Crunchy and Smokey Barbecue Beef Jerky Recipe

0

Who can resist a smokey BBQ flavor? If you are looking for a classic recipe that will satisfy all tastes, then this is the one. You cannot go wrong with the good old BBQ flavor. Made with a marinade that beats the store-bought barbecue sauce, this crunchy and smokey beef jerky is a real keeper. Serve it on the next game night and see what I mean.

Cuisine: American

Prep Time: 4 hours and 15 minutes

Calories/Serving: 140

Course: snack

Cook Time: 4 hours

Level: 1/3

Servings: 16

Total Time: 12 hours and 15 minutes

Healthiness: 2/5

Cuisine: American

Course: snack

Prep Time: 4 hours and 15 minutes

Cook Time: 4 hours

Calories/Serving: 140

Level: 1/3

Cuisine: American

Servings: 16

Prep Time: 4 hours and 15 minutes

Total Time: 12 hours and 15 minutes

Calories/Serving: 140

Healthiness: 2/5

Cuisine: American

Course: snack

Prep Time: 4 hours and 15 minutes

Cook Time: 4 hours

Calories/Serving: 140

Level: 1/3

Cuisine: American

Servings: 16

Prep Time: 4 hours and 15 minutes

Total Time: 12 hours and 15 minutes

Calories/Serving: 140

Healthiness: 2/5

Cuisine: American

Course: snack

Prep Time: 4 hours and 15 minutes

Cook Time: 4 hours

Calories/Serving: 140

Level: 1/3

Cuisine: American

Servings: 16

Prep Time: 4 hours and 15 minutes

Total Time: 12 hours and 15 minutes

Calories/Serving: 140

Healthiness: 2/5

Cuisine: Western

Course: side dish

Prep Time: 2 hours and 5 minutes

Cook Time: 25 minutes

Calories/Serving: 249.9

Level: 2/3

Cuisine: Western

Servings: 12

Prep Time: 2 hours and 5 minutes

Total Time: 2 h and 30 minutes

Calories/Serving: 249.9

Healthiness: 4/5

Barbecue Beef Jerky 1

Ingredients

Beef
  • pagelines
    2 pounds (about 900-1000 grams) Scotch Fillet Steak​​​​
  • pagelines
    1 tbsp crushed Chili
Marinade
  • pagelines
    1 tbsp Onion Powder
  • pagelines
    1 tbsp Garlic Powder
  • pagelines
    1 tsp Liquid Smoke
  • pagelines
    ½ cup Sweet and Chili Sauce
  • pagelines
    ½ cup Soy Sauce
  • pagelines
    ¼ tsp Black Pepper

INSTRUCTIONS

1. Rub the steak with the crushed chili. Slice it carefully against the grains, at about
1/8 to 1/4-inch thick. You can place it in the freezer prior the slicing, if you want
to.
2. Place all of the marinade ingredients in a container (make sure that it is non-
reactive. Glass containers are great for this purpose).
Place the sliced steak in the container and mix with your hands, until the steak is
fully coated. Cover the container and let marinate in the fridge, for at least 4
hours.

3. Remove the steak strips from the container and arrange them on the shelves of
your dehydrator.

Set the temperature to 70 C or 155 F degrees, and let dehydrate for 5-8 hours (It is
best to let it dehydrate overnight).

If you are using the oven method, then cook at 85 C or 180 F for as long as it
takes to become crunchy (leaving it to cook overnight should work). Enjoy!

Nutrition per Serving

  • check
    Calories – 140
  • check
    Total Fat – 5.2 g
  • check
    Saturated Fat – 2.0 g
  • check
    Total Carbohydrate – 5 g
  • check
    Fiber – 0.1 g
  • check
    Sugars – 3.5 g
  • check
    Protein – 17 g
Barbecue Beef Jerky 2
Share.

About Author

Hi, I’m Jennie who loves cooking and fascinated with foods for a healthy life. I set up this website to share with you all I know about cooking and making our kitchen a better place :)

Leave A Reply