Jerky Beef is the famous dried meat that comes from the United States!
First of all: not all types and cuts are suitable for this process.
The best varieties for drying 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 between 1/2 and 2/3 of the original weight.
The dehydrator temperature should be set between 185°F and 158°F, but if you don’t have a dehydrator, you can use an oven, fan-assisted, at 176°F.
The word “Jerky” comes from the ancient Quechuan word “ch’arki”.
Native Americans carried dried meat with them on long journeys as a source of protein.
Even the American army supplied its soldiers with abundant quantities of Jerky beef during World War I.
Today even NASA sends astronauts into space with dried beef.
- Difficulty: Easy
- Cost: Cheap
- Rest time: 1 Day
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Other
- Cuisine: American
Ingredients
- 1.75 lbs beef rump
- 1/4 cup soy sauce
- 2 tsp coarse salt
- 1 tbsp pepper
- 1 tbsp sweet paprika
- 4 tbsp rosemary
- 1 tbsp sugar
Tools
- 1 Dehydrator
Preparation
Cut the slices of beef rump into strips, removing any fat residues.
In a bowl, mix the chopped rosemary, coarse salt, and 10 grams of black pepper.
In another bowl, mix the paprika, the rest of the pepper, the sugar, and the soy sauce.
Mix the marinades and cover the meat. If necessary, add a little water.
Let it marinate overnight in the fridge at a temperature between 35°F-39°F.
With a dehydrator: place the meat, dried from the marinade, in the trays, avoiding overlapping, and work it at about 158°F for about 4 hours.
Turn the meat and, if necessary, repeat the process for another 4/6 hours.
With the oven, place the marinated strips on the rack and put everything in the oven. It is important to ensure that none of the strips touch each other.
Bake for about 8-10 minutes in an oven at 302°F and then at 176°F in a fan-assisted oven, with the door slightly open (it is not necessary to leave it fully open, but just 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 that breaks if you try to bend it.
There are already ready-made packages to buy in supermarkets, not only in the United States, but throughout America and South America
If you want to try drying with a dehydrator here are some tips:
If you want to try drying with a dehydrator here are some tips:
If you want to try drying with a dehydrator here are some tips:
Jerky beef also available for purchase online as well as a book dedicated to all its preparations.
Jerky beef also available for purchase online as well as a book dedicated to all its preparations.
“SPECIAL: Guide to the best food dehydrators”
