Unleash Your Inner Carnivore: Learn How To Make Beef Jerky Like Jack Link’s!

Craving the irresistible taste and texture of Jack Link’s beef jerky? You can now create this delectable snack in the comfort of your own kitchen with just a few simple steps. This comprehensive guide will reveal the secrets to making beef jerky that rivals the iconic Jack Link’s brand.

Selecting the Right Cut of Beef

The choice of beef plays a crucial role in the quality of your jerky. Opt for lean cuts with minimal fat, such as top round, flank steak, or eye of round. These cuts will result in a chewy and flavorful jerky.

Preparing the Beef

Trim any excess fat from the beef and slice it thinly against the grain. The thickness of your slices will determine the texture of the jerky. For a chewy consistency, aim for slices between 1/8 and 1/4 inch thick.

Marinating the Beef

The marinade is the heart and soul of great beef jerky. Here’s a classic Jack Link‘s-inspired marinade:

• Soy sauce: 1 cup
• Worcestershire sauce: 1/2 cup
• Brown sugar: 1/4 cup
• Garlic powder: 1 tablespoon
• Onion powder: 1 tablespoon
• Black pepper: 1 teaspoon

Combine all ingredients in a large bowl and whisk well. Submerge the sliced beef in the marinade, ensuring it is completely covered. Refrigerate for at least 4 hours, or up to overnight.

Dehydrating the Beef

After marinating, it’s time to dehydrate the beef. This process removes moisture and preserves the jerky. There are two main methods for dehydration:

• Oven Dehydration: Preheat your oven to the lowest setting (around 150-170°F). Place the marinated beef strips on a wire rack set over a baking sheet. Dehydrate for 4-6 hours, or until the jerky is dry and chewy.
• Dehydrator Dehydration: If you have a food dehydrator, follow the manufacturer’s instructions for dehydrating beef jerky. The typical temperature is between 145-165°F, and the dehydration time can vary depending on the thickness of the slices.

Storing the Beef Jerky

Once dehydrated, store the beef jerky in an airtight container at room temperature for up to 2 weeks. For longer storage, refrigerate or freeze the jerky.

Seasoning Your Jerky

While the marinade provides the base flavor, you can add additional seasonings to enhance the taste. Here are some popular options:

• Cayenne pepper
• Chili powder
• Smoked paprika
• Garlic salt
• Onion salt

Sprinkle the seasonings on the beef strips before marinating or dehydrating.

Troubleshooting Common Issues

• Jerky is too tough: Dehydrate the jerky for a shorter period or at a lower temperature.
• Jerky is too soft: Dehydrate the jerky for a longer period or at a higher temperature.
• Jerky has an off-flavor: Check the freshness of the beef and the marinade ingredients.
• Jerky is moldy: Discard the jerky and check your storage conditions.

In a nutshell: Your Homemade Jack Link’s Beef Jerky

By following these steps, you can create mouthwatering beef jerky that rivals the taste and texture of Jack Link‘s. Experiment with different marinades and seasonings to customize your jerky and enjoy a delicious, protein-packed snack.

Quick Answers to Your FAQs

1. Can I use frozen beef to make jerky?
Yes, but thaw the beef completely before slicing and marinating.

2. How long can I marinate the beef?
Marinating for at least 4 hours is recommended, but overnight marinating will result in a more flavorful jerky.

3. What is the ideal dehydration temperature?
For optimal results, dehydrate the beef at 145-165°F.

4. How can I tell when the jerky is done dehydrating?
The jerky should be dry and chewy, with no moisture when bent.

5. Can I make beef jerky without a dehydrator?
Yes, you can use an oven set to the lowest setting. However, this method may take longer and yield less consistent results.