Beef Jerky
- Level: Intermediate
- Yield: 12 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 206
- Total Fat
- 10
- Saturated Fat
- 4
- Carbohydrates
- 2
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 25
- Cholesterol
- 79
- Sodium
- 271
- Total: 7 hr 15 min (plus marinating)
- Active: 15 min
Ingredients
2 pounds beef eye of round, trimmed of all fat
1 1/2 tablespoons kosher salt
2 teaspoons sugar
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 teaspoon chipotle chile powder
1/2 teaspoon ground coriander
1/2 teaspoon smoked paprika
Directions
- Slice the beef with the grain into strips about 1 inch thick by 3 inches long. If the strips appear too large, they likely are the correct size, as they will shrink significantly during the cooking process.
- In a mixing bowl, mix the remaining ingredients. Liberally season the beef with this spice mixture, being sure to use it all. Cover the beef and refrigerate for 24 hours.
- Preheat the oven to 250 degrees F. Put the beef strips on a baking rack-lined sheet pan. Arrange the meat so that the strips are not touching or overlapping. This allows for even drying. Bake for 6 to 7 hours, until fairly dry. If you prefer your jerky on the chewy side, remove it after 6 hours. Otherwise, leave it in for the full 7 hours to dry it out some more.
- Divide the jerky among bags. Store the bags in an airtight container at room temperature; the jerky should keep for several months.