Omari Gates
Beef jerky is a popular snack in Australia, and it's easy to make at home. The process is simple: slice lean beef into thin strips, marinate, and then dehydrate. The customisation options are endless, from the type of meat to the marinade ingredients. You can make it spicy, sweet, or savoury, and use a dehydrator, smoker, or oven to dry the meat. Making beef jerky at home is a great way to control the ingredients and avoid additives, and it's also more economical than buying store-bought jerky. So, if you're looking for a tasty, nutritious, and affordable snack, why not give homemade beef jerky a try?
| Characteristics | Values |
|---|---|
| Meat cut | Lean, well-trimmed, with little fat |
| Meat type | Beef, venison, or other red meat |
| Meat preparation | Freeze for 1-4 hours, slice thinly (1/8-1/4 inch thick), pound to 1/8-inch thickness |
| Marinade ingredients | Soy sauce, brown sugar, Worcestershire sauce, smoked paprika, meat tenderizer, black pepper, red pepper flakes, onion powder, garlic powder, salt |
| Marinating | Cover with plastic wrap or place in a ziplock bag and refrigerate for 6-12 hours or overnight |
| Drying | Use a dehydrator, smoker, or oven at 65-74C for 4-10 hours |
| Storage | Store in an airtight container or vacuum seal in a cool, dry place or the fridge for up to 3 months |
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What You'll Learn
Choosing the right cut of meat
If you're looking for a more tender jerky, slicing the meat against the grain is recommended. This is especially suitable for leaner or tougher cuts like top round or petite sirloin. On the other hand, slicing with the grain will result in sturdier jerky and is preferable for cuts with more marbling, such as skirt steak.
Before slicing, it's a good idea to place the meat in the freezer for about an hour to make it easier to cut. Aim for slices between 1/8 and 1/4 inch thick, or slightly thicker at 0.5-1 cm if you prefer a more pliable texture.
Remember, the right cut of meat will depend on your personal preferences for texture and taste, so feel free to experiment with different options to find your favourite.
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Marinade ingredients and preparation
The first step in making beef jerky is to prepare the marinade. In a medium bowl, combine the following ingredients: brown sugar, soy sauce, Worcestershire sauce, smoked paprika, meat tenderizer, black pepper, red pepper flakes, onion powder, and garlic powder. The sugar in the marinade helps preserve the meat and lock in moisture, while also giving the jerky a sweet and smoky flavour.
Whisk the ingredients until they are evenly combined and the sugar is dissolved. You can adjust the amounts of each ingredient to your taste preferences. For example, if you want your jerky to be spicier, you can add more red pepper flakes or even some chilli powder. Alternatively, if you prefer sweeter jerky, you can add more Worcestershire sauce or even maple syrup.
Once the marinade is ready, it's time to prepare the beef. Place the meat in the freezer for about an hour to firm up, which will make it easier to cut into thin slices. The ideal thickness for beef jerky slices is between 1/8 and 1/4 of an inch. If the roast is too thick, cut it in half horizontally before slicing. Make sure to trim away any visible fat, as fat can accelerate spoilage and make it harder to achieve the desired dry and chewy texture.
After slicing the meat, place the strips into a large zip-top bag or a glass baking dish. Pour the marinade over the beef, ensuring that all pieces are well coated. Cover the dish or seal the bag, and place it in the refrigerator. The beef should be allowed to marinate for at least 12 hours or up to 24 hours, depending on your preference. It's a good idea to toss or flip the bag a few times during the marination process to ensure even coating.
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Using a dehydrator
Firstly, select a lean cut of meat, such as the eye of round, top round, or bottom round. These cuts are incredibly lean and typically free of visible fat. Fat does not dehydrate and will go rancid, so trimming any excess fat is important.
Next, slice the meat into thin strips, ideally no more than 1/4-inch thick, 4 inches long, and 2 inches wide. Freezing the meat for an hour before slicing can make this process easier.
Then, prepare your marinade. A basic marinade includes soy sauce, vinegar, brown sugar, liquid smoke, spices, sauces, and seasonings. Place the meat in a ziplock bag with the marinade and shake to ensure all the meat is evenly covered. Leave the meat to marinate in the refrigerator for at least six hours, or up to 24 hours for greater flavour penetration.
After marinating, remove the meat from the bag and pat it dry to remove any excess marinade. Place the strips on the racks of your dehydrator, ensuring they do not touch or overlap. Turn on your dehydrator and let it run for around 4-5 hours, or until the internal temperature of the jerky reaches 160°F, as per USDA guidelines.
Finally, let the jerky cool for a couple of hours, then store it in ziplock bags or vacuum-sealed bags. Your homemade beef jerky will stay good for 7-10 days in ziplock bags and up to two months when vacuum sealed.
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Cooking methods
Beef jerky is made by drying out beef strips, and there are several ways to do this. The most common method is to use a food dehydrator, but you can also use an oven or smoker.
Dehydrator
Place the marinated beef strips on the dehydrator trays in a single layer, shaking off any excess marinade. Set the dehydrator to the highest setting and dry the meat for 4-6 hours, or until done to your liking. The beef should be dried but still a little pliable. You can also finish the jerky in the oven to improve its texture.
Oven
Arrange the marinated beef strips on a wire rack placed over a baking sheet. Place in an oven preheated to 275°F for 10 minutes.
Smoker
Keep the smoker temperature below 150°F/65°C. Smoking time will depend on the weight of the meat, but the beef is ready when it has taken on a nice red colour and is dried but still a little pliable.
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Storage
The storage method for beef jerky depends on when you plan to eat it. If you're going to eat it within a week of making it, store it in an airtight plastic baggie, Ziploc bag, or reusable container. It's best to avoid direct sunlight and to limit air exposure.
For up to a month of storage, use an airtight container like a mason jar, along with a food-grade desiccant. Beef jerky can be kept in the fridge for up to three months. For storage beyond that, vacuum seal the jerky and store it in the freezer. Frozen beef jerky can last for up to a year.
It's important to note that the presence of fat in your beef jerky can affect its shelf life. Fat does not dehydrate and can go rancid, so trim any visible pieces of fat from your meat before the dehydration process.
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Frequently asked questions
A well-trimmed, lean cut of meat is best, as fat can accelerate spoilage. An eye of round roast or topside is ideal; they are affordable, accessible, and easy to trim.
Beef jerky can be stored in an airtight container in a cool, dry place for up to a month. It can also be stored in the fridge, which will extend its shelf life by a few months. Using a vacuum sealer can extend the shelf life by up to a year.
There are several ways to make beef jerky, including using a smoker, an oven, or a food dehydrator. A food dehydrator is the easiest and most reliable way to create beef jerky.
