Old fashioned beef jerky brine recipe

Old fashioned beef jerky brine recipe
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Rated as 4.81 out of 5 Stars

Recipe by: Michael D.

"If you like the peppered beef jerky in the bag, you will absolutely love this."

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1 d 10 h 25 m servings 169 cals

Original recipe yields 24 servings

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Note: Recipe directions are for original size.

  • 4 pounds very lean beef, visible fat trimmed and cut against the grain into 1/4 inch-thick strips
  • 3/4 cup Worcestershire sauce
  • 3/4 cup soy sauce
  • 1 1/2 tablespoons brown sugar
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon ground black pepper
  • 1 teaspoon liquid smoke, or more to taste
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon coriander seeds
  • 3/4 cup water, or as needed
  • 1/4 teaspoon coriander seeds (optional)
  • ground black pepper to taste (optional)
  • Add all ingredients to list
  • Add all ingredients to list

Directions

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  1. Place beef strips on a solid, level surface. Firmly pound beef with the tenderizing side of a meat mallet until the meat fibers are slightly broken but the strips still hold their shape.
  2. Mix Worcestershire sauce, soy sauce, brown sugar, onion powder, garlic powder, black pepper, liquid smoke, cayenne pepper, and coriander seeds in a large bowl until brown sugar has dissolved.
  3. Place beef strips into the bowl; add enough water to allow marinade to cover the meat. Stir to incorporate water and submerge the beef in marinade, cover the bowl, and refrigerate for 24 hours.
  4. Preheat oven to 300 degrees F (150 degrees C).
  5. Remove beef strips from marinade, shake off excess, and lay the strips onto oven-proof racks. Do not overlap the strips.
  6. Bake the beef strips in the preheated oven until an instant-read thermometer inserted into the thickest strip reads at least 150 degrees F (65 degrees C).
  7. Remove strips from oven and place onto racks of a food dehydrator so the strips don't overlap.
  8. If desired, sprinkle strips with more coriander seeds and black pepper.
  9. Turn on the dehydrator, set machine's temperature for 155 degrees F (70 degrees C), and dry the jerky until leathery, about 9 hours. Rotate the racks from top to bottom every 1 1/2 hours for even drying. A piece of jerky should crack but not break in half when folded. Store in refrigerator.

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  • Cook's Note:
  • Store in zipper bag. Keeps well in refrigerator for up to one month.


Per Serving: 169 calories; 4 g fat; 3.8 g carbohydrates; 27.9 g protein; 68 mg cholesterol; 569 mg sodium. Full nutrition

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    Rated as 5 out of 5 Stars
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Most helpful positive review

11/15/2012

When I submitted this recipe step 6 was not included. I use only my dehydrater for drying and not the oven, this is why the time may be shorter.

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Most helpful critical review

3/12/2017

no changes, will not do this one again just because it was too peppery for my liking. Could try it with less pepper.

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11/15/2012

When I submitted this recipe step 6 was not included. I use only my dehydrater for drying and not the oven, this is why the time may be shorter.

Read more

4/4/2012

made this yesterday...dh said it was great!!! only thing i did was 1/2 the recipe...used trimmed sirloin...will forsure make it again...thanks mike!!! ;o) ps i used my smoker (hickory & whiskey ...

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10/16/2012

I made this two weeks ago and it was ridiculously awesome! I added more pepper/spice because I like it hot and the results did not dissappoint. MY dehydrator, at 155 degrees only took 5 hours to...

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12/15/2013

We made this for Christmas as gifts for our diabetic relatives...and the rest of us jerky lover's too. It was fabulous. The leaner the beef the shorter the dehydrator time and the safer the fi...

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11/14/2012

Very good but a bit too sweet for my taste. Will make again but alter the sugar quantity and really lay on the pepper next time.

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4/23/2015

Definitely a keeper recipe! I didn't use the coriander as I didn't have any. I'm not sure if that would have changed anything about the taste much. We will be making this recipe often! Thank...

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3/12/2017

no changes, will not do this one again just because it was too peppery for my liking. Could try it with less pepper.

Read more

7/7/2015

This was my first time making jerky in my new dehydrator. I chose this recipe over doc's with the video because so far you rated all 5 stars, so, good place to start. I used a4.5 lb London br...

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1/28/2015

Made this with elk and let it marinate for 24 hours. Really tasty recipe. Husband and work friends loved it.

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