I use a couple of different recipes for making beef jerky. This is my second recipe and it uses the same marinading, drying and storing techniques as PK’s Beef Jerky Recipe #1. To that end I am only going to keep this post short.
I am already drooling 🙂
Note: I use corned beef and soy sauce and don’t use much in the way of additional salt. If you are using non-brined cured beef you will need to increase the salt content of the marinade.
- 1.5kg corned beef
- 1 Tbsp black peppercorns, coarsely cracked
- 1 Tbsp dried onion flakes (or onion powder), ground
- 1 tsp table salt
- 1 tsp dried garlic flakes (or garlic powder), ground
- 1/2 cup soy sauce
- 2 Tbsp Worcestershire sauce
- 1/4 tsp liquid smoke
Combine everything but the beef in a bowl and mix.
Cut the meat into hand length ribbons/strips and submerge in the marinade. Pop the whole lot into the fridge and marinade overnight.
Drain away the marinade, then arrange the strips in your dehydrator. On low or medium heat, thoroughly dry the meat.
I store my beef jerky uncovered in the fridge. This continues the drying process and lets me sneak a piece every time I go in there. 🙂
Here are some additional preserving food ideas and beef recipes: