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  1. #1

    Michael Symon's beef jerky

    Made this and it turned out awesome. I like my dehydrator but am sure if you don't have one these directions would work well.
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    2 pounds Eye of Round (all fat removed)
    1 tablespoons Kosher Salt
    2 teaspoons Granulated Sugar
    2 teaspoons Garlic Powder
    1 teaspoon Onion Powder
    1 teaspoon Cayenne
    1 teaspoon Chipotle Powder
    1/2 teaspoon ground Coriander
    1/2 teaspoon Smoked Paprika

    Cut the beef into strips, 1/2"x1/2" and 6 inches long. You want to cut the beef with the grain for this process. During the cooking process, the beef will lose a lot of water weight, and it will shrink significantly and reduce in size. If it seems like it is cut too thick, it is more than likely the correct size.

    Combine all of the rest of the ingredients and season the beef aggressively with it (you will use all of the seasoning). Refrigerate, covered for 24 hours or put in a plastic gallon sized bag.

    Place the strips on a baking rack lined with a sheet tray. You want nice even space surrounding the strips as they should not be touching or over lapping. This will allow for even drying. Place in a 250 degree oven for 4 to 5 hours or until fairly dry but still chewy. Store the jerky in an airtight container at room temperature. It will last for several months.

    Personalize your jerky by creating your own dry rub.

  2. #2
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    Nov 2011
    Southern California

    Re: Michael Symon's beef jerky

    mmm...luv beef jerky! actually, jerky of any kind really. I don't have a dehydrator so will have to opt for the oven technique.

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