This perfect on-the-go protein can be easily made at home.
Beef jerky is a super popular snack nowadays. If you like meat, we can’t think of a better protein-on-the-go. It’s definitely more wholesome and satisfying than other nosh and more filling than a protein bar (though it may be high in sodium. However, it is pretty expensive to buy. Luckily, you can make it at home (it’s not hard!) and get much better value.
To learn about the right cuts on meat to use, we spoke to Evergreen Butcher Dovid Asovski, who has 20 years experience both preparing and butchering meat (he’s a chef as much as a butcher, so we’re gonna be getting some great recipes out of him too!). He really understands every cut of meat. Though some of his clients prefer using other cuts, such a brisket, to prepare beef jerky, we went with the recommended top of the rib.
Enjoy beef jerky whether you’re on the go, or you want to prepare a nice charcuterie-style board to serve along with the deli on Shabbos or a Yom Tov afternoon. Thank you Chantzy Weinstein for teaching us the technique!
How to Get Beef Jerky Meat.
Find this “beef jerky” meat in the butcher showcase at Evergreen!
Unlike store-bought beef jerky, the version you will make at home does not have preservatives. It’ll be shelf-stable in a container or bag for about three days, or, if you want to make a lot in advance, keep it frozen.
The ingredients for the Smokey, Sweet and Spicy Jerky can be found on Pesach. The Satisfying & Simple Beef Jerky uses more basic Pesach ingredients.
- 2 pounds beef jerky meat (thinly sliced top of the rib)
- 1 teaspoon liquid smoke
- ¼ cup soy sauce
- ¼ cup honey
- 1-2 teaspoons cayenne pepper, to taste
- 2 teaspoon onion powder
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 1 teaspoon chili powder
- 1-2 tablespoons hot sauce
- Place a Ziploc bag over a 2-pound container. Add all ingredients, then add meat and smush it around well.
- At this point, you can freeze it or simply marinate overnight in the refrigerator, at least 8 hours.
- Preheat oven to 175ºF.
- Line a baking sheet very well with foil. Spray the pan very well. Lay the pieces of meat flat on the baking sheets (each pan will fit one pound). The pieces of meat can touch but they should not overlap.
- Bake for 1 ½ hours, then flip and bake for another 1 ½ - 2 hours (depending on the thickness of your meat), until meat is dry.
- 2 pounds beef jerky meat
- 6 tablespoons sugar
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons paprika
- 1 small onion, finely grated
- Place a Ziploc bag over a 2-pound container. Add sugar, spices, and onion, then add meat. Add water, 1 tablespoon at a time or up to 4 tablespoons, until the ingredients form a paste and you’re able to smush it around the beef jerky.
- At this point, you can freeze it or simply marinate overnight in the refrigerator, at least 8 hours.
- Preheat oven to 175ºF.
- Line a baking sheet very well with foil. Spray the pan very well. Lay the pieces of meat flat on the baking sheets (each pan will fit one pound). The pieces of meat can touch but they should not overlap.
- Bake for 1 ½ hours, then flip and bake for another 1 ½ - 2 hours (depending on the thickness of your meat), until meat is dry.
This is so cool! What can I ask a butcher for that doesn’t sell “beef jerky meat”?
use top round, or any lean cut of meat. Fat is your enemy because it doesn’t dry and would eventually cause bacteria to infiltrate your jerky.
Thank you!! Been wanting to make this for a looong time but did not know how.
which cut of meat should we use for beef jerky.
most please dont sell it this way…
See second paragraph – top of the rib, thinly sliced.
How do I make this in a dehydrator?
Someone mentioned to me that it only works in a convection oven, is that true?
Can you use London broil to make beef jerky?
yes its a rougher piece of meat
do you know how long it would take to do it in a dehydrator
I’ve personally experimented with oven jerky, and I’ve found that the best way to do it is to use a rack like this: https://amzn.to/3CFANa1 but even you don’t want to make that investment and you are spreading them on a baking sheet, I’ve found that the best way is to put the oven on 160-170 but on the convection setting, not bake. The fan helps circulate the moist air out and the meat dries out much faster (and drier). Also to that effect it helps to leave the oven door slightly open. You might need a wooden spoon to do this.
If you use a rack, then you don’t need to flip the jerky.