How To Make Mingua Beef Jerky? The Full Guide

Are you a fan of beef jerky? Do you love the salty, savory taste of Mingua Beef Jerky?

Well, you’re in luck! Making your own Mingua Beef Jerky at home is easier than you might think. With just a few simple ingredients and a little bit of patience, you can create your own delicious and flavorful beef jerky.

In this article, we’ll walk you through the steps to make your own Mingua Beef Jerky, including tips and tricks to customize the recipe to your liking.

So grab your apron and let’s get started!

How To Make Mingua Beef Jerky?

Step 1: Choose Your Meat

The first step in making Mingua Beef Jerky is to choose the right cut of meat. Eye of Round is a popular choice, but you can also use other lean cuts of beef like top round or bottom round.

Once you have your meat, slice it into thin strips, about 1/8″ to 1/16″ thick. You can use a deli slicer or a sharp knife to achieve the desired thickness.

Step 2: Prepare The Marinade

The next step is to prepare the marinade. In a bowl, mix together soy sauce, brown sugar, liquid smoke, and water. For a spicier version of the jerky, add some dried red pepper flakes to the marinade.

Whisk or stir the marinade until the brown sugar is fully dissolved.

Step 3: Marinate The Meat

Place the sliced beef into a container or bag and pour the marinade over it. Make sure that all of the meat is fully coated with the marinade.

Cover the container or seal the bag and place it in the refrigerator for 12-24 hours. This will allow the meat to absorb all of the flavors from the marinade.

Step 4: Dehydrate The Jerky

Once the meat has marinated, it’s time to dehydrate it. Preheat your dehydrator to 150 degrees Fahrenheit.

Remove the beef from the marinade and place it onto the racks of your dehydrator. Make sure that none of the pieces are touching each other.

Dry the jerky for about 4 hours, rotating the racks hourly to ensure even cooking. The jerky is done when it’s dry and chewy.

Step 5: Enjoy Your Homemade Mingua Beef Jerky!

Once your jerky is done, let it cool down before storing it in an airtight container. Homemade Mingua Beef Jerky can last for up to two weeks when stored properly.

You can also experiment with different flavors by adding different spices or sauces to your marinade. Get creative and make your own unique version of Mingua Beef Jerky!

Ingredients Needed For Mingua Beef Jerky

To make Mingua Beef Jerky, you will need the following ingredients:

– Beef: Eye of Round, Top Round, or Bottom Round

– Soy sauce

– Brown sugar

– Liquid smoke

– Water

– Optional: Dried red pepper flakes for a spicier version

Make sure to choose a lean cut of beef and slice it into thin strips before marinating. The marinade consists of soy sauce, brown sugar, liquid smoke, and water. Mix the ingredients until the brown sugar is fully dissolved before pouring it over the beef.

After marinating for 12-24 hours in the refrigerator, dehydrate the beef in a preheated dehydrator at 150 degrees Fahrenheit for about 4 hours. Rotate the racks hourly to ensure even cooking.

Once the jerky is dry and chewy, let it cool down before storing it in an airtight container. Homemade Mingua Beef Jerky can last for up to two weeks when stored properly. Feel free to experiment with different flavors by adding different spices or sauces to your marinade.

Preparing The Beef For Jerky

Before you start making Mingua Beef Jerky, it’s important to prepare your beef properly. The first step is to choose a lean cut of meat, such as eye of round, top round, or bottom round. These cuts are ideal for jerky because they have little fat and will dry out nicely.

Once you have your meat, it’s important to trim off any visible fat. Fat does not dry out and can cause the jerky to spoil faster. Use a sharp knife to cut away any fat and slice the beef into thin strips, about 1/8″ to 1/16″ thick.

After you’ve sliced the beef, it’s time to marinate it. The marinade is what gives the jerky its flavor and helps to tenderize the meat. Mix together soy sauce, brown sugar, liquid smoke, and water in a bowl. For a spicier version of the jerky, add some dried red pepper flakes to the marinade.

Place the sliced beef into a container or bag and pour the marinade over it. Make sure that all of the meat is fully coated with the marinade. Cover the container or seal the bag and place it in the refrigerator for 12-24 hours. This will allow the meat to absorb all of the flavors from the marinade.

Once the meat has marinated, it’s time to dehydrate it. Preheat your dehydrator to 150 degrees Fahrenheit. Remove the beef from the marinade and place it onto the racks of your dehydrator. Make sure that none of the pieces are touching each other.

Dry the jerky for about 4 hours, rotating the racks hourly to ensure even cooking. The jerky is done when it’s dry and chewy.

Following these steps will ensure that you have perfectly prepared beef for your homemade Mingua Beef Jerky. Enjoy!

Mixing The Marinade For Mingua Beef Jerky

Mixing the marinade for Mingua Beef Jerky is a crucial step in achieving the perfect flavor and texture. To begin, gather all of the ingredients you will need: 3 cups of soy sauce, 1/4 cup of brown sugar, 2 tablespoons of liquid smoke, and a cup of water. If you prefer a spicier jerky, add 2 tablespoons of dried red pepper flakes to the mix.

In a bowl, combine all of the ingredients and whisk or stir until the brown sugar is fully dissolved. The marinade should have a smooth consistency and a savory aroma.

Next, place your sliced beef into a container or bag and pour the marinade over it. Make sure that all of the meat is fully coated with the marinade. If possible, let the meat marinate overnight in the refrigerator to allow it to absorb all of the flavors.

When you’re ready to dehydrate your jerky, remove the beef from the marinade and place it onto the racks of your dehydrator. Make sure that none of the pieces are touching each other.

Finally, dry the jerky for about 4 hours at 150 degrees Fahrenheit, rotating the racks hourly to ensure even cooking. The jerky is done when it’s dry and chewy.

By following these steps and mixing your marinade correctly, you can make delicious and savory Mingua Beef Jerky at home. Experiment with different flavors and spices to create your own unique version of this classic snack.

Marinating The Beef For Mingua Beef Jerky

Marinating the beef is a crucial step in making Mingua Beef Jerky. The marinade is what gives the jerky its signature flavor and texture.

To start, slice your beef into thin strips and place them into a container or bag. Then, mix together the marinade ingredients, including soy sauce, brown sugar, liquid smoke, and water. For those who prefer spicy jerky, dried red pepper flakes can be added to the marinade.

Whisk or stir the marinade until the brown sugar is fully dissolved. Pour the marinade over the beef strips, making sure that each piece is fully coated with the marinade. If possible, ensure that the marinade completely covers the beef.

Cover the container or seal the bag and place it in the refrigerator for 12-24 hours. This will allow the beef to absorb all of the flavors from the marinade.

It’s important to note that undiluted marinade should be mixed every 45-60 minutes for 5-6 hours. If left undisturbed for too long, most of the pieces of beef can become hard and inedibly salty when dried.

After marinating, remove the beef from the marinade and place it onto the racks of your dehydrator. Be sure that none of the pieces are touching each other.

Dry the jerky for about 4 hours at 150 degrees Fahrenheit, rotating the racks hourly to ensure even cooking. The jerky is done when it’s dry and chewy.

With these steps, you can make your own delicious Mingua Beef Jerky at home. Don’t be afraid to experiment with different flavors by adding spices or sauces to your marinade. Enjoy!

Dehydrating The Beef For Mingua Beef Jerky

Dehydrating the beef is a crucial step in making Mingua Beef Jerky. While there are different methods for dehydrating meat, using a dehydrator is the most effective and efficient way. However, some people prefer to use an oven instead of a dehydrator.

If you decide to use a dehydrator, preheat it to 150 degrees Fahrenheit before placing the beef strips on the racks. Make sure that none of the pieces are touching each other to ensure even drying. It’s also a good idea to rotate the racks hourly to make sure that all of the jerky is evenly cooked.

If you prefer to use an oven, set it to the lowest temperature possible and place the beef strips on wire racks over a baking sheet. Leave the oven door slightly open to allow air circulation. You can also use a fan to help circulate air and speed up the drying process.

Regardless of which method you use, it’s important to check on the jerky periodically and remove any pieces that are dry and ready. The total drying time can vary depending on factors like humidity and thickness of the meat slices, but it usually takes around 4 hours.

Once your beef jerky is fully dehydrated, let it cool down before storing it in an airtight container. Properly stored homemade Mingua Beef Jerky can last for up to two weeks, making it a great snack for on-the-go or for sharing with friends and family.

Storing And Enjoying Your Homemade Mingua Beef Jerky

Storing and preserving your homemade Mingua Beef Jerky is just as important as making it. Proper storage ensures that the jerky stays fresh and delicious for long-term enjoyment.

The first key to storing beef jerky is to keep it at a cool temperature. Ideally, you should store it in a refrigerator or freezer. This will help prevent the growth of bacteria and keep the jerky fresh for longer.

Another important factor in preserving beef jerky is to avoid moisture. This means keeping it in an airtight container or bag, and avoiding exposing it to humidity or damp conditions.

To store your homemade Mingua Beef Jerky, place it in an airtight container or bag and keep it in a cool, dry place. You can store it in your pantry, but make sure to avoid exposing it to moisture or heat.

If you want to enjoy your homemade jerky for an extended period, consider vacuum-sealed packaging or using oxygen absorbers. Vacuum-sealed packaging removes all the air from the bag, which prevents the growth of bacteria and keeps the jerky fresh for longer. Oxygen absorbers are small packets that are added to packaging to remove the oxygen from the bag, preventing bacterial growth.

When properly prepared, homemade jerky does not need to be stored in the refrigerator. Dry jerky can be stored at room temperature, but to preserve freshness, it is best stored in an airtight container. Glass jars or large Ziploc bags work well for storage. Place the sealed container in a cool, dry place.

Now that you know how to make and store your homemade Mingua Beef Jerky, you can enjoy this delicious snack anytime, anywhere!