Beef jerky
Votes: 2
Time: 7 hours 15 minutes
Complexity: average
Quantity: 12 pieces
Complexity: average
Quantity: 12 pieces
Jerky is a cured meat that was originally prepared by Native Americans to preserve the product for as long as possible. Today, it's more often enjoyed as a snack, a delightful treat for yourself and loved ones, both on holidays and for special occasions. You don't need a dehydrator or dehydrator to make jerky—an oven will do the job just fine. Beef fillet is thinly sliced and marinated in a dry spice mixture for 24 hours, then all the pieces are laid out on a rack and dried in the oven for several hours. The dry marinade consists of perfectly selected spices, which give the jerky a spicy, savory flavor with a subtle smoky aroma.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.9 kg beef fillet, trim fat
- 1.5 tbsp coarse salt
- 2 teaspoons of sugar
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon chipotle chili powder
- 0.5 tsp ground coriander
- 0.5 tsp smoked paprika
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Cooking the dish according to the recipe:
- Slice the beef along the grain into strips about 2.5 cm thick and 8 cm long. If the strips seem too large, don't worry: this is how it should be, as they will shrink significantly during cooking.
- Combine the remaining ingredients in a bowl. Rub the beef generously with this spice mixture, using it all. Cover the meat and refrigerate for 24 hours.
- Preheat the oven to 120°C (250°F). Place the strips of meat on a rack set over a baking sheet. Arrange the pieces so they don't touch. This will ensure even drying. Bake for 6-7 hours, until the pieces are dry. If you prefer chewier jerky, remove it from the oven after 6 hours. Otherwise, let it dry for a full 7 hours.
- Divide the jerky into bags. Store the bags in an airtight container at room temperature; the jerky will keep for several months.
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