How to Make Beef Jerky

Making beef jerky is easy. Check out the below video for more information, here are the ingredients!

All you need is around…

  • 1kg of Flank Steak
  • 1 Tablespoon of Smoke Spice
  • 1 Tablespoon of Braun Powder sugar
  • 1 and half teaspoons of flavoured salt
  • 2 x Tablespoons of Sesame
  • 1 x Garlic Clove chopped
  • 1 x chilli chopped
  • 2 x Cups of Teryaki

Check out the cooking method in the video – enjoy :D

3 Beef Jerky Must Knows

The next time you decide to buy a packet of beef jerky, take a look at it and consider: This is a food that dates back to at least the middle 1500s!

It was a food made by the ancient Incas of Peru. They cut the meat of whatever animal they had killed—elk, deer, buffalo, or a similar hooved animal—and deboned it. Then they cut it into narrow slices, rubbed it in salt and dried it out, either under the sun or by smoking it over open fires. Without refrigeration, it was the only method way back then for preserving meat so it would remain edible over a long period of time.

The meat was called “Ch’arki” by the natives or Charqui by the Spanish, which referred to burning or smoking the meat. The use of salt prevented bacterial growth. To give it some flavour and texture, various preparation techniques included rolling it in dried corn or rubbing it with herbs or berries. Over time, the name changed to “jerky.”

Jerky in days of yore was tough and difficult to chew, and often it was reconstituted with some kind of liquid before it was eaten. Today there are better techniques for dehydrating and flavouring the meat, and it makes a tasty protein snack that lends itself easily to traveling or hiking.

There are 3 basic beef jerky-making techniques that you must know:

1.  Remove all fat

While it really doesn’t matter what kind of meat you are using, it’s important to cut away all fat because fat will not dry out. That means it can become spoiled or rancid, and even if most of your jerky is safe for eating, even small sections that are not properly cured can mean sickness or death.

It’s not so difficult to remove most of the fat, but you have to know what you’re doing. For starters, select a lean piece of meat. Why buy a cheap piece when you know you have to spend extra time cutting away fat, and you might not even get it all? Once you’ve decided on what meat—cow, lamb, pork, deer, even moose, kangaroo, bison, springbok, or salmon—make certain there is very little marbling in the meat.

During the drying process, you can press paper towelling against the meat strips to absorb as much of the fat as possible. It’s even acceptable to choose a cut of meat with a lot of excess fat as long as you cut it off; it’s the extra marbling that poses a problem in getting rid of the fat.

2. Chill and marinate it.

You want to cut your lean meat into narrow strips. It will be easiest to handle it if you chill it to reach a cold temperature so that it is less flexible. You need to keep it cold, anyway, until you begin the dehydrating process. A marinade is today’s best method for flavouring the meat; as stated above, it’s the salt in marinade mixes and spices that helps to kill pathogens in the meat. Once you’ve chilled the meat and sliced it, put it into a container with a marinade and refrigerate it for about 12 hours.

3. Use a dehydrator.

You are not Atahualpa, the great leader of the long-ago Incas; you’re not Hiawatha or even Jeremiah Johnson or Crocodile Dundee. You do not have to lay your jerky out in the sun and dry it out or smoke it over a fire. While many of today’s cooks say you can prepare jerky in the oven using a low heat of 90 degrees Celsius or 200 degrees Fahrenheit for a period of about eight hours, there’s a better way: Buy a dehydrator.

You can get one for about 40 bucks on Amazon or eBay, and dehydrators will remove excess moisture from your meat without cooking it. In fact, even if you have it at the low temperature mentioned, the meat will still cook, and that will produce a tougher, less tasty jerky.

Cooking is still necessary to some extent, however, even with a dehydrator. There are two suggested methods: You can first put your meat strips in the dehydrator, set at a temperature of 63 to 68 degrees Celsius (145 to 155 degrees Fahrenheit), followed by a final baking in a regular oven for ten minutes at a temperature of 135 degrees Celsius (275 degrees Fahrenheit). Or, you can begin by boiling the marinated meat until it reaches a temperature of 71 to 73 degrees Celsius (160 to 165 Fahrenheit)—the higher temperatures are for poultry jerky. Once you’ve boiled it to that temperature, then you can begin the dehydration process.

Because you are removing as much fat and moisture from the meat as possible, you will end up with jerky that’s only one-third the size of the meat you started out with. So if you take a piece of meat weighing roughly 1.3 kilograms, you will end up with less than a half kilogram of jerky. But with today’s tasty marinades and rubs, you will have something flavourful that everyone will enjoy—so be certain to make plenty!

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