The best way to provide quality control, and to keep the cost of beef jerky on the down low, is to make it yourself. However, most people believe you have to have fancy equipment, or at least a food dehydrator in order to make beef jerky at home.
Once you have your meat trimmed and ready, you need to slice it. Yes, use your hands. When choosing jerky meat, you want lean cuts of beef; this makes leg cuts ideal. Stanley Marianski in his Home Production of Quality Meats and Sausages book suggests, as an alternative, to boil the meat for 2 minutes in the marinade, if you have enough, or in a separately prepared brine. One or two hours should be plenty of time in the freezer. Some One — May 4, pm Reply.
Believe it or not, you can make delicious beef jerky right in your oven, and in just a few hours. By choosing the right ingredients, you can produce bold flavorful jerky for pennies on the dollar. Want to give it a try? By using a cheaper cut of beef and slicing it thin, you will save money without sacrificing flavor or texture. Look for a very lean cut of beef without a lot of fat. Although marbled fat adds amazing flavor to steaks and prime rib, it causes beef jerky to turn rancid faster. Beef can be difficult to slice into thin even strips.
Just 30—45 minutes in the freezer will make the beef firm enough to slice easily. Cutting against the grain will give the dried beef jerky that tough-but-tender texture we love. However, the closer they are in thickness, the better the results. This is your moment to check all your ingredients and make sure no sneaky chemicals are flavoring your jerky. Personally, I like to start with a marinade base of gluten-free soy sauce and Worcestershire sauce.
You can adjust my recipe easily by using low sodium soy sauce, or even coconut aminos in place of the soy sauce. Add your favorite herbs and spices and let the beef sit in the marinade for 45 minutes, or up to a day. For best baking results, place the wire rack over the top of a baking sheet and lay the beef strips across the rack.
As the beef juices drip down into the pan, the jerky stays dry up top. If you have a convection oven, you can bake your jerky for 2 to 3 hours. However, if you leave it in the oven too long, it will turn into tough beef crackers. Take a strip of jerky out of the oven at the 3-hour mark. Let it cool.
Then pull it, taste it, and chew it well. If it looks a little too soft and meaty for jerky, keep it in the oven. Good quality beef jerky can be placed in an airtight container and left at room temperature for up to 2 weeks. If you are worried you under-baked your jerky, or used a cut of beef with too much marbled fat, you can store it in the refrigerator. Adjust the spice level, or add a little sweetness. There are no limits on how you can season your jerky! July 11, 0. Sommer Collier is a wife and mother who is always looking for ways to make life just a little more interesting.
She developed a love for cooking by standing on a wooden chair, watching her mother and grandmother cook as a little girl. Then later her eyes were opened to the vast possibilities in the culinary world through a series of international mission trips and travel experiences as a teenager.
After breathing in the spicy air in the open markets of Africa, India and China, she knew her life would never be the same. She started her blog after teaching cooking classes for several years with the intention of helping the average spatula owner to feel a bit more comfortable in their kitchen. Nowadays she shares easy-to-make recipes, with a touch of moxie, as well as travel content with the hope of encouraging her readers to break out of their comfort zone and taste the world around them.
She travels with her family as often as possible, always looking for new ways to experience this delicious life. Tasty Kitchen Lodge Tours! Important Links. Great Sites. Retired Sections. Life and Style Homeschooling Entertainment Photography. Post navigation. Beef jerky. After drying, place jerky on a baking sheet in an oven set to F, bake for 10 minutes to ensure the safe storage of the jerky.
It should be consumed within two weeks of making it if the jerky is stored at room temperature. If you are making jerky for a car trip or a camping trip it will safely keep without refrigeration for about 2 weeks. For longer storage put the jerky in a sealed bag in the freezer. Jerky will keep for 6 months in the freezer or 1 month in the refrigerator. Then drained. Smoked salt gives the jerky a smoky flavor without the need for a smoker. It can be purchased on Amazon. FREE Download. Begin each recipe by slicing and briefly soaking the jerky slices in white vinegar to reduce any bacterial contamination on the surface of the meat.
Soak the meat for 10 minutes, drain, and then proceed with the recipe.
Chef John's easy recipe for homemade beef jerky is perfect for snacking, camping, or giving as gifts. Dozens of Beef Jerky and Deer Jerky recipes that are easy to make and taste great! Below you will find Beef, Pork, Game, & Fish jerky recipes with step by step .
This is a mild tasting jerky with warm but with a little bite. Jerky can be used as a snack food, a lunchbox snack, or for hiking trips. We use jerky on long trips and flights. It travels well.
Jerky can also be used in meals by re-hydrating it. Use a ratio of 1 cup of jerky chunks with 3 cups of water and soak for 30 minutes to re-hydrate. Because there is a lot of salt in the jerky after dehydrating, I like to discard this soaking water and add fresh water for cooking. Then boil or cook as usual for stew or soup.
It includes directions and drying times for 50 common fruits and vegetables from Apples to Watermelon, Asparagus to Winter Squash. You will no longer be limited to apple fruit leather and apple slices. Owning a dehydrator and learning how to use it fully is the very best way to reduce kitchen waste, save money, and eat more nutritious, wholesome meals, that are high-quality nutrition powerhouses. Dehydrator snacks are also the best kind of snacks for travel and summer outdoor activities. Plus they are naturally nutritious and low in sugar because they are made from whole, raw food. The book was printed with a paler font than usual.
This can make the book difficult to read in some light for people with weaker eyes. I use 1. The book is full of very good information that I think will enhance your use of the dehydrator that you have now, save you money, and give you better meals from your food storage. That will repay you the cost of the book many times over. I met Shelle Wells in person in Phoenix in You can listen to my interview with her here , where we talk about the incident that prompted her to start prepping as a single mom, and the journey from prepping to homesteading.
If your dehydrator is sitting in the cupboard unused, this book will help you get the most use out of it, save you money, and help reduce food waste. It might even solve that problem of what to pack in the car on your next errand day. Free Download. Your email address will not be published. By subscribing to our newsletter, you consent to receive new post updates and occasional promotional emails from Joybilee Farm. Beef jerky. Instructions Mix all the ingredients together until the salt is dissolved in the liquid.
Place prepared jerky meat in a glass container with a tight-fitting lid. Pour the marinade over the jerky in the container.