Drying Meat: How To Make Dried Meat Yourself

If you dry meat, you get a tasty snack. Dried meat not only tastes good but can also be stored for a long time. We show you how you can easily make it yourself.

Drying meat: how it works

All you need to make jerky is quality meat from the butcher and salt and pepper.

  1. Take a kilogram of beef and cut it into thin strips with a sharp knife.
  2. Place the strips on a baking tray lined with baking paper and season generously with salt and pepper.
  3. Place the baking sheet in the oven at around 40 to 50 degrees. Leave the door open a little so the moisture can escape from the meat. For example, clamp a cooking spoon on the door.
  4. Depending on how thick or thin you cut the meat, you need to be aware of when all the moisture has evaporated from the meat. As a rule, the meat has to be dried at 50 degrees Celsius for around six to eight hours.
  5. Tip: Alternatively, you can produce dried meat with a dehydrator or smoker.

Season and marinate the beef jerky

Depending on your taste, you can not only season the meat with salt and pepper but also put it in a marinade or use different spices.

  1. Marinating the meat will give it more flavor. You can use whatever spices you like best.
  2. Mix 4 tablespoons of your favorite sauce with 3 tablespoons of a steak sauce.
  3. Pour the marinade over the meat and leave it in the fridge overnight. Be careful not to let the meat drip from the marinade.
  4. Before putting the meat in the oven, pat it dry with a kitchen towel.
  5. Tip: If you dry the meat in a dehydrator, you can add smoking wood, for example, to get more flavor into the meat.

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