I love to be the one to carve a Sunday beef roast, largely because it gives me nibbling access to the flavorful crusty outer edges. I think of this recipe for basic beef jerky as a way to re-create that chewy, slightly spicy, delicious part of the roast. Good old-fashioned garlic powder, salt, pepper, and bit of smoky paprika make for a wonderful seasoning combination that lends a bit of Sunday roast appeal even when you’re trekking along a rugged trail or satisfying an afternoon snack craving.
Ingredients
- 21⁄2 lb [1.2 kg] beef top round, fat trimmed
- 3¾ tsp kosher salt
- 1⁄2 tsp freshly ground black pepper
- 1 tsp Basic Garlic Powder
- 1⁄2 tsp smoked paprika or 1 tsp paprika
How to Make It
- Put the beef in the freezer for about 1 hour, until it is firm but not rigid. This will facilitate slicing the meat thinly. Cut the meat diagonally across the grain into 1⁄8-in [3-mm] slices.
- In a large bowl, stir together the salt, pepper, garlic powder, and paprika. Toss the beef slices with the salt mixture, making sure to separate the slices so the seasoning gets evenly distributed. Cover and refrigerate overnight.
- Line dehydrator trays with nonstick mesh sheets that have been lightly coated with cooking oil.
- Lay out the beef slices flat on the prepared trays. Dry at 160° to 165°F [71° to 74°C] for 3 to 5 hours, until evenly darkened, completely matte, and stiffened but still a bit pliable. (A cooled slice of jerky should crack when bent but should not break.) Flip the strips once and rotate the trays once or twice during drying. Remove from the dehydrator and wrap the jerky slices in paper towels to absorb any excess fat. Let cool completely.
- Store in an airtight container, preferably with a silica gel packet to extend freshness, in a dark place at room temperature for up to 1 week, in the refrigerator for up to 2 weeks, or in the freezer for up to 6 months.