how do i make beef jerky

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how do i make beef jerky

how do i make beef jerky

4. Dry Out The Meat

Line two baking sheets with aluminum foil for easy clean-up. Place a wire rack over each pan. Preheat the oven to 175°F and set two oven racks in the centermost positions. Arrange the marinated meat on the wire racks in a single layer.

Bake, rotating the pans from front to back and top to bottom midway through, until the meat is dried out, 3 to 4 hours. To determine if the jerky is thoroughly dried out, take a piece out of the oven and let it cool to room temperature. It should be dry to the touch, leather-like in appearance, and chewy but still somewhat tender. cooked beef jerky

Store the jerky inside an airtight plastic container, Ziploc bag, or airtight glass jars. Properly dried jerky will keep at room temperature for about one week.

1. Slice the Meat

slicing the meat for beef jerky Slice the meat between 1/8 and 1/4 inch thick with the grain. If the roast is too thick to slice easily, cut it in half horizontally before slicing. slicing the meat

Rating 5.0 (148) · 3 hr 30 minJan 20, 2021 · Make the marinade: In a medium bowl, combine the brown sugar, soy sauce, Worcestershire sauce, smoked paprika, meat tenderizer, black pepper,

FAQ

What kind of meat do you use for beef jerky?

The best cuts of meat for beef jerky are Top Round, Bottom Round, Lifter and Pectoral, but a variety of cuts can be used such as Flank Steak and Skirt Steak. These cuts of beef check all the boxes for beef jerky—economical, lean, and full of flavor. Selecting a lean cut of meat that has very little fat is key.

How long does it take to dehydrate beef jerky?

Dehydrating beef jerky in a dehydrator. Dehydrate the meat for anywhere between 3 and 6 hours. The drying time ranges due to several factors: ambient temperature and humidity, thickness of the meat, marbling of the meat, and the cut of meat to name a few.

Does jerky need to be cooked before dehydrating?

Precooking meats to a minimum temperature of 160°F before drying ensures that you kill any harmful bacteria that may be present in the meat. The good news is, precooking shortens the drying time and tenderizes the meat.

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