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Our pantry is stocked with beef jerky. This homemade Sweet and Tangy BBQ Beef Jerky is a favorite among the family. Don’t worry, it’s not difficult to make, and I’ll show you how to make it even if you don’t have a dehydrator.
Ingredients
Scale
- 2 to 3 lbs Eye of Round Roast or choice of beef
- ½ C Coconut Aminos or gluten-free soy sauce
- ½ C Steak Sauce I use Primal Kitchen or Steve’s Paleo
- ½ C Brown Sugar or honey
- 1 TSP Pepper
- ½ TSP Paprika
- 1 TSP Garlic Powder
- 1 TSP Salt
Instructions
- Thinly slice the steak into 18-14-inch-thick strips. (For more information on how to make tender to chewy jerky, see the tips above.)
- Place the steak in a bowl or storage bag of your choice.
- In a small mixing bowl, combine the remaining ingredients. Then, pour the ingredients into the steak, tossing or stirring to ensure that the mixture coats all of the steak.
- Place in the fridge for at least 30 minutes or overnight.
- If you’re using a dehydrator to cook. Place the jerky pieces in a single layer on the dehydrator’s various trays. Then, according to the dehydrator’s instructions, cook the jerky for the specified amount of time. You want it to be dry, but also firm and pliable. On medium, my dehydrator takes about 6-8 hours.
- If you’re baking the jerky, preheat the oven to 175 degrees F. A baking sheet was placed on top of a wire cooling rack. Place the beef strips in a single layer on top of the cooling racks. Bake the beef jerky until it is dry, firm, but still pliable. In the oven, this should take about 4 hours.
- Refrigerate the jerky for up to 1 month in a sealed container. (That is, if it lasts that long in your home.)
Notes
Cooking times will vary depending on the thickness of your meat, cooking method, and desired dryness.
- Category: Beef
- Method: Beef
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 495kcal
- Sugar: 1g
- Sodium: 1908mg
- Fat: 17g
- Saturated Fat: 7g
- Carbohydrates: 6g
- Protein: 75g
- Cholesterol: 204mg
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