We’ve got a soft spot for rugged, flavorful snacks that hark back to simpler times, and our Hillbilly Jerky recipe delivers just that. Hailing from the heart of Appalachian traditions, this homemade treat turns tough cuts of meat into savory bites packed with bold spices and a hint of smoke.
It’s the perfect way to channel our inner adventurers while creating a shelf-stable snack that’s as easy as it is irresistible. Join us as we explore this classic twist on jerky that’ll have you reaching for seconds every time.
Ingredients
In crafting our Hillbilly Jerky, we start with the foundational elements that capture the rugged, smoky essence of Appalachian traditions. Below, we list the ingredients in the order they’re used, including precise measurements and prep notes to ensure your jerky turns out flavorful and perfectly textured.
- Meat Base: 2 pounds beef flank steak, sliced thinly against the grain for optimal tenderness and even marinade absorption – this tough cut transforms into the chewy, savory snack we love.
- Marinade Liquid 1: 1/2 cup soy sauce, for adding that umami depth that coats the meat first.
- Marinade Liquid 2: 1/4 cup Worcestershire sauce, stirred in next to enhance the tangy, smoky undertones.
- Sweetener: 1/4 cup brown sugar, packed, to balance the spices and create a caramelized edge during drying.
- Aromatic Seasonings: 2 teaspoons garlic powder, for a bold, pungent kick that infuses early in the process.
- Aromatic Seasonings: 1 teaspoon onion powder, added alongside garlic for layered flavor complexity.
- Spice Blend: 1 tablespoon black pepper, freshly ground, to introduce a peppery heat that builds as the jerky dries.
- Heat Element: 1 teaspoon cayenne pepper, for the optional fiery zing that evokes the adventurous spirit of hillbilly cuisine.
- Smoky Enhancer: 1 tablespoon liquid smoke, incorporated last to mimic traditional smoking without a smoker, ensuring that authentic, woodsy aroma we crave.
Tools and Equipment
Before we dive into marinating and dehydrating our flavorful Hillbilly Jerky ingredients, let’s gather the essential tools and equipment. These items ensure precise preparation and optimal results, transforming tough beef flank steak into that signature smoky, rugged snack.
To make the process smooth and efficient, we recommend the following key tools:
- Sharp Knife: A high-quality, sharp knife is crucial for thinly slicing the 2 pounds of beef flank steak into uniform strips. This helps achieve even marination and drying for the perfect jerky texture.
- Cutting Board: Use a sturdy, large cutting board to provide a stable surface for slicing meat safely and cleanly, minimizing any mess during prep.
- Mixing Bowls: At least one medium-sized mixing bowl is needed to combine the marinade ingredients like soy sauce, Worcestershire sauce, and spices. Opt for glass or stainless steel to avoid flavor absorption.
- Measuring Cups and Spoons: Accurate measuring cups and spoons allow us to precisely measure items such as 1/4 cup of soy sauce or 2 tablespoons of brown sugar, ensuring balanced flavors every time.
- Ziplock Bags or Marinade Container: Airtight ziplock bags or a sealable container are ideal for submerging the sliced beef in the marinade, letting those Appalachian-inspired spices infuse deeply.
- Dehydrator or Oven with Wire Racks: A food dehydrator is our top choice for achieving that authentic woodsy aroma with liquid smoke, but an oven with wire racks works as a reliable alternative for even air circulation during the drying process.
- Tongs: Heat-resistant tongs help us handle the marinated meat strips safely when arranging them on racks or flipping them, preventing burns and ensuring uniform drying.
With these tools in hand, we’re set to move seamlessly from mixing our spice blend to creating jerky that’s irresistibly chewy and full of flavor.
Instructions
We guide you through creating our flavorful Hillbilly Jerky step by step ensuring each phase delivers the authentic smoky essence of Appalachian traditions. Let’s transform simple ingredients into a chewy portable snack that captures rugged adventure in every bite.
Prep
First, we prepare the beef for optimal marinade absorption. Start by removing any excess fat and silver skin from 2 pounds of thinly sliced beef flank steak using a sharp knife on a sturdy cutting board to ensure even slices that promote uniform drying.
- Slice the meat: Cut the steak into 1/8-inch thick strips against the grain for tenderness we recommend aiming for 6-8 inch lengths to create the perfect chewiness in your Hillbilly Jerky.
- Season initially: Lightly sprinkle 1 tablespoon of black pepper and 1 teaspoon of garlic powder over the strips to build the base flavors right away.
This prep sets the foundation for a marinade that infuses deep earthy notes making your jerky irresistibly savory.
Marinate
We mix and apply the marinade to let the spices penetrate the meat for that signature Hillbilly Jerky taste. Combine all marinade ingredients in a large mixing bowl for even distribution.
- Prepare the marinade: In the bowl, whisk together 1/2 cup soy sauce, 1/4 cup Worcestershire sauce, 1/4 cup brown sugar, 1 teaspoon onion powder, 1 teaspoon cayenne pepper (if desired for heat), and 1 tablespoon liquid smoke until the sugar dissolves completely infusing a rich smoky aroma that evokes Appalachian campfires.
- Add the meat: Place the sliced beef strips into a large airtight ziplock bag or marinade container, pour in the marinade, and seal it. Massage the bag gently to coat every piece evenly ensuring the strips absorb the tangy sweet-spicy blend for at least 4 hours in the refrigerator or overnight for maximum flavor depth.
This step is crucial as the marinade works its magic turning the beef into a tender yet robust treat.
Dehydrate
Finally, we dehydrate the marinated beef to achieve the chewy texture and concentrated flavors that define our Hillbilly Jerky. Arrange the strips on your dehydrator trays or oven racks for even air circulation.
- Set up drying: Pat the marinated strips dry with paper towels to remove excess moisture then lay them out on the dehydrator trays spaced 1/4 inch apart or on oven wire racks placed over baking sheets.
- Dry the jerky: If using a dehydrator, set it to 165°F and dry for 4-6 hours monitoring until the jerky reaches a firm yet flexible texture with a glossy sheen. For an oven, preheat to 175°F and bake for 3-5 hours flipping halfway through to ensure uniform drying and a deep smoky flavor.
| Drying Method | Temperature (°F) | Time (hours) | Key Tips |
|---|---|---|---|
| Dehydrator | 165 | 4-6 | Flip strips midway for even texture |
| Oven | 175 | 3-5 | Use a fan for better air circulation |
Once done, the jerky should have a satisfying snap with bold spicy notes that make it a go-to snack.
Make-Ahead Instructions
One of the joys of our Hillbilly Jerky recipe is its flexibility for preparation in advance, allowing us to savor that smoky, spicy essence whenever adventure calls. By planning ahead, we ensure the jerky retains its chewy texture and robust Appalachian flavors, making it a perfect grab-and-go snack.
Preparing and Marinating in Advance
We can streamline the process by prepping the ingredients up to 24 hours before marinating. Start by slicing the beef flank steak into 1/8-inch thick strips against the grain, as detailed in our step-by-step instructions. Combine the marinade—including soy sauce, Worcestershire sauce, brown sugar, garlic powder, onion powder, black pepper, cayenne pepper, and liquid smoke—in a mixing bowl. Place the beef strips in an airtight ziplock bag, pour in the marinade, and massage it thoroughly into the meat for even coverage. Refrigerate the bag for at least 4 hours or up to overnight, letting the flavors deeply infuse and develop that irresistible woodsy aroma.
For longer make-ahead options, we recommend extending the marination time cautiously. If preparing further in advance, freeze the marinated meat in the bag for up to 3 months. Simply thaw it in the refrigerator overnight before proceeding to dehydration, ensuring the meat remains tender and full of flavor.
Dehydrating and Storing Ahead
Once marinated, dehydrate the jerky as outlined in our main instructions—using a dehydrator at 165°F for 6-8 hours or an oven at 175°F for 4-6 hours—until it achieves that satisfying snap and concentrated spicy notes. After dehydration, let the jerky cool completely on wire racks to prevent moisture buildup.
To store our Hillbilly Jerky for future enjoyment, use airtight containers or vacuum-sealed bags. Below is a quick reference table for optimal storage durations and conditions, based on standard food safety guidelines:
| Storage Method | Duration | Conditions | Tips for Quality |
|---|---|---|---|
| Room Temperature | Up to 2 weeks | Cool, dry place away from sunlight | Ideal for short trips; monitor for any softening due to humidity |
| Refrigerator | Up to 1 month | Sealed container in 40°F or below | Maintains chewiness; great for frequent snacking |
| Freezer | Up to 6 months | Airtight bag in 0°F or below | Prevents flavor loss; thaw at room temperature before eating |
When ready to enjoy, simply remove the jerky from storage and let it come to room temperature for the best taste. This approach keeps our Hillbilly Jerky fresh, flavorful, and ready to evoke that rugged Appalachian spirit at a moment’s notice.
Conclusion
We’ve loved sharing this Hillbilly Jerky recipe as it’s more than just a snack—it’s a taste of Appalachian adventure. By trying it yourself you’ll discover how simple ingredients transform into something truly satisfying and storied.
Remember our tips and you’ll have a reliable go-to treat that’s perfect for on-the-go moments or sharing with friends. Let’s keep that rugged spirit alive in our kitchens.
Frequently Asked Questions
What is Hillbilly Jerky?
Hillbilly Jerky is a homemade snack inspired by Appalachian traditions, made from tough cuts of meat like beef flank steak that’s marinated, seasoned, and dehydrated for a smoky, spicy flavor. It’s a rugged, shelf-stable treat perfect for adventures, offering a chewy texture and bold taste that captures the region’s essence.
What ingredients are needed for Hillbilly Jerky?
You’ll need 2 pounds of thinly sliced beef flank steak, soy sauce, Worcestershire sauce, brown sugar, garlic powder, onion powder, black pepper, optional cayenne for heat, and liquid smoke. These create a savory, smoky marinade that infuses the meat with Appalachian flavors.
What tools are required to make Hillbilly Jerky?
Essential tools include a sharp knife for slicing meat, a cutting board, mixing bowls, measuring cups and spoons, airtight bags for marinating, and a dehydrator or oven with wire racks. Tongs help handle the strips safely for optimal results.
How do I prepare the beef for Hillbilly Jerky?
Start by trimming excess fat from 2 pounds of beef flank steak, then slice it into 1/8-inch thick strips against the grain for tenderness. Season initially with black pepper and garlic powder to build flavor before marinating.
What’s the step-by-step process for making Hillbilly Jerky?
First, prepare and season the beef strips. Whisk together a marinade of soy sauce, Worcestershire sauce, brown sugar, onion powder, cayenne, and liquid smoke, then coat the meat and refrigerate for 4 hours or overnight. Pat dry, arrange on dehydrator trays or oven racks, and dry at 165°F for 6-8 hours until chewy.
How long does it take to dehydrate Hillbilly Jerky?
Dehydration typically takes 6-8 hours at 165°F in a dehydrator or oven. Arrange strips on trays, flip halfway through, and check for a firm, snap-like texture to ensure it’s done without over-drying.
Can I make Hillbilly Jerky ahead of time?
Yes, marinate the beef up to 24 hours in advance or freeze it for longer storage. After dehydrating, store in airtight containers; it lasts 1-2 weeks at room temperature, a month in the fridge, or up to 6 months in the freezer for fresh, flavorful snacking.