Hearty Homemade Beef Jerky
How to Make Healthy and Delicious Beef Jerky at Home!
In today’s health-conscious world, protein-rich foods are a top choice. Let’s make delicious beef jerky at home using two special sauces. It’s surprisingly easy, making it a perfect nutritious snack for kids when you have some free time. It also makes an excellent accompaniment to drinks when unexpected guests arrive.
Main Ingredients- Beef eye of round, 800g
Sauce 1- Dark soy sauce, 8 Tbsp
- Corn syrup (or rice syrup), 5 Tbsp
- Cinnamon powder, 1-2 tsp
- Ginger powder, 1 tsp
- Parsley flakes, 2 tsp
- Cooking wine (Mirin or Sake), 1 Tbsp
- Black pepper, generously
Sauce 2- Dark soy sauce, 1/2 cup
- Plum extract (Maesil-aek), 1/3 cup
- Cooking wine (Mirin or Sake), 2 Tbsp
- Red ginseng extract, 2 tsp
- Ginger powder, 1 tsp
- Minced garlic, 2 tsp
- Black pepper, generously
- Dark soy sauce, 8 Tbsp
- Corn syrup (or rice syrup), 5 Tbsp
- Cinnamon powder, 1-2 tsp
- Ginger powder, 1 tsp
- Parsley flakes, 2 tsp
- Cooking wine (Mirin or Sake), 1 Tbsp
- Black pepper, generously
Sauce 2- Dark soy sauce, 1/2 cup
- Plum extract (Maesil-aek), 1/3 cup
- Cooking wine (Mirin or Sake), 2 Tbsp
- Red ginseng extract, 2 tsp
- Ginger powder, 1 tsp
- Minced garlic, 2 tsp
- Black pepper, generously
Cooking Instructions
Step 1
First, prepare the main ingredient: the beef eye of round. Using a sharp knife, slice the beef into thin pieces, about 5-7mm thick. If you have a good relationship with your butcher, they can often do this slicing for you.
Step 2
It’s crucial to remove any gamey odor and excess blood. Place the sliced beef in a bowl and cover it with soju (Korean rice liquor) and cooking wine. Let it soak for about 2 hours to draw out the blood. After 2 hours, discard the bloody liquid, rinse the beef, and repeat the process with fresh soju and cooking wine for another 2 hours.
Step 3
After thoroughly draining the blood, gently rinse the beef under cold running water. Pat the beef dry using a sieve, and then thoroughly pat it dry again with a clean kitchen towel or paper towels. Ensuring the beef is dry is key for the marinade to penetrate well and for the jerky to dry properly.
Step 4
Let’s make the first marinade! In a bowl, combine 8 Tbsp dark soy sauce, 5 Tbsp corn syrup, 1-2 tsp cinnamon powder, 1 tsp ginger powder, 2 tsp parsley flakes, 1 Tbsp cooking wine, and a generous amount of black pepper. Mix well until fully combined.
Step 5
Now, let’s prepare the second special marinade. In a separate bowl, mix 1/2 cup dark soy sauce, 1/3 cup plum extract, 2 Tbsp cooking wine, 2 tsp red ginseng extract, 1 tsp ginger powder, 2 tsp minced garlic, and a generous amount of black pepper. Whisk until everything is evenly incorporated. The red ginseng extract will add a unique, healthy flavor profile.
Step 6
Now it’s time to marinate! Divide the beef, which has had its blood and moisture removed, into two portions. Place each portion into one of the prepared marinades. Let the beef marinate for about 2 hours, flipping the pieces occasionally to ensure the marinade penetrates deeply into the meat. Proper marination is essential for moist and flavorful jerky.
Step 7
Once the beef has absorbed enough marinade, it’s time to use your oven’s ‘dehydrate’ function. Set the oven temperature to 65°C (150°F) and dehydrate for approximately 5 hours. This low-temperature, slow drying process helps maintain a tender texture in the jerky.
Step 8
After the first drying period, lightly brush any remaining marinade onto the jerky. Then, increase the oven temperature to 70°C (158°F) and continue dehydrating for another 3 hours and 30 minutes. Voila! Your delicious homemade beef jerky is ready. Enjoy it with a warm cup of tea or a cold beer!
