Make Your Own Beef Jerky At Home With Our Sweet And Spicy Recipe - Tasting Table

"Making your own beef jerky not only saves money but also allows you to fully customize the flavor of your snack. In this recipe, written with developer Michelle McGlinn, the beef is marinated in a sweet and spicy hot honey and ancho chile sauce, then dehydrated in the oven until chewy and pliable. The best part? Though a dehydrator is useful for many foods, you don't need it to make jerky."

"The first and most important step in making jerky is selecting the right type of beef. Because fat doesn't dehydrate like lean meat, it is important to select as lean a cut of beef as possible in order to avoid spoiling. Economical cuts include eye of round, London broil, and bottom round - think of the meat you would use to make a stew. Flavorful cuts like flank steak and sirloin are also great options, though they will cost you a little more."

Homemade sweet-and-spicy beef jerky provides a customizable, protein-rich snack while saving money compared with store-bought options. Lean beef cuts such as eye of round, London broil, bottom round, flank, or sirloin are recommended to prevent spoilage because fat does not dehydrate properly. The meat is marinated in a blend including soy sauce, Worcestershire, orange, hot honey, ancho chile powder, garlic powder, and curing salt (cure #1) to inhibit bacterial growth. Marinated strips are dehydrated in an oven until chewy and pliable, eliminating the need for a dehydrator and requiring only basic equipment and patience.

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