The flavor of beef jerky may also be enhanced by conventional ingredients, which is why it is sometimes the most simple approach. The BBQ spice that is commonly used on brisket or pulled pork is used in this traditional BBQ beef jerky recipe.
The bbq beef jerky has a sweet and spicy flavor to it. You may always increase the spiciness by adding more chile powder or another cayenne of your choice. Before combining the spices, you may also sprinkle hot sauce over the meat.
How Can You Make Beef Jerky?
It is quite simple to create beef jerky:
- Thinly cut your choice of beef
- Marinate your beef
- Dehydrate beef until your preferred dryness, and then enjoy
Also Read : How To Eat Shredded Beef Jerky
What Is The Best Kind Of Beef To Make Beef Jerky?
One of the most frequently asked questions I get when I shared my beef jerky recipe with others. After all, it is called beef jerky for a reason. But, to be honest, I have enjoyed just about every sort of beef I have tried so far. That being said, flank or top-round steak are my personal favorites. The key to having a good cut of meat is to find one that is lean and remove any visible fat from the cut of beef.
Note: If you leave big chunks of fat on the beef when you marinate it, they will grow tiny ball-like mounds of hard fat, and trust me, no one wants to eat that.
Also Read: How To Make Beef Jerky On A Traeger
Slicing Beef Jerky
When it comes to the jerky, there are two primary methods to cut meat that result in a different texture based on your preferences. For a chewier jerky, cut it with the meat’s grain, or for a more fragile jerky, cut it against the grain of the meat. I like my beef more delicate, therefore I always section it against the grain.
I usually slice my beef ¼ to ⅛ inch thick. It dries out much faster when it is really thin, and thicker meat will need longer cooking times.
Tip: Place the meat in the freezer for 30 minutes to an hour, depending on size, before slicing. This will help prevent the cut of beef from shifting while it is being sliced and make it simpler to produce more uniform jerky slices.
Also Read: How Thick To Slice Meat For Jerky?
Classic BBQ Beef Jerky Recipe
The easiest way to induce flavor in your beef jerky is to utilize the brand in your spice rack. The BBQ rub that is commonly used on brisket and pulled pork is utilized in this traditional BBQ beef jerky recipe.
The bbq beef jerky has a sweet and spicy flavor to it. By increasing the amount of cayenne or another chile powder, you may always increase the heat level. Before adding the spice combination, you can top it off with hot sauce.
Classic BBQ Beef Jerky Ingredients
For The BBQ Rub
- 5 tablespoons of brown sugar
- 4 tablespoons of salt
- 1/4 cup of paprika
- 3 tablespoons of freshly ground black pepper
- 1 1/2 tablespoons of onion powder
- 1 1/2 tablespoons of garlic powder
- 1/2 teaspoon of mustard powder
- 1/2 teaspoon of cayenne pepper
- 1/2 teaspoon of celery seeds
For The BBQ Beef Jerky
3 pounds of the meat (around 1350 grams), preferably eye of small, round, or a similar lean cut
4 to 6 tablespoons of BBQ rub
BBQ Beef Jerky Instructions
For The BBQ Rub
Combine all the spices in the small bowl and mix well.
For The BBQ Beef Jerky
Remove the silver skin, gristle, and fat from the beef. Trim the meat into thin strips against the grain. Arrange the strips in a large container like a bowl or tray.
Cover the beef strips with the seasonings, combining them thoroughly to be sure they are completely coated.
Freeze them in a freezer bag or container for at least several hours or overnight.
Making BBQ Beef Jerky Using Oven
Preheat the oven to its lowest temperature, 71°C/160°F.
Making Classic BBQ Beef Jerky In The Dehydrator
Preheat your dehydrator to at least 60.5°C and up to 74°C (141°F / 60.5°C) if possible.
Place the strips in a single layer on the dehydrator racks. Allow enough space between the jerky strands for proper ventilation. If you do not use wire or mesh trays, you may need to turn the beef jerky over halfway through the drying process.
Dampen the beef jerky for 6 to 10 hours until it is fully dry. It may take more than 6 hours if thicker pieces of meat are used.
Western Barbecue Jerky
- 1 pound of lean meat (such as beef, pork, or turkey)
- 1 teaspoon of salt
- 3 tablespoons of brown sugar
- 1/4 teaspoon of black pepper
- 1/3 cup of red wine vinegar
- 1/8 teaspoon of cayenne pepper
- 1/3 cup of ketchup
- 1 teaspoon of onion powder
- 1/2 teaspoon of garlic powder
- 1 teaspoon of dry mustard
Also Read: How To Tell If Jerky Is Done Dehydrating
Slice the meat across the grain into thin, long strips about one-fourth inch thick. Trim off any extra fat. If you have a meat slicer, use it; otherwise, ask your butcher to slice the meat for you.
In a mixing dish, combine the salt, black pepper, brown sugar, vinegar, ketchup, cayenne, garlic powder, onion powder, and dry mustard and mix until all of the dry ingredients are completely dissolved.
Place 2-3 layers of meat strips in the glass or plastic container. Layering the vinegar marinade over the previous layer is recommended. Repeat with the rest of the meat and marinade to make 3 more layers. Cover with plastic wrap or a lid and marinate for 6-12 hours in the fridge, stirring every hour or two.
Also Read: How To Keep Beef Jerky Soft
It is ready to be dried when the surface is dry and no more moisture remains. Preheat the oven to 160 degrees F or the lowest setting possible (less than 200 degrees F is ideal).
Remove the meat from the sauce and lay it on racks (baking and then cooling racks work if you do not have drying racks) covered in aluminum foil. Bake for 8-10 hours at 160 degrees F (or the lowest temperature available). Remove the oven temperature to a minimum of 350°F (175°C). Bake until the jerky is crisp. Allow for an extended period of time, as needed. Remove from the oven and let cool fully before serving. Keep in an airtight container for up on the shelf.