How To Make Delicious Beef Jerky At Home

Jerky is a salty, meaty snack that was traditionally made with cheap cuts of beef and has been around for centuries. It's typically eaten by cowboys but can be whipped up in your kitchen too! With just some high quality meats plus seasonings you'll have delicious jerky to enjoy anytime of day or night - perfect as an afternoon pick-me up after working all week long on those hours from home

You don't have to settle for store bought jerky when you can create your own batch of cowboy-worthy, oven baked meat! Choose the cut and style that best suits what kind of meal or event, then get started with this simple recipe.

What piece of beef should I use?

When choosing a flincher, you want a piece of beef without fat; This makes ideal foot pieces. The top round and round eyes will give you the softer and easily preserved jerky. If you use fatty pieces, fat will rave when saving. Stay away from super fat pieces like tenderloin and eyes.

Freeze your meat

Putting your meat in the freezer for 30 to 40 minutes before slicing makes it a little easier to slice thinly. You want your jerky to be less than a quarter inch thick, and tightening it on the freezer will help you get that pleasant slice.

How should I cut these items?

The way you slice the meat before you dehydrate makes a big difference in the final product. Cutting with seeds will give you a traditional snap and jerky. Cutting meat to grains will give you a more fragile dendeng that is more foolish. If you will destroy it (say, for this amazing fried rice), this is the way to go.

Seasons change, salt remains the same

For the first time you decide to be badass and make your own jerky, you have to use a very nice piece of meat and stick to the spices with just salt, use ½-1 salt for each pound of meat. When you are increasingly experienced, you can develop your own spice mixture, but make sure not to overdo it. It's easy to flood the taste. Whatever mix you decide, make sure to marinate your meat anywhere between 3 and 24 hours before dehydration.

Keep flowing

If you don't have the luxury of a dehydrator, you can use your oven, but the most important thing here is the air flow. You never want to seal the air in and bake your meat, so the convection oven is the key. If you don't have a convection oven, you can sustain your oven door open by putting the wine cork between the edges of the oven and the door, keeping it ajar.

Low temperature

Meat must be dehydrated in the oven no higher than 225 degrees for about 3 hours. You will know that it was finished when it was bent but held back the shape, like stiff skin. Check the jerky for wet spots. If you look, throw that part back into the oven until it is lost. This is not certain science, so it's important to check off during the process.

Use Rack

Be sure to use the grate or shelf above your cake tray (which will catch the drippings from your meat and prevent your house from burning). Using a shelf ensures that the air surrounds the upper and lower meat slices evenly. Place the marinated slices of marinated beef as simple as possible above the scarring. 

How long does it last?

Jerky lasts for a while, so making a little more than you can eat with snacking is always a good idea. It can last up to a week in a cool dry room or up to six months in the fridge. With the right storage, you will have a long term.

Write It down

Making jerky is a learning experience. The first or second or seventh batch you can still be upgraded. Save the log every time you make a beef jerky stick. How many spices do you use? How long does the oven take? It will all increase your future batch.