I’m so excited to tell you about a recipe that I concocted in my kitchen forCitrus Basil Beef Jerky! This came out so, so good! My youngest, who is the pickiest beef jerky critic, insisted I name this recipe after her! This shall now be call Melanie’s Favorite Beef Jerky recipe!
This recipe was created without much thought. I made a bit of regular Dr. Pepper Beef Jerky but decided on a whim to venture out with new flavors. Citrus basil is a favorite combination but I didn’t have the fresh basil from the garden that I normally have. I also didn’t have any lemons, lime or oranges on hand. I did have the dried basil in my spice cabinet though. I looked over at my bin of essential oils and totally forgot that I have lemon, lime and orange oils! I have many different essential oils. I used to be hooked on Young Living essential oils but I have found many different brands that are really good quality.
Why does it not come as a first thought to use essential oilsin food? Seriously? Why? I’ve had these oils for months now and I always forget I have them. My brain has not been programmed to think these are useful, but guess what, they are! I can never keep lemons or limes in the refrigerator for a long time. They always go bad. This is why I never have them on hand. I usually plan out my recipes but this one was not planned. This is where my experiment begins…
I took notes just in case this experiment went well and thank God for that! I’m writing this recipe up from a marinade stained hand written piece of paper. I attempted 4 different flavors when I did this experiment: Citrus Basil, Teriyaki, Lemon Pepper, Dr Pepper and Sweet & Spicy mix. Every single concoction was AMAZING! The sweet and spicy recipe needs a bit of tweaking because it was way too spicy and not sweet enough to off set it. Can’t win them all.
Citrus Basil Beef Jerky Recipe Ingredients:
Citrus Basil Beef Jerky Recipe Instructions:
There are a few different beef cuts you can use for beef jerky. I prefer to purchase the thin sliced round top steak. I’ve used sirloin (trimming the excess fat), London Broil and Flank Steak too. Be sure to slice it against the grain when you are cutting the strips.
The strips of steak should be cut at about 1/8 inch or1/4 inch thick. If you are cutting the meat yourself instead of purchasing the thin sliced, place the meat in the freezer just to slightly freeze it. This will make it easier to cut into the thin slices you need. Or you can ask your butcher to slice it for you.
The recipe ingredients above is for 1 pound of beef. You can double or even triple this recipe if needed.
Combine all the ingredients in a medium size bowl. Add the strips of beef into the marinade.
Place the ingredients in a ziplock baggy.
Refrigerate the beef strips for at least 4 hours. I’ve marinated it up to 8 hours and I feel the longer you marinade it the better it gets. I’m impatient though. My friend tells me you can cut this marinade time down to only 2 hours when you use the Foodsaver machinetomarinade it! Love that!
There are a couple different ways to make beef jerky. I have a fancy dehydrator with 11 metal trays. I make it often so it was well worth the investment for me. If you are just starting out, you might just try the oven method first. You can cook this jerky at 180 degrees for between 2 1/2 to 4 hours depending on the texture you like.
I cooked mine in mydehydratorat 155 degrees for 4 hours exactly. It came out with a slightly softer texture which I love. If you like a tougher texture you should cook it for another hour. Cooking time general goes between 4 and 5 hours in the dehydrator.
Once it’s done in the dehydrator, my family usually devours it. I don’t think it lasts a day let alone a whole week. I’ve been told that it will keep in a zip lock baggy for a week if needed. It’s a great way to make snacks ahead of time for the week.
I want to give you the Dr Pepper Beef Jerky Marinade Recipe we use all the time. It’s amazing. I don’t ever want to use this recipe.
Dr. Pepper Beef Jerky Marinade Recipe:
- 1/4 cup soy sauce
- 2 tablespoons liquid smoke
- 2 tablespoons brown sugar
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 pound of thin slicked beef
The instructions are the same.
Here are a few photos of the process:
You can see the basil seasoning in this photo:
This is a photo of the Dr Pepper marinade!
This is a photo of the Dr Pepper marinade!
Feel free to Pin It on Pinterest for later too!
FAQs
Here are the top ten tips on how to make jerky more tender.
- Select cuts of meat with more internal marbling. ...
- Slice against the grain. ...
- Slice the meat a little thicker. ...
- Add additional sugar. ...
- Test acidic ingredients and other meat tenderizers. ...
- Vacuum seal the meat during marination. ...
- Massage the meat during the marination process.
When making beef jerky, adding vinegar to the mix helps tenderize the meat. The acidic properties of vinegar work to weaken the meat's collagen tissue, making it less tough. Collagen is what gives meat its structure, but it's also responsible for making it chewy.
What is the best amount of time to marinate beef jerky? ›
The ideal time to marinate jerky is 16 hours, but an acceptable range is 8 to 24 hours. This time frame allows the marinade to saturate the outside of the meat and the salt to penetrate beyond the surface, seasoning the entire piece of meat.
How to make beef jerky soft and tender? ›
Main Takeaways for Tender Beef Jerky
- Choose a lean meat cut.
- Cut against the grain when slicing meat.
- Use a marinade with at least one acidic ingredient.
- Marinate the meat strips for about 24 hours.
Sodium Nitrates in Beef Jerky
Beef jerky is also typically high in sodium nitrates. These compounds are often added to processed foods to help preserve them and give them a salty flavor. Because of this, most experts recommend limiting eating processed foods like beef jerky, hot dogs, and lunch meats.
Is curing salt necessary for jerky? ›
Using curing salt when making jerky is not essential, however it does have a lot of great benefits. Using curing salt correctly helps to reduce the chance of harmful bacteria growing on meat and ensures a safer curing process. It also improves flavour, colour and extends the shelf life.
Why do you add brown sugar to beef jerky? ›
The extra sugar not only helps preserve the meat but also locks in moisture. This recipe makes a salty-sweet, smoky jerky with a chewy yet tender texture, similar to the well-known brands.
Why do you put sugar in beef jerky? ›
Sugar is a natural preservative which can help keep a jerky fresh for longer. It marries with the salt in the jerky formulation to create a more robust product, less likely to spoil. Sugar is also hygroscopic which allows it to retain moisture from the air. This helps create a softer, moister jerky that lasts longer.
Why is my homemade jerky so tough? ›
The short answer is that your jerky is so tough because it's too dehydrated. For some people, this is a great thing and the tougher the jerky, the better! But maybe toughness isn't what you (or your teeth) want in a jerky.
How long to leave meat in dehydrator for jerky? ›
While most beef jerky recipes call for around 4 to 6 hours of dehydration, it's crucial to check intermittently. Over-dehydrating can result in a brittle, less appetizing jerky, whereas under-dehydrating can risk bacterial growth, reducing the jerky's safety and shelf life.
Excessively long marination times can result in the meat absorbing too much flavor, overshadowing the natural taste of the meat and making the jerky overly salty or intensely flavored. Texture-wise, over-marinated jerky can become too soft, losing the traditional chewy texture that defines good jerky.
Can you cure jerky too long? ›
Letting it cure too long will make it too salty as well. If done correctly, you can cut the cure down by ½ tsp per pound of meat. The meat should still come out pink in the middle when it is finished cooking. If it comes out gray you need to add more cure.
Why add vinegar to jerky? ›
35ml apple cider vinegar: Acids are essential for food safety since they inhibit the growth of microbes. This ingredient will not just add a distinct taste but help ensure your jerky is safe for consumption.
What meat makes the most tender jerky? ›
There are a variety of cuts of beef that you can use to make tender, delicious beef jerky. While top round, bottom round, pectoral, and lifter are typically the best cuts, others like flank and skirt steak can also make great jerky. These cuts of beef are all lean, economical, and full of flavor.
What makes the best jerky? ›
The best cuts of meat for beef jerky are Top Round, Bottom Round, Lifter and Pectoral, but a variety of cuts can be used such as Flank Steak and Skirt Steak. These cuts of beef check all the boxes for beef jerky—economical, lean, and full of flavor. Selecting a lean cut of meat that has very little fat is key.
What is the best method for making jerky? ›
One of the most popular ways to make beef jerky is by using a dehydrator. Dehydrators can range in price from $80-$400. We recommend using a high powered dehydrator for beef. Typically beef jerky can dehydrate for 3 hours at 165 degrees.
How do you make jerky taste better? ›
Common Spices That Add Flavor To Jerky
- Garlic Powder. If you are looking for something a little bitter to add to your jerky, a popular choice is garlic powder. ...
- Chili Powder. Sometimes when you buy jerky online, the snack you receive is not exactly the one you pictured. ...
- Cumin. ...
- Dried Thyme.
Best Cut of Beef For Jerky
Avoid anything with a high fat content — the more fat there is, the harder it'll be to achieve the dry and chewy texture you're after. Plus, fatty cuts will cause the jerky to spoil more quickly. Choose a fresh, lean cut instead. This recipe calls for round steak.
