Beef jerky is one of my food drugs, as soon as I got the dehydrator I made it right away and then made it again changing the ingredients.
I don’t make it often and always in small quantities, I’m very greedy and always brush it off quickly….
Undoubtedly this is not a recipe for everyone, but it’s really worth it.
The cut of meat is the fundamental basis of the recipe, it should be as lean as possible and between 0.2 and 0.4 inches thick, in my case I used a thickness of 0.4 inches.
The temperature of my dehydrator varies between 158° and 185° depending on the rack, having used the first 2 I prepared the Beef jerky at a temperature between 179° and 185°.
Ideally, you should start the preparation in the evening so that the marinating rests overnight.
In the morning you can put the meat in the dehydrator, running it throughout the day.
I usually munch on it as an appetizer any time of day, but it’s also great accompanied by a good cold beer (the same as the marinade…).
Don’t have a dehydrator?
No problem, you can use a conventional oven in fan mode at 140° for about 8 hours.
In this case you will need to “hang” the strips on the oven rack by piercing them with toothpicks that will rest on the rack and place an aluminum baking pan on the bottom of the oven to collect the excess liquid that will be released.
Check out all my recipes with the dehydrator.
Ingredients to Beef Jerky
Tools to Beef Jerky
Steps to Beef Jerky
▪ Put the soy sauce, sweet paprika, salt and dark beer in a bowl.
▪ Stir so that the ingredients blend together.
▪ Cut slices of rump into 0.4 inch strips, removing any remaining fat.
▪ Place the meat in the bowl with the marinade and mix well.
▪ Cover with food film and put into the fridge to rest for at least 8 hours.
▪ Once the resting time has passed, turn on the dehydrator.
▪ Using blotting paper, dry the meat strips of excess marinade.
▪ Place the strips in the first two shelves of the dehydrator leaving at least 0.2 inches of space between each.
▪ After 4 hours reverse the shelves and let it go 4 more hours.
▪ After the 8 hours turn off the dehydrator and leave meat inside until it has cooled completely.
▪ Move the Beef jerky to an airtight jar.
▪ Beef jerky is ready!
▪ Enjoy!
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Varied doses for servings