Beef jerky is one food that you will always love. When you’re a fan, you’ll be glad to know that it’s easy to make yourself at home. There are several ways to prepare, and this post will focus on popular methods. Each method has unique characteristics, so read on to learn how to achieve the perfect chewiness!
On an important note, purchasing reputable ones such as Viking Beef Jerky is always essential for the best results.
To make it in an oven, you’ll need:
- Beef strips (about 1/4 inch thick)
- Salt and pepper to taste
Heat the oven to 200 degrees F. Then set the meat on a wire rack set over a rimmed baking sheet set with foil or parchment paper.
Season with salt and pepper and place it in the oven for about 2 hours or until it reaches your desired level (it is recommended to cook it until 160 degrees). Once finished cooking, let cool completely before storing in an airtight container at standard room temperature for up to 2 weeks (or freeze for up to 3 months).
- Set your dehydrator to 145 degrees, which is a standard temperature.
- Ensure that it is completely dry before putting it in the dehydrator. It may take 24 hours for the moisture to evaporate. It is recommended to use a thermometer and check periodically to see when it has reached the temperature of 145 degrees F (63 C). Once this happens, take out the pieces immediately.
You can get a smoker at any hardware store or home improvement centre.
Decide if you want to use a “smoker box” accessory. If so, place it on top of the coals in your firebox and fill it with wood chips just before cooking begins.
Now that everything is ready for cooking, place strips onto racks inside trays lined with parchment paper (to keep juices from dripping onto burning coals below). You can also place them directly onto greased grates or between two pieces of parchment paper rolled tightly.
Finally, turn the heat down until smoke stops coming from the chimney pipe.
Sharp knife or mandolin.
- A boning knife is a long, sharp knife with a flexible blade that can be used for various tasks. It’s the ideal tool for cutting through the connective tissue and fat in large cuts of meat.
- A chef’s knife is also known as a cook’s knife, because it’s one of the most commonly used tools in any kitchen. It has an 8-inch blade that allows you to chop vegetables faster than other knives; its length also makes it ideal for slicing meat or poultry into thin pieces without using your hands as much.
- Paring knives are small and lightweight enough so they won’t tire out your hand when using them over long periods of time.
Marinate overnight to boost flavour.
To make the marinade, combine 1/4 cup sauce, 1 tablespoon hot pepper sauce, 1 teaspoon salt and 1/2 teaspoon black pepper in a small bowl. Place 2 pounds of reputable brand jerky such as Viking Beef Jerky in a large resealable plastic bag or another container with a lid. Add the marinade mixture to the bag and seal it tightly. Refrigerate overnight or up to 24 hours before cooking.
Slice thin and let dry completely.
The thickness depends on your preference. Thinner cuts will dry faster and be chewier, while thicker ones are perfect for those who like their food chewy.
The dry time will also depend on how thick or thin you slice, and how hot your dehydrator is set to go.
There are many different methods to make beef jerky at home. If you want a chewy texture, slice it with the grain and let it dry completely before eating. If you prefer something more tender, cut against the grain and marinate overnight in your favourite marinade. The trick is finding what works best for your taste buds!