beef jerky recipe

For thousands of years, the best way to preserve the meat was always the drying. There are, of course, many other modern preservation techniques, but you’ll agree with us that nothing beats the taste of a well-dried jerky. This protein-packed snack has a great nutritional value and is the fuel that your body needs, and it’s also probably the best possible food for your road trips in the summer or even for some backpacking adventures.

One of the best things about dried jerky is that you can easily make it yourself – it takes little effort to do it, and it can even turn out to be better than the one you can buy at your local store. Making this kind of beef jerky is also an excellent way to get rid of all those flavorings and spices that you have lying around in the kitchen, and also to finally use all that leftover food that’s been hanging inside the freezer for days.

Some tips before you start:


Tray-Food-Dehydrator
  • If possible, try not to over-dry your meat. This is an easy thing to do, since, after all, your primary goal here is to remove the moisture and obtain the end product. Just keep an eye an out and don’t let your meat get brittle, as that means that it is gone too long.
  • Even the tastiest pieces of jerky will make you sick if you don’t remove as much of the fat from the outside as you can, as those things can go rancid and they won’t cure. To begin the process, choose a lean meat.
  • After you trimmed all that excess fat, you should put the meat in the freezer. This is an important step, as the meat will stiffen up and make the cutting process a lot easier later.
  • To marinate the beef jerky properly, use the zip-top bags.
  • You should weigh your meat after it’s trimmed. If your recipe says that you’ll need 2lbs of meat, you should always buy a little bit more so that you have enough of it once it’s trimmed down.

Dried Beef Jerky Recipe:


L'Equipe-528-6
  • 1 & 1/2 to 2 lbs of flank steak
  • 2/3 of a cup of Worcestershire sauce
  • 1 teaspoon of liquid smoke
  • 1 teaspoon of onion powder
  • 2/3 of cup of soy sauce
  • 1 teaspoon of red pepper flakes
  • 1 tablespoon of honey ( optional )
  • 2 teaspoons of freshly ground black pepper
  • 1 & 1/2 to 2 lbs of flank steak
  • 2/3 of a cup of Worcestershire sauce
  • 1 teaspoon of liquid smoke
  • 1 teaspoon of onion powder
  • 2/3 of cup of soy sauce
  • 1 teaspoon of red pepper flakes
  • 1 tablespoon of honey ( optional )
  • 2 teaspoons of freshly ground black pepper
L'Equipe-528-6

The preparation:


1. Start by trimming the excess fat from the meat. Once you’re finished, place it into a zip-top bag, and try to remove as much of the air as possible from it, and then put it into a freezer. Leave it there for 1 to 2 hours.

2. Take the meat out of the freezer and cut it with a sharp knife. You can cut it into any desired shape, but the long strips work the best. These strips can also be cut in half for smaller children.

3. At this point, you can put all those long strips back into the zip-top bag and add your favorite seasonings, and then remove the excess air from it once again. Place the bag in the refrigerator, and leave it there for 3 to 6 hours. A word of advice – six hours of marination will leave a more vibrant flavor.

4. Once the jerky is marinated, you should remove it from the bag and pat it dry with a kitchen cloth.

5. All that is left to do now is to it add the strips of meat into the dehydrator, placing them half an inch away from one another. Set the time and temperature, and in a few hours of time – your dried beef jerky is done and ready!

done-beef-jurkey

Now that the whole process is finished, you’re able to store your beef jerky in the fridge. Of course, you can also put the strips into a silicon-oxygen absorber, and simply leave them on a shelf in a dry and cool place.

Homemade jerky is one of the best birthday presents for gourmets and is also an excellent choice for a mid-day snack. And, as we said in the beginning, nothing beats dried jerky during the backpacking adventures!

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