Ultimate Beef Jerky Recipe

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Ingredients

• Lean tough cuts of meat (e.g., eye round, lean brisket flat, flank steak)
• Marinade: soy sauce, Worcestershire sauce, sugar (maple syrup), seasonings (paprika, garlic powder, onion powder, sesame seeds, ginger powder), Liquid Smoke (optional)
• Pink curing salt (optional)
• Ketchup (for serving)

Instructions

1. Slice the lean tough cuts of meat against the grain into thin strips, aiming for an eighth to a quarter of an inch thickness.
2. Prepare the marinade by combining soy sauce, Worcestershire sauce, sugar (maple syrup), seasonings, and Liquid Smoke. Adjust seasonings to taste.
3. Marinate the meat in the mixture, ensuring all sides are coated. Refrigerate for at least 24 hours, mixing halfway through.
4. Choose a cooking method: dehydrator (160°F), smoker (160-200°F), or oven (175-200°F). Cook until the jerky reaches 160°F internally.
5. Check for doneness by observing the texture—jerky should be dry, leathery, and tender.
6. Store jerky in a Ziploc bag, mason jar, or vacuum-sealed for optimal freshness.
7. Enjoy the homemade beef jerky with ketchup or your preferred condiments.
8. Note: Pink curing salt can be added for extended shelf life. Customize the marinade and seasonings to suit your taste preferences.

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