This is the easiest beef jerky we have ever made! Spicy options are included for the more adventurous. Jerky is a must for us for road trips, camping and even a high protein snack at work.
When I was a kid, I always wanted meat. It was better than anything else you could give me, including candy. My fondest trick-or-treating memory is of going up to the door of some College students who had not prepared for Halloween and being given a bag of beef jerky instead of candy.
All that said, this is by far the easiest beef jerky I have ever made. You get the meat (preferably sliced by the butcher at the store but you can slice it yourself in a pinch) and a big bottle of Yoshida sauce. Marinate for 4 hours, and then dehydrate in the oven for 4 hours. You can also add pepper or other spices for additional flavor if desired.
Tools In This Post: This Yoshida sauce is a staple in our kitchen. Amazon has it but most grocery stores carry small bottles. We buy the big one at Costco.
I highly recommend lining your oven somehow because the meat will drip while it dries. We have one of these oven liners which is easy to use and wash. It saves a lot of time cleaning up oven spills.
This is another one of my favorite ways to eat meat: Korean BBQ Short Ribs (Kalbi , Galbi or Garbi)
- 2 lbs of beef sliced ¼" thick
- 1½ cups Yoshida sauce
- 1 tsp black pepper, optional
- 1 tsp red pepper, optional
- Mix sliced beef with Yoshida sauce in large bowl. Add peppers if desired.
- Let marinate for up to 4 hours.
- Dehydrate for 4 hours.
- If using the oven set to 170° Fahrenheit and leave the door cracked open. Flip after 2 hours. An air circulator (I use a miniature fan) is recommended. I use cookie cooling racks to spread out my meat.
This recipe is participating in Weekend Potluck!