Spicy Beef Jerky

[julirama723]

I have a great recipe for beef jerky, but I'm not really sure what phases it's ok for, since it uses soy sauce...would you really have to wait until the legumes rung? Anyway, here is the recipe:

4lb. rump roast (or whatever cut of meat you want)
1 cup soy sauce
1 cup worcestershire sauce
1 tbsp cayenne pepper
4 tbsp onion powder
2 tbsp freshly ground pepper
1/4 cup hot sauce (or more if you're daring)
1 tbsp red pepper flakes
1 tbsp oregano
1 tbsp garlic powder

1. Put ingredients into a large bowl and mix OR put all ingredients into a ziploc bag and shake (the bag is less messy--no dishes to wash!)
2. Slice mean against the grain into strips--I usually cut mine about 1/4 inch thick. Place strips into bowl/bag and mix well to season. Let marinade for at least 24 hours.
3. Preheat oven to 150. Put one rack on top space, another rack covered with tin foil to catch the drips on the lowest space.
4. Skewer meat with toothpicks that have been soaked in water. The toothpick acts as a bar to hang the meat from in the oven. Hang meat on the oven rack. Meat should not be touching other pieces--air should have room to circulate.
5. Bake at 150 for at least 4 hours until desired dryness. (I usually bake for about 5 hours).

This beef jerky smells delicious while it cooks, and tastes even better once it's been "curing" in the fridge for a couple days!


***EDITED TO ADD***

THIS MARINADE DOES CONTAIN CARBS. If you DO NOT want any sweeteners/sugar, you will have to change this recipe. Worcestershire sauce contains molasses and HFCS, but the amount in the jerky is comparible to the amount of carbs found in processed meats such as deli meat, bacon, pepperoni, etc. The worcestershire is used for flavoring purposes, and the sugar draws moisture out of the meat.

If you leave out the worcestershire, you may add vinegar, or soy sauce, or salad dressing--the possibilities are endless! If you want to keep that worcestershire flavor, add more soy sauce, garlic, onion, and lime.

[julirama723]

Here is a picture of what the jerky looks like when it's cooking...don't have a pic of the finished product, because it's so darn good I just eat it all up!

[MotherOfGizmo]

Sounds yummy. I make mine using a dehydrator. How do you keep the juices from dripping on the oven elements? Do you put the foil over the elements? Looks awfully messy!

Nevermind, DOH, I see now that you put the foil over the rack below!

[Babs]

Yum!! My Mom used to make us this, but I couldn't remember her recipe, so this is great Julie. She didn't use the soy sauce, just pepper and maybe garlic and/or onion powder, so could be modified for Induction even. And she threaded it butcher's twine instead of tooth picks, as I remember ions ago, but same great taste. Thanks, I'm going to make this now. Babs

PS I'm a hot sauce freak, so that's a must for me! LOL!

[Stella]

THANK YOU for this recipe!! It is awesome - I made it tonight and it tastes great and was easy! I would never have thought of this on my own! I did goof and cut the roast with the grain instead of against it. I didn't know which was which! I think I'll know next time - it is pretty chewy. I think I'll be eating this batch with a knife and fork!! HA HA -

I just wanted to double check, I thought we could have soy sauce on induction. I'm not sure where I got the idea but I saw it on the Atkins induction menu in a recipe. I also did a google search and a few sites mention it. I can not find it in my 2002 Atkins book though. Can anyone clarify for me? I'm on extended induction.

Thank you again Julie and by the way you look amazing and I love your posts!!

[schellie]

I am definatly trying this over the weekend. My hubby LOVES beef jerky, as well as the rest of us, but the dehydrator makes it like brittle or something. We think it cooks it tooo much rather than actually dehydrating. I too am interested in the soy sauce answer. Maybe Ill have to do some digging myself. Thanks again for the recipe!

[julirama723]

I have no answer for you on the soy sauce...I think it's legal, as no one has commented that it's not...and it's used as a marinade, not something you're eating spoonfuls of with dinner...

I'm going to have to make some more of this tomorrow...yum yum!

[HeidiE]

I this in the oven now thanks so much for the recipe! I used an eye of round and partially froze it then my husband took a really sharp knife .. cut it in 1/4 inch slices ..they came out perfectly each piece is the same size ..I am marveling at how good a job he did ..(I hate dealing with raw meat..blech...)

I could not program the oven for 150 but we have a "Hold" setting that I think would be close to that temp and I cracked the door to vent the steam ...

you are right it smells really good in here right now!!! I am excited about this recipe!!!

OOOXXXX

[julirama723]

150 or warm should be fine...something that's low enough to dry it rather than "cook" it. It's also better if it ages a few days in the fridge, but mine almost NEVER makes it past 2 days!

[HeidiE]

this was really great I am so sorry I forgot to get back to you ..but guys if you have not tried this yet...you should..it is easy....not messy and tastes really good ...my husband loved it!!!