Ah the bottom and top rounds of beef you got when you ordered your beef share. What to do. You can slice thin against the grain and cook quickly over high heat and make a fab cheesesteak, or, you can make jerky.
For your ease, my personal favorites are all here and super easy to make.
Note: I am now just saying “jerky” where before I said “beef jerky” simply because the venison version was phenomenal and if you have family like I do, you need to find a way to extend the life of that deer in jerky form!
Note 2: All “how tos” are at the end of the 4 versions because they are all the same. Again, tried, true and darn delicious even for the rookie jerky maker. Big T means tablespoon and little t means teaspoon.
Version 1 – Basic
2 1/2 pounds meat
2 t onion powder
2 t garlic powder
1 c soy sauce
Version 2 – Black Pepper
2 1/2 pounds meat
3 c lager or ale
2 c soy
1/2 c Worcestershire
2 T black pepper, plus more for sprinkling
Version 3 – Chipotle
2 1/2 pounds meat
1 1/2 T kosher salt
1 3/4 t garlic powder and onion powder
1/2 c chipotle peppers in adobo, diced
Version 4 – Best Ever
2 1/2 pounds meat
1 c soy sauce
1 c Worcestershire sauce
1 cup teriyaki sauce
1/2 c liquid smoke
1/4 c blackstrap molasses
1 1/2 T garlic powder, onion powder, sesame seeds, brown sugar
1/2 t cayenne
For All
Cut meat into 1/4 inch strips (hack: freeze meat for 30-45 mins and then slice).
Marinate for up to 24 hours but a minimum of 8.
You can do either:
1) Place on cake rack over baking sheet in oven at no higher than 200 degrees (160 is optimal but takes longer)
2) Smoke at same temp on your grill or smoker.
3) Dehydrate at 165 degrees or on “jerky” setting.
All the above take 3-6 hours depending on how a) how fast you want to consume, b) lower temp goes longer, c) desired consistency.
Let sit as long as you can stand it, as much as 24 hours. If you can go the full 24 your will be rewarded.
Look for a “tearing” effect, meaning, when you take a piece and your tear it, it doesn’t break off evenly, rather, has a stringy-like pull.
Store in freezer bags, any other airtight container, or vacuum seal. Keeps in pantry for several weeks, freezer with vacuum seal, indefinitely.
