Homemade beef jerky
Votes: 23
Time: 32 hours 20 minutes
Quantity: 1.2 kg.
Quantity: 1.2 kg.
A step-by-step recipe for homemade beef jerky.
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:
Dried beef
- 2.5 kg very lean beef or venison, trimmed of fat
- 3 tablespoons coarse salt
- 2 tablespoons ground black pepper
- 2 tbsp. l. Creole seasoning, see recipe below
Creole seasoning
- 2 tbsp. salt
- 2 tbsp garlic powder
- 1 tbsp. black pepper
- 1 tbsp onion powder
- 1 tbsp. cayenne pepper
- 1 tbsp. l. dried oregano
- 1 tbsp dried thyme
- 2.5 tbsp paprika
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Cooking the dish according to the recipe:
- Cut the meat into strips 2.5 cm wide and a little over a centimeter thick and arrange them on a baking sheet. Mix the salt and spices in a bowl. Sprinkle the mixture on one side of the meat, then turn it over and sprinkle on the other side. Refrigerate the beef, covered with plastic wrap, overnight.
- Preheat oven to 90°C.
- Cook the meat until completely dry, 6 to 8 hours, turning occasionally to ensure even drying. Remove the beef from the oven and let it cool. Enjoy the jerky with additional seasonings, if desired. Cocktail or store in a tightly sealed bag in the freezer for up to 1 month.
Creole seasoning
Mix all ingredients and store in an airtight jar or container.
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