How Much Beef to Make a Pound of Jerky

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This Original Jerky recipe really does taste like expert ol' fashioned jerky you got from a small town smokehouse when you were a kid on a long road trip.Hell, it reminds me of my favorite smokehouse in betwixt Houston and Corpus Christi, Texas' Prasek'southward Family unit Smokehouse. This identify is good, seriously good!

Jump to:

• How to slice the meat
• Making the marinade
• Dehydrating
• Testing for when the hasty is finished
• Storing the jerky
• Erstwhile Pro Tips:
• Related Posts
• Original Beef Hasty Recipe

How to piece the meat

The get-go step to making beef jerky is choosing a lean cut of beef. I used beefiness center of round when making this beef jerky. You can find a complete list of the best cuts of meat for making beef hasty past clicking here.

Piece the meat with a very abrupt knife either with the grain for a more than chewy jerky or against the grain for a more tender jerky. a ¼″ in thickness is just correct.

Piece with the grain for a chewy jerky or confronting the grain for more of a tender chew. Wanting a piffling more than chew, the meat was sliced with the grain when making this beef jerky recipe.

I didn't utilise it on this recipe, only a jerky slicer is a FANTASTIC piece of equipment to assist become fifty-fifty strips when slicing hasty.

Not sure what way the grain runs? Need more information on slicing meat for jerky? I take put together a page on Slicing Meat for Jerky where you can discoverEVERYTHING you need to know when slicing meat for jerky.

Making the marinade

This is a very traditional beef hasty and that calls for some pretty common but TASTY ingredients. Most of the ingredients you lot will already have in your pantry, so no demand to break the bank at the grocery store.

Simply add together all the ingredients into a basin or ziplock bag and mix until they are well incorporated together.

Marinate in the fridge for half-dozen-24 hours mixing the purse up several times to further brand sure the strips are evenly coated.This makes sure the every piece of finished jerky has a consistent flavor.

RELATED PAGE: ------> DOZENS OF Smashing TASTING JERKY RECIPES <------

Dehydrating

In one case the meat has finished marinating, strain whatsoever excess marinade in a colander. I marinated this beef for a total of 21 hours earlier straining. The longer the marinade process, the more intense flavor the jerky will have!

In one case you strain the jerky strips in a colander, lay out some newspaper towels and place the strips on the paper towels. The goal is to pat dry out the strips removing any marinade that is still on the surface of the beefiness jerky strips.

Getting off the marinade on the surface will foreclose the jerky from having that "gluey" feel when it is finished. This too speeds up the drying process. A double win!

A Nesco Snackmaster Dehydrator was used when making this hasty recipe. I LOVE the Nesco dehydrators. They work, are reasonably prices, and they last a long time!

Make sure there is space in betwixt the strips so air can circulate around all the jerky and dry information technology evenly. This is not the time to cram a bunch of meat on 1 tray and take it overlapping. Give them infinite people!

Testing for when the hasty is finished

While drying the jerky, you want to get-go testing to see if it has finished at nigh theiii-4 hr mark. Take a piece of hasty out of the dehydrator, oven, or smoker and permit information technology to cool for five minutes to room temperature.

Bend the jerky in half; it should curve and scissure but not break in half. You will also see white fibers in the meat. The fibers are really visible when a piece is ripped or aptitude in half.

This jerky took 6 hours to be finished.90% of the jerky I brand is finished within 4-vi hours when using a dehydrator or oven and 6-nine hours when using a smoker. If pre-heating the meat in the oven, drying time tin be as little every bit two.five hours.

Storing the jerky

To make the hasty last every bit long as possible, curing table salt will really help forth with keeping in air tight containers. I have put together a page on storing beef hasty and steps you tin take to make your jerky accept an extended shelf life.

This Original Beefiness Jerky has a rich meat taste brought out by the uncomplicated ingredients and finishes with a nice pepper taste.The curing salt definitely adds to the smokehouse beef jerky flavor we are all accustomed to.

Not a fan of curing salts? Not to worry, you can leave out this ingredient if you choose. As I mentioned before, almost of the recipes I make do NOT phone call for curing salt. Just make certain that you estrus the meat to 160° to forbid any bacteria forth with the possibility of becoming ill.

Old Pro Tips:

• Leaving the curing salt out of the recipe will alter the look and flavor of this recipe
• Use liquid smoke that does non include filler ingredients, such as Wright's Liquid Smoke
• When finished, hasty volition bend and scissure but not break in half. Test for doneness after a piece has cooled for 5 minutes, not while warm.
• Store in ziplock numberless or vacuum seal for longer storage. Check out my page on Storing Jerky for more than data.

• The Ultimate Beef Hasty Recipe

• 6 Steps To Making Safety Hasty

• How to Brand Beef Hasty in a Smoker

Original Beef Hasty Recipe

This Original Beef Hasty recipe really does taste like good ol' fashioned jerky you got from your parents when y'all were a kid.

Prep Time: 45 minutes

Cook Fourth dimension: half dozen hours

Total Time: 6 hours 45 minutes

Course: Beefiness Jerky, Snack

Cuisine: American, Beef Jerky

Blazon: Beef Jerky

Flavor: Savory

Servings: v

Calories: 175 kcal

Marinade

• ▢ ane ½ teaspoon pickling salt (or sea salt)
• ▢ 1 ½ teaspoon brown saccharide
• ▢ 1 ½ teaspoon basis black pepper
• ▢ ½ teaspoon onion powder
• ▢ ½ teaspoon garlic pulverisation
• ▢ ¼ teaspoon coriander (ground)
• ▢ ½ cup common cold water
• ▢ ¼ teaspoon Prague Powder #1 (curing common salt)
• ▢ ½ teaspoon liquid fume (mesquite)

• Trim all visible fatty from the beefiness and place in freezer for an hr or ii to partially freeze.

• While the meat is in the freezer, combine the pickling common salt, curing salt, coriander, onion powder, garlic powder, liquid smoke, black pepper, saccharide, and cold h2o in a medium size bowl or ziplock bag. Mix well.

• Remove the meat from the freezer and slice ¼" strips with the grain. Or skip the freezing phase and use a hasty slicer for evenly sliced strips.

• Tenderize the beef strips with a tenderizing mallet to prevent the jerky from being too tough.

• Add together sliced beef to the mixture and marinate for 6-24 hours in the refrigerator.

• Later on the meat has finished marinating, remove from refrigerator and pat dry out with paper towels.

• A Dehydrator was used with this recipe and dried for 7 hours at 160 degrees. You can also use a smoker or your oven.

• Leaving the curing salt out of the recipe will modify the look and flavour of this recipe
• Use liquid smoke that does non include filler ingredients, such as Wright'due south Liquid Smoke
• When finished, jerky will curve and crack only non break in one-half. Exam for doneness after a piece has cooled for 5 minutes, non while warm.
• Store in ziplock bags or vacuum seal for longer storage.

Serving: 70 g | Calories: 175 kcal | Carbohydrates: 1 yard | Protein: 24 chiliad | Fat: 6 grand | Saturated Fat: 2 g | Cholesterol: lxx mg | Sodium: 733 mg | Potassium: 209 mg | Sugar: 1 g | Vitamin C: 0.2 mg | Calcium: viii mg | Iron: 2.two mg

Permit us know how information technology was!

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Source: https://www.jerkyholic.com/original-jerky/

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