By Dr. Leah Alexander | Published on July 26, 2023 | Last Updated on November 13, 2023
Have you ever experienced the mouthwatering delight of No Man’s Land Beef Jerky? This savory and flavorful snack has been tantalizing taste buds for generations.
In this comprehensive guide, we’ll take you through the process of making this delectable treat from scratch. Now, I’m excited to share the recipe so you can savor this scrumptious beef jerky at home.
What Is No Man’s Land beef jerky?
No Man’s Land Beef Jerky is a type of smoked beef product. It gets its name from the fact that it was originally made in the “no man’s land” between Texas and Mexico. The jerky consists of strips of slow-smoked beef, which are then seasoned with a flavorful blend of seasonings. This unique combination gives the jerky its signature smoky flavor and tender texture.
Where Did I First Try no man’s Land beef jerky?
At first, I went to the No Man’s Land restaurant in Texas. I was visiting my uncle who lived near the border, and he brought us to this restaurant that served traditional Tex-Mex cuisine.
As soon as we stepped into the restaurant, it was evident that the cooks there were well-versed in their craft. The smells and aromas from the kitchen made me so excited for dinner!
After ordering our meal, we were presented with a plate of sliced beef that was thinly sliced and lightly smoked. The flavor was unlike any other I’ve had before. We asked the waiter what it was, and he told us it was No Man’s Land Beef Jerky.
I immediately fell in love with the taste of the jerky. It had a smoky flavor with a kick of spice and the texture was tender and delicious. I couldn’t help but ask for more! After asking the waiter about it, he told us that this jerky is made by slow-smoking thin slices of beef.
The restaurant also served other traditional Tex-Mex dishes, including tacos, burritos, enchiladas, and tamales. But nothing could compare to the flavor of No Man’s Land Beef Jerky.
That night, I found out that this special beef jerky is not just a treat for Texans; it has become popular with people from all over the world. People come from far and wide to taste their famous beef jerky!
And after experiencing its mouthwatering flavor, I can certainly understand why. No Man’s Land Beef Jerky has become an important part of my life. It’s the perfect accompaniment to any meal or as a snack on its own.
That’s why I’m so excited to share this recipe with you so that you can experience the same delicious taste at home! So without further ado, let’s get to the preparation!
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Ingredients
- Beef Eye of Round: This lean and tender cut of meat is perfect for making jerky as it’s easy to slice and rich in flavor.
- Gluten-Free Soy Sauce: Adds depth and a hint of umami to the marinade, enhancing the overall taste.
- Liquid Smoke: Mimics the smoky flavor of traditional jerky, even if you don’t have a smoker.
- Garlic Powder: Provides a robust and aromatic punch to the marinade.
- Ancho Chile Powder: Infuses a mild heat and earthiness, complementing the other flavors.
- Worcestershire Sauce: Contributes to the savory profile of the jerky.
- Dried Oregano: Adds a delightful herbal note to the marinade.
- Ground Black Pepper: Enhances the overall flavor and gives a slight kick.
- Smoked Paprika: Deepens the smokiness, making the jerky taste like it’s been cooked over an open flame.
Cooking Directions
Step 1
In a large zip bag, combine all the ingredients for the marinade. Mix until all the ingredients are evenly distributed.
Cut the beef into thin strips that are 1/4″ thick and 3-4 inches long. Place them in the bag with the marinade and make sure each piece is coated. Let it sit for 4-8 hours, or overnight if desired.
Step 2
Preheat your oven to 155 degrees F (68 C). Line a baking sheet with parchment paper and place a wire rack on top of it. Place the marinated beef strips on the wire rack, making sure that they don’t touch each other.
Step 3
Bake in the preheated oven for 2-3 hours or until the jerky is dry and chewy. Let it cool completely before storing.
Cooking Tips
- Select lean beef eye of round for the best results. Fat can turn rancid during the drying process and reduce shelf life.
- Slice the beef against the grain to ensure a tender texture in the finished jerky.
- Adjust the seasonings to your taste. If you prefer spicier jerky, increase the amount of ancho chile powder or black pepper.
- For a smokier flavor, you can increase the amount of liquid smoke or add a touch of smoked sea salt to the marinade.
- Don’t rush the marinating process. Letting the beef sit in the marinade for an extended period will result in a more flavorful jerky.
- If you have a food dehydrator, you can use it instead of the oven for drying the jerky. Follow the manufacturer’s instructions for best results.
What Ingredients Can I Replace or Substitute While Making It?
While the classic No Man’s Land Beef Jerky recipe is truly delicious as is, you can always experiment with variations to suit your preferences. For example, you can substitute the beef eye of round with other lean cuts like top round, sirloin, or even turkey or chicken breast for a different twist.
No Man’s Land Beef Jerky Recipe
Equipment
- Large zip bag
- baking sheet
- baking rack
Ingredients
- 1 1/2 teaspoons of smoked paprika lending a rich and smoky flavor, enhancing the overall depth and complexity of the marinade
- 1/2 cup of Worcestershire sauce adding a tangy and slightly sweet note, complementing the soy sauce and enhancing the overall marinade
- 2 tablespoons of dried oregano imparting a robust and earthy aroma, adding a hint of herbal freshness to the marinade
- 6 pounds of beef eye of round or sirloin tip roast a lean and tender cut of meat that will become succulent and flavorful after marinating
- 4 teaspoons of ground black pepper providing a bold and spicy kick, balancing the flavors and adding depth to the marinade
- 1 1/2 teaspoons of liquid smoke creating a smoky and charred flavor, reminiscent of barbecued meats
- 1 1/2 teaspoons of garlic powder contributing a pungent and savory taste, enhancing the overall seasoning of the marinade
- 1 1/2 teaspoons of ancho chile powder introducing a mild and slightly sweet heat, adding a subtle smokiness to the marinade
- 1 1/2 cups of gluten-free soy sauce or 1 1/2 cups + 2 tablespoons, providing a savory and umami taste, infusing the meat with a rich and deep flavor
Instructions
- In a large zip bag, combine all the ingredients for the marinade. Mix until all the ingredients are evenly distributed. Cut the beef into thin strips that are 1/4" thick and 3-4 inches long. Place them in the bag with the marinade and make sure each piece is coated. Let it sit for 4-8 hours, or overnight if desired.
- Preheat your oven to 155 degrees F (68 C). Line a baking sheet with parchment paper and place a wire rack on top of it. Place the marinated beef strips on the wire rack, making sure that they don’t touch each other.
- Bake in the preheated oven for 2-3 hours or until the jerky is dry and chewy. Let it cool completely before storing.
Notes
- Select lean beef eye of round for the best results. Fat can turn rancid during the drying process and reduce shelf life.
- Slice the beef against the grain to ensure a tender texture in the finished jerky.
- Adjust the seasonings to your taste. If you prefer spicier jerky, increase the amount of ancho chile powder or black pepper.
- For a smokier flavor, you can increase the amount of liquid smoke or add a touch of smoked sea salt to the marinade.
- Don’t rush the marinating process. Letting the beef sit in the marinade for an extended period will result in a more flavorful jerky.
- If you have a food dehydrator, you can use it instead of the oven for drying the jerky. Follow the manufacturer’s instructions for best results.
Nutrition Information
A single serving of No Man’s Land Beef Jerky contains
- 60 calories,
- 1.5g fat,
- 6g protein and
- 0g carbohydrates.
How to Store Leftover No Man’s Land Beef Jerky?
To extend the shelf life of your homemade No Man’s Land Beef Jerky, store it properly. Once the jerky has cooled completely, transfer it to an airtight container or resealable bag.
Store the jerky in a cool, dry place away from direct sunlight and heat sources. If stored correctly, the jerky can last for several weeks, making it an ideal snack for road trips, hikes, or busy days.
FAQs
Can pregnant women eat No Man’s Land Beef Jerky?
While homemade beef jerky is generally safe, pregnant women should exercise caution. Some health experts recommend avoiding homemade jerky due to the potential risk of bacteria growth during the drying process. If you’re pregnant, it’s best to consult your healthcare provider before consuming any homemade jerky.
Can I use a dehydrator instead of an oven?
Absolutely! Using a food dehydrator is an excellent alternative to oven-drying. Follow the manufacturer’s instructions for the specific dehydrator model you have to achieve the desired results.
How can I make the jerky spicier?
To make the jerky spicier, you can increase the amount of ancho chile powder or add some cayenne pepper to the marinade. Adjust the spice level gradually to suit your taste preferences.
Wrapping Up
Thank you for joining us on this culinary journey to create homemade No Man’s Land Beef Jerky. With its rich flavors and satisfying texture, this delectable snack is perfect for satisfying your cravings. Experiment with different variations and enjoy the experience of making your own mouthwatering jerky at home.
If you like the recipe, share it with your friends and family so that they can enjoy it too.
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.
