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Nutrition Facts

Serving Size 1 (144g)

Recipe makes 15 servings

Calories 328
Calories from Fat 220 (67%)
Amount Per Serving %DV
Total Fat 24.5g 37%
Saturated Fat 9.9g 49%
Monounsaturated Fat 10.6g
Polyunsaturated Fat 1.0g
Trans Fat 0.0g
Cholesterol 82mg 27%
Sodium 628mg 26%
Potassium 474mg 13%
Total Carbohydrate 3.2g 1%
Dietary Fiber 0.4g 1%
Sugars 1.4g
Protein 22.7g 45%

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Homemade Beef Jerky

Recipe #42272 | ½ day | ½ day prep | add private note

By: Cindy in PA.
Oct 6, 2002

This is excellent beef jerky and worth the wait! Less expensive than store bought and tastes better. Double the recipe next time and experiment with different spices you like!

SERVES 15 (change servings and units)

Ingredients

Directions

  1. 1
    Trim all fat off meat.
  2. 2
    Cut steak in to 4 inch strips.
  3. 3
    The steak should be about 1/2 inch thick.
  4. 4
    It's easier to cut meat partially frozen.
  5. 5
    Pound meat lightly, you don't want it too thin.
  6. 6
    Add all ingredients in a large bowl.
  7. 7
    Mix well.
  8. 8
    Cover and refrigerate overnight (8 hrs).
  9. 9
    Line cookie sheets with tin foil.
  10. 10
    Place steak strips on sheets, don't overlap meat.
  11. 11
    Set oven at lowest temperature. (150-175°F).
  12. 12
    Bake six hours, turning after three hours.
  13. 13
    Jerky is done when meat is dried out, depending on your oven.
  14. 14
    Worth the wait!

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Featured Reviews for This Recipe

From: Miss Rachel in Seattle, WA

On Nov 3, 2009

By far one of the best jerky recipes I have found. The only change I make is instead of using Frank's Red Hot, I use Firehouse Jamaican Jerk sauce. (And we have a dehydrator instead of the oven.) So good! Making another batch at the moment! Thanks for sharing!

0 people found this review helpful

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  • From: Tracey in Ohio

    On Aug 15, 2009

    I love this beef jerky recipe. Made it once before and have some in the fridge marinating right now. It has great taste and so much better than store bought. The only change I made was to add fresh chili peppers in the marinade because we like it hot. Thank you for sharing this great recipe.

    0 people found this review helpful

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  • From: SlipC

    On Nov 26, 2002

    I agree with asking the butcher to cut it into thin strips for you, I had the store cut it into 1/4" thick strips and it was much easier than doing it myself. This was my first attempt at making jerky, and was extremely pleased with the outcome. This is a very flavorful jerky, although we did omit the hot sauce and found it spicy enough for our taste. But if you are into spicy foods, I would definitely put it in. My family is just a little bit wimpish when it comes to really spicy. But this marinade is great, I am glad that I decided to try it for my first batch of jerky!!

    12 people found this review helpful

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  • From: Devon S

    On Oct 24, 2002

    Great recipe. You can use any cut of beef you like and get the butcher to slice it thin for you (saves your fingers if you're clumsy like me). Awesome for high protien snacks. Add a bit of BBQ sauce for a little different zip.

    7 people found this review helpful

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  • Read all 30 reviews

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