Try your hand at a few organic beef jerky recipes for a protein rich, on the go snack.
Organic Beef Jerky Basics
Before you begin adding delicious herbs and spices to your organic beef for jerky, here are some basics:
- Uniform thickness - In order for your beef jerky to dehydrate at the same rate, try to cut the strips ¼ inch thick.
- Cut against the grain - Jerky is supposed to be chewy but not tough. Cutting the meat against the grain helps to ensure that no one is going to lose a tooth while enjoying a piece.
- Adequately marinate - If you want your jerky to be full of flavor, make sure you marinate at least eight hours. To get the optimal flavor, try marinating the meat overnight.
- Marinate evenly - Every couple of hours, you might want to move the meat around in marinade so it distributes evenly through the beef.
- Dry it out - Dehydrate your beef jerky at around 145 degrees Fahrenheit for at least two to four hours. Doing so at this temperature for this amount of time helps to prevent spoilage down the road. If your oven doesn't go that low, set it to 200 degrees and open the oven door a little bit.
- Proper storage - Always store the jerky in an airtight container. There is no sense in letting all of your hard work go to waste.
Organic Beef Jerky Recipes
Here are some great organic beef jerky recipes for you to experiment with. Keep in mind that all ingredients listed need are available organically. If you're having a hard time finding the organic ingredients, a list of different brand names is available at the end of the recipes section.
Traditional Beef Jerky
- 2 pounds of organic beef
- 4 tablespoons light brown sugar
- ½ cup Worcestershire sauce
- 2 ½ teaspoons garlic powder
- 2 ½ teaspoons onion powder
- 1 ½ teaspoons black pepper
- Slice organic beef and poke evenly with a fork
- Mix all the ingredients together in a bowl and pour into a zip lock bag.
- Add organic beef and seal
- Marinate in the refrigerator overnight
- Place the meat strips on an aluminum foil pan
- Cook in the oven at 145 degrees for two to three hours
- Store in an airtight container
Sweet and Spicy Beef Jerky
- 3 pounds of organic beef, sliced
- ½ cup honey
- 5 tablespoons soy sauce
- 2 tablespoons coriander
- Pinch of red chili pepper flakes
- Thoroughly mix together all ingredients in a large bowl
- Add beef
- Cover and marinate in the refrigerator for 12 hours
- Remove from the refrigerator and drain
- Place strips ½ inch apart on an aluminum foil lined baking sheet
- Cook for 90 minutes at 160 degrees Fahrenheit and flip
- Cook an additional 90 minutes
Barbecue Beef Jerky
- 2 pounds of organic beef, sliced
- 1 cup ketchup
- ½ cup butter, melted
- 2 tablespoons vinegar
- 4 tablespoons Dijon mustard
- 4 tablespoons brown sugar
- 2 tablespoons soy sauce
- 2 cloves garlic, crushed
- Mix ingredients thoroughly
- Pour marinade in a baking dish or shallow pan, enough to coat the bottom
- Place one layer of sliced organic beef on the bottom of the container
- Pour marinade on the first layer, enough to cover
- Alternate layering and pouring the marinade until all the beef is in the container
- Pour any remaining marinade in the container
- Cover and allow to marinate in the refrigerator for at least 12 hours
- Lay flat on a non-stick or aluminum foil lined baking sheet
- Bake for three hours at 160 degrees Fahrenheit
Finding Organic Ingredients
Many of the common ingredients like butter, ketchup and brown sugar are available at larger grocery stores. Some of the other specialty ingredients may warrant a trip to your local organic or health food store. Here are some brand names to help you find the organic ingredients you need:
- Annie's Naturals - Dijon mustard, Ketchup and Worcestershire.
- Simply Organics - Garlic powder, onion powder, coriander, chili pepper flakes and black pepper.
- Kikkoman Natural and Tamari - Soy sauce
- Spectrum Organics and Tropical Traditions - Vinegar
Making your own organic beef jerky is well worth the time. Not only does it save you money (store bought beef jerky, organic or not, is expensive) but you can store the jerky for up to two years in an airtight container.