In the United States, beef jerky is standard in the store shelves between snacks. In the past, however, it was customary to dry meat, vegetables, and fruit in order to keep it for longer. Nowadays we, of course, use the fridge or freezer for this. Do you want to make your own beef jerky? Then read on and enjoy this source of protein!
Beef jerky: you need this
- 500 g of wafer-thin beef of approximately 3 to 4 mm thickness
- 4 tablespoons soy sauce
- 3 tablespoons honey
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika powder
- Pepper and salt to taste
By the way, did you know that when you order your meat package you can state your cutting preference? Then we cut your meat to your desired thickness. Ideal if you want to make beef jerky yourself!
This is how you dry the meat
Start with your marinade: combine the soy sauce, honey, and herbs. Place the meat in the marinade and let it soak overnight in the refrigerator for maximum taste.
Drying is also possible in different ways: in a warm, dry and stable environment with a minimum temperature of 50 ° C. The less heat, the more time is required. So you can also dry meat in a (very) warm storage room, attic or above the radiator. Unfortunately, we do not have such a stable climate in Belgium to easily reach and maintain the drying temperature. In addition, it is also important that the air circulation is correct: sufficient supply of oxygen and discharge of water vapor.
We, therefore, prefer an oven. You have special food dryers, but in a traditional oven, it works too. Before you put the meat in the oven, preheat it to 70 ° C. Place the jerky on a rack so that it has enough room to dry. At a temperature below 50 ° C, the meat can spoil prematurely, and the bacteria are not killed. Depending on the meat you will have to dry the meat for about 3 hours, but this can also be longer. Therefore check the meat after one and a half hours and repeat every half hour.
Once the meat is cooked, it is best to store it in a dry place. The jerky can be stored for no less than 2 weeks. You can keep it for longer by putting the jerky in the freezer. Are you going to make beef jerky? We are already convinced of this drying method!