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Make Own Beef Jerky


Place strips on your dehydrator drying racks with plenty of spaces in between for easy air flow. Dry for 3 hours at 165 degrees allowing the internal temperature to reach 160 degrees and then turn down to 145F. Check the meat after 4 hours and keep drying until the jerky bends and cracks, but does not break in half. Slice with the grain for a chewier jerky. Or skip the freezing phase and use a Jerky Slicer. Add sliced beef to the mixture and marinate for 8-24 hours in the refrigerator. After the meat has finished marinating, remove from refrigerator and strain excess marinade. Pat dry the strips with paper towels.


First, trim off any visible fat. Then, wrap the beef in plastic wrap and place it in the freezer for an hour or two. Next, remove the plastic wrap and cut the beef into uniform strips. Make Leave to cool before pouring over the beef then leave to marinate in the fridge overnight. 5. The next day, preheat the oven to 70°C. 6. Place the strips of beef onto a wire rack over a


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Homemade All Natural Beef Jerky No dehydrator required

Oven Directions: Preheat the oven to 175ºF. Lay the marinated beef slices on a baking tray, ensuring they don’t touch. Dry in the oven for 2 to 3 hours. Once beef jerky is completely


Here’s a quick rundown on how to make your own beef jerky at home. Marinate the meat. Combine all ingredients for the marinade in a large zip top bag. Add the sliced meat to the


Place the strips of meat along with all of the remaining ingredients into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients. Place the bag into the ...


Refrigerate for up 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-middle positions. Line two large baking


Directions. Gather all ingredients. Prepare the marinade: Combine soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, pepper, meat tenderizer, garlic powder,


Instructions. Trim all fat from the beef, then freeze for 1-2 hours. Slice beef against the grain in long, thin strips no thicker than ¼ inch. Combine all marinade ingredients in a container, add beef,


Step 7: Dry, dry, dry. Arrange beef strips in single layer on wire racks placed on 15x10x1-inch baking pans. Let the meat dry in the oven for 4 to 5 hours, or until beef becomes dry and


Add sliced beef to the container of marinade and shake well to evenly coat the meat. Marinate in the refrigerator for 6-24 hours. After marinating, remove and pat dry the


Place in a bowl or ziplock bag. Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Cut with the grain for a more chewy jerky. Add sliced beef to




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