Beef jerky is a dried, preserved meat. The word "jerky" actually comes from the South American native tribe called the Quechua. This tribe was part of the ancient Inca empire starting around 1550. Pretty neat, right? Today, jerky can be found by the checkouts at most grocery stores and is a snack staple.
Making your own jerky is simple. Really! This sweet and smoky beef jerky recipe has just a hint of spice and will keep for over two weeks in the fridge.
Cuisine: American
Prep Time: 10 minutes plus 24 hours to marinate
Cook Time: 2 to 3 hours to dehydrate
Total Time: 2 hours and 10 minutes to 3 hours and 10 minutes plus 24 hours to marinate
Ingredients
- 2 pounds beef sirloin steak, about 1-inch thick
- 1 cup Coke
- 1/3 cup soy sauce
- 1/3 cup rice vinegar (unseasoned)
- 1/4 cup honey
- 1 tablespoon kosher salt
- 1 - 2 chipotle chiles in adobo sauce, chopped
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
Here's how to make it:
Trim any fat from the beef and cut into 1/4-inch thick strips.
Put the Coke, soy sauce, rice vinegar, honey and kosher salt into a pot. Bring to a simmer and cook until reduced to 1 cup.
Remove from heat and add the chipotles, paprika and onion powder. Allow to cool.
Put the steak strips into a plastic zipper bag. Pour in the marinade.(My Bag Well came in really handy with this step.)
Seal the bag and refrigerate at least overnight and up to three days.
Cover the bottom of your oven with foil. Position the rack in the middle of the oven. Drain the meat from the marinade. Skewer each strip of steak on a toothpick. Arrange the meat between the grates of the oven rack, not allowing the meat to touch the grates. (You could also use a food dehydrator.)
Heat the oven to 200 degrees F. Bake until the meat is dry but still bends, about 2 to 3 hours. Remove and let cool completely.
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