Making your own homemade beef jerky is a quick, fun,
Tasty Homemade Beef Jerky
affordable, and tasty project well worth trying.
Once you’ve tasted your first batch you’ll never look at commercially made beef jerky the same.
We have tried several different jerky blends but like the Nesco/American Harvest Jerky “Original” flavor the best.
Here’s the process we use for making ours… (check out the video, and/or read below)…
Here’s the process we use for making ours…
Lean cut of beef (we usually use Bottom Round), cut 1/8 to 1/4 inch thick.- 2.25-2.5lbs (should net approx 2lbs when trimmed down)
– Nesco/American Harvest Marinade Packets- 2-Seasoning Packets, 2-Jerky Packets (one-each per pound of beef)
Warm Water- ½ cup (1/4 cup per set of packet)
Trim any excess fat from the beef
Cut beef into 1-1/2 inch strips, across the grain
Place beef into large zipper top bag
Combine marinade packets and water in a bowl (mix well)
Add marinade to and seal the bag
Shake beef and marinade in the bag very well to ensure even coverage
Refrigerate in bag for 2-8 hours
Load dehydrator trays- laying beef in a single layer
Dehydrate at 155degrees F, or highest temperature
Every couple of hours, dab off any liquid that forms on the top of the jerky and turn the jerky, and/or rotate the trays to help ensure even drying
Continue drying until leathery and dry throughout (but avoid overdrying)
Drying can take from 2-15+ hours, depending on your dehydrator and how heavily it’s loaded, the thickness of the meat, and the humidity.
Storing your homemade jerky
Jerky should be stored in a cool, dry place, preferably in a refrigerator or freezer. We usually vacuum seal and freeze half (to prevent it from getting gobbled up so quickly) and store the remainder in the refrigerator in a clean zipper top bag.
Once you’ve tasted homemade soft pretzels, fresh from the oven, you will never look at event or store bought pretzels the same way.
Watch my video to see how quick and easy it really is to make your own soft pretzels. They also make delicious bread sticks that can be dipped in pasta sauce, cheese sauces, or garlic butter.
Truly simple ingredients produce a wonderfully complex taste!
(printable instructions below the video)
HOT water- 1/8th cup
Dry yeast- 1 pkg
Warm water- 1-1/3rd cup
Brown Sugar- 1/3rd cup
Flour (your choice*)- 4-1/2 to 5 cups
Baking Soda- 8 Tablespoons (approx)
Salt- Margaretta (my preference) or Course Kosher
Heat oven to 475 degrees.
Mix yeast into hot water. Stir in warm water and brown sugar. Mix in 4 cups of flour. Knead in enough of the extra four until dough is smooth.
Cut dough into golf ball sized pieces. Roll into a rope about a foot long. Bring the ends together so they cross about 2-inches from the ends. Cross again and press the ends to the far side of the circles to make the pretzel shape.
Bring one gallon of water to a boil. Add 8 tablespoons of baking soda (one tablespoon for each cup of water).
Process pretzels in boiling water for 30 seconds. Remove, drain, and place on a well greased cookie sheet. Sprinkle with salt and bake for 8-12 minutes, until golden brown.
Let cool a little (or eat immediately:) and dip in your favorite condiment.
Makes approximately 12-15 pretzels.
What’s your favorite dipping sauce? Please let us know by leaving a comment below…
Looking to make some delicious homemade garlic bread or saute some shrimp or veggies in a tasty garlic butter?
Well, here’s a quick and easy recipe to get you cooking…
– Unsalted Butter- one stick
– Crushed Oregano (dried)- 1 heaping tsp
– Extra Virgin Olive Oil- 2 tsp
– Fresh Garlic (pressed or crushed and diced)- 3-4 cloves
– Sea Salt and Pepper (to taste) *- See note
In a mixing bowl combine butter, crushed oregano, olive oil, garlic, salt*, and pepper. Mix well.
Transfer combined ingredients onto a piece of waxed paper or plastic wrap. Roll into a log and place in refrigerator to firm up.
Your fresh garlic butter is ready to enjoy! It’s that quick and simple!
*-If you will be using the butter to saute shrimp or veggies I suggest leaving the salt out of the butter. The salt content can be better controlled by adding directly to the dish during or after cooking. If using for garlic bread or as a spread add it while combining other ingredients.
Do you have a favorite garlic butter recipe? Please share by leaving a comment below.. thx!