How to make beef jerky

How to make beef jerky

How to make beef jerky

by Great British Chefs2 March 2017

Learn how to make beef jerky in this handy how to, including some ideas on how to flavour and season the meat.

How to make beef jerky

Learn how to make beef jerky in this handy how to, including some ideas on how to flavour and season the meat.

Silverside is a good cut of meat to use for beef jerky as it is lean with little fat which means it is less likely to spoil. It is also a cheaper cut of meat which is beneficial as the meat will lose a good amount of its weight once dried. Some like to slice the beef with the grain rather than against it to help it stay in one piece; however, slicing against the grain gives a more tender result. If you don’t have access to an expensive dehydrator don’t worry – it’s easy enough to make the jerky in your oven at home as long as it is able to go to temperatures as low as 70°C.

Ingredients

Metric

Imperial

Method
1
Place the beef in the freezer for an hour to make it easier to slice
2
Slice against the grain of the beef to a thickness of about 0.5cm
3
Place the marinade ingredients into a small saucepan and bring to the boil
4
Leave to cool before pouring over the beef then leave to marinate in the fridge overnight
5
The next day, preheat the oven to 70°C
6
Place the strips of beef onto a wire rack over a baking tray
7
Transfer the tray into the oven and keep the door slightly ajar with the help of a wooden spoon
8
Cook for around 3 hours until dried out
9
Remove from the oven and leave to air dry for up to 24 hours

Variations

The ingredients used to marinate the beef can be varied in a number of ways. For a Mexican flavoured jerky, add lime and jalapenos. For a an Asian twist use lemongrass, ginger and fish sauce in the marinade or for a smoky taste try marinating the beef in barbecue sauce or adding a touch of liquid smoke.

Get in touch

Please sign in or register to send a comment to Great British Chefs.