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
10 Essential Tips on How to Make Tender Jerky
- 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.
Marinating jerky before dehydrating is a crucial step to delicious and flavourful jerky and I don't recommend ever skipping it. The longer you marinate, the more tender and flavourful your jerky will come out.
Why add vinegar to beef jerky? ›
Soaking slices or strips of raw beef to be made into jerky in vinegar, marinating the vinegar-soaked meat, and then drying the meat also destroys pathogens.
How do you make jerky taste better? ›
Consider using ingredients like:
- Soy sauce for umami richness.
- Worcestershire sauce for depth of flavour.
- Garlic powder or fresh minced garlic for a savoury kick.
- Onion powder for added depth.
- Liquid smoke for a smoky steakhouse aroma.
- Black pepper for a peppery bite.
The key, it turns out, is the exact opposite of what you want out of cuts of steak: go as lean as possible for your jerky, which means avoiding meat high in fat content.
What is the best curing salt for beef jerky? ›
SPQR Seasonings Curing Salt
This curing salt is more powerful than regular salt in preserving several pounds of meat with ease. It can wet-cure different types of fleshes like jerky, fish, ham, sausage, and even salami, thanks to its excellent formulation of sodium nitrite along with white salt.
What happens if you put too much cure in jerky? ›
Too much cure will make the jerky salty. How long did you let it cure for? Recommended curing time is 24 hours for stripped meat and 12 hours for ground meat.
What happens if you don't marinate beef jerky? ›
The marination of beef jerky impacts the flavor, texture, and shelf-stability of the final product. Flavor - The aromatic and flavor compounds in the marinade penetrate the meat. Salt is the most important ingredient in a marinade as time allows it to penetrate and season more of the meat.
What is the best cut of beef for 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.
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.
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.
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.
What seasonings are good for jerky? ›
Beef Jerky Marinade
The combination of sweet, savory, and umami-rich ingredients. This marinade is a beautiful blend of soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, pepper, meat tenderizer, garlic powder, onion powder, and paprika.
What is the best meat for homemade 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.
How do you spice up bland jerky? ›
Brush the Jerky with a Liquid
Soy sauce, Worcestershire sauce, vegetable, beef, or chicken broth, liquid smoke, and water all work wonders.
What do you put in jerky to make it last longer? ›
Storing Jerky
You can purchase a food-grade oxygen absorber and a vacuum sealer if you want to make a lot of jerky and have it last a long time. If not, just store in a sealed container or plastic zip-top bag. It will last about a week in a cool, dark place but up to two weeks in the refrigerator.
How do you keep moisture out of homemade jerky? ›
Avoid moisture: Another important factor in preserving beef jerky is to avoid moisture. This means keeping it in an airtight container or bag, and avoiding exposing it to humidity or damp conditions. Use vacuum-sealed packaging: Vacuum-sealed packaging is the best way to store beef jerky for long-term preservation.
How to make beef jerky softer? ›
You can also use broth or water to soften your tough beef jerky. Any liquid can do the job, hot or cold; it makes no difference. To rehydrate your beef jerky with water: Put the beef jerky in a bowl and pour some water (or your preferred liquid) over it.
How long to cure jerky before dehydrating? ›
How long did you let it cure for? Recommended curing time is 24 hours for stripped meat and 12 hours for ground meat. 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.
