Here in the UK, beef jerky doesn't have quite the popularity as in North American. I figure much of this is to do with the extortionate cost for a commercial version in the shops. My kids love some jerky so I developed this simple recipe as a way to keep them happy. We keep ours in a large jar and the kids help themselves to a couple of strands as a quick snack - it beats them having a packet of crisps or sweets and gets some protein into them.
This is so simple to do we make in large batches and the base recipe is easy enough to add to if you fancy a bit of chilli heat with your jerky. You can adapt the ingredients based on the weight of beef you have bought. We use a simple electric dehydrator like the VonShef 5 Tier Food Dehydrator - A Large Stainless Steel Food Dryer with Adjustable Temperature Control – (Great for Creating other Healthy Snacks with spare apples and bananas!) but you can also use your oven or even a standard desk fan if it is moderately warm day. We have done instructions for each below. Lots of friends ask about this recipe so we made a little video you can see above or here. INGREDIENTS
800g-1000g of minute steaks / sandwich steak / thin cuts of round steak
4 tablespoons of Worcestershire sauce 4 tablespoons of Soy sauce 1 teaspoon White Pepper 1 tablespoon of Liquid Smoke (optional) - I use Stubbs liquid smoke as it is relatively inexpensive and is also great for when we do BBQ - you can buy this here. You could also add other aromatics if you wish like star anise or smoked paprika or chilli powder. PROCESS
1. First dry your beef with a clean tea towel or dabbing with kitchen roll to remove any excess blood, then bash out your beef - this aids the tenderising and breaks up the meat fibres for easier eating, as well as thinning out the steak for quicker curing.
2. Now cut the steaks into lengths approximately 1cm wide whilst cutting out any unwanted gristle or large fat runs. (We keep and feed these for the dog!) |
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3. Put the cut up strips into a food grade bag and add the soy sauce, Worcestershire sauce, and white pepper (and the the optional liquid smoke or other aromatics like chilli powder if you want) and tie up the bag.
4. Give the bag a good massage to distribute and mix the cure and meat.
5. Pop the bag in the fridge for 24 hours. Each time you open the fridge for something give it a little massage again to make sure the cure is getting to all the meat.
4. Give the bag a good massage to distribute and mix the cure and meat.
5. Pop the bag in the fridge for 24 hours. Each time you open the fridge for something give it a little massage again to make sure the cure is getting to all the meat.
AFTER 24 HOURS
6. Remove the beef from your bag, pouring away any residual liquid. Your meat will have turned brown and smell of everything you have put in the cure. At this point my kids are usually drooling in anticipation....
7. Now, depending on which drying method you are using....
7. Now, depending on which drying method you are using....
IF USING A DEHYDRATOR
Lay the strips out on the shelves, make sure they aren't touching any other piece, set to 50C and leave for 6-8 hours. I tend to rotate the shelves every couple of hours as I found the airflow dissipates on the upper levels, so by rotating the shelves (but the top one at the bottom), i get an even drying of the meat.
At 6 hours you will find the meat strips have dried considerably. It is now a matter of chosen texture. The longer the leave it the drier it will become. If you are unsure , just try some! If you want it drier pop in another hour, and continue.
Once cooled, pop in a storage container (we use a large jar like this Kilner Square Clip Top Jar 2ltr) This keeps it fresh and it lasts weeks (assuming the kids haven't demolished it)
Lay the strips out on the shelves, make sure they aren't touching any other piece, set to 50C and leave for 6-8 hours. I tend to rotate the shelves every couple of hours as I found the airflow dissipates on the upper levels, so by rotating the shelves (but the top one at the bottom), i get an even drying of the meat.
At 6 hours you will find the meat strips have dried considerably. It is now a matter of chosen texture. The longer the leave it the drier it will become. If you are unsure , just try some! If you want it drier pop in another hour, and continue.
Once cooled, pop in a storage container (we use a large jar like this Kilner Square Clip Top Jar 2ltr) This keeps it fresh and it lasts weeks (assuming the kids haven't demolished it)
IF USING AN OVEN - needs to be a fan oven
Lay the strips out on backing trays in your oven and set at lowest possible setting (this typically is around 50C-80C ) and prop the door ajar so the fan blows the hot air over the cured meat. Let it run for 4 hours but turn the pieces over every hour.
It is now a matter of chosen texture. The longer the leave it the drier it will become. If you are unsure , just try some! If you want it drier leave in the oven for another hour, and continue.
Once cooled, pop in a storage container (we use a large jar like this Kilner Square Clip Top Jar 2ltr) This keeps it fresh and it lasts weeks (assuming the kids haven't demolished it before then)
Lay the strips out on backing trays in your oven and set at lowest possible setting (this typically is around 50C-80C ) and prop the door ajar so the fan blows the hot air over the cured meat. Let it run for 4 hours but turn the pieces over every hour.
It is now a matter of chosen texture. The longer the leave it the drier it will become. If you are unsure , just try some! If you want it drier leave in the oven for another hour, and continue.
Once cooled, pop in a storage container (we use a large jar like this Kilner Square Clip Top Jar 2ltr) This keeps it fresh and it lasts weeks (assuming the kids haven't demolished it before then)
IF USING A DESK FAN (YES!! IT'S TOTALLY POSSIBLE)
This works brilliantly if it is am ambient warm day and the room temperature is 18C or above
Lay the cured strips out on trays and angle the desk fan so it is blowing across the trays, preferably toward an open window you may have to position and rotate the trays around so the fan's blowing angle is effective but now it is just a case of checking every couple of hours, and turning the strips over occasionally,
It is now a matter of chosen texture. The longer the leave it the drier it will become. If you are unsure , just try some! If you want it drier leave for another hour, and continue.
Once cooled, pop in a storage container (we use a large jar like this Kilner Square Clip Top Jar 2ltr) This keeps it fresh and it lasts weeks (assuming the kids haven't demolished it before then)
This works brilliantly if it is am ambient warm day and the room temperature is 18C or above
Lay the cured strips out on trays and angle the desk fan so it is blowing across the trays, preferably toward an open window you may have to position and rotate the trays around so the fan's blowing angle is effective but now it is just a case of checking every couple of hours, and turning the strips over occasionally,
It is now a matter of chosen texture. The longer the leave it the drier it will become. If you are unsure , just try some! If you want it drier leave for another hour, and continue.
Once cooled, pop in a storage container (we use a large jar like this Kilner Square Clip Top Jar 2ltr) This keeps it fresh and it lasts weeks (assuming the kids haven't demolished it before then)
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