Looking for the perfect snack? Try this Wild Bill’s Beef Jerky Recipe!
This homemade beef jerky is savory, smoky, and packed with flavor. Easy to make and perfect for on-the-go snacking.
Follow the step-by-step instructions and enjoy a delicious protein-packed treat anytime. This recipe captures the essence of that classic jerky, combining the perfect blend of spices and marinades to create a flavorful and satisfying snack.
Wild Bill’s Beef Jerky Recipe
Recipe Overview
- Prep Time: 15 minutes (plus marinating time: 8-12 hours)
- Cook Time: 4-6 hours
- Course: Snack
- Cuisine: American
- Yield: 6-8 servings
- Calories: 150 calories per serving
Ingredients
To make Wild Bill’s Beef Jerky, you will need:
- 2 lbs beef (top round or flank steak)
- 1/2 cup soy sauce
- 1/4 cup Worcestershire sauce
- 2 tbsp brown sugar
- 1 tbsp liquid smoke
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1/2 tsp red pepper flakes (optional, for heat)
- 1/4 cup apple cider vinegar
Instructions
1. Preparing The Beef
Select The Beef: Choose a lean cut of beef such as top round or flank steak. Leaner cuts work best as they minimize the amount of fat, which can turn rancid.
Slice The Beef: Freeze the beef for about 1-2 hours to make slicing easier. Slice the meat against the grain into thin strips, about 1/8 to 1/4 inch thick. Consistent thickness ensures even drying.
2. Marinating The Beef
Prepare The Marinade: In a large bowl, combine soy sauce, Worcestershire sauce, brown sugar, liquid smoke, garlic powder, onion powder, black pepper, smoked paprika, red pepper flakes (if using), and apple cider vinegar. Mix well until the sugar dissolves.
Marinate The Beef: Place the beef strips in a large resealable plastic bag or a shallow dish. Pour the marinade over the beef, ensuring all strips are well-coated. Seal the bag or cover the dish and refrigerate for at least 8 hours, or overnight for best results. Shake or stir occasionally to ensure even marination.
3. Drying The Jerky
Preheat The Oven/Dehydrator: If using an oven, preheat it to 160°F (70°C). If using a dehydrator, follow the manufacturer’s instructions.
Arrange The Beef Strips: Remove the beef strips from the marinade and pat dry with paper towels to remove excess marinade. Arrange the strips in a single layer on wire racks placed over baking sheets (for the oven) or on the dehydrator trays. Ensure the strips do not overlap.
Dry The Jerky: Place the racks in the preheated oven or dehydrator. Dry for 4-6 hours, checking periodically. The jerky is done when it is dry to the touch, darkened in color, and bends without breaking.
Cool And Store: Once dried, allow the jerky to cool completely. Keep in airtight resealable plastic bags or containers. Properly dried and stored jerky can last for up to 2 weeks at room temperature or longer if refrigerated.
Tips For The Perfect Jerky
- Uniform Slicing: Ensure all beef strips are of uniform thickness for even drying.
- Drying Time: Drying time can vary based on humidity, thickness of meat slices, and drying method. Check regularly to avoid over-drying.
- Flavor Variations: Feel free to experiment with different spices and marinades to create your unique flavor profile.
Storage
- Once the jerky is fully dried, remove it from the oven or dehydrator.
- Allow the jerky to cool completely before transferring it to an airtight container or resealable bags.
- Store the beef jerky at room temperature for up to 2 weeks, or in the refrigerator for longer shelf life.
Serving
- Wild Bill’s Beef Jerky is ready to enjoy as a snack on its own, or paired with cheese, crackers, or your favorite beverages.
- Pack it for your next outdoor adventure or keep a stash on hand for a quick protein boost anytime.
Conclusion
Making Wild Bill’s Beef Jerky at home is a rewarding experience that results in a tasty, protein-packed snack perfect for on-the-go munching or a quick energy boost.
With this easy-to-follow recipe, you can enjoy the mouthwatering taste of homemade beef jerky, tailored to your preferences. Happy cooking and snacking!
Savory & Smoky Wild Bill’s Beef Jerky Recipe
Ingredients
- 2 lbs beef top round or flank steak
- 1/2 cup soy sauce
- 1/4 cup Worcestershire sauce
- 2 tbsp brown sugar
- 1 tbsp liquid smoke
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1/2 tsp red pepper flakes optional, for heat
- 1/4 cup apple cider vinegar
Instructions
Preparing The Beef
- Select The Beef: Choose a lean cut of beef such as top round or flank steak. Leaner cuts work best as they minimize the amount of fat, which can turn rancid.
- Slice The Beef: Freeze the beef for about 1-2 hours to make slicing easier. Slice the meat against the grain into thin strips, about 1/8 to 1/4 inch thick. Consistent thickness ensures even drying.
Marinating The Beef
- Prepare The Marinade: In a large bowl, combine soy sauce, Worcestershire sauce, brown sugar, liquid smoke, garlic powder, onion powder, black pepper, smoked paprika, red pepper flakes (if using), and apple cider vinegar. Mix well until the sugar dissolves.
- Marinate The Beef: Place the beef strips in a large resealable plastic bag or a shallow dish. Pour the marinade over the beef, ensuring all strips are well-coated. Seal the bag or cover the dish and refrigerate for at least 8 hours, or overnight for best results. Shake or stir occasionally to ensure even marination.
Drying The Jerky
- Preheat The Oven/Dehydrator: If using an oven, preheat it to 160°F (70°C). If using a dehydrator, follow the manufacturer’s instructions.
- Arrange The Beef Strips: Remove the beef strips from the marinade and pat dry with paper towels to remove excess marinade. Arrange the strips in a single layer on wire racks placed over baking sheets (for the oven) or on the dehydrator trays. Ensure the strips do not overlap.
- Dry The Jerky: Place the racks in the preheated oven or dehydrator. Dry for 4-6 hours, checking periodically. The jerky is done when it is dry to the touch, darkened in color, and bends without breaking.
- Cool And Store: Once dried, allow the jerky to cool completely. Keep in airtight resealable plastic bags or containers. Properly dried and stored jerky can last for up to 2 weeks at room temperature or longer if refrigerated.
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