BBQ Beef Recipes

BBQ Ep. 3 Beef Jerky – SeeFood Kitchen BBQ

This episode is designed to take all you supermarket-beef-jerky-buyin’ folks and make y’all into some lean, mean, jerky makin’ machines! Making beef (and turkey, as we will find out) jerky at home is one of the best ways to impress your pals, and make a dang good snack to keep you company. I prefer to make my jerky on a dehydrator as this gives a consistent result without missing out on all the flavor. (See the link below to my dehydrator)

For the Old Timer:
1/2 C Light Soy Sauce
1/2 C “W” Sauce
1 Tbsp Black Pepper
1 Tbsp Garlic Powder
1 Tbsp Onion Powder
1 Tbsp Honey

For the Habanero Garlic:
1/2 C Light Soy Sauce
1/4 C “W” Sauce
1/2 C Chili Garlic Paste
2 Tbsp Habanero Hot Sauce
1 Tbsp Black Pepper
1 Tbsp Garlic Powder
1 Tbsp Onion Powder
2 Tsp Crushed Red Chili Flakes

Start with either Eye of Round or London Broil. Trim any visable fat and connective tissues from the surface. Slice your meat into 1/4″ to 1/8″ strips or your desired thickness. Combine all marinade ingredients into a large zip top bag. Add meat, make sure the marinade it well incoporated, remove the air from the bag, and refrigerate for a minimun of 4 hours, up to overnight. Assemble your dehydrator and lay your strips out in an even layer, making sure that no two pieces are touching. Dehydrate for 3 to 5 hours, checking at 3 hours and every 30 minutes after. The desired consistency is dry to the touch and *slightly* crispy. Place dried jerky immediately into a mason jar and seal for at least 1 hour to set the bark and soften. At this point you can either leave your finished jerky in the jar or move to a zip top bag for long term storage.

My Dehydrator:

**Note this is NOT an affiliate link** We’re not cool enough for that yet 😉

Music: Stepping Out by Crack Skippy

Original of the video here

BBQ Sause Recipes
BBQ Chicken Recipes
BBQ Pork Recipes
BBQ Beef Recipes
BBQ Turkey Recipes

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