How To Make beef jerky

Enjoy making beef jerky using this simple recipe that does not require any special equipment. Keep in mind: cook time varies depending upon the thickness of the jerky. An ideal meat for beef jerky is an eye of round roast that is well-trimmed and lean cut, as fat does not dry out and accelerate spoilage. Also, it is an affordable meat as well. The unseasoned meat tenderizer that is used along with other spices, contains an enzyme called bromelain that breaks down meat tissue. To make the meat easier to cut, you can place it in the freezer for 1 to 2 hours before slicing into pieces. This recipe is enough to make 12 to 14 servings. Enjoy!
 
Ingredients:

• One 3-pound eye of round roast trimmed of fat and silver skin
• 1 cup (packed) dark brown sugar
• 1 cup soy sauce
• 3 tablespoons Worcestershire sauce
• 1 tablespoon smoked paprika
• 1 teaspoon unseasoned meat tenderizer 
• 1 teaspoon freshly ground black pepper
• 1 teaspoon red pepper flakes
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder

 
 Equipment:

• Knife
• Medium-sized bowl
• Whisk
• 2 baking sheets
• Aluminum foil
• Wire rack
• Plastic container, Ziploc bag, or airtight glass container

Instructions:

1. Start by slicing the meat in the direction of the grain
   1. Slices should be between ⅛ and ¼ inch
   2. If the roast is too thick to slice, cut in half horizontally before slicing
2. To make your marinade, combine the following ingredients into a medium-sized bowl:
   1. Brown sugar
   2. Soy sauce
   3. Worcestershire sauce
   4. Smoked paprika
   5. Meat tenderizer
   6. Black pepper
   7. Red pepper flakes
   8. Onion powder
   9. Garlic powder
3. Whisk marinade mixture until evenly combined and brown sugar is dissolved
4. Add your meat to the marinade in the bowl and toss until all pieces are fully coated
5. Cover bowl with plastic wrap or transfer to a large Ziploc bag and marinade in the refrigerator for at least 12 hours or overnight
   1. Toss the meat (or flip the bag) once or twice to be sure the meat marinades evenly
6. To dry out the meat, line two baking sheets with aluminum foil 
   1. Place a wire rack over each pan
7. Preheat the oven to 175°F and set 2 oven racks in the centermost positions
8. Arrange the marinated meat on the wire racks in a single layer
9. Begin baking the meat for 3 to 4 hours, rotating the pans from front to back and top to bottom midway through, until the meat is dried out
   1. To determine if the jerky is thoroughly dried out, take a piece of the meat out of the oven and let it cool to room temperature. It should be dry to the touch, leather-like in appearance, and chewy but still somewhat tender
   2. Cook time varies depending on thickness of jerky
10. Store the beef jerky inside an airtight plastic or glass container or a Ziploc bag
    1. Properly dried jerky will keep at room temperature for about one week

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This video is based on Jenn Segal, The Best Homemade Beef Jerky Recipe
Copyrights: Jenn Segal
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