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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.
- Take a kilogram of beef and cut it into thin strips with a sharp knife.
- Place the strips on a baking tray lined with baking paper and season generously with salt and pepper.
- 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.
- 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.
- 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.
- Marinating the meat will give it more flavor. You can use whatever spices you like best.
- Mix 4 tablespoons of your favorite sauce with 3 tablespoons of a steak sauce.
- Pour the marinade over the meat and leave it in the fridge overnight. Be careful not to let the meat drip from the marinade.
- Before putting the meat in the oven, pat it dry with a kitchen towel.
- Tip: If you dry the meat in a dehydrator, you can add smoking wood, for example, to get more flavor into the meat.