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The Best Beef Jerky Recipe From Grandma's Kitchen!

Updated on December 24, 2010

The Best Beef Jerky Requires No Special Equipment!

The best beef jerky recipe is simple, requires very few ingredients and no special equipment. It does require an investment of time and a little bit of money, but the payoff is well worth it. This recipe for homemade beef jerky will become a favorite for your friends and family. Our family has enjoyed it for over 30 years. I have tasted beef jerky that is sold in those foil packages at the grocery stores and even in convenience stores. They can at best be described as disgusting and at worst be described as recycled and salted tire tread. No, I have never tasted tire tread, but the pre-packaged, highly processed beef jerky found in stores reminds me of what tire tread must taste like...

This beef jerky is perfect! It is a snack that is high in protein, low in carbohydrates and maybe the best part of this recipe is that you can actually pronounce the names of all of the ingredients.

Don't even think of cutting the recipe in half! Once the kids and their friends taste it, this beef jerky will disappear so fast that your head will spin! Offer it as one of your Super Bowl Party foods and let the compliments begin!

Dried Beef Just Shouldn't Taste This Good!

Recipe For Beef Jerky

  • 3 pounds of top sirloin steak, with most of the fat removed
  • 1 cup of soy sauce
  • 1/2 cup of red wine (any red wine will do, it does not need to be expensive)
  • 1/2 cup of dark Karo syrup
  • 1 Tablespoon of liquid smoke
  • 1 teaspoon of ground black pepper, and more for sprinkling on each side as the beef jerky is turned over while in the oven

Cut the top sirloin into thin strips, about 1/4 inch thick and about 5 inches long. In a bowl, whisk together the other ingredients until thoroughly combined. Put the meat into a large zip-lock bag and pour the liquid over the beef. Remove the air and close the bag. Make sure all of the pieces of beef are covered. I lay the bag out flat in a baking pan and refrigerate it for 24 hours. Halfway through, turn the bag over to redistribute the meat.

With tongs or your clean hands, remove the strips and place them in a single layer on to ungreased, unsprayed cookie sheets. Bake in your oven for 6 hours at 150 to 175 degrees, turning the beef halfway through. Sprinkle with some additional pepper.

Remove from the oven onto paper-towel lined plates and allow to cool prior to storing. I used to use the old Red Vine (licorice) tubs for my beef jerky. The beef jerky never lasted long enough to worry about any storage time over one week.

After the first time I made this, I realized that I needed to double the above recipe. I suggest that you try the recipe as written first, then if, like me, you need to make more, double the recipe. I also wait until top sirloin is on sale, that way the cost is not prohibitive.


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