Beef Jerky Beef Jerky Individual Serving
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This Original Jerky recipe really does taste like practiced ol' fashioned jerky you got from a small town smokehouse when you were a kid on a long road trip.Hell, it reminds me of my favorite smokehouse in betwixt Houston and Corpus Christi, Texas' Prasek's Family unit Smokehouse. This place is expert, seriously good!
Jump to:
- How to slice the meat
- Making the marinade
- Dehydrating
- Testing for when the jerky is finished
- Storing the hasty
- Sometime Pro Tips:
- Related Posts
- Original Beef Jerky Recipe
How to piece the meat
The first footstep to making beef jerky is choosing a lean cut of beefiness. I used beefiness eye of round when making this beef hasty. You lot can notice a complete list of the all-time cuts of meat for making beef jerky past clicking here.
Slice the meat with a very sharp pocketknife either with the grain for a more chewy jerky or against the grain for a more tender hasty. a ¼″ in thickness is only right.
Slice with the grain for a chewy jerky or against the grain for more of a tender chew. Wanting a piffling more chew, the meat was sliced with the grain when making this beef jerky recipe.
I didn't utilise it on this recipe, merely a jerky slicer is a FANTASTIC piece of equipment to help get even strips when slicing jerky.
Not sure what way the grain runs? Need more data on slicing meat for jerky? I have put together a page on Slicing Meat for Jerky where you can discoverEVERYTHING you need to know when slicing meat for jerky.
Making the marinade
This is a very traditional beefiness jerky and that calls for some pretty common but TASTY ingredients. Most of the ingredients y'all volition already take in your pantry, and so no demand to break the depository financial institution at the grocery store.
Simply add all the ingredients into a bowl or ziplock bag and mix until they are well incorporated together.
Marinate in the refrigerator for half-dozen-24 hours mixing the bag up several times to farther make sure the strips are evenly coated.This makes sure the every piece of finished jerky has a consequent flavor.
RELATED PAGE: ------> DOZENS OF Groovy TASTING JERKY RECIPES <------
Dehydrating
Once the meat has finished marinating, strain any backlog marinade in a colander. I marinated this beef for a total of 21 hours earlier straining. The longer the marinade process, the more intense flavor the jerky will have!
Once yous strain the hasty strips in a colander, lay out some newspaper towels and place the strips on the newspaper towels. The goal is to pat dry out the strips removing any marinade that is still on the surface of the beef hasty strips.
Getting off the marinade on the surface volition prevent the jerky from having that "sticky" feel when it is finished. This also speeds upwardly the drying procedure. A double win!
A Nesco Snackmaster Dehydrator was used when making this hasty recipe. I Dear the Nesco dehydrators. They work, are reasonably prices, and they last a long time!
Make certain there is space in between the strips then air can circulate around all the hasty and dry it evenly. This is not the fourth dimension to cram a bunch of meat on one tray and have it overlapping. Give them infinite people!
Testing for when the hasty is finished
While drying the hasty, you lot want to start testing to see if it has finished at about theiii-iv hr marker. Take a piece of jerky out of the dehydrator, oven, or smoker and allow it to cool for v minutes to room temperature.
Curve the hasty in one-half; information technology should bend and crack but non break in half. You will also encounter white fibers in the meat. The fibers are really visible when a piece is ripped or bent in one-half.
This jerky took vi hours to be finished.ninety% of the jerky I make is finished within 4-vi hours when using a dehydrator or oven and 6-nine hours when using a smoker. If pre-heating the meat in the oven, drying time can be as little every bit 2.5 hours.
Storing the jerky
To make the jerky concluding equally long equally possible, curing salt volition really aid along with keeping in air tight containers. I take put together a page on storing beef hasty and steps you lot tin can accept to brand your jerky have an extended shelf life.
This Original Beef Hasty has a rich meat taste brought out by the simple ingredients and finishes with a squeamish pepper taste.The curing salt definitely adds to the smokehouse beef jerky flavor nosotros are all accustomed to.
Non a fan of curing salts? Non to worry, you can get out out this ingredient if y'all cull. Equally I mentioned earlier, most of the recipes I make do NOT call for curing salt. Just make certain that you oestrus the meat to 160° to foreclose any bacteria along with the possibility of becoming ill.
Onetime Pro Tips:
- Leaving the curing salt out of the recipe volition alter the await and flavor of this recipe
- Use liquid fume that does not include filler ingredients, such as Wright's Liquid Smoke
- When finished, jerky volition bend and crack but not interruption in half. Examination for doneness after a piece has cooled for five minutes, non while warm.
- Store in ziplock bags or vacuum seal for longer storage. Bank check out my page on Storing Jerky for more information.
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The Ultimate Beef Jerky Recipe
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How to Make Beef Jerky in a Smoker
Servings: 5
Calories: 175 kcal
Marinade
- one ½ teaspoon pickling common salt (or ocean common salt)
- 1 ½ teaspoon brownish sugar
- ane ½ teaspoon ground black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic pulverisation
- ¼ teaspoon coriander (ground)
- ½ cup cold h2o
- ¼ teaspoon Prague Powder #1 (curing table salt)
- ½ teaspoon liquid fume (mesquite)
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Trim all visible fat from the beef and place in freezer for an hr or ii to partially freeze.
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While the meat is in the freezer, combine the pickling salt, curing salt, coriander, onion powder, garlic powder, liquid smoke, black pepper, sugar, and cold water in a medium size bowl or ziplock bag. Mix well.
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Remove the meat from the freezer and piece ¼" strips with the grain. Or skip the freezing stage and use a jerky slicer for evenly sliced strips.
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Tenderize the beefiness strips with a tenderizing mallet to preclude the jerky from being too tough.
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Add sliced beef to the mixture and marinate for six-24 hours in the refrigerator.
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After the meat has finished marinating, remove from refrigerator and pat dry with paper towels.
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A Dehydrator was used with this recipe and dried for 7 hours at 160 degrees. Yous can too use a smoker or your oven.
- Leaving the curing salt out of the recipe will alter the wait and season of this recipe
- Use liquid fume that does not include filler ingredients, such as Wright's Liquid Smoke
- When finished, jerky will bend and crevice only non intermission in half. Examination for doneness after a piece has cooled for five minutes, not while warm.
- Store in ziplock bags or vacuum seal for longer storage.
Serving: 70 g | Calories: 175 kcal | Carbohydrates: 1 g | Protein: 24 g | Fat: 6 1000 | Saturated Fat: 2 thousand | Cholesterol: lxx mg | Sodium: 733 mg | Potassium: 209 mg | Sugar: ane g | Vitamin C: 0.2 mg | Calcium: 8 mg | Iron: two.2 mg
Let us know how it was!
Source: https://www.jerkyholic.com/original-jerky/
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