I was never a big fan of Beef Jerky until I wanted to do it myself. Like so many cooking projects I tried, DIY jerking was a lot easier than I expected. But more importantly, it was also tastier than any jerk I can ever remember.
It's not that I like no idiot . I like it well enough, but it's always too hard and not tasty enough to eat more than a few bites. On the other hand, you can make homemade jerky to prevent it from becoming too hard or too tough, and you can use as much or as little spice as you want. For example, if you have a problem with the added sugar which is in a lot of junk bought in the store, you can not worry about it.
Although I thought I was & # 39; In order to jolt, you need a fancy equipment ̵
You choose the right meat cut.
Thomas tells SELF that the eye of the round cut is the best for ground beef, because it's very easy to cut, the most tender and most cost-effective. "This is a single oval muscle in the hind leg of the cow, and it is very lean with just enough internal fat to maintain the taste of the marinade," he explains.
Freeze it a little before you cut it.
Thomas says it's better to freeze the beef before cutting, as it's easier to slice as thinly as you want. However, you do not have to freeze it completely. Only a few hours in the freezer will work, he says. You know your meat is ready for cutting when ice crystals are formed. You may want to cut off the fat on the beef before you freeze it, because it's easier if the meat is not frozen, and fat makes the jerky decay faster, says Thomas.
Cut against the grain to keep the meat jerky less tough ..
Thomas has found that the best way to cut meat for meat sausage is to use against the grain because it makes the final product more tender and less tough and it's the easiest way to cut your meat. Before you can do it, however, you need to find out where the grain is and in which direction. If you look at the meat from above, you will find that it contains fibers that run from side to side – this is the so-called grain. To cut against it, just cut the fibers and not in the direction they run.
Do not cut the meat too thin or too thick – it must be just right.
If you cut meat for jerky you go a very fine line. "If it's too thick, it'll be tough, and if it's too thin, it will be very hard," explains Thomas. So, what's the right size? He says you should aim for your slices to be about a quarter of an inch thick.
There is only one rule when it comes to making a marinade for judder.
The beauty of juddering is that you can use anything marinade that you love . Thomas says all spices and spices are fair game and wet ingredients like vinegar, soy sauce, honey, maple syrup and more. "Liquids like these help break down the proteins in the meat, which makes it easier to absorb the marinade ingredients, giving them a much better flavor," explains Thomas.
Although no spices or spices set any limits, Thomas says you want to avoid using oil in your marinade for the same reason you might want to cut off the fat – fat can make jerking spoil faster , Otherwise, you can just add what you want.
After picking your marinade, Thomas says you'll have to chill it with your meat in an airtight plastic bag for 12 to 24 hours.
Cook At a very low temperature, jerk and leave the oven open slightly.
Thomas says you absolutely do not need a drying device to make beef sausage. However, you need to prepare your oven slightly differently than normal. He suggests coating the bottom pan of your oven with aluminum foil to protect it from marinade. Before you put the meat in, he says you should heat the oven to 300 degrees Fahrenheit.
If you want to start cooking, remove your meat from the marinade and place it on one of your oven grates. Then Thomas says you have to bake it for 10 minutes at this temperature, as it heats the meat to 160 degrees Fahrenheit and prevents possible bacteria formation.
After 10 minutes, reduce the heat in your oven 160 ° F (or as low as possible), put the meat in it and lightly open the door of the oven with a wooden spoon. This allows moisture to escape and circulate air during the drying process, Thomas explains.
Let it boil for six to eight hours until it is noticeably dry.
Thomas says the entire process will take you from three to three minutes to eight hours. I've been waiting for my food regularly all day, so I could remove the thin pieces that were cooked before they dried on.
In a hermetic container, your homemade sucker will last for one to two months.
A few simple guidelines, says Thomas, you should be able to enjoy your jolting for a long time. He affirms that you want to cut fat before cooking, as fat is the main culprit behind jerking that quickly spoils. Allow to cool completely for several hours after cooking before filling in an airtight container. Alternatively, he says you can keep it in a paper bag for a day or two to remove the remaining moisture. Make sure you put it in an airtight container after you have done that.
Use your new knowledge to make tons of tons, because I know I'll do that.