Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
Western Barbecue Jerky
- add review
- #4527
Love jerky? You can use beef, pork, or turkey in this recipe (and it doesn't require a dehydrator). The marinade is what gives it the delicious barbecue flavor.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
2 reviews
ingredients
1 pound lean meat (such as beef, pork, or turkey)
1 teaspoon salt
3 tablespoons brown sugar
1/4 teaspoon black pepper
1/3 cup red wine vinegar
1/8 teaspoon cayenne pepper
1/3 cup ketchup
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon dry mustard
directions
Slice the meat across the grain into long strips about 1/4-inch thick. Trim off any excess fat. For best results, use a meat slicer or have your butcher slice the meat for you.
Combine the salt, brown sugar, black pepper, vinegar, cayenne, ketchup, onion powder, garlic powder, and dry mustard in a bowl and mix to dissolve the dry ingredients.
Place 2-4 layers of meat strips in a glass or plastic container. Spoon a layer of the vinegar marinade over the layer. Repeat using the remaining meat and marinade. Cover the container with plastic wrap or a lid and marinate for 6-12 hours in the refrigerator. Stir the meat every hour or two.
When ready to dry, preheat the oven to 160 degrees F or the lowest setting possible (under 200 degrees F is required or the meat may be tough).
Remove the meat from the marinade and place on racks (baking cooling racks work if you don't have drying racks) over aluminum foil. Place in the oven and bake at 160 degrees F (or the lowest temp available) for 8-10 hours. If possible, lower the temp after that and bake until the jerky is dry. The jerky should be completely dry with no moist spots.
Remove from the oven and let cool completely. Store the jerky in an airtight container.
This can also be made in a dehydrator following the manufacturer's instructions.
recipe tips
Make sure the meat is trimmed of all visible fat to prevent the jerky from going rancid.
Lay the meat strips flat without overlap on the racks for even drying.
If using a convection oven, check the jerky periodically, as the fan can speed up the drying process.
Rotate the racks occasionally to promote even drying if your oven has hot spots.
After cooling, if any pieces feel moist or soft, return them to the oven for further drying to avoid spoilage.
Consider using a liquid smoke flavoring if you prefer a smokier taste, adding a few drops to the marinade.
common recipe questions
Why slice the meat across the grain?
Slicing across the grain makes the jerky more tender and easier to chew by shortening the muscle fibers.
Can I use a different type of vinegar?
Yes, apple cider vinegar can be a good substitute, offering a slightly different flavor profile but maintaining the acidity needed for the marinade.
Is it necessary to marinate for 6-12 hours?
Marinating for this duration helps the meat fully absorb the flavors of the marinade. Shorter times may result in less flavorful jerky.
How do I know if my oven's lowest setting is appropriate?
Use an oven thermometer to check the actual temperature. The key is to dry the meat slowly at a low temperature, not cook it.
What if my oven doesn't go as low as 160 degrees F?
You can prop the oven door open slightly with a wooden spoon to reduce the temperature. However, monitor closely to maintain a safe and consistent low heat.
How can I tell when the jerky is properly dried?
The jerky is done when it bends and cracks but does not break in half. It should not feel moist but rather dry and leathery.
Can I add or substitute spices in the marinade?
Feel free to customize the marinade with your favorite spices or adjust the heat level by increasing or decreasing the cayenne pepper.
How long can homemade jerky be stored?
Properly dried jerky can be stored in an airtight container at room temperature for about 1 to 2 months. For longer storage, refrigerate or freeze.
nutrition data
Nutritional data has not been calculated yet.
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
reviews & comments
January 9, 2020
Followed directions exactly (used Hellmans ketchup, since sweetened with honey and not corn syrup) this is delicious!!! One of my top 2 favorite recipes for jerky now!!!
January 28, 2019
Loved it. Will for sure do it it again. Ran out of Ketchup so I changed up my next batch up a bit. Used Bullseye BBQ sauce as a sub for the ketchup and chilli flakes instead of the cayenne. To die for. Added all of the other ingredients and it's amazing. My go too for the jerky. I use a dehydrater can get it done in about 5 hours.