Put down those bag of chips. If you want a tasty snack (without the guilt of unwanted fat and calories) then try your hand at this homemade beef jerky recipe. It will certainly be a great snack that will do your body good.
Since the advent of social media, we have been bombarded by pictures and videos of half naked fitness models showing off their toned bodies. Ten years ago we would have asked them “what did you do to get your amazing body”. But now gone are the days of miseducation on diet and workout regimes; we are more aware of how these men and women get their physiques. Aside from packing themselves in the gym, we now know what’s even more important than the output…it’s the input. It’s about the good, healthy foods you put into your bodies that make the difference in how we look and ultimately how we feel.
But like many of us, our lives get so crazy and hectic that we normally push our health and diet to the back burner and make way for the junk food we’re all so accustomed to. Thanks to the influence of forward thinking visionaries and creatives, we can now make eating healthy more of a first thought. Even though our forefathers didn’t know it, lean fresh meat jerky is low in cholesterol and fat and very high in protein, making jerky a nutritious and wholesome snack. With its light utility, you can take it pretty much anywhere and eat it at a moments notice. This makes beef jerky an excellent energy food when camping, biking, skiing, or anytime you want a light bite.
WHAT YOU NEED TO KNOWRemember, knowledge is power
Now the whole premise of this post is to teach you how to make homemade beef jerky, but one thing to note. Before you go straight into making your own beef jerky, you must be cognizant about picking the right type of meat to make your jerky with. This part is vital as you want to ensure that you pick the right meat your jerky come out the right texture and consistency.
A good choice of meat is a nice round roast. It comes with little fat marbling and can still soak up a good amount of marinade while going through the process. If not going with the round roast approach, other adequate cuts of meat would be a top round, a sirloin roast or a rump roast. The differences with those meats is that they will consist a bit more fat that will make it chewier/tougher. Although going this route will also be somewhat more cost effective than if you were to opt for a leaner cut (like the round roast).
The marinade is another vital element to the beef jerky making process. The ingredients used for the marinade work in unison to provide an amazing flavor typical to most jerky provided at your favorite suppliers and brands. Combining elements of Worcestershire, soy sauce, garlic powder and onion powder give the meat that delicious flavor you come to love in jerky. In addition, this recipe is also accompanied by a generous amount of smoke flavoring to help take the ultimate profile of this snack over the top!
- 3 pounds eye of round roast (sliced thin)
- 2/3 cups Worcestershire Sauce
- 2/3 cups soy sauce
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 2 teaspoons smoke flavoring
- 2 teaspoons Tabasco Sauce
- Mix all marinade ingredients together in a large (gallon size) plastic zipper bag. Add the round roast (cut about 1 inch thick) and refrigerate, mixing and turning about every hour. You should marinade it over night.
- When you're ready to begin drying, place a sheet of aluminum foil on the bottom of the oven. Drain meat in a colander and pat dry with a paper towel (the drier the meat, the better). Set oven at about 150 degrees and place the meat strips on the oven racks. Leave the oven door open to allow the moisture to escape.
- The drying time may vary due to ovens and the size of the meat. The meat should be firm and dry, and not spongy. But if the jerky is so dry that it snaps in two easily, than it's over dried.
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