Classic BBQ beef jerky recipe

Classic BBQ Beef Jerky Recipe

The Classic BBQ Beef Jerky contains both a sweet and a spicy element. You can always increase the amount of spice in a dish by adding extra cayenne or your preferred type of chili powder. Before adding the spice mixture, you might even be sprinkling hot sauce over the meat.

A few things make our Classic BBQ Beef Jerky recipe unique. First, we use smoked paprika, cayenne pepper, ground thyme, and garlic to give the beef a deep red color and mildly spicy flavor. We use a special process to tenderize the beef, which makes it extra juicy and flavorful.

Making beef jerky includes five easy steps: slicing the beef, marinating, laying, and drying.

Step 1: Slicing the Beef

Slicing is the first step in beef jerky making. Eye of Round, Flank Steak, Top Round, London Broil, Top Sirloin, Round Roast, Bottom Round, and Rump Roast are typical types of beef used to make beef jerky. Almost any cut can work, but it’s important to pick a lean one.

A bottom round beef
Beef for our recipe

There is an article about the best cuts of beef for jerky. I prefer to use fresh beef sourced in the United States. Also, I do not recommend using frozen beef. For this recipe, I picked a Bottom Round beef.

Weighting a Bottom Round beef
Weighting a Bottom Round beef

Before slicing, you need to trim all visible fat from the meat.

Cutting off fat from our beef
Trimming all visible fat

Try to slice the meat against the grain. It helps break down the meat’s natural fibers and creates the optimal chew. My advice is to freeze the meat partially before cutting it. This makes it simpler to produce thin and even cuts.

Getting even thickness during the slicing process is important to achieve even cooking. Otherwise, some portions can be overcooked while others can be undercooked.

Cutting your meat for Classic BBQ Beef Jerky
Cutting your meat

Step 2: Marinating the Beef

The sliced beef is combined with a mixture of liquid ingredients and dry seasonings. Brown sugar, ground thyme, cayenne pepper, onion, garlic powder, salt, ground cloves, mustard, smoked paprika, and liquid smoke are typical components of the marinade for Classic BBQ beef jerky recipe.

Ingredients for Classic BBQ Beef Jerky
Ingredients for a Classic BBQ beef jerky

It would be best if you gave enough time for the marinating process to ensure that the marinade enters the meat’s fibers. As a general rule, the deeper level of flavor, the longer the time for marinating. When it comes to time, there is a point at which the benefits start to decrease, but I advise a minimum of 6 hours and a maximum of 24 hours.

Mixing ingredients for a classic BBQ beef jerky
Mixing ingredients for Classic BBQ Beef Jerky

Step 3:Dehydrating the Beef Jerky

Drying the beef is the last step in beef jerky making. The key to deliciously tender beef jerky is cooking it low and slow.

The process is identical whether you make jerky in an oven, an electric smoker, or in a dehydrator. Food safety is crucial while processing beef products, and the process steps of cooking and drying are the most important.

Before cooking, place the beef on paper towels for a few minutes to get rid of any extra liquid.

Placing the beef on paper towels
Placing the beef on paper towels

Each piece of marinated jerky should be evenly distributed on a single layer and placed onto the trays in order to dehydrate beef jerky evenly.

Classic BBQ Beef Jerky placed on the dehydrator for drying
Classic BBQ Beef Jerky placed on the dehydrator for drying

Temperatures while dehydrating vary from 165 to 185 degrees Fahrenheit for 5 – 8 hours. This temperature range ensures that the beef jerky is fully cooked.

Simple Smoked beef jerky after dehydration
Beef jerky looks like after dehydration

Weighed beef jerky after cooking: 190 grams/6.7 oz.

Weighing our beef jerky after cooking
Weighing our beef jerky after cooking

The drying process ensures the jerky is dried and ready for storage. When the beef jerky’s water activity falls below a safe level, it becomes shelf stable and doesn’t need to be refrigerated.

Recipe

This recipe serves 5 people and requires 13 hours and 30 minutes to make:

  • preparation time: 30 minutes
  • marinade time: 8 hours
  • drying time: 5 hours
Ingredients Cost
1 lb. of beef; I choose a Bottom Round beef, but any cut could work $7.99 per 1 lb. at Weis
1 teaspoon of ground thyme$1.94 per 1.4 oz. container at Walmart
(6 tsp per oz. or 0.12 cents per 1 tsp)
1/2 teaspoon cayenne pepper$3.97 per 1.7 oz. container at Walmart
(6 tsp. per oz. means that 1/2 tsp equates to 0.20 cents)
2 tablespoons of brown sugar$2.17 for 2lb. a container at Walmart
(2lb equates to 32oz. and 2 tbsp equates to 1 oz. or 0.07 cents)
1 teaspoon onion powderBetween $4 and $5 for a 1.73 oz. container
(6 tsp. per oz. means that 1 teaspoon equates to 0.38 cents)
1 teaspoon of garlic powderBetween $4 and $5 for a 2.33 oz. container
(6 tsp. per oz. means that 1 teaspoon equates to 0.28 cents)
1 tablespoon of salt
1 cent for 1 tablespoon of salt
4 tablespoons of mustard$3 – 4 dollar range for an 8 oz. container
(4 tbsp. per two oz. means that 4 tablespoons equates to 0.75 cents)
1/2 teaspoon ground cloves$1.94 per 2 oz. container at Walmart
(6 tsp. per oz. means that 1/2 teaspoon equates to 0.08 cents)
1 teaspoon of smoked paprika$1.68 for a 2 oz. container at Walmart
(6 tsp per oz. or 0.14 cents per 1 tbsp )
1/2 cup of water (if needed)free
Total Cost: $9.27/6.7 oz. (full cost: meat + ingredients)

Shot Instruction

Classic BBQ beef jerky recipe

Classic BBQ Beef Jerky Recipe

A few things make our Classic BBQ Beef Jerky recipe unique. First, we use smoked paprika, cayenne pepper, ground thyme, and garlic to give the beef a deep red color and mildly spicy flavor. We use a special process to tenderize the beef, which makes it extra juicy and flavorful.
No ratings yet
Prep Time: 30 minutes
Cook Time: 5 hours
Marinade Time: 8 hours
Course: Snack
Cuisine: American
Keyword: Beef Jerky
Servings: 5
Calories: 231kcal
Author: Charles
Cost: $9.27

Ingredients

  • 1 lb bottom-round or your favorite cut (any could work)
  • 2 tablespoons of brown sugar
  • 1 teaspoon of ground thyme
  • 1/2 teaspoon of cayenne pepper
  • 1 teaspoon of onion powder
  • 1 tablespoon of salt
  • 1 teaspoon of garlic powder
  • 4 tablespoons mustard
  • 1/2 teaspoon of ground cloves
  • 1 teaspoon of smoked paprika
  • 1/2 cup of water (if needed)

Instructions

  • Trim all visible fat from the meat
  • Try to slice the meat against the grain, getting an even thickness
  • Mix beef and your marinade together. Put the mixture in a refrigerator for a minimum of 6 hours and up to 24 hours
  • Before cooking, place the meat on paper towels for a few minutes to get rid of any extra liquid
  • Dry beef jerky at 165 Fahrenheit for 5 – 8 hours

Nutrition

Serving: 38g | Calories: 231kcal | Carbohydrates: 8.1g | Protein: 30g | Fat: 8.4g | Saturated Fat: 2.3g | Cholesterol: 81mg | Sodium: 1458mg | Potassium: 460mg | Fiber: 1.8g | Sugar: 4.5g | Calcium: 60mg | Iron: 18mg
Tried this recipe?Let us know how it was!

Connect with Real Jerky Makers

We'll introduce you to some of the most delicious, off the beaten path jerky makers around!
Because the Best Jerky Doesn't Come from a Store
We respect your privacy and you can unsubscribe anytime.
QUOTE:
"You might be a redneck if you think that beef jerky and moon pies are two of the major food groups."
-- Jeff Foxworthy

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Scroll to Top
37 Shares
Share
Tweet
Share
Pin