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How to Make Beef Jerky: Sweet, Spicy, or Peppered

Beef jerky is a delicious and versatile snack that is not only packed with protein but is also incredibly easy to make at home. Whether you prefer it sweet, spicy, or peppered, this guide will take you through the steps to create your perfect jerky. So, gather your ingredients and let’s dive into the art of jerky-making!

Ingredients

For the Marinade

Depending on your flavour preference, you’ll need a few key ingredients:

Sweet Jerky

• 500g of lean beef (top round or flank steak works well)
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 1 tablespoon honey
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• A dash of black pepper

Spicy Jerky

• 500g of lean beef
• 1/4 cup soy sauce
• 2 tablespoons hot sauce (adjust to taste)
• 1 tablespoon honey (optional, to balance heat)
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon garlic powder
• A dash of black pepper

Peppered Jerky

• 500g of lean beef
• 1/4 cup soy sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon black pepper (freshly cracked for best flavour)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Instructions

Step 1: Choosing the Beef

Start with a lean cut of beef to ensure the best texture and flavour. Look for cuts like top round, flank steak, or sirloin. Trim any excess fat, as it can cause the jerky to spoil more quickly.

Step 2: Slicing the Beef

Slice the beef against the grain into thin strips, about 1/8 to 1/4 inch thick. For easier slicing, you can place the beef in the freezer for about 1-2 hours beforehand; this will firm it up, making it easier to cut.

Step 3: Preparing the Marinade

Combine your chosen marinade ingredients in a bowl, mixing them well until the sugar is dissolved. Ensure that the flavours are balanced to your liking—adjust any ingredients as needed.

Step 4: Marinating the Beef

Place the beef slices in a sealable plastic bag or a shallow dish, then pour the marinade over the beef. Make sure each piece is well-coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, but ideally overnight, to allow the flavours to develop.

Step 5: Drying the Jerky

Preheat your oven to its lowest setting (usually around 60°C or 140°F). Alternatively, you can use a dehydrator if you have one, which is specially designed for making jerky.

Using the Oven

1. Line a baking tray with aluminium foil for easy cleanup.
2. Place a wire rack on top of the baking tray. This allows airflow around the meat.
3. Lay the marinated beef strips out in a single layer on the rack, ensuring they don’t touch.
4. Place the tray in the oven and leave the door slightly ajar to allow moisture to escape. You can use a wooden spoon to prop it open.
5. Dry the beef for 4-6 hours, checking periodically until the jerky is dry yet still slightly flexible.

Using a Dehydrator

1. Arrange the marinated beef strips on the dehydrator trays in a single layer.
2. Set the dehydrator to 60°C (140°F) and dry for 4-8 hours, depending on the thickness of the slices and your texture preference.

Step 6: Cooling and Storing

Once your jerky has finished drying, let it cool on the racks for about 30 minutes. This helps the texture settle. Store the cooled jerky in an airtight container or vacuum-sealed bags. For best results, keep your jerky in a cool, dry place; it can last for several weeks if stored properly.

Conclusion

Making beef jerky at home allows you to customise your flavours and control the ingredients. Whether you prefer a sweet, spicy, or peppered bite, the steps outlined above will guide you to jerky perfection. So go ahead, experiment with flavours, and enjoy your homemade snack that’s fantastic for trips, hikes, or simply indulging at home. Happy jerky-making!

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