I’m so excited to tell you about a recipe that I concocted in my kitchen forCitrus Basil Beef Jerky! This came out so, so good! My youngest, who is the pickiest beef jerky critic, insisted I name this recipe after her! This shall now be call Melanie’s Favorite Beef Jerky recipe!
This recipe was created without much thought. I made a bit of regular Dr. Pepper Beef Jerky but decided on a whim to venture out with new flavors. Citrus basil is a favorite combination but I didn’t have the fresh basil from the garden that I normally have. I also didn’t have any lemons, lime or oranges on hand. I did have the dried basil in my spice cabinet though. I looked over at my bin of essential oils and totally forgot that I have lemon, lime and orange oils! I have many different essential oils. I used to be hooked on Young Living essential oils but I have found many different brands that are really good quality.
Why does it not come as a first thought to use essential oilsin food? Seriously? Why? I’ve had these oils for months now and I always forget I have them. My brain has not been programmed to think these are useful, but guess what, they are! I can never keep lemons or limes in the refrigerator for a long time. They always go bad. This is why I never have them on hand. I usually plan out my recipes but this one was not planned. This is where my experiment begins…
I took notes just in case this experiment went well and thank God for that! I’m writing this recipe up from a marinade stained hand written piece of paper. I attempted 4 different flavors when I did this experiment: Citrus Basil, Teriyaki, Lemon Pepper, Dr Pepper and Sweet & Spicy mix. Every single concoction was AMAZING! The sweet and spicy recipe needs a bit of tweaking because it was way too spicy and not sweet enough to off set it. Can’t win them all.
Citrus Basil Beef Jerky Recipe Ingredients:
Citrus Basil Beef Jerky Recipe Instructions:
There are a few different beef cuts you can use for beef jerky. I prefer to purchase the thin sliced round top steak. I’ve used sirloin (trimming the excess fat), London Broil and Flank Steak too. Be sure to slice it against the grain when you are cutting the strips.
The strips of steak should be cut at about 1/8 inch or1/4 inch thick. If you are cutting the meat yourself instead of purchasing the thin sliced, place the meat in the freezer just to slightly freeze it. This will make it easier to cut into the thin slices you need. Or you can ask your butcher to slice it for you.
The recipe ingredients above is for 1 pound of beef. You can double or even triple this recipe if needed.
Combine all the ingredients in a medium size bowl. Add the strips of beef into the marinade.
Place the ingredients in a ziplock baggy.
Refrigerate the beef strips for at least 4 hours. I’ve marinated it up to 8 hours and I feel the longer you marinade it the better it gets. I’m impatient though. My friend tells me you can cut this marinade time down to only 2 hours when you use the Foodsaver machinetomarinade it! Love that!
There are a couple different ways to make beef jerky. I have a fancy dehydrator with 11 metal trays. I make it often so it was well worth the investment for me. If you are just starting out, you might just try the oven method first. You can cook this jerky at 180 degrees for between 2 1/2 to 4 hours depending on the texture you like.
I cooked mine in mydehydratorat 155 degrees for 4 hours exactly. It came out with a slightly softer texture which I love. If you like a tougher texture you should cook it for another hour. Cooking time general goes between 4 and 5 hours in the dehydrator.
Once it’s done in the dehydrator, my family usually devours it. I don’t think it lasts a day let alone a whole week. I’ve been told that it will keep in a zip lock baggy for a week if needed. It’s a great way to make snacks ahead of time for the week.
I want to give you the Dr Pepper Beef Jerky Marinade Recipe we use all the time. It’s amazing. I don’t ever want to use this recipe.
Dr. Pepper Beef Jerky Marinade Recipe:
- 1/4 cup soy sauce
- 2 tablespoons liquid smoke
- 2 tablespoons brown sugar
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 pound of thin slicked beef
The instructions are the same.
Here are a few photos of the process:
You can see the basil seasoning in this photo:
This is a photo of the Dr Pepper marinade!
This is a photo of the Dr Pepper marinade!
Feel free to Pin It on Pinterest for later too!
FAQs
When making beef jerky, adding vinegar to the mix helps tenderize the meat. The acidic properties of vinegar work to weaken the meat's collagen tissue, making it less tough. Collagen is what gives meat its structure, but it's also responsible for making it chewy.
What is the best amount of time to marinate beef jerky? ›
The ideal time to marinate jerky is 16 hours, but an acceptable range is 8 to 24 hours. This time frame allows the marinade to saturate the outside of the meat and the salt to penetrate beyond the surface, seasoning the entire piece of meat.
How to make beef jerky taste better? ›
Brush the Jerky with a Liquid
Soy sauce, Worcestershire sauce, vegetable, beef, or chicken broth, liquid smoke, and water all work wonders.
Why is my homemade beef jerky so tough? ›
There's no surprise it's so universally popular! But when you neglect beef jerky, it becomes hard and loses flavor. It can also get too dry if you leave it to dehydrate for just a little too long. As a result, it loses its chew.
What is the best preservative for beef jerky? ›
Cure. The use of a cure, either artificial or natural, can extend the shelf life of a beef jerky past the standard one year. The cure prevents the growth of bacteria which can cause the jerky to spoil. Common cures are sodium nitrate, Prague Powder, and celery powder.
Can you over marinate meat for jerky? ›
Excessively long marination times can result in the meat absorbing too much flavor, overshadowing the natural taste of the meat and making the jerky overly salty or intensely flavored. Texture-wise, over-marinated jerky can become too soft, losing the traditional chewy texture that defines good jerky.
How long to leave meat in dehydrator for jerky? ›
So, How Long Do You Dehydrate Beef Jerky For?
- Thin slices (1/8 to 1/4 inch) in a dehydrator: 3 to 5 hours.
- Thicker slices (1/2 inch or more) in a dehydrator: 7 to 10 hours, potentially more.
- Oven drying, irrespective of thickness: 4 to 15 hours, keeping a closer eye for evenness.
Letting it cure too long will make it too salty as well. If done correctly, you can cut the cure down by ½ tsp per pound of meat. The meat should still come out pink in the middle when it is finished cooking. If it comes out gray you need to add more cure.
How much jerky will 5lbs of meat make? ›
Generally, 3 lbs of raw jerky meat will produce 1 lb of dry jerky. Each PS Jerky Kit is measured for 5 lbs of meat, so expect around 2 lbs of dry jerky. As you might expect, beef jerky is the most popular meat for jerky making but other meats can be just as, if not more, delicious.
Is curing salt necessary for jerky? ›
Using curing salt when making jerky is not essential, however it does have a lot of great benefits. Using curing salt correctly helps to reduce the chance of harmful bacteria growing on meat and ensures a safer curing process. It also improves flavour, colour and extends the shelf life.
Curing Salt #1 (with sodium nitrite) is intended for any product where the processing time is less than 30 days such as jerky, sausage, and corned beef. Curing Salt #2 (with sodium nitrate) is used for any product where the processing time is more than 30 days such as salami and prosciutto.
Why add vinegar to jerky? ›
35ml apple cider vinegar: Acids are essential for food safety since they inhibit the growth of microbes. This ingredient will not just add a distinct taste but help ensure your jerky is safe for consumption.
What seasonings are good for jerky? ›
Beef Jerky Marinade
The combination of sweet, savory, and umami-rich ingredients. This marinade is a beautiful blend of soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, pepper, meat tenderizer, garlic powder, onion powder, and paprika.
Why does my beef jerky have no flavor? ›
Freshness is key when it comes to the taste of beef jerky. The longer the jerky sits on the shelf, the more its flavor and texture can change. So, it's essential to know how to store beef jerky in order to keep it as fresh and flavorful as possible. Jerky should be stored away from sunlight and moisture.
What does adding vinegar to beef do? ›
Acidic ingredients like vinegar, lemon juice, yogurt and wine weaken collagen and protein in meat. Once the proteins are broken by acid, one loose protein can bond with another and trap liquid in the meat, making it juicy and tender. Yay!
What does vinegar do to ground beef? ›
Culinary professionals know that a small amount of vinegar makes food taste bright and fresh. Too much, however, may make the food unpleasantly sour. First and foremost, vinegar is used as a tenderizer for meat and poultry.
Does vinegar harden meat? ›
Not at all. Acidic ingredients in marinades like vinegar, wine and lemon juice will tenderize meat by denaturing or unwinding the long protein in the muscle. In fact, if you leave an acidic marinade on a piece of meat for a long time, it will eventually break down all the proteins – leaving behind a mushy mess.
What keeps jerky from spoiling? ›
Freezing is an excellent way to extend the shelf life of beef jerky. The best way to freeze jerky is in a freezer-safe, airtight bag or container. When frozen correctly, beef jerky can last several months without losing its quality — just be sure to remove as much air as possible to prevent freezer burn.
