Ingredients:
Beef: 2-3 pounds of lean beef (such as flank steak, sirloin, or round)
Marinade:
1/2 cup soy sauce
1/4 cup Worcestershire sauce
1/4 cup honey
1/4 cup brown sugar
1/4 cup rice vinegar or apple cider vinegar
2 tablespoons hoisin sauce
1 tablespoon ketchup
1 tablespoon minced garlic
1 tablespoon minced ginger
1 teaspoon onion powder
1 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes (optional, for a bit of heat)
Equipment:
Sharp knife or meat slicer
Large resealable plastic bags or shallow dish for marinating
Dehydrator or oven with a drying rack
Baking sheet (if using an oven)
Instructions:
1. Prepare the Beef:
Trim the fat: Trim any visible fat from the beef. Fat can make the jerky spoil faster.
Freeze the beef: Partially freeze the beef for about 1-2 hours. This makes it easier to slice thinly.
Slice the beef: Slice the beef against the grain into thin strips, about 1/8 to 1/4 inch thick. Thinner slices will dry faster.
2. Make the Marinade:
In a medium bowl, combine the soy sauce, Worcestershire sauce, honey, brown sugar, rice vinegar, hoisin sauce, ketchup, garlic, ginger, onion powder, black pepper, and crushed red pepper flakes (if using).
Mix well until the sugar is dissolved and the ingredients are well combined.
3. Marinate the Beef:
Place the beef strips in a large resealable plastic bag or a shallow dish.
Pour the marinade over the beef, ensuring all the strips are well-coated.
Seal the bag or cover the dish and refrigerate for at least 6 hours, preferably overnight, to allow the flavors to penetrate the meat.
4. Dry the Beef:
Using a Dehydrator:

Remove the beef strips from the marinade and pat them dry with paper towels to remove excess moisture.
Arrange the strips in a single layer on the dehydrator trays, leaving space between each strip.
Set the dehydrator to 160°F (71°C) and dry the beef for 4-6 hours, or until the jerky is dry and leathery but still slightly pliable.
Using an Oven:

Preheat your oven to its lowest temperature setting (usually around 170°F or 75°C).
Line a baking sheet with aluminum foil to catch drips.
Place a wire rack on top of the baking sheet and arrange the beef strips in a single layer on the rack.
Prop the oven door open slightly with a wooden spoon to allow moisture to escape.
Dry the beef for 4-6 hours, or until the jerky is dry and leathery but still slightly pliable.
5. Store the Jerky:
Once the jerky is done, let it cool completely.
Store it in an airtight container or resealable plastic bags.
For longer storage, keep the jerky in the refrigerator or freezer.
Tips:
Check for doneness: Properly dried jerky should be firm but not brittle. It should bend and crack but not break.
Storage time: Homemade jerky can last up to 1-2 months in the pantry, 3-6 months in the refrigerator, and up to a year in the freezer.
Safety: Ensure the internal temperature of the beef reaches 160°F during the drying process to kill any potential bacteria.
Enjoy your homemade sweet and sour beef jerky!

OUTLINK

00:00 Intro
00:16 How to Cook
02:13 Mixed Ingredient with Beef
02:50 Packaging with Aluminum Pepper
03:38 Testing with beef jerky, sweet and sour

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