Beef jerky

From Ars Cookbook

Submitted by boskone

Easy beef jerky recipe, requires a couple of days total.

I'm adding a second, slightly more complex marinating procedure; the Simple procedure works fine, I just like my new way better.  ;)

I use an actual dehydrator; there is no reason this won't work with an alternative dehydrating method.

Ingredients

• 2-3 lbs. raw meat
• 1 tbsp. salt
• 3/4 tsp. pepper
• 3/4 tsp. onion powder
• 3/8 tsp. garlic salt
• 1 tbsp. soy sauce
• 1 drop tabasco sauce
• 3 tbsp. liquid hickory smoke sauce (alternatively, 2 mesquite and 1 hickory)
• 3/4 tsp. Worcestershire sauce
• water

I usually use a top or bottom roast; they're relatively inexpensive, and a good cut overall for jerky. Just about anything can be used, however, except brisket. A bit of fat is fine (adds flavor), but too much will turn very tough; thinly marbled is good.

Slice the meat about 1/4 or 3/8 thick. You can usually have the people in the meat market at a grocery store do this for you.

You can use plain garlic powder. Use about 1/8 tsp and increase the salt a pinch.

If you like spicy jerky, use more Tobasco or a hotter sauce.

Simple Method

1. Combine ingredients except meat fill up to 3/4 cup with water.
2. Stir the ingredients well to dissolve at least some of the salt.
3. Place the meat and spice mixture in a large Ziploc bag and soak overnight. Typically I make 1 batch of marinade per bag, and stack the meat no more than 2 layers.
4. Knead the bag often to distribute the spice mixture evenly.
5. Pour the excess marinade into a bowl, and cover with seran wrap.
6. Dehydrate.
7. Every now and again baste the jerky with the leftover marinade; I usually baste every hour or two, and turn over once during dehydrating.

The amount of time required to dehydrate varies with weather, preferences for jerky, and a number of other factors. The first few times check the jerky every few hours.

Complex Method

This method requires rigid containers. I use a ~14inch Rubbermaid pie box; it just happens to work out well.

1. Combine the ingredients except meat, and fill to 3/4 cup with _warm_ water.
2. Stir the ingredients well to dissolve at least some of the salt.
3. Marinate for ~24 hours (longer doesn't seem to help much):
   1. Place a layer of meat, then marinade, then two layers of meat. Repeat with pairs of layers until all meat is placed.
   2. Ensure that the meat is, at most, barely broaching the marinade; I usually cover completely.
   3. Cover with an air-tight lid, and make sure it's sealed. Otherwise your fridge will smell like the marinade.
   4. Save the marinade when you're done.
4. Dry the meat until you can't quite pinch moisture out of it...
5. ...and here's the secret...
6. Dip it in the leftover marinade, make sure it's fully covered. Roll it around. Make a mess. It'll soak the marinade right up.
7. After the dipping move it back to the dehydrator. Optionally, baste with the remaining marinade, but that doesn't seem to really add much.