Nothing says "homemade goodness" quite like a batch of traditional beef jerky. This recipe brings together classic flavors in a way that's both simple and deeply satisfying. Perfect for a protein-packed snack or a thoughtful gift, this beef jerky is sure to become a staple in your kitchen.
Beef top round is the star here, providing a lean and flavorful base that's perfect for jerky. It holds the marinade well and dries to a tender yet chewy texture.
Soy sauce adds a rich umami flavor, while Worcestershire sauce brings a tangy depth, balancing the sweetness and spice.
Brown sugar provides a hint of sweetness, which complements the saltiness of the soy and Worcestershire sauces.
Black pepper and red pepper flakes give a gentle heat, ensuring each bite has a bit of a kick without being overwhelming.
Garlic powder and onion powder add savory depth and warmth, enhancing the overall flavor profile.
Smoked paprika contributes a subtle smokiness, making the jerky taste like it’s just come off a real wood smoker.
This jerky makes a fantastic snack on its own but can also be chopped and added to salads for a protein boost. Pair it with nuts and dried fruit in a trail mix, or enjoy it with a cold beer while watching a game. It's also an excellent addition to cheese boards, adding a smoky, savory contrast to creamy cheeses.
Start by slicing your beef top round into thin strips, about 1/8 inch thick, cutting against the grain. This helps ensure that your jerky is tender and easy to chew. If you find slicing evenly a bit tricky, try partially freezing the beef first; it makes it much easier to handle.
Next, create your marinade. In a bowl, combine soy sauce, Worcestershire sauce, brown sugar, black pepper, garlic powder, onion powder, smoked paprika, and red pepper flakes. Stir until the sugar is dissolved and the spices are well mixed.
Place your beef strips in a shallow dish or a resealable bag, and pour the marinade over them. Ensure each piece is well-coated. Allow the beef to marinate in the refrigerator for at least 6 hours, but overnight is preferable for maximum flavor absorption.
Preheat your oven to 175°F (80°C). While it's heating, line your baking sheets with foil and place a rack over each sheet. Arrange the beef strips on the racks in a single layer, ensuring they don’t overlap, which allows for even drying.
Dry the beef in the preheated oven for 3-4 hours. Check them occasionally to find the perfect dryness and chewiness to your liking. Once done, let the jerky cool completely before storing it in an airtight container.
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