Buc Ees Bohemian Garlic Beef Jerky Recipe
Buc ees Bohemian Garlic Beef Jerky is a flavorful homemade jerky made from top round beef marinated in a robust mix of apple cider vinegar, Worcestershire sauce, soy sauce, cracked black pepper, red pepper flakes, and a hint of liquid smoke. Slowly oven-dried to perfect chewy texture with a deep mahogany color, this savory jerky offers a spicy, garlicky kick and is ideal for a high-protein snack.
- Prep Time: 45 minutes (including freezing and slicing)
- Cook Time: 4-6 hours
- Total Time: 4 hours 45 minutes to 6 hours 45 minutes (excluding optional overnight marinating)
- Yield: Approximately 1.5 to 2 pounds of beef jerky 1x
- Category: Snack
- Method: Baking
- Cuisine: American
Ingredients
Scale
Marinade Ingredients
- 1/3 cup apple cider vinegar (or red wine vinegar)
- 1/3 cup Worcestershire sauce
- 1/3 cup soy sauce
- 1 tablespoon cracked black pepper
- 1 tablespoon red pepper flakes
- 1 teaspoon granulated garlic
- 1/2 teaspoon kosher salt
- 1 teaspoon liquid smoke (mesquite recommended)
Beef
- Just under 4 pounds top round beef (alternatives: eye of round, sirloin, or tri-tip)
Instructions
- Prepare the Marinade: In a large bowl, whisk together apple cider vinegar, Worcestershire sauce, soy sauce, cracked black pepper, red pepper flakes, granulated garlic, kosher salt, and liquid smoke until fully combined and the salt is dissolved.
- Prepare the Beef: Trim most visible fat from the top round beef, leaving only a small amount if planning to consume within a few days. Place the beef in the freezer for about 30 minutes to firm it up for easier slicing.
- Slice the Beef: Remove beef from freezer and slice against the grain into 1/8 to 1/4 inch thick strips. Thinner slices result in crispier jerky; thicker slices yield a chewier texture.
- Marinate the Beef: Add all beef strips to the marinade bowl. Use clean hands to thoroughly coat every piece evenly. Cover and refrigerate for at least 1 hour, or preferably 6-8 hours or overnight for deeper flavor.
- Prepare for Drying: Preheat oven to 160°F or lowest setting (160-170°F preferred). Line baking sheets with aluminum foil and place wire cooling racks on top for airflow during drying.
- Arrange the Jerky: Remove beef from marinade and pat strips with paper towels to remove excess moisture (do not dry completely). Lay strips in a single layer on wire racks, allowing slight touching but no overlap.
- Dry the Jerky: Place racks in the oven and dry for 4-6 hours, starting to check at 3 hours. Jerky is done when leathery, bends without breaking, is deep mahogany in color, and shows no moist spots.
- Cool and Store: Remove jerky from oven and cool completely at room temperature to set texture before storing.
Notes
- Use a sharp knife for thin, uniform slices for even drying.
- Adjust drying time based on slice thickness and oven accuracy; ovens vary.
- Marinate overnight if possible for best flavor infusion.
- Liquid smoke adds authentic smoky flavor; mesquite recommended.
- Keep some fat trimmed to extend shelf life, as fat can lead to quicker spoilage.
- Store completely cooled jerky in airtight containers to maintain freshness.
Keywords: beef jerky, homemade jerky, garlic beef jerky, savory snack, dried beef, spicy jerky, oven dried jerky
