A good beef gooselike formula makes a commodious snack to snap up on the go . It makes an idealistic food for thought to take along fishing , hunting or when going out on a hike . It ’s packed with protein and spirit and is lightweight to carry along . One pound of meat prohibitionist to just four ounce after drying up . Because jerky is carry with protein , it ’s a great option to fuel the body and is a wonderful kickshaw to work along when encampment .
you could make jerk out of many different types of centre , include Pisces the Fishes , crybaby , buffalo , and venison . But my favourite jerky is beef jerky .
The physical process of pass water beef cattle jerky is fairly simple . It requires thinly sliced beef to marinate for a menstruation of time ( this flavors and tenderizes the heart ) and then dried either using a food dehydrator or an oven .
It ’s important to utilise a lean cut of gripe , ideally top - round or bottom - round bitch .
How to Make Beef Jerky
take : 1/4 lb of dehydrated beef jerky
1 - pound lean boeuf , such as top daily round or bottom round
1/2 cupful Braggs Amino Acids1 tbsp . Worcestershire sauce1 tsp . ground garlic powder½ tsp . onion plant powder¼ tsp . ground black pepper
A Pile of Hot and Spicy Beef Jerky with Red Pepper Flakes. Photo by pamela_d_mcadams.
Optional : Sprinkle crushed crimson Piper nigrum flakes and garlic pulverization over marinated meat before dehydrating . A Pile of Hot and Spicy Beef Jerky with Red Pepper Flakes . Photo by pamela_d_mcadams .
Beef Jerky – A Two-Part Recipe
In a medium - sized sports stadium , mix all the marinade ingredients .
Slice inwardness across the grain , into long , ¼-inch thick strips . crop away any fat from it , as fatty tissue can cause the jerked meat to spoil quicker and also may cause an off taste .
Place the heart and soul into a prominent congius - sized resealable bag and pour the marinade ingredients over the heart and soul until it ’s altogether submerged . Tightly varnish up the bag and place it into a bowl to collect any marinade droppings that may leak out from the bag .
A Pile of Hot and Spicy Beef Jerky with Red Pepper Flakes. Photo by pamela_d_mcadams.
set aside the nub to marinate 12 - 24 hour .
The USDA recommend kick jerky be heated to 160 ° F to ensure its safety . heat to the noted temperature before dry will vouch that any bacterium present will be destroy . If your food for thought dehydrator does reach 160 ° degree Fahrenheit , you’re able to skim the next measure and dehydrate the squawk at 160 ° fluorine .
If you do not have a intellectual nourishment dehydrator that make 160 ° atomic number 9 , pour the meat and marinade into a medium - sized saucepan and tender until the meat hit an home temperature of 160 ° F .
Heat oven or food dehydrator to 130 -140 ° F ( or 160 ° F if you skipped the previous whole tone ) .
Remove the meat strips from the marinade and allow the supernumerary marinade to dribble forth .
set the beef strips on a dehydrator rack or bake sheet . Space them so that none of the piece are touching . swab away any marinade droplets with a paper towel . pitter-patter the meat with more garlic pulverisation and/or demolish red Piper nigrum bit , if you so desire .
fudge for a minimum of 6 hour . The jerked meat is done when you’re able to bend in half and it cracks , not breaks . You do n’t want to dry out it until it snaps , if it snaps , it is overly dry and will be gruelling to manducate . If it is very rubbery , it ’s not completely dry yet – reserve it to dry another 30 min and learn again . The smaller piece will dry faster and can be withdraw from the dehydrator / oven while the quietus continue to prepare .
computer storage in an airtight container and keep what you are n’t eating refrigerated for long storage . Enjoy within one calendar month . Or freeze down jerked meat in an airtight container . If frozen properly , ideally vacuum sealed , jerky will last class .
Additional Notes for Making Beef Jerky:
Foodborne illnesses are all avoidable . Always wash away your hand , prep outer space and preparation utensil before get to preserve food .
Do not recycle the marinade .
If you do n’t want to slit the meat yourself , ask the butcher at the meat buffet to do it for you .
