Did you know that according to research, jerky has a national market value of $40 million in Australia?

Making your beef jerky recipe is surprisingly easy. Homemade beef jerky provides a nutritious alternative to the overly-processed and overly-salted store-bought varieties. It is a great high-protein snack to have on hand at home or to give as a delicious gift.

There are countless varieties, shapes, and tastes people can enjoy. Yet, most folks have no idea what’s involved in making their favorite snack. If you’re curious today, we’ve got you covered.

Keep reading to find out about the making beef jerky process.

What Is Jerky?

Charcuterie board with beef jerky

Jerky is a type of preserved, dried meat, such as beef, turkey, or salmon. It has a distinct smoky flavor and is usually chewy and slightly tough in texture.

The process of making a jerky recipe is quite simple and can vary depending on the types of jerky you are making. No matter which kind of jerky you choose, you’ll enjoy the salty, savory goodness of this popular snack.

Choose the Best Quality Beef

The process of making beef jerky starts with choosing the best quality of beef in a consistent thickness. It is significant to choose the best quality beef when making beef jerky. You can visit https://nivebeef.com.au first to get the best beef jerky.

When selecting your beef, look for an even bright red color throughout the cut and check for signs of fat. Fat can cause jerky to spoil quickly.

The three cuts that are most often recommended for the process of making jerky are flank steak, sirloin, and round steak. When it comes to flank steak, it needs to be free of fat and cut with grain, so it can create strips that are easy to chew on.

Sirloin and round steak should also be trimmed of fat and cut at least half an inch thick for the best jerky. These cuts are preferred because they are extra lean, making them ideal for drying, and they are relatively consistent in terms of thickness when cut.

When purchasing, seek out grass-fed, organic cuts of meat from a reputable source. To prevent uneven drying, it is helpful to pick a steak that is as uniform in thickness as possible.

Buy the freshest meat available, as it has a lower bacterial level and will not spoil as easily during the marinating and dehydrating process.

Slice the Steak Against the Grain

You will first need to identify the grain of the steak by looking for the small lines running the length of it. Be sure to cut the steak in one direction for consistent thinness and leave the steak at room temperature for 1 hour before slicing.

You then want to cut perpendicular to those lines, which will be against the grain. Using a very sharp knife and cutting board, ensure that you are cutting the strips as thinly and evenly as possible.

Beef Jerky

The thinner you can cut each piece, the better, as it’ll improve the curing and drying process. You should also make sure that each strip that you cut is approximately 1/4 inch thick, as this will give the beef jerky the best texture.

Beef jerky cooked with a uniform thickness allows for quicker and even cooking for optimum flavor. Take your time to get the proper slicing technique down. It’s an essential part of the process and worth the effort.

Marinate the Meat

Marinating the meat before making beef jerky is an essential step in the process. To add flavor and depth, marinate the meat in a combination of herbs and spices. Start by sprinkling the meat with sea salt, sugar, onion, garlic, and Worcestershire sauce to form a flavorful base.

If you desire a more potent flavor, you can also include pepper, cayenne, oregano, thyme, rosemary, red pepper flakes, and paprika. Once you add all the ingredients, use your hands to work them into the meat and ensure that it is well-coated.

Also, you can put the beef and marinade into a ziplock bag and gently knead the beef, so it is fully coated in the marinade.

Next, cover the dish with cling film and place it inside the refrigerator. Allow the meat to marinate for at least six hours, preferably overnight. The longer the marinade rests, the more richly flavored the beef jerky will be.

Begin the Drying Process

To begin the drying process, you will need to use an oven or a dehydrator. For the oven technique, you will need to preheat the oven to a low heat, typically around 170-175 degrees Fahrenheit. Place your beef strips on a greased baking sheet and cook for 3-4 hours, flipping halfway through.

For the dehydrator technique, place your beef strips on trays and set the temperature to 155 degrees Fahrenheit. Turn the dehydrator on and let it dry, typically for 4-6 hours. Since the drying process can take a long time, it’s crucial to check for doneness every hour or so.

Ready to Be Packaged and Stored

Once you achieve the desired texture, the jerky can be cooled, packaged, and stored for long-term consumption. The packages are vacuum sealed to keep moisture and flavor while extending the shelf life of the product.

Steps in Making Beef Jerky

All packaging materials used should also be capable of being stored in the right conditions, such as cool and dry, to ensure the highest quality and taste. This ensures that when properly stored, beef jerky can be enjoyed for many months to come.

Follow These Steps in Making Beef Jerky

Beef jerky is a delicious and healthy snack made from marinated beef that is slowly dehydrated. The process of how beef jerky is made is easy and efficient. Choose the best quality beef, slice the steak against the grain, marinate the meat, begin the drying process, and get ready to be packed and stored.

Try the process of making beef jerky today for a healthy and tasty snack. Don’t forget to share with friends and family to make the most of your beef jerky-making experience!

If you’re interested in learning more, check out other articles on our blog!

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