Giddy Up, It’s Beef Jerky Time

Beef JerkyThere is something that I truly love as a snack, or for that matter, breakfast, lunch, or dinner, and that is beef jerky. I fell in love with this snack when I was roughly nine or ten years old. It all started with a tin of jerky. Looked similar to that of chewing tobacco. My dad also had a love for jerky, and he began to smoke, bake, and dehydrate meat combinations to find the perfect jerky. In my opinion, they were all delicious. My desire to get on the jerky train was all started a few weeks back when my brother-n-law (Mike) and I were at a store while on vacation. We decided we would buy some Corona beer, as it was a hot summer day. Upon check-out, there was a tube full of homemade jerky. This was no slim jim type jerky, and nor would I ever consider slim jims as beef jerky. That is just slim sausage. Anyway, both of us were like “yeah, dude, jerky”.

That day, I told Mike “I’m making this stuff!”. I started with the source, my dad. He sent me a recipe to begin with, and of course I tweaked it with some other ingredients. I wanted to use my smoker to slow cook the meat, however my dad informed me to place it in the oven for 10 hours at a low heat, in my case 140 degrees with the oven slightly cracked.

Here is what I did, along with ingredient breakdown:

Ingredients:

  • 2 flank steaks cut against the grain, 1/4 inch strips, or to your liking
  • garlic powder
  • a 1/4 tsp of liquid smoke
  • 1/2 cup of soy sauce
  • 1/2 cup of worcestershire sauce
  • pepper
  • onion powder
  • chili powder
  • oyster sauce
  • aluminum foil

Beef JerkyPlace the cutup meat into a large ziploc bag. Add the wet ingredients and mix thoroughly in the bag. Add the dry ingredients and begin to massage the meat from the outside, that way you are not touching the meat. 🙂 Seal the bag and place in a bowl in case of any leaks. Marinade overnight or 24 hours or so.

When you are ready to get jerky, take the meat out and pat dry. Cover 2 baking sheets with aluminum foil. Preheat your oven to the lowest temperature, in my oven’s case 140 degrees. My dad did stress that the oven door need to remain open. He also stated that the smell of the house in the morning would be so great that we would be jumping around like a bunch of monkeys; something like that.

I woke early that morning and immediately checked the oven and took the jerky out. You could tell it lost ‘weight’ and my dad was right about the smell (not that I needed to smell delicious meat like that at 7am).

I kid you not, the jerky was awesome. A bit salty, but for the first batch and getting a process nailed down, it was killer. I served it throughout the day as it was my daughter Elena’s birthday party, and literally, it was almost all gone.

My hats off to Mike for getting my brain thinking about making jerky, and to my parents for handing down their experience and recipe. Watch out for upcoming jerky recipes!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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  1. Pingback: Smoked Brisket

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