Where’s the beef?

Rich in protein and low in fat, beef jerky is a delectable savory snack that you may create in your own kitchen. People have been making jerky since the prehistoric era to preserve meat and to maintain a supply of nutritious ready-to-eat food when on the go.

Ingedients
2 pounds lean beef

1 cup soy sauce
1/4 cup brown sugar
2 teaspoons smoked paprika
1 teaspoon ground black pepper
1 teaspoon garlic powder

To make the jerky
The cut of beef you select for this project is important. It must be very lean because having too much fat in the meat will cause your batch of jerky to go rancid when stored at room temperature. Recommended cuts
of beef are bottom round, top round
(London broil), or flank steak.

Trim off any fat pieces and place the meat in the freezer for two hours. Partially freezing it like this makes it easier to slice. With an extra sharp knife, thinly cut the beef across the grain into 1/4 inch slices. Some people prefer jerky in long strips. I prefer to chop mine into bite-size squares. Do as you please!

In a large mixing bowl, combine soy sauce, brown sugar, smoked paprika, black pepper, and garlic powder. Fold slices of beef into the marinade a few

at a time to ensure that all surfaces are
coated. Cover and refrigerate for 2-12
hours. The longer the beef marinates, the more intense flavor it will have.

Set oven to 175 degrees Farenheit. Place a wire rack onto a cookie sheet and arrange the strips of beef on the rack as to not overlap. Bake the beef for four hours until it has a flexible leathery texture. Increase the temperature to 275 degrees Farenheit. Bake the jerky for another ten minutes.

Allow the jerky to cool completely and store in an airtight container in a cool dry place.

Mario Lotmore

Mario Lotmore is originally from The Bahamas and for the last seven years has called Mukilteo, WA his home. Having lived in every region of the United States has exposed him to various cultures, people, and approaches to life. Lotmore created the Lynnwood Times to represent the character of a diverse and growing Lynnwood. The launching of the city’s free community newspaper will only help bring neighborhoods together. Lotmore was an industrial engineer by trade and proven success implementing and managing lean accountable processes and policies within his eighteen years of operations excellence, strategic development, and project management in the aerospace, manufacturing, and banking industries. Over his career he has saved and created hundreds of union and non-union jobs. Lotmore is the President of a Homeowner Association, an active Science Technology Engineering and Mathematics volunteer in his community, and former Boeing 747 Diversity Council leader. Mario’s talent is finding “that recipe” of shared destiny to effectively improve the quality of life for others.

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2 thoughts on “Do-It-Yourself: Beef Jerky

  • May 20, 2019 at 8:31 AM
    Permalink

    This is great! Could I do this same recipe with chicken instead of beef?

    Reply
    • May 27, 2019 at 8:32 AM
      Permalink

      Yes, you can use this recipe with any super lean meat! Beef, chicken, venison, turkey…give it a try! You can vary the spices too. Try adding curry or harissa for a different kick.

      Reply

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