No Man's Land Beef Jerky Recipe
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.
Print
Pin
Rate
Servings: 30 people
Calories: 69kcal
Equipment
- Large zip bag
- 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.