Sweet and Tangy BBQ Beef Jerky
Beef jerky is a staple snack in our pantry. This homemade Sweet and Tangy BBQ Beef Jerky is a family favorite. Don't worry, it's not hard to make, and I'm giving you different ways to make it even if you don't have a dehydrator.
Equipment
- Dehydrator or Oven
Ingredients
- 2 to 3 lbs Eye of Round Roast or choice of beef
- ½ C Coconut Aminos or gluten-free soy sauce
- ½ C Steak Sauce I use Primal Kitchen or Steve's Paleo
- ½ C Brown Sugar or honey
- 1 teaspoon Pepper
- ½ teaspoon Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Salt
Instructions
- Thinly slice the steak into strips about ⅛-¼ in thick. (see tips above for how to get more tender to chewy jerky.)
- Transfer the steak to a bowl or storage bag of choice.
- In a small bowl, mix the remaining ingredients until combined. Then pour the ingredients into the steak tossing or stirring to make sure that all the steak is coated with the mixture.
- Seal and place in the fridge for at least 30 min or overnight.
- If you are cooking with a dehydrator. Place the jerky pieces into a single layer on the different trays of the dehydrator. Then follow the dehydrators instructions for how long to cook the jerky. You want it dry, yet firm and little pliable. My dehydrator takes about 6-8 hours on medium
- If you are cooking the jerky in the oven, heat the oven to 175 degrees F. Placed a wire cooling rack on top of a baking sheet. Lay the strips of beef on top of the cooling racks in a single layer. Bake until the beef jerky is dry, firm but still a little bit pliable. This process should take about 4 hours in the oven.
- Place the jerky in a sealed container and refrigerate up to 1 month. (If it lasts that long in your house.)
Notes
Cooking times will vary based on the thickness of your meat, method of cooking, and desired dryness.