The oven in your kitchen is all you need to make beef jerky.
Beef jerky has become a staple of American convenience stores, and helped spawn a multimillion dollar market in dried foods. You can make delicious beef jerky using the standard cooking appliances in your kitchen. Dehydrating your own jerky allows you to experiment with a variety of seasonings, save money and enjoy your very own creation.
Instructions
1. Purchase the leanest cut of beef at your local butcher or grocery store. A few pounds of top round will be sufficient to get you started.
2. Cut out all noticeable pieces of fat from the beef. Fat does not dehydrate the same as muscle and will cause spoilage. After all large pieces of fat have been trimmed, cut the beef into ultra-thin strips. Cut across the meat's grain so the jerky will be easier to chew. If you prefer tougher jerky, cut with the grain.
3. Marinate the beef in the refrigerator for 12 hours. The standard marinade for beef jerky is oil, vinegar and salt, but a dozen varieties of store-bought or homemade recipes will customize your jerky creation. Some recommend marinating for longer, but heavily absorbed beef will cause drying issues.
4. Add additional seasoning. This is optional depending on taste preferences. Garlic, red and black pepper, paprika, hickory flavoring and seasoning salt are proven spices when it comes to flavoring beef jerky. Many stores and specialty shops offer pre-made jerky marinades and seasonings.
5. Arrange the meat in a single layer on a cookie sheet or wire rack. A wire rack is the preferred method as it drains all fat, but be sure to line your oven with aluminum foil. Space the meat about an inch apart.
6. Cook at 160 degrees Fahrenheit for 1 to 3 hours. Flip and rearrange the beef at least once during the cooking process. Cooking time will depend on how moist or dry you prefer your beef jerky. For those new to dehydrating, taste-test each hour until it reaches the desired consistency.
Tags: beef jerky, will cause, wire rack, your jerky, your kitchen
