Friday, January 11, 2008

Homemade Beef Jerky

My husband loves beef jerky. But he finds it hard to get a hold of stuff that doesn't taste like cardboard. That lead me to try to make homemade beef jerky for him for Christmas. The recipe is so easy but the prep was a bit of a challange (especially since I used two roasts instead of one!). But the end result makes it all so worth it. Since I made so much jerky, we kept it in the freezer and would just take pieces out as we wanted them. Once you start eating this stuff, it's really hard to stop!

Beef Jerky

Use a dehydrator or your oven set at 145 degrees. Heat meat to 160 degrees before the dehydrating process to ensure bacteria is destroyed.

2 to 3 pounds lean meat, cut into 1/4 inch strips (partially freeze meat to make slicing easier)
1/2 cup soy sauce
1/2 Worcestershire sauce
2 Tablespoons ketchup
1 1/4 tsp. salt
1/2 pepper
2 Tablespoons brown sugar
1 clove garlic, well mashed
1/2 tsp. onion powder

Cut beef into strips, set aside. Mix rest of ingredients in a large bowl and add beef. Marinate for at least 1 hour and up to 24 hours in the refrigerator. Stir occasionally. When ready to dehydrate, drain liquid. Dry meat on dehydrator or in oven laying in a single layer for about 5 to 10 hours or until meat is pliable, but does not break when bent. Check meat occasionally to remove any fat from surface with a paper towel.
Store jerky in airtight container. If not using immediately, store in freezer to keep fresh.

Here is a good site for guidelines to making jerky:

“A snack now prevents your blood sugar dropping."
-Ian Marber

"If you are cooking at home, you are not processing your foods like the snack food companies are."
-Leslie Fink

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