Brisket beef jerky is a kind of dried meat that uses cuts from the chest of beef or veal. It blends perfectly with BBQ sauce, particularly with Texas-style recipes. It’s also prominently used in Chinese, German, Italian and many other cultures of cuisine.
Brisket for beef jerky is generally sliced thinly due to its toughness. We’re going to share some expert insights with you, as to how to flavor and tenderize this choice of brawn. We’ll take you through the entire process, and show you how to make it at home.
Starting with a beef jerky recipe
Using a sharp knife, trim away as much fat from the brisket as possible. This will make the jerky last longer by keeping the fat from going rancid.
Next, place the beef in your freezer until crystals begin to form. This method allows you to cut thin, 1/8” slices of meat for your jerky. Getting this part right will mean consistent cooking and drying, for every last tender and delicious bite.
A critical part of homemade jerky, is the beef jerky marinade or seasoning. You can use the brisket BBQ sauce recipe that’s shared below, or any of the thousands of choices available to you. Completely submerge the meat in your marinade and refrigerate overnight.
Set your beef jerky dehydrator to 165 degrees F. Place the marinated beef slices on your dehydrator trays and let it dry for about 5 hours. Once it’s reached your preferred texture, let it cool for 30 minutes before storing it in sealable containers.
Beef jerky marinade and its options
We’ve chosen a classic brisket sauce for this jerky recipe. It uses a lot of ingredients, but it’s a snap to make and you can certainly use your own choice of sauce.
Whether it’s BBQ, teriyaki or simple salt and pepper blends, we recommend adding smoked paprika and an acidic ingredient to tenderize the beef brisket and break down its natural toughness. Apple cider vinegar, wine, beer and tomato puree are excellent choices.
- 2 cups homemade tomato puree
- 1 cup apple cider vinegar or wine
- ¾ cups brown sugar
- ½ cup honey
- ½ cup ground or finely chopped onion
- 1/3 cup hot sauce
- 3 tbsp. Worcestershire sauce
- 3 tbsp. lime or lemon juice
- 3 tbsp. maple syrup
- 2 tbsp. butter
- 2 tsp. pepper
- 1 tsp. smoked paprika
- 1 tsp. mustard
- 1 tsp. pepper powder
- 1 tsp. garlic powder
- 1 tsp. allspice powder
- 2 cloves minced garlic
Fry onions and garlic in a buttered pan. Mix in the rest of the ingredients and bring to a boil, before simmering for 20 minutes or longer. Once reduced to your preferred viscosity, remove the sauce from heat and let it cool.
Another option, using your beef dehydrator, is to dry this sauce into a powder. It won’t be as effective at tenderizing your meat as a marinade, but it’s an effective way of preserving and storing your favorite sauces.
The secret of homemade jerky
Homemade beef jerky is an enlightening experience. Saving money isn’t the only benefit of having your choice of ingredients, including the kind of meat and its seasonings. You’ll begin to see why so many people make large batches of jerky for work, at home and pretty much any occasion.
Having a food dehydrator for beef jerky is essential. Because you’re working with meat, you need a consistent 165 degrees of heat, without spending a fortune on electricity.
Quality models are the way to go. You’ll end up saving on costs to replace parts or completely replace your old, broken down models. They’re actually relatively inexpensive, with some dehydrators costing as little as $70.
A food dehydrator for beef jerky will allow you to create as much dried meat as you’d like, on demand!