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How to Make Beef Jerky The most delicious protein-rich snack. Homemade beef jerky right from your oven! From Sommer Collier of A Spicy Perspective. This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. Cut off any excess fat on the slab of beef. 8th inch slices, against the grain.
Place in a large gallon zip bag. Add all remaining ingredients to the bag. Zip and massage to mix well. Chill for at least 45 minutes, but up to 24 hours. Line 3 large rimmed baking sheets with foil.
Place a metal rack over the foil on each pan. Lay the beef in a single layer across the racks. Bake for 3 to 4 hours, checking at the 3-hour mark for texture. Let a tester piece cool, then tug and taste. If it’s perfect take all the beef jerky out of the oven. 3 hours in a convection oven.
Store in an airtight container at room temperature for 1 to 2 weeks. The epitome of the low carb, high protein snack. Anytime we are trying to cut carbs, this is the first quickie snack item I buy to keep around the house. After all, beef jerky is just lean dried meat and spices, right? If you flip the package over and read the ingredients, some beef jerky brands are packed full of preservatives, sugar, and even gluten. Other brands use only mindful ingredients, but bump of the price of the jerky for every missing chemical.
