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100% GRASS-FED AND GRASS-FINISHED BEEF JERKY

Prep Time: 15 minutes

Cook Time: 5 hours

Resting Time: 12 hours

Total Time: 17 hours and 15 minutes

Serves: 8 people

Embark on a culinary journey with our signature Beef Jerky recipe, featuring the exceptional flavor of our 100% grass-fed and grass-finished Eye of Round Roast. Marinated for 12 hours, each strip is a masterpiece, slow-cooked to perfection. Find all the premium ingredients at The Market and explore the art of crafting this delectable snack!

STEP-BY-STEP INSTRUCTION – BEEF JERKY

  • One 3-pound Eye of Round Roast (see note), trimmed of fat and silver skin
  • 1 cup (packed) dark brown sugar
  • 1 cup liquid aminos
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon smoked paprika
  • 1 teaspoon unseasoned meat tenderizer (see note)
  • 1 teaspoon Summerfield Farms Steak & Burger Seasoning
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon red pepper flakes
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder

This homemade, oven-baked beef jerky is marinated to perfection and is my new snack obsession. I found all the ingredients at The Market, and the recipe was so easy to follow; I can’t wait to make this again for my family over the holidays!

~ Mary Hoying ~


Unlock the Secrets of Cooking 100% Grass-Fed and Grass-Finished Beef

Lower Cooking Temperatures:

Our 100% grass-fed and grass-finished beef has lower fat content than conventional beef; because of this, it can cook more quickly and has a lower smoke point. Use lower cooking temperatures to avoid overcooking and drying out the meat.

Use Moist Heat Cooking Methods:

Consider using moist heat cooking methods such as braising, slow cooking, or using a marinade. These methods help keep the meat tender and juicy, compensating for the leaner nature of 100% grass-fed and grass-finished beef.

Be the Chef with Confidence!

Our 100% grass-fed and grass-finished beef is best when cooked to medium-rare or medium doneness. Overcooking can result in a drier texture. Use a meat thermometer to ensure you reach your desired level of doneness without overcooking. Allow your beef to rest for a few minutes before slicing; this allows the juices to redistribute and moisten the meat.

Remember, the goal is to enhance the natural flavors of 100% grass-fed and grass-finished beef without overpowering them. While the cooking process may require a bit more attention, the result can be a delicious, nutrient-dense meal.


We’re thrilled you enjoyed this recipe! Your feedback means the world to us. If you could take a moment to leave a star rating and a detailed review, we’d greatly appreciate it. Additionally, if you made any personal tweaks or substitutions to the recipe, we’d love to hear about those! Thank you so much for your support and for being a part of our 100% grass-fed and grass-finished culinary beef community!

Delicious Beef Jerky

Savor the exquisite flavors of our premium Delicious Beef Jerky, crafted from the finest 100% Grass-Fed and Grass-Finished Eye of Round Roast. Immerse yourself in the culinary artistry as we meticulously marinate the meat with a harmonious blend of seasonings. Slow-cooked to perfection in the oven, our process guarantees a mouthwatering beef jerky experience.
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Course: Appetizer, Snack
Cuisine: American
Prep Time: 15 minutes
Cook Time: 5 hours
Marinating Time: 12 hours
Total Time: 17 hours 15 minutes
Servings: 8

Ingredients

  • One 3-pound Eye of Round Roast see note, trimmed of fat and silver skin
  • 1 cup packed dark brown sugar
  • 1 cup liquid aminos
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon smoked paprika
  • 1 teaspoon unseasoned meat tenderizer see note
  • 1 teaspoon Summerfield Farms Steak & Burger Seasoning
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon red pepper flakes
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder

Instructions

  • Allow your 100% Grass-Fed and Grass-Finished Eye of Round Roast to come to room temperature before beginning.
  • Slice the meat between ⅛ and ¼ inch thick with the grain. (If the roast is too thick to slice easily, cut it in half horizontally before slicing.)
  • Make the marinade: In a medium bowl, combine the brown sugar, liquid aminos, Worcestershire sauce, smoked paprika, meat tenderizer, Summerfield Farms’ steak and burger seasoning, black pepper, red pepper flakes, onion powder, and garlic powder. Whisk until evenly combined and the sugar is dissolved.
  • Add the meat to the marinade and toss until all pieces are evenly coated. Cover with plastic wrap or transfer to a large ziplock bag and marinate in the refrigerator for at least 12 hours or overnight. Toss the meat (or flip the bag) once or twice to be sure the meat marinates evenly.
  • Line two baking sheets with aluminum foil for easy clean-up. Place a wire rack over each pan. Preheat the oven to 175°F.
  • Arrange the marinated meat on the wire racks in a single layer. Bake, rotating the pans from front to back and top to bottom midway through, until the meat is dried out, about 3 to 4 hours. In the last hour, increase the temperature to 350°F to ensure the jerky isn’t chewy.
  • To determine if the jerky is thoroughly dried, remove a piece from the oven and let it cool to room temperature. It should be dry to the touch, leather-like, and chewy but still somewhat tender.
  • Store the jerky inside an airtight plastic container, Ziploc bag, or glass jar. Properly dried jerky can be kept at room temperature for about one week. Refrigerate or freeze for longer storage.
Tried this recipe?Mention @summerfieldfarms or tag #summerfieldfarms!

Notes

1. Pop the meat in the freezer for 1 to 2 hours before slicing; cutting will be easier.
2. Meat tenderizer contains bromelain, an enzyme that breaks down meat tissue. You can find it in the spice section of your supermarket. (I use Food Lion.)