Can I use other cuts of beef for mingua beef jerky?

Yes! While eye of round and top round are ideal for mingua beef jerky due to their leanness and consistent grain, you can also use flank steak, sirloin tip, or bottom round. Avoid fatty cuts like ribeye or chuck, which won't dehydrate properly.

How do I know when my mingua beef jerky is done?

Properly finished mingua beef jerky should be dry to the touch but flexible enough to bend without breaking. If you tear a piece, you shouldn't see any moisture inside. When in doubt, it's better to over-dry than under-dry for food safety.

Can I make mingua beef jerky without liquid smoke?

Absolutely! Traditional Kentucky mingua beef jerky has a smoky flavor, but you can skip the liquid smoke and add smoked paprika instead, or simply accept a less smoky end product. Some people smoke their jerky on a grill at very low temperatures to achieve that flavor naturally.

Is homemade mingua beef jerky safe at room temperature?

When properly dried and stored, homemade mingua beef jerky is safe at room temperature for 1-2 weeks. The combination of salt, low moisture content, and sometimes acid (from Worcestershire sauce) creates an environment that inhibits bacterial growth.

Can I use a marinade injection instead of soaking for mingua beef jerky?

While marinade injections work well for larger cuts, they're not necessary for mingua beef jerky. The thin slices absorb marinade effectively through traditional soaking, and the overnight process allows for deeper flavor development.

Mingua Beef Jerky Secrets You Didn’t Know Will Boost Your Snack Game 2025

Mingua Beef Jerky Secrets You Didn’t Know Will Boost Your Snack Game

Print Recipe

Learn how to make your own savory, smoky, and tender homemade Mingua-style beef jerky with this step-by-step guide. Packed with flavor and protein, it’s the ultimate on-the-go snack made with real ingredients.

Author: Harmony
Prep Time: 30 minutes (plus 6–24 hours marinating)
Cook Time: 4–6 hours (oven) or 6–8 hours (dehydrator)
Total Time: 5–7 hours active (plus marinating)
Yield: Approx. 12 servings
Category: Snack
Method: Dehydrating
Cuisine: American

Ingredients

Scale

2 pounds eye of round or top round beef (trimmed of all visible fat)
1/4 cup soy sauce (low sodium)
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
1 tablespoon liquid smoke (hickory flavor)
2 teaspoons freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon red pepper flakes (adjust to taste)
1 teaspoon salt

Instructions

Partially freeze beef for 1-2 hours. Slice against the grain into 1/8–1/4-inch strips (for chewier jerky, slice with the grain).
In a large bowl, whisk together all marinade ingredients until sugar dissolves.
Add beef strips to the marinade and mix to coat. Cover and refrigerate for 6–24 hours, flipping or massaging halfway through.
Remove beef from marinade, pat dry with paper towels.
Oven method: Preheat oven to 160–170°F. Place beef strips on wire racks over foil-lined baking sheets. Prop oven door open slightly to release moisture. Dry for 4–6 hours, rotating trays occasionally.
Dehydrator method: Place strips on dehydrator trays without overlapping. Set to 160°F and dry for 6–8 hours, checking occasionally.
Jerky is done when it’s dry but pliable and no longer sticky.

Notes

Store jerky in an airtight container at room temperature for 1–2 weeks, refrigerate up to 3 months, or freeze up to 6 months. Trim fat thoroughly to prevent spoilage and ensure safe storage.

Nutrition

Serving Size: 1 ounce
Calories: 80
Sugar: 3g
Sodium: 450mg
Fat: 2g
Saturated Fat: 0.7g
Unsaturated Fat: 1.3g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 0g
Protein: 14g
Cholesterol: 30mg

Keywords: beef jerky, homemade jerky, mingua jerky, high protein snack, oven jerky, dehydrator recipe

Find it online: https://harmonymeal.com/mingua-beef-jerky/