Few things are as tasty and satisfying a good piece of beef jerky. Whether you’re into spicy, black pepper or teriyaki flavored, one thing that everyone can agree on is that store-bought jerky is really expensive. What’s a road tripper to do without this staple of the American highway? The answer: Make your own.
Most people think that to make proper beef jerky you have to buy a big, fancy and expensive food dehydrator. But man has been drying meat without kitchen gadgets for thousands and thousands of years, so if your ancestors could do it, so can you.
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Oven Method
Although it’s possible to make great beef jerky by simply hanging your meat in the sun, the easiest method for making it is using an appliance you already have: your home oven. The recipes for the marinade might change, but the cooking method is the same.
Ingredients:
2 pounds top round beef
2/3 cup light soy or tamari sauce
1/4 cup regular cola
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
2 tablespoons freshly cracked black pepper
1 tablespoon red pepper flakes
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
Cotton butcher’s string
First thing you want to do is stick your meat in the freezer to chill while you work on the marinade. This will make the meat easier to slice into thin strips later. Next combine all the ingredients except the butcher’s string in a bowl and mix well. Taste it. If you like your jerky spicier, add more pepper or pepper flakes. If you like it smokier you can add liquid smoke or even a bit of your favorite BBQ sauce.
If you’re wondering what the cola is for, it will help break down the fibers of the meat and make your jerky more tender. It’s a great trick to try on steak marinades as well, just don’t over marinate your meat or it will be mushy.
Next, remove the meat from the freezer. It should be firm but not frozen (20 to 30 minutes is all it takes). Now take your longest, sharpest knife and cut the meat into long, thin strips. The thinner they are the faster they will dry. (Just keep in mind that they will also marinate faster.) Put your meat in the bowl with the mixture, combine thoroughly and cover with plastic wrap. Set the bowl in the fridge for three to four hours.
In the meantime you’ll want to prepare your oven. Remove all but the bottom shelf and cover it with foil to catch the drippings from the meat. Now take your string and tie it around one end of your strips of meat and then tie the other end of the string to the rungs of your top rack (which you’ve removed). Repeat with the other strips of meat making sure that none of them touch. Now carefully slide your rack into the top most slot in your oven. Set the oven temp to warm or to the lowest setting and close the door most of the way. You’ll want to leave it slightly ajar to let out any damp air.
After six to 10 hours, depending on your local humidity, you should have a heap of delicious jerky. Make sure that it is dry and hard but not overly brittle. Store it in an airtight container or freeze it if you don't think you’re going to eat it in the first few weeks.
