Nick'S Beef Jerky
Nick's Beef Jerky offers a savory, slightly sweet flavor with hints of garlic and pepper, perfect for snacking or outdoor adventures, appealing to meat lovers.
Ingredients
Instructions
- Mix soy sauce, salt, pepper, brown sugar, and garlic powder together.
- Add ground beef or venison to the mixture and combine thoroughly.
- Cover and refrigerate for 4 to 12 hours to marinate.
- Spray a cookie sheet with Pam.
- Drop the meat mixture by a serving spoon onto the cookie sheet.
- Cover with Saran Wrap and roll into thin patties.
- Peel off the Saran Wrap.
- Dry in a 150°F oven for 4 to 6 hours until the jerky is dry and firm.
- Leave the oven door slightly open to allow moisture to escape.
Tips & Substitutions
For a flavorful twist, consider adding a teaspoon of smoked paprika or chili powder to the marinade. If you prefer a little sweetness, you can substitute honey for brown sugar, or use coconut aminos for a soy-free option. Ensure the beef or venison is very lean to prevent excess fat from affecting the drying process. Keep an eye on the jerky as drying times can vary depending on thickness.
Serving Suggestions
Nick's Beef Jerky makes a great snack on its own, but it can also be paired with cheese and crackers for a savory platter. Consider serving it alongside a refreshing salad like Oldies And Youngies Salad for a balanced meal. It’s also ideal for road trips or camping, providing a protein-packed fuel for your adventures.
Storage & Reheating
Store the cooled jerky in an airtight container or zip-top bag in the refrigerator for up to two weeks. For longer storage, seal it in vacuum bags and freeze it for up to six months. When ready to enjoy, simply thaw and snack straight from the fridge, or briefly heat in the oven to restore some texture.
Nutrition & Diet Analysis (per serving)
Each serving of Nick'S Beef Jerky contains roughly 603 calories, with 40g protein, 6g carbohydrates, and 45g fat. It is an excellent source of protein (81% of the Daily Value) and iron (27% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 1167mg per serving (51% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a dehydrator instead of an oven for this jerky recipe?
Yes, a dehydrator is an excellent option for making jerky as it can maintain a consistent low temperature. Follow your dehydrator's instructions for jerky, typically around 155°F for 4 to 6 hours, adjusting time based on thickness.
What is the best meat to use for jerky?
Lean cuts of beef, like flank steak or sirloin, work best for jerky. Venison is also a great choice, offering a unique flavor. Avoid fatty cuts, as the fat can spoil and affect the jerky's shelf life.
How do I know when my jerky is done drying?
The jerky is done when it is dry and firm to the touch, but still slightly pliable. It should not break when bent, but it should not be too soft. Test a piece; it should be chewy and not moist inside.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).