| Dreaming of making some of your own beef jerky | | | | to you. If you like it REALLY chewy go against the |
| at home but don't want the hassle, so you go out | | | | grain. Cut the fat off, as fat does not dry. |
| and buy some? Yikes, the price is enough to make | | | | Ok, next you need to marinate the meat. You can |
| you change your mind about making it right? No | | | | make your own or buy some from the store. Our |
| worries, we have the best beef jerky recipes that | | | | suggestion is you use sea salt (that way it won't |
| will whet your appetite and save you some change | | | | toughen the meat) and cider vinegar for that tangy |
| too. | | | | flavor. You can leave it as little as four hours, but we |
| It's not as hard as you might think it is. Yes, it takes | | | | seriously suggest going for 24 hours for the best |
| some time, but the results are well worth it. So, grab | | | | results. |
| a pencil or just print this page out and you are good | | | | Most of the best beef jerky recipes use marinade, |
| to go. | | | | but some people consider marinating optional, |
| This beef jerky recipe is a favorite of many beef | | | | because it can make the meat wetter and slow |
| lovers and lends itself to many variations on the | | | | down drying and make the jerky stickier. This is |
| recipe we have here. You will love this because you | | | | personal preference, and you may choose either way |
| can pack it anywhere. Just watch yourself around | | | | depending on what you prefer. When this stage is |
| dogs though or you will become a magnet. | | | | done, coat the meat with the spices your like, spray |
| Your choice of cuts is the ticket here, so if you like | | | | the racks of your dehydrator with non-stick cooking |
| Sirloin or London Broil, then go for it. Make sure you | | | | spray and pop them in with enough room around the |
| pick a lean cut though with as little fat as possible. | | | | pieces to let the air flow properly. Try not to let the |
| This helps speed up drying time. The next thing you | | | | meat touch. |
| want to do is cut your meat up into very thin, thin | | | | There you have it. Now all you have to do is wait, |
| strips, say about 1/8" thick. You could have them | | | | check, watch, check again and in about 6 to 12 hours |
| thicker, but it will slow down drying time. | | | | you will have beef jerky that your neighbors will visit |
| Hints: ask the butcher to do this for you or in the | | | | you to sample.The trick here is to check it regularly |
| alternative partially freeze it at home before slicing. | | | | after about 6 hours to test it for the consistency |
| Once you are ready to cut the meat, if the butcher | | | | you want. You may have to test cut slices to make |
| didn't do it for you, cut it with or against the grain. | | | | sure it isn't raw inside. It should be a deep red or |
| With the grain is way easier to chew, but that is up | | | | burgundy color when done. |