Beef Jerky (Traditional method)

Beef Jerky (Traditional method)

beef1000 g2.20 lb
Ingredients per 1000g (1 kg) of meat
Sample marinade
soy sauce80 ml⅓ cup
Worcestershire sauce15 ml1 Tbsp.
powdered garlic2.80 g1 tsp.
black pepper2.0 g1 tsp.
dried juniper berries, crushed1.5 g1 tsp.
  1. Pre-freeze meat so it will be easier to slice.
  2. Cut partially thawed meat into long slices about ¼" thick and an inch or two wide. For tender jerky, cut at right angles to long muscles (across the grain). Remove visible fat to help prevent off-flavors.
  3. Prepare marinade of your choice in a large sauce pan.
  4. Pour marinade over the meat and marinate jerky 12-24 hours. Overhaul jerky pieces at least once.
  5. Dry at 140-150° F (60-66º C) in dehydrator, oven or smoker. You can apply smoke for 30 minutes at this stage. Test for doneness by letting a piece cool. When cool, it should crack but not break when bent.
  6. Refrigerate and when cool check again for doneness. If necessary, dry further.

If there is no dehydrator available, use traditional methods of drying:

  • In the open air - use a fine screen to protect jerky from insects.
  • In the attic - use a fine screen to protect jerky from insects.
  • In the kitchen - range using a pilot light only.

Using above methods jerky should be thoroughly dried in 3-4 days.

This traditional method of making jerky is not recommended by the USDA. Commercial producers must pre-cook meat before drying.

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