Homemade Healthy Beef Jerky
Easy & Healthy Beef Jerky Made with a Food Dehydrator ★
Worrying about store-bought jerky? Now you can make your own healthy and delicious beef jerky right at home! Enjoy a guilt-free, satisfying snack with a wonderfully chewy texture and rich flavor that the whole family will love. This recipe uses a food dehydrator to simplify the process, making it easy to create a special treat filled with your personal touch. Discover the secrets to perfect homemade jerky, brought to you by Man-Made Recipes’ collection of worldwide recipes!
Key Ingredients- Beef (Eye of Round recommended), for jerky 400g
- 1/2 cup Cheongju (Korean rice wine) or Mirin
- 1 Tbsp Sugar
- Pinch of Black Pepper
Marinade Ingredients- 1/3 cup Soy Sauce
- 1/2 Tbsp Fish Sauce (anchovy or sand lance)
- 2 Tbsp Sugar
- 2 Tbsp Maesil Cheong (plum syrup)
- 1 Tbsp Mirin (or cooking wine)
- 3 cloves Garlic, minced
- 1 thumb-sized piece Ginger, minced
- 2 Dried Red Chilies
- Pinch of Black Pepper
- 2 Tbsp Sesame Oil
Optional Ingredient (for a spicy kick)- 4 Cheongyang peppers (Korean chili peppers)
- 1/3 cup Soy Sauce
- 1/2 Tbsp Fish Sauce (anchovy or sand lance)
- 2 Tbsp Sugar
- 2 Tbsp Maesil Cheong (plum syrup)
- 1 Tbsp Mirin (or cooking wine)
- 3 cloves Garlic, minced
- 1 thumb-sized piece Ginger, minced
- 2 Dried Red Chilies
- Pinch of Black Pepper
- 2 Tbsp Sesame Oil
Optional Ingredient (for a spicy kick)- 4 Cheongyang peppers (Korean chili peppers)
Cooking Instructions
Step 1
Prepare the beef, eye of round is ideal for jerky, cut to about 0.7cm thickness. This thickness ensures the jerky will be chewy without becoming too hard after dehydration.
Step 2
Gently pound each slice of beef with a meat mallet or the back of a knife. This tenderizes the meat, allowing the marinade to penetrate better and resulting in a more succulent jerky.
Step 3
Rinse the pounded beef slices under cold running water to remove any blood. Afterwards, pat them thoroughly dry with paper towels. Ensuring the meat is dry is crucial for achieving a good texture and longer shelf life for your jerky.
Step 4
In a bowl, combine the beef slices with Cheongju (to remove any gamey odor), sugar (to help tenderize and add sweetness), and a pinch of black pepper. Mix well and let it marinate for about 30 minutes to allow the flavors to meld and the meat to soften.
Step 5
Now, let’s prepare the flavorful marinade! In a saucepan, combine the soy sauce, fish sauce, sugar, Maesil Cheong, Mirin, minced garlic, minced ginger, dried chilies, and black pepper. Bring this mixture to a boil. (We’ll add the sesame oil later!)
Step 6
Once the marinade comes to a rolling boil, reduce the heat slightly and simmer for 1-2 minutes. Then, remove from heat and let it cool completely before straining. Straining while hot can cause the aromatic compounds to dissipate. Use a fine-mesh sieve to remove the solids (garlic, ginger, chilies), yielding a smooth marinade.
Step 7
Take the beef slices out of their initial 30-minute marinade. Rinse them lightly under cold water. This step helps to reduce the saltiness and stickiness of the marinade, preventing the jerky from burning during dehydration. Pat them dry thoroughly again with paper towels.
Step 8
Place the dried beef slices in a bowl and pour the prepared marinade over them. Add the sesame oil for an extra layer of flavor. Gently mix everything together, ensuring each piece of beef is evenly coated with the marinade.
Step 9
Transfer the marinated beef to an airtight container and refrigerate for at least 3 hours, or preferably overnight. This allows the flavors to deepen and fully penetrate the meat. After marinating, place the beef on a sieve to drain off any excess liquid. You want a good coating, but not dripping wet.
Step 10
Arrange the marinated beef slices in a single layer on the food dehydrator trays. Make sure the pieces do not overlap, as this is essential for even drying and prevents them from sticking together.
Step 11
Set your food dehydrator to 70°C (158°F) and dehydrate for approximately 10 hours. The exact drying time may vary depending on the thickness of the meat and the humidity levels in your environment. Check periodically and adjust the time as needed to achieve your desired chewy texture. Once beautifully dried and chewy, your homemade beef jerky is ready to enjoy!
