How Should You Make the Beef Jerky?

How Should You Make the Beef Jerky?

Believe it or otherwise, you can make scrumptious beef jerky on your stove, as well as in just a few hours. By choosing the appropriate ingredients, you can create bold savory jerky for cents on the buck. Intend to give it a shot?

Begin by choosing the right cut of beef

Flank steak is commonly believed to be the best choice for beef jerky, however, it’s pricey. By utilizing a less expensive cut of beef as well as slicing it thin, you will conserve cash without giving up texture or flavor.

Search for a lean cut of meat without plenty of fat. While marbled fat adds outstanding flavor to steaks, as well as beef ribs, it makes beef jerky turn rancid quicker.

Flash freezes the beef as well as slice it thin

Beef can be hard to slice into slim strips. The best technique I have learned to create slim slices is to ice up the beef for a short time before cutting. Just 30 to 45 mins in the freezer are going to make the meat firm to slice quickly.

Then try to find the beef grain, as well as slice the meat to 1/8th inch slices, versus the grain. Cutting versus the grain is going to give the dry beef jerky a hard-but-tender touch we love.

Your pieces don’t all need to be the same density, so don’t stress if they are not all precisely 1/8 inch thick. Nonetheless, the closer they remain in thickness, the better the results. You will not need to pick through the jerky at the end to choose which pieces need to remain in the oven longer.

Marinade the sliced beef

This is your minute to check all your active ingredients, as well as make sure no stealthy chemicals are seasoning your jerky.

Personally, I like to begin with a marinate base of gluten-free soy sauce, as well as Worcestershire sauce. You can readjust my dish easily by using low sodium soy sauce, or perhaps coconut aminos in place of the soy sauce.

Include your favorite natural herbs, as well as spices, and allow the beef to sit in the marinade for 45 minutes, or approximately a day.

Share this post

About the author