Homemade Spicy Lamb or Beef Jerky: A Flavorful, High-Protein Snack
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If you’re looking for a protein-packed snack that’s both delicious and convenient, homemade jerky is the way to go. This spicy lamb or beef jerky recipe is perfect for satisfying your cravings without the preservatives and excessive sodium found in store-bought options. By making it yourself, you have full control over the ingredients and spice levels, ensuring a healthier snack tailored to your taste. With a blend of savory sauces and a kick of heat, this jerky is sure to become a favorite go-to snack.
Why Make Your Own Jerky?
Store-bought jerky often contains hidden sugars, artificial additives, and high levels of sodium. By making your own jerky at home, you can:
- Control the Ingredients: Use high-quality meats and seasonings without unwanted additives.
- Adjust the Spice Level: Customize the heat to suit your palate, whether you like it mild or extra spicy.
- Save Money: Homemade jerky is cost-effective compared to premium store-bought varieties.
- Enjoy Freshness: Experience the superior taste of fresh jerky straight from your kitchen.
Choosing Between Lamb and Beef
Both lamb and beef make excellent choices for jerky, each offering unique flavors:
- Lamb Jerky: Lamb has a rich, slightly gamey flavor that pairs wonderfully with bold spices. It’s a great option if you’re looking to try something different from traditional beef jerky.
- Beef Jerky: Beef is the classic choice for jerky. It has a robust flavor that absorbs marinades well, making it ideal for a variety of seasoning profiles.
Key Ingredients
The flavor of this jerky comes from a well-balanced marinade that combines savory, smoky, and spicy elements. Here’s what’s in it:
- Worcestershire Sauce: Adds depth with its tangy, savory notes.
- Tamari Sauce: A gluten-free soy sauce alternative that provides a rich umami flavor.
- Liquid Smoke: Gives the jerky a smoky aroma as if it were cooked over a wood fire.
- Chipotle Powder: Adds a smoky heat with a hint of sweetness.
- Black Pepper: For a subtle kick and aromatic spice.
- Paprika: Enhances color and adds mild, sweet pepper flavor.
- Red Pepper Flakes: Introduces a bit of heat and texture.
- Garlic Powder: Adds a savory depth and enhances overall flavor.
- Onion Powder: Contributes a subtle sweetness and savory undertone.
- Molasses or Honey: Balances the spices with a touch of sweetness, aiding in caramelization during drying.
Preparing the Meat
- Select Lean Cuts: For jerky, it’s best to use lean cuts of meat to prevent spoilage. Good options include:
- For Beef: Eye of round, top round, bottom round, or sirloin tip.
- For Lamb: Leg of lamb or loin cuts.
- Partially Freeze the Meat: Place the meat in the freezer for about 1-2 hours until it is firm but not frozen solid. This makes it easier to slice thinly and uniformly.
- Slice the Meat: Using a sharp knife, slice the meat against the grain into strips about 1/8 to 1/4 inch thick. Thinner slices will dry more quickly and yield a crispier jerky, while slightly thicker slices result in a chewier texture.
Marinating the Meat
- Prepare the Marinade: In a large bowl or zip-top bag, combine the Worcestershire sauce, tamari sauce, liquid smoke, chipotle powder, black pepper, paprika, red pepper flakes, garlic powder, onion powder, and molasses or honey. Mix well to ensure all spices are fully incorporated.
- Add the Meat: Place the sliced meat into the marinade, making sure each piece is well coated.
- Marinate: Seal the container or bag and refrigerate for at least 6 hours, preferably overnight. The longer the meat marinates, the more flavorful it will be.
Drying the Jerky
You can use a dehydrator or an oven to dry your jerky.
Using a Dehydrator
- Arrange the Meat: Remove the meat from the marinade, allowing excess liquid to drip off. Arrange the strips in a single layer on the dehydrator trays, ensuring they do not overlap.
- Dry the Meat: Set the dehydrator to 155°F (68°C) and let it run for 4-6 hours. Check the jerky periodically after 4 hours. The jerky is done when it is dry but still slightly pliable.
Using an Oven
- Preheat the Oven: Preheat your oven to the lowest possible temperature, typically around 170°F (77°C).
- Prepare the Baking Sheets: Line the baking sheets with aluminum foil and place a wire rack on top. This allows air to circulate the meat.
- Arrange the Meat: Lay the marinated meat strips on the wire racks in a single layer without overlapping.
- Dry the Meat: Place the trays in the oven and prop the oven door open slightly with a wooden spoon to allow moisture to escape. Dry the meat for 4-6 hours, checking periodically. Rotate the trays if necessary for even drying.
Testing for Doneness
The jerky is ready when:
- It is dry to the touch.
- It bends and cracks but does not break in half.
- No moisture is visible when blotting with a paper towel.
Cooling and Storing
- Cool the Jerky: Remove the jerky from the dehydrator or oven and let it cool completely on wire racks. This prevents condensation from forming when stored.
- Store Properly: Place the cooled jerky in airtight containers or vacuum-sealed bags. Store at room temperature for up to two weeks. For longer storage, refrigerate for up to a month or freeze for up to three months.
Enjoying Your Homemade Jerky
- On-the-Go Snack: Perfect for hiking, road trips, or a protein boost between meals.
- Lunchbox Addition: A satisfying addition to your or your kids’ lunchboxes.
- Workout Fuel: Great for pre- or post-workout nourishment.
Tips and Variations
- Adjust the Heat: If you prefer milder jerky, reduce the red pepper flakes and chipotle powder. For extra heat, increase these spices or add a dash of cayenne pepper.
- Sweetness Level: Adjust the amount of molasses or honey to your taste. For a lower-sugar option, you can use a sugar-free alternative like erythritol.
- Flavor Additions: Experiment with additional flavors like a splash of apple cider vinegar for a tangy note or a teaspoon of ground cumin for an earthy depth.
Conclusion
Making your own spicy lamb or beef jerky is a rewarding process that yields a delicious, nutritious snack free from unnecessary additives. With this recipe, you can enjoy the rich flavors of Worcestershire and tamari sauces infused with smoky chipotle and a hint of sweetness. Whether you’re a jerky enthusiast or new to making it at home, this recipe is sure to impress your taste buds. So gather your ingredients and get ready to savor every bite of your homemade jerky!
to a high-protein, low-carb snack that will keep you full and satisfied.
Spicy Lamb or Beef Jerky
A spicy, meaty snack that great for anyone on keto, paleo, gluten-free or low-carb diet.
Equipment
- Dehydrator or oven
Ingredients
- 2 pounds sliced top round beef strips or boneless lamb sliced into strips
- 3/4 cups worchestire sauce
- 3/4 cup tamari sauce
- 1 teaspoon liquid smoke
- 1 teaspoon chipotle powder
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon red pepper flakes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon molasses or honey
Instructions
- Whisk worchestire sauce, tamari sauce, paprika, molasses, black pepper, red pepper flakes, garlic powder, and onion powder together in a bowl. Add sliced meat to a bowl and turn to coat completely. Cover the bowl with plastic wrap and marinate in the refrigerator for up to 3 hours or overnight.
- Lay seasoned meat on the trays of a dehydrator and dehydrate according to the instructions on your dehydrator (about 4 hours at 160-degrees) You can use the oven if you don’t have a dehydrator. Preheat oven to 175 degrees. Line a baking sheet with aluminum foil and place a wire rack over the foil. Place meat on paper towels to dry off excess marinade. Discard the remaining marinade. Arrange meat slices in a single layer on the prepared wire rack on the baking sheet.
- Bake meat in the preheated oven until dry and leathery about 3 to 4 hours. Let cool before enjoying.