Are you tired of the same old snacks? Are you craving something savory and delicious that you can take on-the-go or savor during a night in? Well, look no further! I am here to share with you my homemade beef jerky recipe that will have your taste buds dancing with joy.
My recipe is not just any ordinary beef jerky recipe. It is inspired by Chumley’s famous beef jerky and has been refined over time to make it the best of the best. The flavorful marinade will have you coming back for more, and its unique balance of soy sauce, fresh ginger, and garlic powder will leave you wanting another bite.
Not only is this recipe delicious, but it is also versatile. You can use various types of meat for this recipe, so feel free to experiment with different flavors like honey garlic, spicy beef, or even venison jerky. Plus, it’s perfect for snacking during a hiking trip or camping adventure.
In these difficult times with COVID-19 keeping us indoors, snacking plays an even more crucial role in our daily routine. Why not make it unique and unforgettable with homemade beef jerky? So let’s get started on this recipe – your taste buds (and your stomach) will thank you.
Why You’ll Love This Recipe
Fellow meat lovers, rejoice! I present to you the ultimate beef jerky recipe that will leave your taste buds tingling and your guests begging for more. This recipe is guaranteed to succeed in adding the perfect flair to your party spread as it has been tried and tested by none other than Chumley, who won first place at a local beef jerky competition, earning his recipe the coveted title of “1st place beef jerky.”
What sets this homemade beef jerky apart from the store-bought options is its unique blend of spices, which includes fresh ginger, garlic powder, onion powder, smoked paprika, black pepper, red pepper flakes, soy sauce, Worcestershire sauce and ketchup. The combination of sweet and spicy flavors will tantalize your senses and take your taste buds on a wild ride.
In addition to being a delicious snack option for guests, this jerky recipe can also serve as a great gift for loved ones or even a survival snack during times like this COVID-19 pandemic where being outdoors is encouraged. You can also customize it with different variations like deer jerky, venison jerky, honey garlic jerky or even lime beef.
So give this chumley beef jerky recipe a try and be prepared to receive compliments left and right. Your guests will thank you for serving them the best meat in town!
Let’s take a brief look at the ingredients you’ll need in making this Chumley’s Beef Jerky Recipe. The recipe calls for 2 lbs of the best meat you can slice against the grain into long strips, which could be a flank steak, venison, or ground beef depending on your preference. For this recipe, I prefer flank steak as it gives that unique texture and flavor after being spiced up. You’ll also need soy sauce (1/2 cup), worcestershire sauce (3/4 cup), fresh ginger, grated (2 tsp), garlic powder (1 tsp), onion powder (1 tsp), smoked paprika (1 1/2 tsp), black pepper (1/2 tsp), red pepper flakes (1 tsp), and thinly sliced red pepper (optional). Plus, you also need some wet ingredients such as a good amount of ketchup (3/4 cup) and honey (1 tablespoon) to balance the taste. Make sure to prepare all these ingredients before you start marinating the beef to save time.
The Recipe How-To
Step 1: Prepare the beef
Start off by choosing the best meat for your beef jerky recipe. I recommend using flank steak as it is lean and flavorful. If you want a unique beef jerky, you can also use ground beef. However, flank steak produces the best texture for beef jerky.
Slice the steak evenly into thin strips, about 1/8-inch thick. Make sure to remove any fat or silver skin from the meat. This will help with the dehydration process later on.
Step 2: Prepare the marinade
In a large bowl, combine soy sauce, Worcestershire sauce, ketchup, fresh ginger, garlic powder, onion powder, smoked paprika, black pepper, and red pepper flakes. Mix everything until well combined.
Step 3: Marinate the beef
Add the sliced steak to the marinade and mix everything together until all the pieces of meat are evenly coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 4 hours or overnight if possible.
Step 4: Dehydrate
After marinating, take out the meat from refrigerator and place each slice on dehydrator trays, not allowing them to overlap.
Dry in a food dehydrator for up to 8-10 hours at 160 degrees Fahrenheit. If you prefer chewier beef jerky, dry it for less time around 4-6 hours.
If you don’t have a dehydrator at home, place the strips on wire racks set over baking sheets in an oven preheated to its lowest temperature (150°F to 175°F/65°C–80°C) ideally for 2-4 hrs or overnight.It’s important that air can circulate around all sides of the meat throughout dehydration process.
Step 5: Check for doneness and storage
Check your beef jerky if it’s ready by taking out one piece of meat from dehydrator if cooler condition, let it cool slightly before tearing or cutting with knife but if under hot conditions just tear easily. Cut longer pieces into bite-sized ones if desired.
When done dehydrating , put in zip-lock bags air-tight container or vacuum seal bags so it stays fresh much longer which can last up to two weeks.
Substitutions and Variations
If you’re feeling adventurous, or if you don’t have all the ingredients on hand, don’t be afraid to make some substitutions or variations to this recipe. The key is to experiment until you find the perfect taste that suits your palate.
For example, if you want a more smoky flavor, consider adding smoked paprika to the marinade. If you’re in the mood for something spicier, add red pepper flakes or black pepper to your marinade. On the other hand, if you want a sweeter flavor profile, try using honey instead of ketchup.
Moreover, you can change up the kind of meat used in this recipe. Instead of beef jerky, try making deer or venison jerky. Alternatively, ground beef can also be used instead of flank steak; it will just require specific adjustments in cook time and temperature.
Additionally, you can swap out Worcestershire sauce with soy sauce as an alternative. Another option would be to add lime juice for a tangy twist of flavors or fresh ginger for an added depth of flavor.
Remember! This recipe is all about experimenting and creating unique beef jerky that speaks to your taste buds!
Serving and Pairing
When it comes to serving and pairing this chumley beef jerky recipe, the possibilities are endless. The first thing you need to do is to resist the urge to eat it all up before your guests arrive. Trust me, it’s going to be hard because this homemade beef jerky is incredibly addictive.
I recommend serving this beef jerky as an appetizer. It’s perfect for snacking on while waiting for the main course. It’s also a great addition to a charcuterie board or a snack platter with some cheese, crackers, and dried fruits. Your guests will have a hard time resisting its smoky flavor and tender texture.
Pairing-wise, you’ll want to choose beverages that can stand up to the strong flavors of the beef jerky. An ice-cold beer or a glass of full-bodied red wine like Cabernet Sauvignon or Syrah would be an excellent choice. For non-alcoholic options, try serving it with some sparkling water or kombucha.
If you’re hosting a game night or a movie night, this beef jerky will be the perfect snack that everyone can munch on without interrupting the fun. It’s also an excellent snack for camping, road trips, and other outdoor adventures.
Overall, this beef jerky is so versatile that it will go well with any occasion and any type of gathering. Just make sure that you make enough because everyone will be coming back for more!
Make-Ahead, Storing and Reheating
Once you finish preparing the Chumley’s Beef Jerky Recipe, you can store it in an airtight container for up to three weeks in the refrigerator before the taste and freshness start to fade. You can also freeze it for longer storage.
To reheat the beef jerky, place it in a preheated oven or microwave for a few seconds until warm. However, keep in mind that reheating the beef jerky may cause it to lose its texture and flavor. Therefore, I suggest consuming it at room temperature without reheating it whenever possible.
If you want to make the beef jerky ahead of time and serve it on a later date, it is better to marinate and dry the meat without curing it entirely. Once your jerky is semi-dry, you can store the strips in an airtight container for about six months. When you’re ready to serve them, complete the drying/curing process by cooking them in an oven or dehydrator at low heat for about 4 hours.
I recommend labeling and dating your containers when storing them so that you can keep track of which ones were made first and should be consumed earlier. Store all types of beef jerky separately from other food items in your fridge as their strong aroma would affect other items if not kept separately.
In short, follow these tips to store and reheat your Chumley’s Beef Jerky without losing much of its flavor and freshness.
Tips for Perfect Results
To achieve the best results in making Chumley’s Beef Jerky Recipe, there are some essential considerations to consider. Though the recipe is versatile, it requires the right mix of ingredients and techniques to make perfect, homemade beef jerky.
Firstly, ensure that you use the best meat for your recipe. I recommend using flank steak, ground beef or venison, as each provides a unique beef taste.
When preparing the marinade, be sure to use freshly minced garlic and grated ginger to add depth of flavor; Onion powder also enhances the taste of the meat. To make the thick sauce stick to the meat, select ketchup or soy sauce with Worcestershire sauce. Finally, spice up your marinade with smoked paprika or black pepper powder, red pepper flakes and a tablespoon of lime juice.
The next step in making great beef jerky is drying it correctly. Use either 2 hrs at 300°F or 4 hrs at 200°F of cooking time in a dehydrator or oven to get dry yet still-chewy beef turkey. Either way works well and tastes just as fantastic.
It’s also important to let the meat rest before slicing; a couple of minutes will do the trick.
One final tip is ensuring you rotate the jerky while it dries to receive an even amount of heat on all sides. With these tips in mind, your homemade beef jerky will be as good and delicious as Chumley’s original recipe!
Now, let’s turn our attention to FAQs about Chumley’s Beef Jerky Recipe. You may have some queries that come to your mind as you start preparing the jerky. Don’t worry; I’ve got you covered with a few commonly asked questions and their answers. By the time you finish reading this section, you’ll be a pro at making this unique beef jerky. So, let’s dive in!
How long do you marinate jerky before dehydrating?
For a mouthwatering taste and melt-in-your-mouth tenderness, let the bag of marinated ingredients chill in the fridge for at least 4 hours and up to a full day, giving them ample time to soak up all the flavors. Trust me when I say that the longer you marinate, the better the outcome. If you’re short on time, aim for a minimum of 4 hours, but if you can, go for an overnight marinating process for maximum taste. Once the marination is complete, you can move on to the next step of drying the ingredients.
How long do you leave beef jerky in a dehydrator?
Alright, now comes the drying process for our delicious beef jerky! Set your dehydrator to 165°F and let it do its job for approximately 4-5 hours until the jerky is fully dried out. The internal temperature of the jerky should reach a safe 160°F, which aligns with the regulations set by the USDA. Trust me, the extra time and effort is definitely worth it for the mouth-watering end result.
Do you have to marinate beef for jerky?
To ensure the best possible flavor, it is crucial to allow your meat to fully absorb the jerky cure and seasoning. This process requires a minimum marinating time of 8 hours.
What is the best meat to dehydrate for beef jerky?
When it comes to making delicious beef jerky, certain cuts of meat are better than others. Top Round, Bottom Round, Lifter, and Pectoral are some excellent options, but don’t hesitate to experiment with other cuts like Flank Steak and Skirt Steak. These cuts of beef are not only affordable but also lean and bursting with flavor. Whether you’re a jerky enthusiast or just someone who loves to snack on delicious treats, these beef cuts are sure to impress your taste buds.
In conclusion, Chumley’s recipe for homemade beef jerky is truly unique and delicious. With its blend of spices and sauces, this recipe is the perfect way to spice up your party or your daily snack routine. Not only is it easy to make, but it also allows for a wide range of substitutions and variations, making it adaptable to even the pickiest of eaters. Plus, with its high protein content, it makes for a healthy and satisfying snack.
So why not take a break from those store-bought jerky brands like Slim Jim and try something new? With Chumley’s homemade beef jerky recipe, you can customize your snack exactly how you like it while impressing your guests with your culinary skills. And during these times of COVID-19, why not relish every opportunity to stay safe while munching on some delicious homemade jerky.
So dust off that dehydrator or preheat that oven and get ready to enjoy a tantalizing snack that will make your taste buds thank you. Whether it’s for a party or just a midday snack attack, Chumley’s homemade beef jerky recipe is sure to be a hit. So give it a try today and discover the mouth-watering flavors of this easy-to-make, crowd-pleasing treat!
Chumley’s Beef Jerky Recipe
- 1 1/2-2 lbs flank steaks
- 3/4 cup ketchup
- 1/3 cup Peter Luger steakhouse old fashioned sauce
- 2 tablespoons A.1. Original Sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon sesame oil
- 1/2 teaspoon grated fresh ginger
- Soak hickory chips in water overnight.
- Remove as much fat from the meat as possible. Cut meat in half crossways against the grain. Place the meat flat in the freezer between wax paper so it doesn't freeze together for 2 hours to make slicing easier. If you put the meat on a plate put wax paper under the meat also so you don't freeze it to the like I did once, DUH!
- Combine all marinade ingredients in a bowl, refridgerate.
- Remove meat from freezer and slice it flatways as thin as you like it. I try to get three pieces out of each half.
- Place meat and marinade in a zip-loc bag overnight, turning occassionally.
- Rinse excess marinade off the meat under running water, pat dry. Discard remaining marinade and bag.
- Place smoker box over 1 burner in your grill, you will probably have to remove the flame tamer so it will stay on. I have a 3 burner grill and use the left burner. You will have to arrange your cooking grates so you can get to the smoker box to refill it as you cook. Fill the box with the smoker chips and light the burner, as low as it will go. You want to be drying at about 150 degrees, no more than 200. Refill smoker box with chips as necessary. If the chips are burning and not smoking, don't worry, you'll still get the same flavor.
- Place the meat on the grill in a single layer, rearranging and flipping the pieces as the time goes on so they dry evenly. Do not put meat directly over smoker box or lit burner. You may want to pat them with a paper towel occassionally as they "sweat" while they dry, they may not but it goes a little faster if you do. The meat will need to dry for about 2 1/2 to 5 hours depending on how thick the meat is. The meat is done when it bends but does not break. I like mine a little "rarer" than store bought jerky so you'll have to adjust the time to your preference.
- When the meat has cooled, tear with the grain about 3/4 of an inch wide. The amount you will get obviously depends on how much meat you have.
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Anna is a culinary expert who specializes in grilling delicious BBQ dishes. She also enjoys sharing her recipes and experiences with her foodie community on her blog. She’s the total package for any backyard barbecue!