Get ready to transform an ordinary cut of beef into a mouthwatering, protein-packed jerky that will have your taste buds dancing and your fitness goals cheering! Our Homemade Bottom Round Roast Jerky is not just a snack; it's a culinary adventure that combines bold flavors, professional-level techniques, and a satisfying chew that will make store-bought jerky seem bland and boring. Whether you're a hiking enthusiast, a gym-goer, or simply a flavor adventurer, this recipe is your ticket to jerky perfection.
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: American
Serves: 5 servings
Ingredients
- 2 lbs bottom round roast
- 1/2 cup soy sauce
- 1/4 cup apple cider vinegar
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 tablespoon red pepper flakes (optional)
Instructions
- Trim all visible fat from the bottom round roast, as fat can cause the jerky to spoil quickly. Place the meat in the freezer for 30-45 minutes to firm up, which makes slicing easier.
- Using a sharp knife, slice the roast against the grain into thin, uniform strips approximately 1/4 inch thick. Consistent thickness ensures even drying.
- In a large mixing bowl, combine soy sauce, apple cider vinegar, black pepper, garlic powder, onion powder, smoked paprika, and red pepper flakes (if using). Whisk ingredients until well blended.
- Place meat strips into the marinade, ensuring each piece is completely coated. Cover and refrigerate for 6-8 hours or overnight for maximum flavor absorption.
- Remove marinated meat strips and pat dry thoroughly with paper towels to remove excess moisture.
- Arrange meat strips on dehydrator trays, ensuring pieces do not touch each other. If using an oven, place strips on wire racks over baking sheets.
- Dehydrate at 165°F (74°C) for 4-6 hours, checking periodically. Jerky is done when it bends without breaking and appears dark and leathery.
- Let jerky cool completely at room temperature. Store in airtight containers in a cool, dry place for up to 2 weeks, or refrigerate for extended preservation.
Tips
- Freezing Hack: Partially freezing your meat for 30-45 minutes makes slicing ultra-thin strips a breeze. A sharp knife is your best friend here!
- Marinade Magic: Don't rush the marinating process. Letting the meat soak for 6-8 hours allows those incredible spices to penetrate deeply.
- Moisture Management: Pat your meat strips COMPLETELY dry before dehydrating. Excess moisture is the enemy of perfect jerky preservation.
- Even Drying is Key: Ensure your meat strips are uniform in thickness and not touching each other on the dehydrator trays for consistent results.
- Temperature Precision: Maintain a steady 165°F to ensure food safety while achieving that perfect leathery texture.
- Storage Wisdom: Store your homemade jerky in airtight containers in a cool, dry place. Refrigeration can extend its shelf life even further.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 2g
Protein: 22g
Fat: 3g
Saturated Fat: 1g
Cholesterol: 50mg
