If you’re a fan of beef jerky and want to try making it at home, this Mingua Beef Jerky recipe is a must-try! The marinade is a perfect blend of sweet and salty, with a touch of smokiness that will leave your taste buds craving for more.
Table of Contents:
- 3 lbs of beef, thinly sliced against the grain
- 1 cup of soy sauce
- 1 cup of brown sugar
- 1/4 cup of Worcestershire sauce
- 1/4 cup of liquid smoke
- 1 tsp of garlic powder
- 1 tsp of onion powder
- 1 tsp of black pepper
- In a large mixing bowl, whisk together soy sauce, brown sugar, Worcestershire sauce, liquid smoke, garlic powder, onion powder, and black pepper until well combined.
- Add thinly sliced beef to the bowl and toss well to ensure all pieces are evenly coated with the marinade.
- Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to fully absorb into the beef.
- Preheat your oven to 170°F or the lowest temperature setting.
- Line a baking sheet with parchment paper and place the marinated beef slices on the sheet, making sure they are not touching each other. You can also use a dehydrator if you prefer.
- Bake the beef for 5-6 hours or until it’s dry and chewy, flipping it every hour or so to ensure even drying. If you’re using a dehydrator, follow the manufacturer’s instructions for drying time and temperature.
- Once the beef is fully dried, remove it from the oven or dehydrator and allow it to cool completely before storing it in an airtight container at room temperature.
This Mingua beef jerky is perfect for snack time, road trips, or as a protein-packed addition to your lunch. You can also serve it with your favorite dipping sauce or alongside your favorite cheese and crackers.
Tips and Notes:
- To make slicing easier, place the beef in the freezer for 20-30 minutes before slicing.
- You can adjust the amount of brown sugar to your liking. For a sweeter jerky, add more brown sugar; for a saltier one, reduce the amount of brown sugar.
- If you prefer your jerky to be spicier, add a pinch of cayenne pepper or red pepper flakes to the marinade.
- Store your homemade beef jerky in an airtight container at room temperature for up to a month. You can also freeze it for longer storage.
- For food safety reasons, make sure to use a meat thermometer to check that the beef jerky has reached an internal temperature of 165°F before storing or consuming it.
Frequently Asked Questions (FAQs):
Q. Can I use other kinds of meat instead of beef?
A. Yes, you can use other lean meats such as venison, turkey, or chicken.
Q. How long does the beef jerky last?
A. Homemade beef jerky can last up to a month when stored in an airtight container at room temperature. You can also freeze it for longer storage.
Q. Can I make this recipe without liquid smoke?
A. Yes, you can omit the liquid smoke and still achieve a delicious flavor. You can also experiment with other seasonings and spices to create your own unique blend.
Q. Do I need a dehydrator to make beef jerky?
A. No, you don’t need a dehydrator. You can use your oven on the lowest temperature setting to dry the beef slices.
Q. What’s the best way to slice the beef?
A. To make slicing easier, place the beef in the freezer for 20-30 minutes before slicing. This will firm up the meat and make it easier to cut into thin slices.
Making your own Mingua beef jerky at home is easy and fun, and it allows you to customize the flavor to your liking. With this recipe, you can have a delicious and healthy snack ready in no time. So give it a try and impress your friends and family with your homemade beef jerky!