Why Add Sugar to Beef Jerky

This is the best homemade beef jerky recipe, and it's easy to make without any special equipment.

Later on road tripping with my family and sampling hasty from gas stations along the way – and spending a small fortune on it – I resolved to come up with a good bootleg beef hasty recipe. The expert news is that beef jerky is surprisingly like shooting fish in a barrel to make and doesn't crave any special equipment other than a standard oven, blistering sheets, and wire racks. All the same, most homemade hasty isn't virtually equally tender every bit the store-bought kind. That'south considering commercial jerky producers use special equipment and curing preservatives to make their signature hasty.
Finally, after falling down an internet rabbit pigsty of pitmaster video tutorials, I learned the secret to making tender hasty at home: increasing the sugar in the marinade. The extra sugar non only helps preserve the meat only also locks in moisture. This recipe makes a salty-sweet, smoky hasty with a chewy yet tender texture, similar to the well-known brands.

What Yous'll Demand To Make Homemade Beef Jerky

When making beef jerky, it's important to offset with a well-trimmed, lean cut of meat, as fat does not dry out out and accelerates spoilage. An eye of round roast is platonic; information technology's affordable, attainable, lean, and easy to trim. Earlier slicing, pop it in the freezer for one to 2 hours; it will be much easier to cut.

The marinade contains soy sauce, brown sugar, Worcestershire sauce, seasoning, and unseasoned meat tenderizer. Meat tenderizer contains bromelain, an enzyme that breaks downwardly meat tissue. You can discover it in the spice section of your supermarket (I use McCormick).

Step-by-Step Instructions

1. Slice the Meat

Piece the meat between i/8 and 1/4 inch thick with the grain. If the roast is likewise thick to slice easily, cut it in half horizontally before slicing.

2. Brand the Marinade

In a medium bowl, combine the brownish sugar, soy sauce, Worcestershire sauce, smoked paprika, meat tenderizer, black pepper, blood-red pepper flakes, onion pulverisation, and garlic powder.

Whisk until evenly combined and the sugar is dissolved.

3. Marinate the Beef

Add the meat to the marinade and toss until all of the pieces are evenly coated. Cover with plastic wrap (or transfer to a large ziplock bag) and marinate in the refrigerator for at least 12 hours or overnight. Toss the meat (or flip the bag) once or twice to be sure the meat marinates evenly.

4. Dry out Out The Meat

Line 2 baking sheets with aluminum foil for easy clean-up. Place a wire rack over each pan. Preheat the oven to 175°F and gear up two oven racks in the centermost positions.
Arrange the marinated meat on the wire racks in a single layer.

Bake, rotating the pans from forepart to dorsum and peak to lesser midway through, until the meat is dried out, three to four hours. To determine if the jerky is thoroughly stale out, take a piece out of the oven and let it cool to room temperature. It should exist dry out to the touch, leather-like in appearance, and chewy just still somewhat tender.

Store the jerky inside an airtight plastic container, Ziploc bag, or airtight drinking glass jars. Properly dried hasty will keep at room temperature for about 1 week.

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The All-time Bootleg Beef Hasty Recipe

This is the all-time bootleg beefiness jerky recipe, and it's piece of cake to make without any special equipment.

Ingredients

• One 3-pound center of round roast (run into annotation), trimmed of fat and silver skin
• 1 cup (packed) night brown sugar
• ane cup soy sauce
• 3 tablespoons Worcestershire sauce
• 1 tablespoon smoked paprika
• 1 teaspoon unseasoned meat tenderizer (see annotation)
• ane teaspoon freshly ground black pepper
• ane teaspoon red pepper flakes
• ane teaspoon onion powder
• ½ teaspoon garlic powder

Instructions

1. Slice the meat betwixt ⅛ and ¼ inch thick with the grain. (If the roast is too thick to slice hands, cut information technology in half horizontally earlier slicing.)
2. Make the marinade: In a medium basin, combine the chocolate-brown carbohydrate, soy sauce, Worcestershire sauce, smoked paprika, meat tenderizer, blackness pepper, red pepper flakes, onion powder, and garlic powder. Whisk until evenly combined and the sugar is dissolved.
3. Add the meat to the marinade and toss until all of the pieces are evenly coated. Cover with plastic wrap or transfer to a large ziplock pocketbook and marinate in the refrigerator for at least 12 hours or overnight. Toss the meat (or flip the bag) once or twice to be sure the meat marinates evenly.
4. Line two baking sheets with aluminum foil for like shooting fish in a barrel clean-upward. Identify a wire rack over each pan. Preheat the oven to 175°F and set two oven racks in the centermost positions.
5. Arrange the marinated meat on the wire racks in a single layer. Bake, rotating the pans from front to back and top to bottom midway through, until the meat is dried out, 3 to four hours. To determine if the jerky is thoroughly dried out, take a piece out of the oven and let it cool to room temperature. It should be dry to the touch, leather-similar in appearance, and chewy merely even so somewhat tender.
6. Store the jerky inside an closed plastic container, Ziploc bag, or airtight glass jars. Properly stale jerky volition continue at room temperature for nearly one calendar week. Refrigerate or freeze for longer storage.
7. Note: Pop the meat in the freezer for one to 2 hours before slicing; it will be easier to cut.
8. Annotation: Meat tenderizer contains bromelain, an enzyme that breaks down meat tissue. Yous tin detect it in the spice section of your supermarket. (I use McCormick.)

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January xx, 2021

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