Welcome to The Takeout’s latest cooking series, How To Be Great, where we take impressive dishes and show how easy they are to pull off.
One of our favorite road trip foods is beef jerky. There’s something about rolling the windows down, music blasting and gnawing on some jerky. But most beef jerkies are bought from grocery stores or gas stations, and, if you saw some of the ingredients used, your eyes may bulge. That’s exactly why you should make your own homemade beef jerky. It’s cheaper and you know everything that goes in it.
Our chef today is Rob Levitt from Chicago’s Publican Quality Meats, who has been making homemade jerky for a decade. For this recipe, Rob uses bottom or eye round, which is a far more inexpensive cut of beef. From there, Rob likes to make his marinade:
- 1 cup soy sauce
- 1/4 cup Worcestershire sauce
- 1/4 cup honey
- 1 large tablespoon canned chipotle peppers in adobo sauce
- 1/4 cup each garlic and diced onions
- Chili flakes to your liking
After marinating the beef overnight, bake it on a rack on your oven’s lowest setting—around 180 degrees Fahrenheit—or better yet, in your food dehydrator. Either way, it’ll take between 4-6 hours, depending on how dry you want your jerky to turn out.
If you have any left once you reach your destination, pair your jerky with a bold wine, like The Federalist Honest Red Blend. ___________________________________
This episode of The Takeout’s How To Be Great is brought to you by The Federalist Honest Red Blend.