Snacking Essentials: Beef Jerky – Three Ways
Andy Anderson !
The thing that makes good jerky is not the drying method; it is the spices… and that is what we are going to talk about.
The ingredients in this recipe have no additional sweeteners, and NO preservatives. That means shelf life is about a month; however, I will wager it will be gobbled up long before that.
So, you ready… Let’s get into the kitchen.
1 lbsteak, more on this later
1/2 ctamari sauce, or liquid aminos
2 Tbspworcestershire sauce
2 tspwhite pepper, coarsely-ground
1 tspdehydrated onions, coarsely ground
1/2 tspsmoked paprika
1/4 tspred pepper flakes
1/4 tspgarlic powder
How to Make Snacking Essentials: Beef Jerky – Three Ways
- The two most important things about jerky are the type of beef you use and the spices.
Actually, it could be pork, or chicken; however, we are talking beef. I have made jerky with several cuts of beef, but one thing is that it needs to be is lean, lean, lean. My favorite cuts are flank, eye-of-round, top-or-bottom roast, or even a London broil.
Oh, and cut against the grain… that makes the jerky more on the tender side.
You do not want the beef too thick or too thin. I found my ideal thickness to be about 1/8 inch (0.3cm). Any thinner and it is dried and breaks apart. Any thicker and you wind up with steak for dipping, like a chicken tender.
If you are cutting it yourself, you might want to stick it in the freezer to firm it up a bit, making it easier to slice.
I am going to give you three ways to turn these into jerky.
Knock off any additional marinade, place on the drying trays, and run the dehydrator on the manual’s recommended temperature and time. In my case it took about 8 hours.
Line a baking sheet with parchment paper, and add a wire rack, then add the marinaded steak to the rack. Preheat oven to 175f (80c), and bake to your preferred doneness, about 4 hours.
Lay the marinated beef in the basket of your air fryer and cook for about 2 hours at 180f (85c).