You know how sometimes you just need a good, hearty snack, but the first thing you think about afterward is… well, dragon breath? Yeah, me too! That’s why I’m so excited to share my recipe for Beef Parsley Clean Breath Jerky. Seriously, this stuff is a game-changer. It’s not just a fantastic way to use up a bit of beef, but it actually helps keep things fresh down there afterwards. I whipped this up on a whim one afternoon when I was craving something chewy and savory, and I wanted to avoid that usual jerky aftertaste. Trust me, this recipe is simple, packed with flavor, and surprisingly effective!

Why You’ll Love This Beef Parsley Clean Breath Jerky

This jerky is seriously a winner for so many reasons. It’s one of those recipes that makes you feel like a kitchen wizard, but honestly, it’s mostly hands-off. Plus, that little parsley boost? Genius! You get all the savory satisfaction of homemade jerky without any of the guilt or the dreaded dragon breath afterward. It’s just perfect for keeping in your bag for when hunger strikes!

So easy, seriously! Minimal prep, maximum reward.
Healthy snack win: Packed with protein and low in fat.
Fresh breath power: Thanks to the magic of parsley!
Amazing flavor: Savory, savory, savory – way better than store-bought.
Totally customizable: Spice it up or keep it mild!

Ingredients for Your Beef Parsley Clean Breath Jerky

Alright, let’s talk about what you’ll need to make this awesome jerky. It’s a pretty simple list, and most of these things you probably already have hanging around your kitchen. The star of the show, of course, is the beef. You’ll want about 2 pounds of flank steak, and here’s a little tip: slice it thinly against the grain. This makes it tender and chewy, which is exactly what you want in jerky! Then, for the marinade that makes all the magic happen, grab about 1/4 cup of soy sauce, 2 tablespoons of Worcestershire sauce, and 1 tablespoon of olive oil. And don’t forget the secret weapons: 1 tablespoon of dried parsley (that’s our breath-freshening hero!) and then just a teaspoon each of garlic powder and onion powder, plus about half a teaspoon of black pepper for a little kick.

Essential Equipment for Making Beef Parsley Clean Breath Jerky

Okay, so to make this fantastic Beef Parsley Clean Breath Jerky, you don’t need a whole lot of fancy stuff. Just a few basics will get you going! First off, you’ll need a good, sharp knife and a sturdy cutting board. These are crucial for getting those nice, thin slices of beef. Then, grab yourself a large mixing bowl for marinating – you want plenty of room to toss everything around. And finally, the most important part: either an oven or a food dehydrator! Whichever you have, it’ll work great for drying out that jerky to perfection.

Step-by-Step Guide to Perfect Beef Parsley Clean Breath Jerky

Alright, let’s get this jerky party started! Making your own beef jerky is way easier than you think, and this recipe for Beef Parsley Clean Breath Jerky is super straightforward. Just follow these steps, and you’ll have delicious, fresh-breath-friendly jerky in no time. Don’t be intimidated; it’s mostly just mixing and waiting! For more jerky inspiration, you can check out this recipe or maybe even this one.

Marinating Your Beef for Flavor

First things first, we need to get all those yummy flavors into the beef. In a big bowl, mix up your soy sauce, Worcestershire, olive oil, that all-important dried parsley, garlic powder, onion powder, and pepper. Give it a good stir until it’s all combined. Now, toss in your thinly sliced beef. Make sure every single piece is coated in that marinade goodness. Cover the bowl tightly and let it hang out in the fridge. I like to let mine go for at least 4 hours, but overnight is even better for really deep flavor!

Dehydrating Your Beef Parsley Clean Breath Jerky

Once your beef has had a nice long soak in the marinade, it’s time to dry it out! If you’re using an oven, preheat it to a super low temperature, like 170°F (77°C). Lay your marinated beef slices out in a single layer on baking sheets that you’ve lined with parchment paper. You don’t want them overlapping, or they won’t dry evenly. If you’ve got a dehydrator, just spread them out on the trays. Now, pop them in and let them do their thing for about 4 to 8 hours. You’ll want to flip them about halfway through. The jerky is ready when it’s dry and leathery – not sticky or moist. Trust me, you’ll get the hang of knowing when it’s just right!

Tips for the Best Beef Parsley Clean Breath Jerky

Making this Beef Parsley Clean Breath Jerky is pretty foolproof, but a few little tricks really take it over the top. For starters, always go for flank steak if you can – it’s tender and has a great texture for jerky. If you can’t find it, a nice lean top round will work too. The key is slicing it thinly and *definitely* against the grain. You want those chewy strips, not tough little nubs! For the drying part, make sure your slices aren’t too thick. I aim for about 1/8 to 1/4 inch. If they’re too thick, they’ll take forever to dry and might not get properly leathery, which can lead to mold down the line – nobody wants that! Even drying is super important, so don’t overcrowd your trays or baking sheets. And remember, leftovers are great, but store them in an airtight container in a cool, dry spot so they stay fresh longer. For more ideas on amazing beefy snacks, check out this beef treat recipe or another tasty option here!

Ingredient Notes and Substitutions

Okay, so let’s chat about the ingredients in our Beef Parsley Clean Breath Jerky. The soy sauce is key for that umami flavor, but if you need to keep it gluten-free, just swap it out for tamari – it works like a charm! For the flank steak, like I mentioned, slice it thin against the grain for the best texture. If you’re feeling adventurous and want a little heat, go ahead and toss some red pepper flakes into the marinade. You could even experiment with other dried herbs like thyme or a pinch of smoked paprika for different flavor profiles. The parsley is really the star for that fresh breath thing, so I wouldn’t skip that!

Storing Your Homemade Beef Parsley Clean Breath Jerky

Once you’ve got your delicious strips of Beef Parsley Clean Breath Jerky all cooled down, the trick is to keep them tasting great! The best way to store them is in an airtight container. Seriously, make sure that lid is sealed tight! This keeps them from getting stale or absorbing any weird smells from your pantry. I usually tuck them away in a cool, dry place. If you’ve done a good job drying them out, they should stay nice and fresh for about 2 weeks. Any longer and you might start to notice they aren’t quite as chewy, or worse, they could start to get a little funky, so eating them within that timeframe is ideal!

Frequently Asked Questions about Beef Parsley Clean Breath Jerky

Got questions about making your own Beef Parsley Clean Breath Jerky? I get it! It seems super simple, but sometimes those little details make all the difference. Don’t worry, I’ve got your back. Here are a few things people often ask me. If you’ve got more, feel free to reach out or learn more about us!

Can I use a different cut of beef besides flank steak for my homemade jerky?

You sure can! While flank steak is my go-to because it’s tender and slices like a dream, other lean cuts work well for jerky too. Top round or even sirloin are good options. Just make sure to choose lean pieces and slice them thinly, *against* the grain, for that perfect chew. Avoid anything too fatty, as it won’t dehydrate well and can go rancid.

How can I tell if my Beef Parsley Clean Breath Jerky is dry enough?

This is super important for jerky that keeps well! You want it to be dry and leathery, not sticky or moist. When it’s done, it should bend without breaking easily. If you tear a piece, the inside should look dry, not pink and wet. If you’re unsure, you can always dehydrate it a little longer. It’s better to be a bit too dry than not dry enough, especially if you want to store it for a while. Nobody wants moldy jerky!

What if I don’t have a food dehydrator? Can I still make this jerky?

Absolutely! You don’t need a fancy dehydrator to make amazing homemade jerky. Your oven works perfectly! The key is to set your oven to its lowest temperature, usually around 170°F (77°C), and prop the oven door open just a crack. This allows moisture to escape. You’ll lay the beef strips on a rack placed over a baking sheet so air can circulate all around them. It might take a little longer than a dehydrator, but the results are just as fantastic.

Does the parsley really help with fresh breath after eating the jerky?

Honestly? Yes, it really does! It’s not like brushing your teeth, but parsley is known for its natural breath-freshening properties. The dried parsley in the marinade infuses the jerky, and when you’re chewing on it, those compounds get released. It definitely helps cut through any lingering meat taste compared to a plain jerky. It’s a simple addition that makes a surprisingly noticeable difference!

Nutritional Information for Beef Parsley Clean Breath Jerky

Just so you know, the numbers for this delicious Beef Parsley Clean Breath Jerky are estimates, since all beef and marinades can be a little different! For a serving of about 1 ounce, you’re looking at roughly 100 calories, 15 grams of protein, 3 grams of fat, and only 2 grams of sugar. It’s a fantastic, healthy snack that really satisfies!

Beef Parsley Clean Breath Jerky

Author: dogtf.com
Total Time: 4 hours 20 minutes
Yield: Approximately 1 pound 1x
Diet: Low Fat

Print Recipe

Description

Homemade beef jerky infused with parsley for fresh breath.

Ingredients

Scale

2 pounds beef flank steak
1/4 cup soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon olive oil
1 tablespoon dried parsley
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper

Instructions

Slice beef thinly against the grain.
In a bowl, combine soy sauce, Worcestershire sauce, olive oil, dried parsley, garlic powder, onion powder, and black pepper.
Add beef slices to the marinade and toss to coat.
Cover and refrigerate for at least 4 hours, or preferably overnight.
Preheat your oven to 170°F (77°C) or set your dehydrator to the appropriate temperature.
Arrange beef slices in a single layer on baking sheets lined with parchment paper or on dehydrator trays.
Bake or dehydrate until the jerky is dry and leathery, about 4-8 hours, flipping halfway through.
Let the jerky cool completely before storing in an airtight container.

Notes

For a spicier jerky, add red pepper flakes to the marinade.
Ensure the jerky is completely dry to prevent mold.
Store in a cool, dry place for up to 2 weeks.

Prep Time: 20 minutes
Cook Time: 4-8 hours
Category: Snack
Method: Dehydrating
Cuisine: American

Nutrition

Serving Size: 1 ounce
Calories: 100
Sugar: 2g
Sodium: 400mg
Fat: 3g
Saturated Fat: 1g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 0g
Protein: 15g
Cholesterol: 40mg

Keywords: beef jerky, parsley jerky, clean breath jerky, homemade jerky, beef snack, dried beef