
Garlic Black Pepper Beef Jerky Recipe
Garlic black pepper beef jerky is the first choice of health-conscious beef jerky lovers. It offers a rich, garlicky flavor complemented by aromatic black pepper. Ideally, an eye of round roast or top round is marinated for a long time in garlic, black pepper, and seasonings to allow deep absorption. After that, it is either dehydrated, baked, or smoked to make perfect beef jerky. Low in sugar, high in protein content makes an instant energy bite that can be taken along on camping, school, hiking, or exploring the road.
What are The Ingredients Of Garlic Black Pepper Beef Jerky
Here are the ten main ingredients of garlic black pepper beef jerky:
-
2 pounds of lean beef meat (eye of round, sirloin roast, or rump roast)
-
1/2 cup soy sauce
-
1 teaspoon onion powder
-
2 tablespoons Worcestershire sauce
-
2 teaspoons freshly ground black pepper
-
1 teaspoon garlic powder/2 minced garlic cloves
-
1 tablespoon brown sugar or honey (optional)
-
5 Tbsp. of lemon juice
-
1/2 teaspoon crushed red pepper flakes (optional)
-
1 tsp. of salt
Marinade Preparation
Take a big bowl, add all the ingredients like soy sauce, garlic, onion powder, lemon juice, and black pepper. Adjust salt and sugar to balance the flavour. Next, put all the beef strips in the mixture making sure all the pieces are fully soaked in the marinade. Cover the lid and let it rest in the refrigerator for 6 - 24 hours.
The secret behind the best beef jerky is the flavorful seasoning and enough time to fully absorb all the flavors.
Cutting and Preparation
Pick a nice lean beef meat ideally an eye of round, sirloin roast, or rump roast for juicy tender cuts. Before cutting, keep the meat in the freezing temperature for about half to one hour to make it firm. It is easy to slice slightly frozen beef.
First, remove all the white fat as it spoils fast and reduces the shelf life of jerky. Slice the meat steak with the grain to get a more chewy texture or against the grain to have tender slices. Cut the meat into quarter-inch pieces.
Place the strips in the mixing bowl and mix thoroughly with the marinade. Seal the bowl with cling film or a lid and marinate overnight or for a maximum of 24 hours for a more intense flavor. Adding salt to the marinade helps reduce the growth of bacteria.
Then, take the beef pieces out of the marinade and pat dry to drain off extra juices. The next crucial steps are the drying process to enjoy tender, chewy garlic black pepper jerky.
What Are The Drying /Cooking Methods For Garlic Black Pepper Jerky
Here are the three drying methods to make your delicious beef jerky:
Dehydrator Method
Preheat the dehydrator at 160°F. Pierce a toothpick in all beef strips and hang them on the upper rack of a dehydrator. This helps the jerky dry evenly, as any extra fat or marinade drips off, making the drying process speedy. It takes 4-6 hours with checking in between too. The jerky is done when it is completely dry and bends easily, but doesn't break into two halves.
Smoker Method
If you're using the Woodwind Pro pellet grill, add a mix of hickory and apple wood chunks to the smoke box. Hickory gives a bold, smoky taste, while apple wood adds a sweet hint that goes well with beef. Set the smoker to heat up to 200°F before you start.
Place marinated strips on the rack with enough space to allow air to keep drying at a constant 160°F temperature. Smoke drying takes 2-7 hours, the time varies due to the thickness of beef strips and temperature.
When the meat gets dry, let it rest to reach room temperature, then store it in an airtight container or in a plastic wrap to keep it fresh for 1-2 weeks to even months.
Oven Baking
Oven drying is the most cost-effective and simple method of drying. For making jerky, preheat the oven to 170°F.
Place the racks in the upper section of the oven. Cover two large baking trays with foil, then put a wire rack on top of each one. Spread the marinated beef strips evenly on the wire racks. Bake for 2 to 5 hours, checking regularly. Flip the meat and rotate the trays around until the jerky is dry, firm, but still slightly bendable. If the jerky cracks instead of flexing when bent, that means it’s been dried for too long.
What is the Storage And Shelf Life Of Garlic Black Pepper Beef Jerky
First, rest the dried jerky to cool down until it reaches room temperature. Put in airtight containers or a zip lock bag and can be stored in the refrigerator for up to 1-2 weeks.
For long-term stability, it is advised to make small batches and store them in the freezer for up to 2 months. Vacuum-sealed packaging extracts oxygen, extending the stability of beef jerky.
What Is The Nutritional Value Of Garlic Black Pepper Beef Jerky?
Here is the dietary list of 1-2 pounds of lean beef jerky:
-
Calories: 84 kcal
-
Carbohydrates: 7g
-
Protein: A protein-filled snack fulfils dietary needs with 10g of protein.
-
Fat: 1g: have Saturated Fat: 0.4g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 1g
-
Sodium: around 641 mg of sodium is included in salt and flavors added.
-
Potassium: 230mg
-
Fiber: 0.3g
-
Sugar: based on the sugar or honey gives 5g.
-
Vitamin A: 48IU
-
Vitamin C: 1mg
-
Calcium: 25mg
-
Iron: 1mg