How to make Jerky…
Wednesday, January 30th, 2008
How to Make Beef Jerky
from wikiHow - The How to Manual That You Can Edit
For most of human history, the only way to preserve meat was to dry it into jerky. While new methods of meat preservation have now been developed (freezing, chemicals, and so on) many people still enjoy the flavor and convenience of jerky, which is most commonly made from beef. Because moisture and fat must be removed from the meat, it can also be an excellent source of protein, although these nutritional benefits are largely offset by the chemical preservatives applied to most of the jerky products you’ll find in stores. For a healthier alternative, follow these steps and make your own!
Steps
- Select a cut of meat. Choosing a lean cut like sirloin, top round, eye round, etc… will save time later.
- Slice your meat into thin strips less than 1/8″ thick (sometimes a butcher will do this for you for free if you ask). To make it easier to slice, freeze it for about 30 minutes before slicing. You can cut with or against the grain, but some find that strips cut against the grain are easier to chew. Trim the fat as you go along, since fat does not dry and could make the jerky rancid.
- Marinate the meat in a solution of cider vinegar and sea salt, or according to a recipe of your preference. Place in the refrigerator for 4 - 24 hours to allow the meat absorb the flavor. This step is optional; the additional moisture can make dehydration take longer, and the resulting jerky might be stickier.
- Coat the meat in the seasonings of your choice.
- Dehydrate the meat. Leave enough room between pieces to allow air to flow around the meat. Avoid letting the meat touch if possible.
- In a dehydrator, spray the racks with non-stick cooking spray and place your prepared meat on the racks.
- In an oven, set the temperature to 150 degrees F (65 degrees C) and allow it to preheat. (Heat is not intended to cook your jerky; gentle heat aids in the dehydration process by causing the moisture to evaporate.) Place your prepared meat on a wire rack over a cookie sheet.
- Wait and watch. Making jerky is not a quick process. Since temperatures, humidity levels, and slice thickness will vary, there can be no set time for the process to complete. Usually it will take between 6 - 12 hours. Check the consistency of the jerky regularly after 6 hours until it meets your satisfaction. You might have to cut into the jerky to ensure that it is not raw inside. Jerky should turn a deep brown or burgundy colour.
- Place the fresh jerky in plastic bags and store in the refrigerator or freezer until ready to eat. Enjoy the homemade jerky within one week of its preparation.
Tips
- Be swift. The meat should be dried as quickly as possible, to limit bacterial growth. Cutting the meat into thin slices dramatically shortens drying time. Placing the meat in a freezer for an hour or two before cutting will make it easier to cut thinly.
- Do not allow the jerky to become too dry or it will become hard and unpleasant. It should be the consistency of rubber.
- Traditionally, beef jerky was smoked or salted to preserve and flavor the meat at the same time.
- Ideally, the jerky should be vacuum sealed in plastic with a pouch of oxygen absorber in order to retard spoilage, but this is not practical in most home situations.
- For a vegetarian version of this, try using seitan (wheat protein) or marinated tofu. Tweak the recipe accordingly.
- Use Braggs soy sauce, Black pepper, Pinch of cayenne, smoke the meat before dehydrating or use liquid smoke and you will have the best jerky you have ever had. Be sure you let it marinate over night.
- Try a soy sauce based marinade. Some excellent flavoring agents include Adobo seasoning, red pepper flakes, cayenne pepper, powdered ginger, sesame oil, cajun seasoning
- When drying in an oven, keep the door open a few inches with a couple of wooden spoons. This help the drying process and helps prevent the jerky scolding before it is dry.
- You can also buy beef jerky home making kits if you are unsure of the whole process.
Warnings
- This is not commercial beef jerky and therefore does not contain preservatives. Please take proper precautions to preserve your jerky (i.e. refrigerate or freeze) and consume it promptly.
- Sun drying can lead to spoilage, and you will have a difficult time keeping the insects away.
Related wikiHows
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- How to Marinate a Steak
- How to Brine Meat
- How to Smoke a Brisket
- How to Preserve Fruit
- How to Make Albondigas
- How to Braise Beef
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