepper
• ▢ ½ teaspoon onion powder
• ▢ ½ teaspoon garlic powder
• ▢ ¼ teaspoon coriander (basis)
• ▢ ½ cup common cold water
• ▢ ¼ teaspoon Prague Pulverization #1 (curing salt)
• ▢ ½ teaspoon liquid smoke (mesquite)

• Trim all visible fat from the beefiness and place in freezer for an hour or 2 to partially freeze.

• While the meat is in the freezer, combine the pickling salt, curing salt, coriander, onion pulverisation, garlic pulverization, liquid smoke, black pepper, sugar, and common cold water in a medium size bowl or ziplock purse. Mix well.

• Remove the meat from the freezer and slice ¼" strips with the grain. Or skip the freezing phase and use a hasty slicer for evenly sliced strips.

• Tenderize the beef strips with a tenderizing mallet to prevent the hasty from being too tough.

• Add together sliced beef to the mixture and marinate for half-dozen-24 hours in the refrigerator.

• After the meat has finished marinating, remove from refrigerator and pat dry with paper towels.

• A Dehydrator was used with this recipe and dried for 7 hours at 160 degrees. You lot tin can likewise use a smoker or your oven.

• Leaving the curing common salt out of the recipe will modify the look and season of this recipe
• Utilise liquid smoke that does not include filler ingredients, such as Wright'southward Liquid Smoke
• When finished, jerky will bend and crack but not interruption in half. Test for doneness after a piece has cooled for five minutes, non while warm.
• Store in ziplock bags or vacuum seal for longer storage.

Serving: seventy k | Calories: 175 kcal | Carbohydrates: i g | Poly peptide: 24 thousand | Fat: 6 thou | Saturated Fat: ii chiliad | Cholesterol: seventy mg | Sodium: 733 mg | Potassium: 209 mg | Sugar: 1 g | Vitamin C: 0.2 mg | Calcium: 8 mg | Fe: 2.2 mg

Let us know how it was!

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Source: https://www.jerkyholic.com/original-jerky/

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