Do you like to eat beef jerky either as a heavy meal or as a snack? From now on, why not try to make your own at home instead of buying it at the supermarket for a cheap price? Basically, this delicious dish is made from any part of beef, such as the belly, the outside or the inside, which is soaked in a marinade for a few moments, then dried in a dehydrator or conventional oven over low heat for at least 3 hours. Voila, beef jerky that is no less delicious than factory made is ready for you to eat!
Ingredients
- 1.5 kg beef
- 250-360 ml marinade
- 1-4 tbsp. (15-60 grams) seasoning
Will make: 12 servings of jerky
Step
Part 1 of 3: Preparing and Seasoning Beef
Step 1. Choose lean cuts of beef
When making beef jerky, you should use lean cuts of beef, especially since excess fat can shorten the shelf life of the meat and make the jerky go stale quickly. Therefore, choose cuts of meat with the least fat content!
- For example, you can use ham cuts, quads, outer thighs, or beef tenderloin.
- In fact, jerky can also be made from minced beef, although the texture will of course taste different.
Step 2. Slice off the layer of fat that is sticking to the surface of the meat
To make the beef jerky last longer, use a sharp knife to remove the layer of fat that has stuck to the surface. Make sure the knife used is of good quality so that the fleshy part doesn't get sliced too!
In this way, beef jerky is not only healthier, but also stays fresh for a longer time
Step 3. Freeze the meat for 1-2 hours to make it easier to cut later
Once the fat is removed, place the meat on a baking sheet, then place the pan in the freezer for 1-2 hours until the meat is firm enough, but not completely frozen.
Although optional, the meat can be frozen beforehand to make it easier to cut into thin strips
Step 4. Slice the meat 0, 3-0, 6 cm thick with a very sharp knife
If you prefer beef that has a slightly gritty texture, slice the meat in the direction of the grain. Otherwise, slice the meat against the grain.
If possible, use a special tool to slice the beef jerky so that each piece of meat is the same size. This option is worth checking out if you want to make a generous amount of beef jerky
Step 5. Soak the beef in the liquid seasoning to make the flavors stand out even more
Before processing into beef jerky, try soaking the meat in cajun sauce, teriyaki sauce, or barbecue sauce, which is characteristically smoked. To do this, all you need to do is put the pieces of meat in a large plastic clip bag and pour 250-360 ml of marinade over it.
- For a bowl of cajun-flavored marinade, try mixing 120 ml of olive oil, 60 ml of vinegar and 80 ml of Worcestershire sauce or soy sauce.
- For a bowl of teriyaki sauce-flavored marinade, try mixing 250 ml of soy sauce, 30 ml of honey and 2 tbsp. (30 ml) rice vinegar.
- For a simple yet delicious bowl of marinade, try mixing 120 ml of Worcestershire or English soy sauce with 120 ml of olive oil.
Step 6. Add various extra seasonings to the marinade to enhance the taste of the meat
Sprinkle about 1-4 tbsp. (15-60 grams) of your favorite spices into a container containing the marinade. Some delicious options are a 1 tbsp mix. (15 grams) garlic powder, 1 tbsp. (15 grams) pepper, and 1 tsp. (5 grams) grated fresh ginger.
- If desired, the meat can be seasoned with a simple combination of spices, namely salt, pepper, ground cinnamon, and chipotle chili.
- The combination of spices that are no less delicious is coriander powder, cumin powder, clove powder, and nutmeg powder.
- The combination of honey, chopped dried chilies, and ground black pepper will produce beef jerky with a slightly spicy and sweet taste.
- Try seasoning the meat with a mixture of powdered oregano, chili powder, garlic powder, and ground paprika.
Step 7. Place the container of meat in the refrigerator, and let it rest for 6-24 hours so that the flavors of the marinade can be absorbed well into every fiber of the meat
After adding the marinade and seasonings, stir the meat until the entire surface is well coated. After that, close the bag and let it sit in the refrigerator for at least 6 hours. To maximize the taste, leave the meat overnight in the refrigerator!
The longer the meat is soaked in the spices, the richer the flavor will be
Step 8. Pat each piece of meat with a kitchen paper towel to remove any adhering excess seasoning
After soaking in the marinade for a while, remove the meat from the refrigerator and lightly pat the surface with a clean kitchen towel. Draining excess marinade reduces the moisture in the meat and makes it dry faster when cooked.
After that, place the strips of meat on a baking sheet or flat plate
Part 2 of 3: Drying Beef
Step 1. Use a dehydrator to dry meat easily and efficiently
Basically, a dehydrator is a device specifically designed to cook food at low temperatures for a long time. The longer it is cooked, the water content in the food will decrease even though the raw enzyme levels will remain the same. If using a dehydrator, dry the meat at a temperature of 70 degrees Celsius, yes!
- This is the easiest and most practical option for drying meat and processing it into beef jerky.
- Read the instructions on the dehydrator package for accurate results.
Step 2. Dry the meat in the oven if you don't have a dehydrator
Don't have a food dryer? Don't worry because in fact, beef jerky can also be made with the help of an oven. Previously, do not forget to preheat the oven to a temperature of 80 degrees Celsius.
Step 3. Arrange the meat pieces spaced apart
If using a dehydrator, each piece of meat can be placed directly on the rack. Meanwhile, if using the oven, don't forget to line the baking sheet with aluminum foil first, then place the pan on the middle rack of the oven. Make sure there is a gap of about 0.16 cm between each piece of meat to ensure an even level of dryness.
If the meat is placed on top of each other, surely the level of dryness of each sheet will not be evenly distributed
Step 4. Dry the meat for 3-8 hours
Generally, it takes about 4-6 hours to produce beef jerky with the perfect texture, although of course that time will vary greatly depending on the type of dehydrator, oven type, marinade ingredients and cuts of meat you use. Therefore, check the condition of the meat every 1.5 to 2 hours to make sure the meat is not too dry. To check the dryness of the meat, try shredding a few pieces of meat, blowing it cool and then chewing it. If the texture of the meat is to your liking, immediately remove it from the oven. Meanwhile, if the texture is still too soft, dry the meat again for 1-2 hours.
Be careful, the beef jerky will become very tough and tough if it is dried too long
Step 5. Remove the beef jerky from the oven or dehydrator and let it cool for a while
Before storing or consuming it, let it sit at room temperature. If the jerky is dehydrating, use a fork to transfer each piece of beef jerky to a plate. If using an oven, use the pots to remove the pan from the oven and place it on the stove.
Supposedly, the temperature of the jerky will be really cold after letting it sit for 1-3 hours
Part 3 of 3: Using and Storing Beef Jerky
Step 1. Taste the freshly cooked beef jerky
Once the beef has cooled down, try tasting it while it's still fresh. Basically, jerky can be snacked on as a delicious and healthy snack, or added to various dishes to enrich the taste.
- Add grated beef jerky to the top of the lettuce for extra delicacy.
- Add chunks of beef jerky to enhance the flavor of the steamed brussel sprouts.
- Add minced beef jerky to enrich the texture and taste of the cheese omelet.
Step 2. Store the jerky in a paper bag for 1-2 days if the texture is not completely dry
If the beef jerky is still slightly wet after cooling, try storing it in a paper bag for a few days. Every day, check the humidity level of the jerky. If you feel the beef jerky is completely dry, transfer it to an airtight container immediately.
Paper bags can absorb the extra moisture in the beef jerky
Step 3. Use a plastic clip bag or glass container if the jerky only needs to be stored for a short period of time
Supposedly, jerky can stay fresh for a long time because the condition is dry even though the quality will decrease. To maximize the quality and freshness of the jerky, store the container at room temperature for a maximum of 2 weeks, in the refrigerator for 3-6 months, or in the freezer for a maximum of 1 year. In other words, make sure the jerky is always placed in a cool, dry place!
- Whenever you want to eat beef jerky, just open the container and take an adequate portion.
- Over time, exposure to air can reduce the freshness of the jerky.
Step 4. Use a food vacuum to increase the shelf life of the jerky
In particular, a food vacuum is used to remove all the air in the container, making it very suitable for packaging jerky, especially since exposure to air can affect the quality and freshness of the beef jerky over time. To use a food vacuum, you just need to fill the plastic with beef jerky, fold the ends, and then insert the ends into the vacuum. After that, press the button on the vacuum to remove all the air remaining in the plastic.
- If stored in an airtight container, the freshness of the jerky can last for more than 1 year in the freezer.
- Turn off the vacuum after the air in the container has been completely sucked out.
