How To Make Great Beef Jerky From A Cheap Cut Of Beef

beef

🥗Healthier: turkey

💰Cheaper: pork

Turkey is leaner, while pork is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar has a lower glycemic index.

liquid smoke

🥗Healthier: smoked paprika

💰Cheaper: smoked salt

Smoked paprika adds flavor without liquid.

Trim the thick layer of fat off the outside of the Chuck cross rib roast, removing as much as possible while keeping some internal fat.

Place the trimmed beef in the freezer for 30 minutes to firm up for easier slicing.

Slice the beef into strips about 1/4 inch thick against the grain.

Prepare the marinade by mixing together 1 cup low sodium soy sauce, 1/4 cup apple cider vinegar, 1/4 cup bourbon, 2 tbsp brown sugar, 1 tsp ground black pepper, 1/2 tsp kosher salt, and 1/2 tsp hickory smoked salt.

Add the beef strips to the marinade, ensuring they are coated, and cover the bowl.

Refrigerate the marinating beef overnight, mixing it around a couple of times to ensure even coating.

Preheat the oven to 160°F (70°C).

Arrange the marinated beef strips on a rack or tray, optionally patting them dry to speed up the drying process.

Bake in the oven at 160°F for 4 to 6 hours, checking periodically for desired dryness.

Let the jerky cool completely before storing it in the refrigerator.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens