No man’s land beef jerky recipe is a delicious and healthy snack. It is made with lean beef and a simple mix of spices, and it is easy to make at home.
With just a few ingredients and a few hours of preparation, you can have a delicious and nutritious snack that will satisfy your taste buds.
Whether you’re looking for a quick snack or a long-lasting treat, this no man’s land beef jerky recipe is sure to please.
What is no man’s land beef jerky?
No man’s land beef jerky recipe is a simple and delicious snack that is made using lean beef and a mix of spices. This jerky is easy to make at home and is a great way to get your daily protein without added fat or sodium.
The jerky is made with lean beef, such as sirloin or flank steak, and a mix of spices like garlic powder, onion powder, and paprika.
The beef is marinated in the spices for at least two hours, and then it is dried in the oven or dehydrator. The result is a tasty and nutritious snack that is great for on-the-go snacking.
Why You’ll Love this no man’s land beef jerky?
This no man’s land beef jerky recipe is a great way to get your daily protein without the added fat and sodium from store-bought jerky. It is also a great way to get a tasty and nutritious snack that is easy to make at home.
The jerky is high in protein and low in fat, making it a great snack for anyone looking to maintain or achieve a healthy weight. The beef is also marinated in a mix of spices, giving it a unique flavor that is sure to please even the pickiest of eaters.
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The Ingredients
- 3 pounds of beef eye of round or sirloin tip roast: This is the main ingredient, providing the base for the jerky. Eye of round or sirloin tip roast is often used for its lean and tender characteristics, making it suitable for jerky.
- 3/4 teaspoon smoked paprika: Smoked paprika adds a deep, smoky flavor to the jerky. It enhances the overall taste and provides a savory profile to the beef.
- 3/4 teaspoon liquid smoke: Liquid smoke is used to mimic the smoky flavor traditionally achieved through smoking. It imparts a rich, smoky essence to the jerky without the need for a smoker.
- 3/4 cup of gluten-free soy sauce or 3/4 cup + 1 tablespoon: Soy sauce serves as a key component for flavor and saltiness. In this recipe, gluten-free soy sauce is used to accommodate individuals with gluten sensitivities.
- 2 teaspoons ground black pepper: Black pepper contributes a bold and spicy kick to the jerky, enhancing its overall flavor profile. It adds a layer of complexity to the taste.
- 1/4 cup Worcestershire sauce: Worcestershire sauce brings a savory and umami depth to the jerky. It contains a blend of ingredients like anchovies, garlic, and vinegar, which contribute to the overall flavor complexity.
- 1 tablespoon dried oregano: Dried oregano contributes herbal and earthy notes to the jerky, complementing the other flavors and adding a subtle aromatic component.
- 3/4 teaspoon garlic powder: Garlic powder adds a pungent and savory flavor to the jerky. It enhances the overall taste and complements the other seasonings.
- 3/4 teaspoon ancho chile powder: Ancho chile powder provides a mild, fruity heat to the jerky. It adds a subtle spiciness without overwhelming the other flavors, creating a well-balanced taste.
Directions
Step 1: Prepare the Meat
Start by trimming excess fat from the beef. For easier slicing, consider partially freezing the meat before cutting it into thin strips, approximately 1/4 inch thick.
Step 2: Marinade Preparation
In a mixing bowl, combine the following ingredients to create a flavorful marinade:
- Smoked paprika
- Liquid smoke
- Gluten-free soy sauce
- Ground black pepper
- Worcestershire sauce
- Dried oregano
- Garlic powder
- Ancho chile powder
Mix the ingredients thoroughly to ensure a well-blended marinade.
Step 3: Marinate the Beef
Place the sliced beef strips into a large resealable plastic bag or a shallow dish. Pour the prepared marinade over the beef, ensuring that each strip is thoroughly coated. Seal the bag or cover the dish and refrigerate for a minimum of 6 hours, preferably overnight, to allow the flavors to permeate the meat.
Step 4: Preheat the Dehydrator or Oven
If you’re using a dehydrator, follow the manufacturer’s instructions to preheat it. If opting for an oven, preheat it to the lowest possible temperature.
Step 5: Drain and Pat Dry
Remove the marinated beef from the refrigerator and drain off any excess marinade. Pat the beef strips dry with paper towels to remove surface moisture.
Step 6: Arrange on Dehydrator Trays or Oven Racks
Place the beef strips on the dehydrator trays or oven racks, ensuring they are spaced apart to allow proper airflow during the drying process.
Step 7: Dehydrate or Oven-Dry
For a dehydrator, follow the manufacturer’s guidelines for drying beef jerky, typically taking 4-6 hours at 160°F (70°C). If using an oven, prop the oven door open slightly to release moisture. Bake the beef strips for 4-6 hours at the lowest temperature, checking periodically until the jerky reaches your desired dryness.
Step 8: Cool and Store
Once the beef jerky is dry and firm but still pliable, remove it from the dehydrator or oven. Allow the jerky to cool completely before storing it in airtight containers or resealable bags. Keep the jerky in a cool, dry place for optimal freshness.
Notes
• For a crispier jerky, bake for an additional 15 minutes.
• For a sweeter jerky, add an additional tablespoon of honey.
• For a spicier jerky, add an additional tablespoon of black pepper.
• Make sure to line the baking sheet with parchment paper so the jerky does not stick to the pan.
• To store the jerky, place it in an airtight container and keep in the refrigerator for up to two weeks.
Storage Tips
The best way to store no man’s land beef jerky is in an airtight container in the refrigerator. The jerky will last for up to two weeks in the refrigerator.
If you want to keep the jerky for longer, you can also freeze it for up to three months. Be sure to thaw the jerky before serving.
Nutrition Information
No man’s land beef jerky is a great source of protein and low in fat and sodium.
One serving (100 g) of jerky provides 465 calories, 13 grams of protein, 1.5 grams of fat, and 250 milligrams of sodium.
Serving Suggestions
• Serve with crackers and cheese
• Top a salad with jerky
• Add to a wrap or sandwich
• Add to a bowl of soup or chili
• Serve as a snack with fruits and vegetables
• Add to a charcuterie board
• Serve with a dip
What other substitute can I use in no man’s land beef jerky?
If you don’t have all of the ingredients listed in the recipe, there are several substitutions that can be made. Here are a few ideas:
• Worcestershire sauce: If you don’t have Worcestershire sauce, you can substitute soy sauce, tamari, or liquid aminos.
• Soy sauce: If you don’t have soy sauce, you can substitute Worcestershire sauce, tamari, or liquid aminos.
• Brown sugar: If you don’t have brown sugar, you can substitute honey or maple syrup.
• Honey: If you don’t have honey, you can substitute brown sugar or maple syrup.
• Paprika: If you don’t have paprika, you can substitute chili powder or cayenne pepper.
Equipment
- Large zip bag
- Baking sheet
- baking rack
Ingredients
- 3 pounds of beef eye of round or sirloin tip roast
- 3/4 teaspoon smoked paprika
- 3/4 teaspoon liquid smoke
- 3/4 cup of gluten-free soy sauce or 3/4 cup + 1 tablespoon
- 2 teaspoons ground black pepper
- 1/4 cup Worcestershire sauce
- 1 tablespoon dried oregano
- 3/4 teaspoon garlic powder
- 3/4 teaspoon ancho chile powder
Instructions
- Trim excess fat from the beef and slice it into thin strips, about 1/4 inch thick. For easier slicing, you can partially freeze the meat before cutting.
- In a bowl, combine smoked paprika, liquid smoke, gluten-free soy sauce, ground black pepper, Worcestershire sauce, dried oregano, garlic powder, and ancho chile powder. Mix well to create the marinade.
- Place the sliced beef strips into a large resealable plastic bag or a shallow dish.
- Pour the prepared marinade over the beef, ensuring that each strip is well-coated. Seal the bag or cover the dish and refrigerate for at least 6 hours, or preferably overnight, to allow the flavors to penetrate the meat.
- If using a dehydrator, preheat it according to the manufacturer’s instructions. If using an oven, preheat it to the lowest possible temperature.
- Remove the marinated beef from the refrigerator and drain off any excess marinade. Pat the beef strips dry with paper towels.
- Arrange the beef strips on the dehydrator trays or oven racks, ensuring they are not touching to allow proper airflow.
- If using a dehydrator, follow the manufacturer’s instructions for drying beef jerky. Typically, it takes 4-6 hours at 160°F (70°C).
- If using an oven, prop the oven door open slightly to allow moisture to escape. Bake the beef strips for 4-6 hours at the lowest possible temperature, checking periodically until the jerky reaches your desired level of dryness.
- Once the beef jerky is dry and firm but still pliable, remove it from the dehydrator or oven.
- Allow the jerky to cool completely before storing it in airtight containers or resealable bags. Store in a cool, dry place.
Notes
- For a crispier jerky, bake for an additional 15 minutes.
- For a sweeter jerky, add an additional tablespoon of honey.
- For a spicier jerky, add an additional tablespoon of black pepper.
- Make sure to line the baking sheet with parchment paper so the jerky does not stick to the pan.
- To store the jerky, place it in an airtight container and keep in the refrigerator for up to two weeks.
Nutrition
Frequently Asked Questions
Can I make no man’s land beef jerky recipe in a dehydrator?
Yes, you can make no man’s land beef jerky recipe in a dehydrator. Simply follow the same directions as listed above, but instead of baking, place the beef strips on the trays of your dehydrator and dry for about 6-8 hours.
Can I make no man’s land beef jerky recipe without a dehydrator?
Yes, you can make no man’s land beef jerky recipe without a dehydrator. Simply follow the directions above and bake the beef strips in the oven at 250 degrees Fahrenheit for 1 hour and 15 minutes.
Can I make no man’s land beef jerky recipe without Worcestershire sauce?
Yes, you can make no man’s land beef jerky recipe without Worcestershire sauce. You can substitute soy sauce, tamari, or liquid aminos.
What other spices can I use in no man’s land beef jerky?
In addition to the spices listed in the recipe, you can also use other spices such as cumin, chili powder, coriander, or cayenne pepper.
Can I make no man’s land beef jerky recipe without soy sauce?
Yes, you can make no man’s land beef jerky recipe without soy sauce. You can substitute Worcestershire sauce, tamari, or liquid aminos.
How should I store no man’s land beef jerky?
The best way to store no man’s land beef jerky recipe is in an airtight container in the refrigerator. The jerky will last for up to two weeks in the refrigerator. If you want to keep the jerky for longer, you can also freeze it for up to three months. Be sure to thaw the jerky before serving.
Conclusion
No man’s land beef jerky recipe is a delicious and nutritious snack that is easy to make at home. It is high in protein and low in fat and sodium, making it a great snack for anyone looking to maintain or achieve a healthy weight.
The beef is marinated in a mix of spices, giving it a unique flavor that is sure to please even the pickiest of eaters. With just a few ingredients and a few hours of preparation, you can have a delicious and nutritious snack that will satisfy your taste buds.
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Rebecca Novak is a trained chef with over 10 years of experience in the food industry. She has worked in both fine dining and casual Hungarian restaurants and specializes in creating dishes using fresh, seasonal ingredients. She also loves exploring different cuisines worldwide, which allows her to bring unique flavors and ideas to the recipes she creates for Hungarianchef.com. Read more