Michael Symon's Beef Jerky
Dried Steak Strips
Beef Jerky Recipe: These lean dried strips are enriched by a heated spice blend.
- 2 pounds Eye of Round (all fat removed)
- 1 1/2 tablespoons Kosher Salt
- 2 teaspoons Granulated Sugar
- 2 teaspoons Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Cayenne
- 1 teaspoon Chipotle Powder
- 1/2 teaspoon ground Coriander
- 1/2 teaspoon Smoked Paprika
Michael and Clinton's Midnight Snacks - Part 1
2 pounds Eye of Round (all fat removed)
Cut the beef into strips, 1/2"x1/2" and 6 inches long. You want to cut the beef with the grain for this process. During the cooking process, the beef will lose a lot of water weight, and it will shrink significantly and reduce in size. If it seems like it is cut too thick, it is more than likely the correct size!
1 1/2 tablespoons Kosher Salt
2 teaspoons Granulated Sugar
2 teaspoons Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Cayenne
1 teaspoon Chipotle Powder
1/2 teaspoon ground Coriander
1/2 teaspoon Smoked Paprika
Combine all of the rest of the ingredients and season the beef aggressively with it (you will use all of the seasoning). Refrigerate, covered for 24 hours or put in a plastic gallon sized bag.
Place the strips on a baking rack lined with a sheet tray. You want nice even space surrounding the strips as they should not be touching or over lapping. This will allow for even drying. Place in a 250 degree oven for 4 to 5 hours or until fairly dry but still chewy. Store the jerky in an airtight container at room temperature. It will last for several months.
1. Personalize your jerky by creating your own dry rub.