How beef jerky is made?
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The process of making beef jerky is simple. First, the beef is trimmed and cut into thin strips. Next, the strips are marinated in a salty, savoury mixture for several hours. Finally, the strips are dried in a dehydrator or oven until they are chewy and dry. The whole process takes about 24 hours from start to finish.
The process may seem a bit daunting if you’ve never made beef jerky. But don’t worry! With a little time and effort, you can easily make delicious beef jerky at home. Here’s everything you need to know about how to make beef jerky.
First, you’ll need to select the correct type of beef for your jerky. The best cuts of meat for jerky are lean and boneless. Look for cuts like top round, the eye of round, or flank steak. You’ll want to avoid any cuts with a lot of fat since fat doesn’t dry out well and can make your jerky greasy.
Once you’ve selected your beef, it’s time to trim it. Cut off any excess fat and sinew, then slice the beef into thin strips. The thickness of the strips will depend on your personal preference, but most jerky is between 1/4 and 1/2 inch thick.
After the beef is trimmed and cut into strips, it’s time to marinate. Marinating the beef helps to flavour it and also tenderise the meat. There are endless possibilities when it comes to marinades, so feel free to get creative! A basic marinade might include soy sauce, Worcestershire sauce, garlic, onion, black pepper, and liquid smoke.
Once the beef is marinated, it’s time to dry it. There are two methods for drying beef jerky: a dehydrator or an oven. If you’re using a dehydrator, simply place the beef strips on the racks and set the temperature between 155 and 165 degrees Fahrenheit. Drying times will vary depending on the thickness of the beef, but it usually takes between 4 and 6 hours.
If you’re drying your beef jerky in the oven, you’ll need to set it to the lowest possible temperature (usually around 150 degrees Fahrenheit) and prop the door open with a wooden spoon. This will allow some of the moisture to escape and prevent the beef from cooking instead of drying. Place the strips of beef on a wire rack set over a baking sheet, and dry for 4 to 6 hours.
Once the beef jerky is dry, it’s ready to eat! Store it in an airtight container at room temperature for up to 2 weeks or in the freezer for up to 6 months.