Mingua beef jerky is a deliciously salty, smoky and savory snack that’s loved by many. With just a few simple ingredients and techniques, you can easily make this classic jerky right at home. In this comprehensive guide, I’ll walk you through everything you need to know to craft authentic, gourmet Mingua-style beef jerky yourself.
Why Make Homemade Mingua Beef Jerky?
Dehydrating your own Mingua beef jerky has many advantages:
- Customize flavors and spices to your taste
- Control quality ingredients and prep methods
- Much cheaper than store-bought jerky
- Fun weekend project for the whole family
- Makes a great homemade gift for jerky lovers
With the right instructions, you’ll be surprised how easy yet satisfying it is to DIY this tasty snack.
Tips for Making Great Jerky
Here are some top tips to ensure homemade jerky success:
- Use lean cuts like eye of round, bottom round or flank steak
- Slice beef very thinly, between 1/8 to 1/4 inches thick
- Remove all fat, gristle and membranes before marinating
- Marinate for at least 8 hours, up to 24 hours maximum
- Use a dehydrator, set between 145°F to 155°F
- Rotate trays and shuffle jerky pieces periodically
- Dry until jerky is 70% reduced in weight and cracks when bent
Follow these guidelines and your jerky will turn out perfect every time Now let’s get into the easy recipe and method.
Ingredients Needed
To make approximately 1 pound of Mingua-style beef jerky, you’ll need
- 1 to 1 1/2 pounds lean beef, sliced into thin strips
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1 to 2 tablespoons liquid smoke
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional)
I recommend using eye of round for the authentic texture, but any lean cut will work well. Play around with the spices to customize the flavor profile to your tastes.
Step-by-Step Instructions
Follow these simple steps for incredible homemade Mingua beef jerky:
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Slice beef very thinly across the grain into 1/8 to 1/4 inch strips.
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Whisk together all marinade ingredients until sugar is dissolved.
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Place sliced beef in a large resealable bag or dish and cover with marinade
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Refrigerate 8 to 24 hours, massaging bag occasionally to distribute marinade.
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Drain beef from marinade and pat dry with paper towels. Discard used marinade.
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Arrange beef in a single layer on dehydrator trays, without overlapping.
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Dehydrate 4 to 8 hours at 145°F to 155°F, shuffling periodically, until dry and leathery.
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Remove jerky from dehydrator and let cool completely before storing.
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Keep stored jerky in airtight containers for up to 2 weeks.
That’s all it takes to make your own flavor-packed Mingua beef jerky right at home!
Jerky Marinade Flavor Ideas
Once you master the basic Mingua jerky recipe, try experimenting with other marinade flavors:
- Teriyaki – substitute teriyaki sauce for the soy sauce
- Honey Sriracha – add honey and sriracha to the marinade
- Beer Jerky – replace some marinade liquid with beer
- Bourbon – add 2 to 3 tablespoons of bourbon
- Coffee Jerky – use strong brewed coffee in marinade
- Chili Lime – add lime juice and chili powder
The possibilities are endless for crafting unique, next-level beef jerky!
Jerky Making Tips and Tricks
Follow these extra pointers for success:
- Partially freeze meat before slicing to make it easier to cut thin
- Use a meat mallet to gently pound the slices and tenderize
- Let marinated jerky drain in a colander before dehydrating
- Blot off marinade with paper towels for better adhesion of spices
- Apply any dry seasonings just before placing jerky in dehydrator
- Use scissors to snip off any uncured fat spots after dehydrating
With these insider techniques, your DIY jerky will rival any store-bought brand.
Storing Your Homemade Jerky
To maintain freshness and shelf life:
- Allow jerky to fully cool before storing
- Store in airtight containers or sealed bags
- Refrigerate for up to 2 weeks
- Freeze for up to 3 months
With proper storage, you can enjoy delicious homemade jerky for months to come!
Frequently Asked Questions
What’s the best cut of meat for jerky?
Flank steak, eye of round, and bottom round work well as they are lean. Avoid high-fat cuts.
Can I use an oven instead of a dehydrator?
Yes, bake at the lowest temp, around 150°F to 200°F, for 6 to 8 hours with the oven door propped open. Rotate trays and check jerky often.
How long does unopened jerky last?
Properly stored in a cool, dry place, unopened jerky lasts 1 to 2 months past its use-by date.
Why did my jerky come out tough?
This happens if the meat wasn’t sliced thinly enough or wasn’t adequately dried in the dehydrator. Thin slices and thorough drying are key.
Make Your Own Jerky Today
Now that you have all the tips, tricks and knowledge for crafting amazing Mingua-style beef jerky at home, it’s time to put your skills to the test! Making your own jerky is deeply satisfying and far superior in taste and texture to anything from a store. With the right preparation and drying, you can create shelf-stable, gourmet jerky that your family and friends will love. Give it a try today!
Packed with Protein to Fuel Your Next Adventure
NO PRESERVATIVES • NO NITRITES • HAND CUT FROM A SOLID PIECE OF BEEF
Garlic & Onion Beef Jerky
Our family-run business is in the rolling hills of Bourbon County, Kentucky. It was started by a farmer named Ronnie Mingua who thought there was a better way to make jerky. He started with the best cuts of meat and, like a country ham, used sodium to keep his jerky fresh instead of artificial ones. His journey began during a long, cold, and snowy winter. Now, he runs one of the “Top 10 Jerky Companies in the Country.” ”.
The best cuts of beef are used to make Mingua Beef Jerky. Each bag has 14 grams of protein-packed goodness. We start by cutting the whole round of beef in our Paris, Kentucky, facility every day. Then we slice, marinate, dry, and package the jerky.