RCI-PF.006.0001.001
Beef Jerky
is ideal for road trips and camping, as it will not perish as readily as fresh meat. It is suitable not only as a snack but also as a meal. This recipe for jerky is not heavily brined and flavored as commercial jerky is.
Prep20 min
Cook35 min
Total55 min
Servings4
Difficultyintermediate
Ingredients
- ¾ tsp
- ¼ tsp
- tbl. Brown sugar1 unit
- ¼ tsp
- tbl. Worcestershire sauce or Teriyaki sauce2 unit
- ¼ tsp
- (450g) Beef (Flank or Skirt steak is ideal)1 Lb
- Other common seasonings may include (¼ tsp. of) cayenne pepper1 unitcheese powder, and/or white pepper
Method
1
Select a lean cut of beef such as top round or flank steak and place it in the freezer for 1-2 hours until partially frozen to make slicing easier. Trim all visible fat from the meat to prevent rancidity during drying.
120 minutes
2
Slice the partially frozen beef against the grain into uniform strips approximately 1/4 inch thick. Consistent thickness ensures even drying throughout the batch.
15 minutes
3
Prepare the marinade by combining salt, pepper, minced garlic, and liquid smoke in a bowl, mixing thoroughly until the salt is fully dissolved. Adjust seasoning quantities to taste.
5 minutes
4
Add the beef strips to the marinade, ensuring each piece is fully coated. Cover and refrigerate to allow the flavors to penetrate the meat.
480 minutes
5
Remove the marinated beef strips and pat them dry with paper towels to remove excess moisture. Arrange the strips in a single layer on wire racks or dehydrator trays without overlapping.
10 minutes
6
Dry the beef in a food dehydrator set to 160°F (71°C) or in an oven at the same temperature with the door slightly ajar to allow moisture to escape. Continue drying until the jerky is firm, dry, and bends without breaking.
300 minutes
7
Check the jerky periodically for doneness by bending a strip — it should crack slightly but not snap in two. Remove pieces as they finish drying to avoid over-drying.
10 minutes
8
Allow the finished jerky to cool completely at room temperature before storing in airtight containers or resealable bags. Store at room temperature for up to two weeks or refrigerate for extended shelf life.
30 minutes