I wanted to share this amazingly easy, healthy, and unbelievably delicious homemade beef jerky recipe I made the other day. MrsTemple found the recipe in Clean Eating magazine. Despite its suspiciously ‘health-conscious’ approach, the mag is surprisingly full of delicious recipes. I’d recommend it, as it is for food-lovers, not weight-losers.
Spicy Oven-Dried Beef Jerky
Makes 12 oz (about 50 pieces). Hands-on time: 1 hour. Total time: 10 hours.
Nutrients per serving (2 large strips): Calories: 27, Total Fat: 1 g, Sat. Fat: 0 g, Carbs: 1 g, Fiber:0 g, Sugars: 1 g, Protein: 4g. Sodium: 92 mg, Cholesterol: 8 mg
• 2 lb eye of round beef roast, flank steak or London broil, trimmed of visible fat
• 2/3 cup low-sodium soy sauce
2/3 cup 1/6 cup low-sodium Worcestershire sauce (1:1 worcestershire to soy is way too much, use 1/4 of the amount of low-sodium soy, and it’s delicious.)
1 tbsp raw honey (Rather than honey, I used the same amount of brown sugar.)
• 2 tsp fresh ground black pepper
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp red pepper flakes
• 1 tsp smoked paprika or liquid smoke, optional (I used smoked paprika)
ONE: If using a large roast or steak, slice beef into 2 or 3 equal pieces. Wrap beef in plastic wrap and place in freezer for about 1 hour to ease slicing. Remove from freezer and transfer to a cutting board. Using only the tip of a chef’s knife, slice beef along the grain into equal 1/8-inch-thick strips.
TWO: Meanwhile, prepare marinade. In a 2-cup measure, whisk remaining ingredients and, if desired, paprika, until smooth.
THREE: Transfer beef to a large, heavy-duty zip-top bag. Pour marinade into bag, seal tightly and turn
to coat beef. Lay flat in refrigerator and marinate for 3 to 6 hours, turning bag 1 to 2 times (NOTE: Do not exceed 6 hours).
FOUR: Line a large baking sheet with 2 sheets paper towel. Remove beef from bag, shaking or gently wringing each strip to remove excess marinade. Transfer to baking sheet and cover with additional 2 sheets paper towel. Press down through towel to flatten strips and absorb as much marinade as possible. Remove oven racks and place a foil drip pan in bottom of oven, or line bottom with foil. Preheat oven to lowest setting, 140 to 170°F.
FIVE: Thread skewers through 1 end of strips, leaving 1 inch between each strip. Lay skewers horizontally across 1 oven rack. Transfer rack to highest position in oven, allowing strips to hang without touching oven walls. Close oven, propping door open a crack with a small, dry, rolled-up dish towel or a wooden spoon. (NOTE: This is necessary to allow moisture to escape from the oven; the oven temperature is low enough that this is not a fire danger.) Cook for 5 hours.
SIX: Check strips for doneness; remove dry, hard and darkened pieces from skewers and place on a cooling rack. Cook remaining strips for 1 to 2 hours, checking often for doneness. Transfer to cooling racks. When strips are fully cooled, transfer to airtight containers and store upright at room temperature for up to 2 months (NOTE: Do not pack strips tightly). Discard strips that show signs of spoilage (mold or unpleasant odor) over time.
SEVEN: Devour. Then, imagine limitless flavour possibilities. Next time we make this (which will be soon), we’re going to try a curry-spiced variety.