Jerky Beef is the famous dried meat from the United States!
First of all: not all types and cuts are suitable for this process.
The best varieties for dehydration are horse and beef.
The cut must be as lean as possible and the thickness should be 0.2-0.4 inches.
The dehydration process can reduce the weight by 1/2 to 2/3 of the original weight.
The temperature of the dehydrator should be set between 185°F and 160°F, but if you don’t have a dehydrator, you can use the oven, with fan, at 175°F.
The word “Jerky” comes from the ancient Quechuan word “ch’arki”.
Native Americans carried dried meat with them for long journeys as a source of protein.
The American army also provided its soldiers with plenty of Jerky beef during World War I.
Today even NASA sends astronauts into space with dried beef.
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Day
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Other
- Cuisine: American
Ingredients
- 1.76 lbs beef top round
- 1/4 cup soy sauce
- 2 tsp coarse salt
- 1 tbsp black pepper
- 1 tbsp sweet paprika
- 2 tbsp rosemary
- 1 tbsp sugar
Tools
- 1 Dehydrator
Preparation
Cut the slices of beef top round into strips, removing any fat residues.
In a bowl, mix chopped rosemary, coarse salt, and 1 tablespoon of black pepper.
In another bowl, mix paprika with the remaining pepper, sugar, and soy sauce.
Mix the marinades and cover the meat. If necessary, add a little water.
Let marinate overnight in the fridge at a temperature between 36°F-39°F.
With a dehydrator: Arrange the meat, dried from the marinade, in the trays, avoiding overlap, and process at about 160°F for about 4 hours.
Flip the meat and potentially repeat the process for another 4-6 hours.
With the oven: place the marinated strips on the grill and put everything in the oven. Make sure none of the strips touch each other.
Cook for about 8-10 minutes in an oven at 300°F and then at 175°F with the door slightly open (it’s not necessary to leave it completely open, but enough to prevent moisture from accumulating inside) for at least 4-5 hours, depending on the type of meat.
The jerky beef should appear dark in color and have a fibrous and rigid appearance, breaking if you try to bend it.
There are already ready-made packages available for purchase at the supermarket, not only in the United States but across America and South America.
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If you want to try dehydration with a dehydrator, here are some suggestions:
If you want to try dehydration with a dehydrator, here are some suggestions:
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Jerky beef also available online.
Jerky beef also available online.
“SPECIAL: Guide to the best food dehydrators”
