How to Make the Best Beef Jerky in the World
This is the best beef jerky in the world. It is salty, spicy, and sweet all dried into one nice package. I have been making this beef jerky recipe yearly for over 15 years and now I am sharing it with the world. I hope you enjoy it.
Slicing Meat for Beef Jerky
Slicing meat when making making beef jerky is where you get to decide whether you want a chewy jerky or a more tender jerky. Here you will learn the different ways of slicing meat so you can get the best feel and taste out of your beef jerky! So hopefully at this point you have decided what type of meat to use when making your homemade beef jerky, now you just need to trim and slice it! If you haven't picked a cut of beef yet, visit my page on Best Cuts of Beef for Jerky. 🥩 Trim the fat
How to Make Beef Jerky Without a Dehydrator
Learn how to make the best beef jerky in the oven that beats the socks off the stuff you'll find in stores! I also share my homemade recipe for spicy black pepper beef jerky with no sugar or soy!
The BEST Oven Beef Jerky
The rich meat flavor and the sweetness of the brown sugar makes this jerky a crowd pleaser. You might have to keep some of this jerky hidden if you don't want anyone and everyone within munching distance to devour it in seconds.
Best Meat for Beef Jerky
One of the most important decisions when making beef jerky is the cut of meat you are going to use. The right cut of meat makes all the difference when making great tasting beef jerky, and here I'll show you which ones are the best! 🥩 What's The Best Cut of Meat? The simple answer to this question is a cut that has the least amount of fat as possible. This tends to be the beef eye of round, bottom round, and top round. Fat will spoil and ruin jerky, avoid fat at all costs! Below is a list…
How to Make Authentic Texas Beef Jerky (without a dehydrator) - Our Handcrafted Life
An authentic Texas Beef Jerky made without a dehydrator using furnace filters and a box fan. Discover the best cut of meat, easy, step-by-step instructions.