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The Perfect Not-Hot Beef Jerky: A Mildly Magnificent Treat

The aroma of beef jerky always takes me back to childhood camping trips. My family wasn’t exactly the rugged outdoorsy type, but we did appreciate a good scenic overlook and a bag full of snacks. While my dad loved the spiciest, tongue-tingling jerky he could find, I always craved something milder. I remember desperately trying to scrape the peppercorns off a particularly fiery piece, wishing for a jerky that emphasized the savory, meaty flavor instead of pure heat. This recipe is exactly that – a jerky that celebrates the pure, unadulterated taste of beef, making it an enjoyable snack for everyone.

Recipe Overview

Prep Time: 15 minutes
Marinating Time: 8-12 hours
Dehydrating Time: 12 hours
Servings: Varies, approximately 24 servings
Yield: Approximately 2 1/2 pounds of jerky
Dietary Type: Gluten-Free (check soy sauce and Worcestershire sauce labels)

Ingredients

3/4 teaspoon liquid smoke flavoring
1 tablespoon vinegar
1 teaspoon vinegar
1 cup soy sauce
1 cup Worcestershire sauce
3 garlic cloves, minced
3/4 cup water
2 1/2 lbs thinly sliced beef (London Broil recommended)

Equipment Needed

Large mixing bowl
Resealable plastic bag or container
Electric dehydrator (or oven)
Sharp knife (if slicing beef yourself)

Instructions

In a large mixing bowl, combine the liquid smoke flavoring, vinegar (both the tablespoon and teaspoon amounts), soy sauce, Worcestershire sauce, minced garlic, and water. Whisk together until well combined. This marinade will imbue the beef with savory and smoky flavors, creating a delicious jerky without overwhelming heat.
Prepare your beef. If you didn’t purchase pre-sliced beef, carefully slice the London Broil against the grain into thin strips, about 1/8 to 1/4 inch thick. Uniform thickness is key for even drying. Slicing against the grain ensures a more tender final product.
Add the thinly sliced beef to the marinade. Ensure all the beef strips are fully submerged. If necessary, use a smaller container or divide the marinade between two resealable bags to ensure even coverage.
Seal the bag or container tightly, removing as much air as possible. Marinate in the refrigerator for at least 8 hours, or preferably overnight. The longer the beef marinates, the more flavor it will absorb. For optimal results, marinate for up to 24 hours.
Remove the marinated beef from the refrigerator. Drain the beef in a colander, discarding the marinade. Pat the beef strips dry with paper towels to remove excess moisture. This step is crucial for efficient dehydration. Excess moisture can significantly prolong the drying time and potentially lead to unevenly dried jerky.
Arrange the beef strips in a single layer on the trays of your electric dehydrator, making sure they aren’t touching. If using an oven, preheat it to the lowest possible setting (ideally around 170°F or 77°C) and place the beef strips on wire racks set over baking sheets. This allows for air circulation and even drying.
Dehydrate the beef according to your dehydrator’s instructions. Generally, it takes about 12 hours at 160°F (71°C) to dry the jerky completely. If using an oven, leave the door slightly ajar to allow moisture to escape, and check the jerky every 2-3 hours. Rotate the trays or racks for even drying.
The jerky is done when it’s leathery and slightly pliable, but doesn’t break easily. To test for doneness, remove a strip and let it cool slightly. It should bend without snapping in half. If it’s still too soft, continue dehydrating for another hour or two, checking periodically.
Once the jerky is dried to your liking, remove it from the dehydrator or oven and let it cool completely on a wire rack.
Store the cooled beef jerky in an airtight container at room temperature. Properly dried and stored jerky can last for several weeks. For longer storage, keep it in the refrigerator or freezer.

Expert Tips & Tricks

Slice it right: Consistent, thin slices are critical. A meat slicer can be a worthwhile investment if you plan to make jerky often. If slicing by hand, partially freezing the beef for about 30 minutes can make it easier to achieve uniform slices.
Marinade magic: Don’t be afraid to adjust the marinade to your taste. A dash of brown sugar can add a hint of sweetness, while a pinch of smoked paprika can enhance the smoky flavor.
Even drying: Overcrowding the dehydrator trays or oven racks will hinder airflow and result in uneven drying. Ensure there’s adequate space between each strip of beef.
Proper storage is paramount: Always ensure your jerky is completely cooled before storing it. Trapped moisture can lead to mold growth. Vacuum-sealing the jerky can significantly extend its shelf life.

Serving & Storage Suggestions

This not-hot beef jerky is fantastic enjoyed straight from the bag as a protein-packed snack. It’s also a welcome addition to charcuterie boards, hiking provisions, or even chopped up and added to salads for a savory crunch.

Store the completely cooled jerky in an airtight container at room temperature for up to 2 weeks. For longer storage, refrigerate it for up to a month, or freeze it for up to 6 months. If frozen, thaw in the refrigerator before serving.

Nutritional Information

(Estimates will vary based on specific ingredients and portion size)

Nutrient	Amount per Serving (approx. 1 oz)	% Daily Value
Calories	120 kcal	6%
Total Fat	4g	6%
Saturated Fat	1.5g	8%
Cholesterol	20mg	7%
Sodium	300mg	13%
Total Carbohydrate	2g	1%
Dietary Fiber	0g	0%
Sugars	1g
Protein	20g	40%

Variations & Substitutions

Gluten-Free: Ensure that your soy sauce and Worcestershire sauce are certified gluten-free. Tamari is a great gluten-free alternative to soy sauce.
Sweet and Savory: Add 1/4 cup of brown sugar or maple syrup to the marinade for a touch of sweetness.
Spicy (but still mild): If you want just a hint of heat, add a pinch of red pepper flakes or a dash of your favorite hot sauce to the marinade. Start small and taste as you go.
Different Meats: While London Broil is recommended, you can also use flank steak, top round, or even venison. Just make sure it’s lean and sliced thinly.

FAQs (Frequently Asked Questions)

Q: How do I know when the jerky is done?
A: The jerky should be leathery and pliable, but not brittle. When you bend a cooled piece, it should bend without snapping completely in half.

Q: Can I use a different type of meat?
A: Yes, you can use other lean cuts of beef like flank steak or top round. Venison also works well.

Q: How long will the jerky last?
A: Properly dried and stored jerky can last for up to 2 weeks at room temperature, a month in the refrigerator, or 6 months in the freezer.

Q: My jerky is too tough. What did I do wrong?
A: Over-drying is the most common cause of tough jerky. Be sure to check it frequently towards the end of the drying process. Also, slicing against the grain helps to keep it tender.

Q: Can I make this without a dehydrator?
A: Yes, you can use an oven set to the lowest possible temperature (around 170°F or 77°C). Leave the door slightly ajar to allow moisture to escape.

Final Thoughts

This “Not Hot Beef Jerky” recipe is a testament to the fact that bold flavor doesn’t always need to come with a fiery kick. It’s a delightfully savory snack that’s perfect for satisfying cravings without burning your taste buds. I encourage you to give it a try, experiment with the variations, and create a batch of jerky that perfectly suits your palate. And don’t hesitate to share your feedback and any creative twists you come up with – happy jerky-making!

Not Hot Beef Jerky Recipe