Recipe for Post # 9 Basic Beef Jerky

This recipe is going to explain oven drying.  It can be just as easily be made in a commercially made dehydrator, a home made dehydrator, or sun dried.

  • 3 lbs good quality beef with very little fat
  • 4 Tbl kosher salt
  • 1 tsp fresh ground black pepper

Slice the beef into strips 1/4 inch thick.  Cutting across the grain of the beef will help make the jerky easier to chew.  Slicing will be easier if you partially freeze the meat first.  Once all the strips have been cut, remove as much visible fat as possible.  Lay the strips flat on a cooling rack that has been set over a baking sheet with a raise edge.  Sprinkle the salt and pepper evenly over the beef.  Allow the beef to rest for a minimum of two hours, covered loosely with aluminum foil or plastic wrap.  If resting longer than two hours, place in the refrigerator.  When the beef is ready, heat oven to it’s lowest setting possible.  On most ovens, the Warm setting will be fine.  Uncover the beef and place baking sheets and cooling racks into oven using multiple racks as needed.  Close the oven door, but leave it ajar to allow air to circulate.  Check the beef after six hours.  The jerky is done when it is very stiff, but pliable.  Remove from oven and cool completely.  Store in airtight container in either the refrigerator or freezer.  It won’t likely last very long due to eating frenzies, but will last in the fridge up to a month, and in the freezer indefinitely.

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