Simple and quick homemade beef jerky (no marinade)
After trying so many types of jerky and making a bucket load whilst I was at it – I discovered that it easy to make it at home and can actually be very quick. I would say 95% of all jerky recipes call for marinating overnight or for 24 hours, and not everyone has room in their fridge or the time. After much research I found that marinating only penetrates the meat by approximately 2mm - so what is the point of marinating for 24 hour then?
The secret to having tasty jerky without waiting 24 hours is to make a glaze and leave that glaze on the beef when either smoking, cooking in your oven or dehydrating.
Dehydrator vs Oven vs Smoker: One of the most common questions I get is which produces the best jerky and what if I don't have one or the other. Simple answer - smoker will produce the deepest flavour and you can omit the fake smoke in a bottle. In contrast, the dehydrator or oven will still yield amazing results.
If you want a chewier jerky, slice the meat with the grain and if you want a more tender jerky, slice the meat against the grain.
Simple and quick homemade beef jerky (no marinade)
John from AUSSIEQ BBQ
20
15 minutes
4 hours
369
American
Snacks
When making beef jerky, it’s important to select a well-trimmed, lean cut of meat, as fat can accelerate spoilage. An eye of round roast or topside is ideal; they are affordable, accessible, lean, and easy to trim. Before slicing, bang the cut into the freezer for 3-4 hours; it will be much easier to cut. This is based on a 2kg piece.
Beef jerky is cheaper if you make it at home - when you can pick up a nice piece of topside from your local butcher, Coles or Costco for around $17/kg and you are set!
🧑🏽🍳
Ingredients
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2kg of topside beef
5 tbsp Oz Dirt (or your fave BBQ rub)
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1/2 cup Worcestershire sauce
1/3 cup Aldi salt reduced soy sauce
1/3 cup Teriyaki marinade from Coles
1/4 cup rice wine vinegar
3 tbsp garlic powder
3 tbsp onion powder
2 tbsp vanilla sugar
splash of hot sauce (I used the Voodoo Wolf)
optional pinch of yum yum (MSG)
Optional splash of gin
Directions
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First step is to place your beef into the freezer for 3-4 hours until its firm, but not fully frozen through. This will assist in cutting the thin slices later.
Slice your beef into 0.5-1cm thin slices. I prefer them closer to 1cm, as this produces a more pliable end result. Place into a bowl - ready for the glaze.
If you are smoking your jerky, now would be a good time to light it up. Remember you want to keep it below 150F/65C as we don't want it to burn.
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Gather up your glaze ingredients with a bowl to mix it all in.
You want to place all the glaze ingredients into a bowl and mix it until the granulated ingredients have dissolved.
Then pour the glaze onto your beef strips and mix until all the beef is thoroughly coated.
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Place your glazed beef strips onto your grate and give them an even coating of Oz Dirt BBQ rub, or your fave seasoning.
At 150F/65C it will take approximately 4 hours to smoke the jerky. When the beef has taken on a nice red colour and it dried, but still a little pliable it is done.
7 comments
Using this recipe as a base and it is absolutely fantastic, I go heavy handed on the garlic powder and don’t use and BBQ rub but put in some green pepper sauce (1 tablespoon) and use about 8-10 ounces of Goya verde smooth salsa, also very heavy handed on the worsterchester sauce
Not sure how that last person knows what ass tastes like 😂
I tried this about 2 weeks ago but I cooked it in my oven and it tasted bloody great.
Shits ass