BEEF JERKY Recipe

How to make it

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• Choose lean beef only, as fat goes rancid when making jerky.
• Remove all fat from meat.
• Beef top round, flank steak and rump work well.
• To make jerky that isn't hard to chew, slice across the grain no more than 1/4" thick and don't overdry it.
• If you freeze meat for a short time, not until it is frozen solid, but just until ice crystals form and meat can still be pierced easily with the point of a knife, then it will be easier to slice thinly.
• You can also use an electric slicer (Rival or Chef's Choice make home type slicers if you'll be making a lot of jerky).
• Combine ingredients and marinate meat in a ziploc bag in the refrigerator for 12-24 hours, stirring occasionally.
• Be sure marinade gets between the slices and covers the meat.
• Drain liquid and place in smoker, oven, or food dehydrator at 160-180°F. Turn when dripping stops.
• They are ready when jerky is dry enough to easily break off a portion, but still has enough resilience to crack when bent, but not break (4-8 hours). It should not be tough and leathery.
• It's important to store jerky away from humidity.
• Let cool completely before packaging.
• Seal up in Food Saver bags, canning jars or use Press-N-Seal or aluminum foil to keep away air and humidity.
• If you won't be using right away, store in the refrigerator to preserve freshness longer, but jerky can be kept without refrigeration.
• Note:
• Sodium Nitrate (curing salt) can be used to enhance preservative qualities, but is not required.
• If used, add 3/4 teaspoon to the above recipe or follow directions on package.

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