Classic beef jerky is now a staple at home. My kids know there will always be jerky in the pantry and they request it when there isn’t. Last time, though, I decided to switch things up a little and make this classic snack taste different.
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To start, I thought how delicious it would be to make a brine marinade that is classic but still tasty. These are all easy to make marinades that I came up with during a moment of inspiration.
For the classic beef brine marinade, I always use soy sauce, tomato paste, maple syrup, hickory salt, onion powder, garlic powder, parsley, and pepper. However, you can change some of these for whatever you have at home, some other good spices include Worcestershire sauce, honey, a touch of ketchup, mashed garlic, and dried oregano.
I love making beef jerky because it’s easy, all you need to do is marinate your meat for a few hours, and then you can begin drying it. I like to use the old-school oven method for beef jerky, as I feel that it keeps the meat tender yet dries it enough. You can also use a dehydrator if that is easier, but the trick is to check in every couple of hours to prevent over-drying it.
My family loves to have this classic beef jerky around, particularly because it is filling but also low in calories and fat. It’s a healthy snack, especially if you know you’ll have to last a bit of time before an actual meal. Store this jerky is a cool, dry place, and it will last for many months.
Make this with little time and enjoy any day of the year, especially if you are going on a hike or camping trip. Time to cut down on unhealthy snacks and get a filling one instead!
Classic Beef Jerky
2 lb (900 g) beef steak, ideal is a low-fat marinating steak
1/4 cup (60 ml) liquid soy seasoning
1 tbsp tomato paste
2 tsp honey or maple syrup
1/2 tsp smoked salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp pepper
1 tsp dried parsley
- Cut the steak into 1/4 inch (2.5 cm) thick slices. To avoid bacterial contamination, pre-soak them in 5% strength white vinegar. After 10 minutes, drain and set aside.
- Blend all the other ingredients together until salt is dissolved in the liquid.
- Place the pre-soaked meat in a glass container with a tight-fit lid.
- Pour marinade over meat ensuring it is completely covered. Add more water if necessary.
- Refrigerate overnight.
- Drain marinade from meat and dry in the dehydrator at 160 F (70 C) for 4-6 hours.
- Transfer jerky to oven at 275 F (135 C) for at least 10 minutes to kill any pathogens.
- Remove from oven and cool completely before storing in an airtight container.