Beef Jerky

Beef Jerky is a protein-rich food to grab as a snack on the go. For a sweet and spicy twist, you can mix it up by substituting the black pepper and cayenne powder with brown sugar and red pepper flakes.

By / Photography By Amy Robb | December 05, 2015

Ingredients

  • 2 pounds beef tenderloin
  • 2 cups Worcestershire sauce
  • 1 cup soy sauce or tamari
  • 1/2 cup honey
  • 1/4 cup mirin
  • 4 teaspoons onion powder
  • 4 teaspoons black pepper
  • 1 teaspoon cayenne powder
  • 1 teaspoon sea salt
  • 1 (1-inch) section fresh ginger, sliced

Instructions

Using a super-sharp knife, slice the beef into thin slices no more than ⅛ to ¼ inch thick. Mix all of the remaining ingredients in a bowl or baking pan. Marinate the beef for at least 24 hours.

If you have a dehydrator the next step is pretty standard. Simply layer your beef strips onto the trays and dehydrate according to your dehydrator’s instructions.

If you do not have a dehydrator, fear not. Grab a bunch of wooden skewers and puncture a hole in the top of each piece of meat. Remove one of your oven racks and hang the skewers from the rack so that the meat strips hang freely below the rack. Insert the oven rack back in the oven at the highest level. Line the bottom of the oven with baking sheets covered in aluminum foil. Set your oven for the lowest temperature and allow the door to remain cracked slightly. Allow the meat to cook/dry for about 5 to 6 hours. Continue to check beef for doneness.

Store in airtight container.

 

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Ingredients

  • 2 pounds beef tenderloin
  • 2 cups Worcestershire sauce
  • 1 cup soy sauce or tamari
  • 1/2 cup honey
  • 1/4 cup mirin
  • 4 teaspoons onion powder
  • 4 teaspoons black pepper
  • 1 teaspoon cayenne powder
  • 1 teaspoon sea salt
  • 1 (1-inch) section fresh ginger, sliced
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