Meat Suggestions: Top Round, Bottom Round, Flank Steak, Top Sirloin
Eye of Round(Options: Top Round, Bottom Round, Flank Steak, Top Sirloin)1 ½pound
Mustard (Jalapeno Flavor)(Substitution: mince up a jalapeno and add to the mustard)1Tablespoon
Fresh Cracked Black Pepper1Tablespoon
Before Dehydration Begins
Fresh Cracked Black Pepper(Directly on the meat)3Tablespoon
Slicing the meat: Placing the meat in the freezer before slicing will make it easier. The cold will firm up the meat.Use a large knife and make long smooth slices.The single most important bit of information is to slice against the grain of the meat. This will help make your beef jerky more tender.Look at the cut of meat, search for the long intramuscular grains, and which way they run. The cuts you make need to be cut against/across the long grains.Tip: Cut 90 degrees to the direction of the long grains.You do not want to slice the meat too thick. Shoot for around a ¼ inch or less. This will help with even dehydrating times and a more tender result.
Beef jerky marinade: Combine ingredients in a large bowl1 cup Soy Sauce10 oz Kikkoman Teriyaki3 Tablespoon Worcestershire Sauce1 Tablespoon Liquid Smoke1 Tablespoon Kikkoman Wasabi Sauce1 Tablespoon Brown Sugar2 Tablespoon Jalapeno Mustard 2 teaspoon Fresh Cracked Black PepperTSA: Taste, season, adjust. Take a taste and make any seasoning adjustments. After slicing the meat, add the slices to a zip lock bag and add the marinade. Then straight into the refrigerator overnight. 2-4 hours for a fatty cut of beef like sirloin flap.
Dehydration of the meat: Layout the meat on each dehydrator tray and add a healthy amount of fresh cracked black pepper to each piece.Be careful the pieces of meat are not overlaying one another. You do not want to have an overloaded dehydrator due to varying cook times.Tip: Add a piece of aluminum foil to the bottom of your machine for easy clean-up.
Dehydrating beef jerky: The timing for dehydration can swing between 4 to 15 hours. That’s a huge time window and can be confusing. The average is 4 hours at 160/170 degrees. 160 being the optimal temperatureThat is the temperature and timing I used.
Meat Selection InfoEye of round beef: One of the more popular beef cuts to make jerky.Bottom round beef: Another top pick for Beef Jerky. This muscle can be found as part of the outer muscle of the upper leg.Flank steak beef: Great choice for Beef Jerky, higher-quality cut of beef with all the flavor.Top round beef: Similar to the Bottom Round cut, but is more tender and sits right on top of the bottom round.Brisket beef: One of our readers left a comment suggesting we not forget about Brisket because they LOVE making Beef Jerky out of brisket.Top sirloin beef: Not as mainstream as the others mentioned above, but still a very nice choice for making quality Beef Jerky.Deer/venison: Incredible flavor and belongs in the tender category. Makes Amazing Jerky.
Texas Pepper Beef Jerky
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Best Beef Cuts For Jerky, Texas Pepper Beef Jerky