In life, there are many snacks that we can’t avoid because of their tasty flavor. Such is the case of the beef jerky. Many people consider it unhealthy, but even then, nobody can’t deny the unique taste they leave on our palate.
While there are many methods to make them, most consist of paying a lot of money for the meat, the seasoning ingredients, and the tools required for the dehydration process.
Today, we’ll learn how to make the jerky beef without spending too much money on the process. If you’re ready to learn, so are we! So, let’s start with the steps to prepare this snack.
Getting the Meat Ready
Before getting our hands dirty, there’s a lingering question we must answer first: what meat type are you thinking about using? Clearing that doubt is quite essential, as it will be a clear indicator of how you should cut it to maintain its integrity and make it chewable.
If you’re working with tough meat, like brisket, the cut will have to be against the grain. Do it any other way, and you will not chew through that thing afterward.
However, for tender cut meat like a rump roast, your best course of action is to cut with the grain. Through this method, the results will be thin, chewy jerky pieces.
While choosing the meat is entirely up to you, we recommend getting roasts, which are often available at a price no more than three dollars per pound.
Cutting the Beef
Here’s a little trick you may like: freeze the meat! Once the pieces reach a low temperature, slicing through them will be easy. Furthermore, you’ll be able to create even and clean cuts altogether.
What you want to do is cut some long, even strips. Measurement must be around 1/4 inches thick, and between 1 to 1-1/2 inches wide. That’s the perfect size to guarantee the jerky dries evenly, and it will be more comfortable to eat.
- You can cut the strips with a knife. However, machines like the Weston Manual Slicer will slice more evenly.
- Either way, don’t worry if some strips are larger or smaller than others.
Marinate the Beef
Now, get your non-metal container and proceed to place meat inside, creating a layer that covers the bowl. Follow up by adding the seasoning and continue by putting the next meat layer.
Repeat that process until you fill the bag. Then, seal it accordingly. If necessary, use your fingers over the closed container to guarantee the marinade blends well with every piece of meat.
- You can tell the marinade has covered every piece when the meat goes from a light red to a deeper red color. If this is not the case, add more seasoning until everything looks fine.
Labeling the Marinade Type for Fridge Storage
Next, make sure to seal the bags properly, and use a marker to label them depending on what type of marinade you use, whether they are teriyaki, bbq, etc. Then, put them inside the fridge for one or two days. The time varies depending on the recipe.
Dehydrating the Jerky Beefs
Once you’re sure the meat is ready, proceed to place the strips over the dehydrator racks or the cooling racks. Either one will work. Make sure to put them over cookie sheets for a proper dehydration process if you use the oven instead.
Again, the drying time will depend on different elements. Nonetheless, while using Nesco Food Dehydrator, the process took 3 hours approximately until the jerky was dry.
And that’s pretty much it! You’ve successfully created several pieces of jerky beef for everyone to enjoy.
As you can see, preparing jerky beef shouldn’t have to be an expensive task.
Yes, sure, if you want the most delicious flavor, you’ll have to spend some extra cash on more expensive meat. However, the process described above has proven that we can create jerky beef from the comfort of our home, and using barely any money.
If you’re feeling adventurous and looking for new things, give the jerky beef a try. It never hurts learning something new! And, who knows, you may end up impressing many people with delicious food they will enjoy.
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