Beef Jerky (Traditional method)
Beef Jerky (Traditional method)
| Meats | Metric | US |
|---|---|---|
| beef | 1000 g | 2.20 lb |
Ingredients per 1000g (1 kg) of meat
| Sample marinade | ||
| soy sauce | 80 ml | ⅓ cup |
| Worcestershire sauce | 15 ml | 1 Tbsp. |
| powdered garlic | 2.80 g | 1 tsp. |
| black pepper | 2.0 g | 1 tsp. |
| dried juniper berries, crushed | 1.5 g | 1 tsp. |
Instructions
- Pre-freeze meat so it will be easier to slice.
- Cut partially thawed meat into long slices about ¼" thick and an inch or two wide. For tender jerky, cut at right angles to long muscles (across the grain). Remove visible fat to help prevent off-flavors.
- Prepare marinade of your choice in a large sauce pan.
- Pour marinade over the meat and marinate jerky 12-24 hours. Overhaul jerky pieces at least once.
- Dry at 140-150° F (60-66º C) in dehydrator, oven or smoker. You can apply smoke for 30 minutes at this stage. Test for doneness by letting a piece cool. When cool, it should crack but not break when bent.
- Refrigerate and when cool check again for doneness. If necessary, dry further.
Notes
If there is no dehydrator available, use traditional methods of drying:
- In the open air - use a fine screen to protect jerky from insects.
- In the attic - use a fine screen to protect jerky from insects.
- In the kitchen - range using a pilot light only.
Using above methods jerky should be thoroughly dried in 3-4 days.
This traditional method of making jerky is not recommended by the USDA. Commercial producers must pre-cook meat before drying.
