how to tell when jerky is done This is a topic that many people are looking for. savegooglewave.com is a channel providing useful information about learning, life, digital marketing and online courses …. it will help you have an overview and solid multi-faceted knowledge . Today, savegooglewave.com would like to introduce to you Beef Jerky – The Best Way!. Following along are instructions in the video below:
This is john from better done yourself dot com. Today. I wanna.
Make some beef beef jerky beef jerky is a super simple project to do if you like beef. You should be making it at home its really expensive to buy at the grocery store. But if you make it home you can use really high quality meat you can adjust the spiciness and the flavorings just the way you like it.
All you really need is a food dehydrator or and up and dry it out in so. Its look at the process first of all youre gonna start with some. Chuck roast or like a rump roast.
This is a about a four pound roast. I found at the supermarket and popped in the freezer for about half an hour 45 minutes. But what i wanna do is really stiffen it up firm up this meat.
So that as im trying to get my thin slices out of it im able to better control. The meat and up not have it slipping around my board and squeezing out underneath the knife. So you can see this meat is fairly stiff.
But its not frozen solid. I can still cut through it quite easily. The routine is to trim the meat and take off all the visible fat you really dont want any fat in your beef jerky.
The lean is good itll absorb the marinate and dry nicely itll preserve nicely the fat will go rancid. Very quickly this piece has just this one side that i can trim off here pretty easily. I can get rid of the bulk of it.
But as you can see this is a real lean cut the nice thing about working with a round roast or a top roast is that there really isnt a lot of fat to contend with the first cut is to get down to the width of your strips. Im gonna go ahead and cut this through and and get myself a couple slaps about an inch thick. That would be the width of each of the slices of the finished product.
When you dry it sure it shrinks a little bit. But mostly in thickness. The width is gonna be pretty much consistent with what we do here once you have your inch thick slabs next.
Cut is to cut the slices of beef jerky. Youre gonna cut off basically like cutting bacon. Which is gonna cut about a quarter of an inch at the thickest you really wanna try to go a little bit to the thinner side because it just makes it easier for the pieces to dry out once youve got them in the dehydrator or in the other depending on how youre working this as you can see im cutting with the.
Grainthis is counter intuitive youre used to slicing. Meat or slicing stakes. Generally when youre cut up the pieces meat youre gonna eat you cut across the grain and try it limit the size of the strands of meat for this.
Application i like to cut it with the grainyou really get a nice a consistency slicing along with the grain instead of slicing and edgewise like you would a steak or when youre slicing slices of roast beef. We want real thin slices of grain here im slice with the grain and im getting long slices of grain and the finished product ends up being a lot nicer. It gives it a better chew.
Now we need to mix up the marinade. The skys the limit here. What do you like im using mae ploy.
Here this is a sweet chili sauce you can find it in asian markets. Worcestershire sauce. A good amount put in what you like heres a bottle of some ginger steak marinade that my wife found at the supermarket.
This will be delicious. Ill add a good amount of this put in some molasses for sweetness use about tablespoon or two dont make it too sweet definitely get some salt into it this is a full tablespoon of salt. Both for flavor and for the antibacterial properties.
This is a liquid smoke product. I picked this up at williams. Sonoma ive seen it at the grocery storeyou can buy it on amazon.
Its not real hard to find with a little bit hunting. But short up putting my beef jerky in the smokehouse is just as easy get just the same flavor from using liquid smoke. Once youve got what you think is gonna be a good marinade stir this up good make sure that salt is gets dissolved you feel and hear the salt in the bowl.
As youre stirring and once all that salt gets dissolved. You know that youve got everything mixed together real well finally mix the meat strips with marinade. There is really no good way to do this pretty much just dive in there and get it mixed around best you can what youre gonna find is that the meat strips tend to stick to one another and youre gonna wanna really pick through and separate the meat strips and make sure that theres marinate in between all the slices of meat.
So youre really gonna spend a little bit of time mixing through turn the meat make sure the the strips are getting separated and that youre getting that that sauce getting that marinate down between each one of the slices. Once youve got the marinade and the meat mixed together get everything packed into a zip top bag. This is gallon size that im using here dont waste your marinade.
This is gonna go into the fridge for couple a days at a minimum about a week maximum once youve got everything in the bag squeeze. All the air out seal the bag up and stash it in the fridge you wanna at least give it overnight. I like to go a couple days couple three days probably no more than a week wouldnt think you really you know this is raw meat.
You dont want to have it sitting around in the fridge every. So often when you think about it pull the bag out of the fridge and just give it a quick massage get that marinate distributed around on the meat make sure like i said that marinade doesnt want to get between the strips. You can see that one piece on the right there didnt really get in the marinade.
But got enough the other side is as well well sauced take all your strips lay them out on your food dehydrator racks give yourself a little bit air space in between depending on how thick your marinade is you might wanna wipe. A little bit of the marinade off you dont want to thick of a marinade on any of the strips this ended up being a pretty liquidy marinate. So im not really having a big issue with a real syrupy coating on the pieces once youve got your drying racks cover with meat load up the dehydrator imma let this run right couple hours at a hundred degrees.
Ill check again about six hours and see how theyre doing when youre evaluating how dry. The beef jerky is i like to give it a squeeze right near the edge. See how pliable the meat is squeeze.
It and see if the meat squeeze between your fingers or it feels pretty stiff. You want to make sure you get almost all of the moisture out of it if you get all of the mousture. Its going to be brittle crumbly.
Horrible. You wont be able to eat it it will turn to dust this piece is definitely. Its needs a couple more hours here this piece has a lot of moisture left in it it should be supple not too much give weve got definitely want to go another probably about halfway done.
I think at this point. When the pieces are done they should be nicely firm. They have a little bit of bend to them.
But really shouldnt squish out in between youll be able to feel almost like a layer of wet meat in between the two outside layers of the dried jerky once that middle moisture layer goes away. Then then you know youre done after a while i find that theres probably 10 percent of the beef jerky that still needs a couple more hours. So ill go through and ill sort the dry pieces from the not so dry pieces.
I just make a single rack of those not so dry pieces in run into the dehydrator for another for five hours until theyre dry too. But i dont wanna run all of the meat in the dehydrator. If theres just a couple of pieces that need a couple more hours.
Ill pull those out and then let the thicker pieces run for a bit until everything is equally dry. When everythings dry pack everything into a clean zip top bag and stash this in your pantry. I didnt use a lot of salt.
I didnt use a lot of sugar. Theres no preservatives in any of this so im a keep mine in the freezer. It keeps a lot longer and i dont have to worry about spoilage.
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