Make homemade beef jerky.
Food dehydrator manuals typically omit an essential step when making beef jerky, according to the United States Department of Agriculture. It's necessary to heat meat to 160 degrees Fahrenheit to kill harmful bacteria. Food dehydrators typically don't reach that high a temperature. Failure to heat the meat to 160 degrees Fahrenheit can result in food borne illness after consuming jerky. If properly dried, jerky doesn't need refrigeration and has a shelf life of one to two months.
Instructions
1. Trim all fat off the meat. Lean flank steak, round steak, rump and sirloin tip all make good jerky.
2. Cut the meat into thin slices, about 1/8 to 1/4 inch thick. Make equally sized strips so all your jerky dries evenly. Cut along the grain of the meat for chewy jerky. For a less chewy, more tender jerky, cut against the grain.
3. Marinate the meat strips overnight, if desired. Use a marinade or brine.
4. Remove the meat from the marinade and place in a colander to remove excess liquid.
5. Cover the bottom rack of the oven with aluminum foil. The bottom rack will be under the rack with the meat. This is to catch any drippings.
6. Clean the top rack from the oven and turn the oven to 160 to 170 degrees Fahrenheit. You will be laying the meat over the top rack; therefore, you want it to be clean.
7. Arrange the meat strips on the top clean rack, in a single layer without the pieces touching. Allow for a little room around each piece. The meat should be at least 4 inches away from the heat source. If necessary, adjust the racks. Position the rack with the foil under the rack with the meat.
8. Prop the oven door open about an inch, and leave open for the first two or three hours. This allows moisture to escape.
9. Leave the meat in the oven until it is dry and crisp. It will take 6 to 10 hours to dry.
10. Remove the dried jerky from the oven and place on a paper towel and pat dry.
Tags: degrees Fahrenheit, rack with, about inch, beef jerky, bottom rack, dried jerky, from oven
