Mingua Beef Jerky Recipe
Making your own beef jerky at home saves money and tastes amazing. One month ago, I was looking at store prices for Mingua beef jerky and could not believe how much they wanted. A small bag cost almost twenty dollars! That day, I decided to try making my Mingua Beef Jerky Recipe at home.
My neighbor had been talking about this method for months. She told me how her family makes pounds of jerky for just a few dollars. I thought she was joking, but she was right.
This recipe uses ground beef, which costs much less than expensive cuts. You can make a whole gallon bag of jerky for under fifteen dollars.
The best thing is that it tastes just as good as the expensive store brands. My kids love it, and my husband takes it to work every day.
This copycat Mingua Beef Jerky Recipe has become our go-to snack. The process is easy, and the results are perfect every time.
What Kind of Beef To Use
Picking the right beef makes a huge difference in your jerky. Here are the best cuts to use:
- Top Round: This cut works great because it has very little fat. Fat makes jerky go bad faster, so lean meat is your best friend.
- Flank Steak: Another great choice that’s lean and has good flavor. It’s a bit more expensive but worth it for the taste.
- Bottom Round: Similar to top round but often cheaper. Still makes excellent jerky.
- Eye of Round: Very lean and budget-friendly. Perfect for beginners who want to try making jerky without spending too much.
The key thing to remember is less fat equals better jerky that lasts longer.
How To Slice The Beef
Slicing the beef is just as important as the seasoning. Thin slices help the jerky dry evenly, giving it that chewy texture. Place the meat in the freezer for about 30–45 minutes before slicing – it firms up the beef and makes it easier to cut.
Always slice against the grain for a more tender bite, or with the grain if you want a tougher, chewier texture. Aim for slices about 1/8 to 1/4 inch thick.
Keeping your knife sharp or asking the butcher to slice the beef for you can make the job even easier.
Mingua Beef Jerky Ingredients
- 2 pounds top round or flank steak: This is the main ingredient that makes your jerky. Top round gives the classic jerky texture that Mingua is known for. The meat should be bright red with very little fat. You can substitute with eye of round if top round is not available, but the texture will be slightly different.
Rosemary Salt Mixture Ingredients:
- 1 cup kosher salt: Kosher salt works better than table salt because it has bigger crystals and no added chemicals. The salt draws out moisture from the meat and adds flavor. You can use sea salt as a substitute, but avoid table salt as it can make the jerky taste too salty.
- 14 sprigs fresh rosemary, leaves stripped: Fresh rosemary gives that pine-like flavor that makes this recipe special. Strip the leaves from the stems before using. Dried rosemary can work in a pinch – use about 2 tablespoons instead of fresh.
- 8 sprigs fresh sage, leaves stripped: Sage adds an earthy flavor that balances the rosemary. Fresh sage works much better than dried for this recipe. You can skip the sage completely, but the flavor won’t be quite the same.
- 3-5 fresh garlic cloves: Fresh garlic gives a sharp, savory taste. Use 3 cloves for mild garlic flavor, 5 for stronger taste. Garlic powder can substitute – use 1 teaspoon instead of fresh cloves.
- 1 lemon, zested: The lemon zest adds brightness and helps balance the salty flavors. Only use the yellow part of the skin, not the white part underneath. Dried lemon peel can work but fresh zest tastes much better.
Chipotle BBQ Sauce Ingredients:
- 1 large onion, diced medium: The onion adds sweetness and depth to the sauce. Yellow onions work best. You can use white onions, but avoid red onions as they can be too sharp.
- 1/3 cup malt vinegar: Malt vinegar gives a mild, sweet tang. Apple cider vinegar can substitute but will change the flavor slightly.
- 1/2 cup apple cider vinegar: This adds the main acidic flavor to balance the sweetness. White vinegar can work but won’t taste as good.
- 2/3 cup water: Plain tap water is fine. This helps thin the sauce to the right consistency.
- 2 cups ketchup: Use regular ketchup, not fancy organic brands for this recipe. The basic stuff works better with the other flavors.
- 2 1/2 tablespoons molasses: Molasses adds deep, rich sweetness. Honey can substitute but the flavor will be different.
- 6 ounces chipotle peppers in adobo sauce: These give the smoky heat that makes this sauce special. You can use less for milder flavor or more for extra heat.
- 1/3 cup soy sauce: Regular soy sauce works fine. This adds salty, umami flavor. Tamari can substitute for gluten-free option.
- 1/3 cup dark brown sugar: Dark brown sugar has more molasses flavor than light brown. Light brown sugar can work but the taste won’t be as rich.
- 2 tablespoons honey: Honey adds floral sweetness. Corn syrup can substitute but honey tastes better.
- Salt and pepper to taste: Use these to adjust the final flavor of your sauce.
Essential Kitchen Equipment
- Sharp knife – For slicing meat
- Cutting board – Large, clean surface
- Food processor – To mix rosemary salt
- Dehydrator or oven – For drying jerky
- Large mixing bowl – To marinate meat
- Measuring cups – For sauce ingredients
- Heavy pot – To make BBQ sauce
- Fine mesh strainer – To strain sauce
- Storage containers – For finished jerky
How To Make Mingua Beef Jerky at Home
Making this jerky is simple. Just follow these steps.
Step 1 | Prepare the Meat
Start with very cold meat. This makes it easier to slice. Take your top round or flank steak and pat it dry with a paper towel. Using a sharp knife, carefully slice the meat into strips. Cut against the grain for a softer jerky.
Make each strip between 1/8 inch and 1/4 inch thick. Try to make them all the same size.
Step 2 | Make the Rosemary Salt
In a small bowl, combine one cup of kosher salt. Take the leaves off of 14 sprigs of rosemary and 8 sprigs of sage. Add them to the salt. Mince 3 to 5 cloves of garlic and add them in. Finally, zest one lemon into the bowl.
Use your fingers to mix everything together really well. This helps the oils from the herbs blend with the salt.
Step 3 | Season the Beef
Place your beef strips in a large bowl. Sprinkle the rosemary salt mixture over the meat. Use your hands to toss the beef, making sure every piece is coated evenly with the seasoning. You don’t need to use all the salt mix; just use enough to cover the meat well.
Step 4 | Let it Marinate
Once the meat is coated, cover the bowl with plastic wrap. Put it in the refrigerator. Let the meat sit and marinate for at least 4 hours.
For the best flavor, you can leave it overnight. This lets the salt and herbs really soak into the beef.
Step 5 | Dry the Jerky
Take the beef out of the fridge. Preheat your oven to its lowest temperature, around 170°F. If you have a dehydrator, set it to 165°F.
Place the beef strips on wire racks set over baking sheets. This lets the air circulate all around the meat. Make sure the pieces are not touching each other.
Put the sheets in the oven or dehydrator. Dry the jerky for 4 to 6 hours. It is done when the beef is dry and firm but still bends without breaking.
Recipe Perfection Tips
- Uniform Slices: Try to make all your beef slices the same thickness. This way, they will all dry at the same rate.
- Patience is Key: Do not rush the drying process. Low and slow heat gives you the best texture.
- Check for Doneness: The jerky is ready when you can bend a piece and see a few white fibers stretch. It should not snap in half.
- Blot Before Drying: Before you put the beef in the oven, use a paper towel to blot off any extra moisture. This helps it dry faster.
Ways to Enjoy This Dish
Jerky is not just for road trips or camping snacks. It’s handy for busy days when there’s no time to cook, and it keeps hunger away for hours.
This Mingua Beef Jerky Recipe makes strips that are flavorful enough to enjoy on their own, but they also pair well with other foods.
It goes great with a cheese board or as a topping for salads when you want a smoky crunch. Having homemade jerky around means there’s always a quick, tasty option ready to grab.
How Long Will My Jerky Last?
Room Temperature (in an airtight container): Your homemade jerky will last the longest if you keep it in a sealed container. In a cool, dry place like your pantry, it should stay good for about two weeks. Make sure the container is closed tight to keep moisture out.
Refrigerated: If you put your jerky in the refrigerator, it can last much longer. In the fridge, it will stay fresh and tasty for about one to two months. This is a good choice if you live in a warm or humid climate.
Frozen: For the very longest storage, you can freeze your jerky. When stored in a freezer bag, it can last for up to six months. Just let it thaw at room temperature for a little while before you want to eat it.
Mingua Beef Jerky Recipe FAQs
1. Why did my jerky turn out too hard?
Jerky becomes too hard if it is dried for too long or at too high a temperature. The goal is to remove moisture, not to cook the meat. Next time, check it sooner.
Take a piece out and let it cool before you test if it is done. Remember, it will firm up a little as it cools.
2. Can I make this jerky less salty?
You can reduce the salt a little, but I do not recommend it. The salt is not just for flavor; it is a preservative. It pulls moisture out of the meat and makes it hard for bacteria to grow.
If you use less salt, your jerky might not last as long. It is best to keep the salt for safety and great taste.
3. What’s the best way to make jerky less spicy?
To reduce heat, cut back on the chipotle peppers or use mild smoked paprika instead. You can also add a little extra honey or brown sugar to balance out the spice.
4. How can I tell it is done?
It should be dark, dry on the surface, and bend without breaking. If it snaps or seems wet inside, dry it a bit longer.
Mingua Beef Jerky Recipe
Ingredients
Equipment
Method
- Pat beef dry with paper towels. Freeze for 30–45 minutes, then slice against the grain into 1/8–1/4 inch strips.
- Mix kosher salt, rosemary, sage, garlic, and lemon zest in a bowl. Use your fingers to blend well.
- Place beef strips in a large bowl. Sprinkle with the rosemary salt mixture, tossing to coat evenly.
- Cover the bowl with plastic wrap and refrigerate for at least 4 hours (overnight for best flavor).
- Preheat oven to 170°F (or dehydrator to 165°F). Arrange beef strips on wire racks over baking sheets, making sure they don’t touch. Dry for 4–6 hours, until firm but bendable.
- Cool completely. Store jerky in an airtight container at room temp (2 weeks), in the fridge (1–2 months), or freezer (up to 6 months).
This copycat Mingua Beef Jerky Recipe shows how to make tasty, easy jerky with simple steps and ingredients anyone can find.
Perfect for new cooks and snack lovers alike. Let this recipe be your go‑to choice for homemade jerky.
