How To Make The Best Beef Jerky

Now you can learn how to make your own Beef Jerky At Home and it’s much easier than you think. Watch the video now.
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If you’ve wanted to learn how to make beef jerky at home, today you will see just how simple it can be.

WHOot contributor Steve of Steve’s Kitchen is sharing with us the step by step and it couldn’t be easier. This jerky can be made as flavorful as you like and it’s so much better than store-bought.

Beef Jerky Recipe Ingredients

  • 1kg / 2lb of Silverside Beef / Round
  • 1/2 a cup of Soy Sauce
  • 2 tablespoons of Soft Brown Sugar
  • 1 teaspoon of Onion Salt
  • 1 teaspoon of Cracked Black Pepper
  • A pinch of Dried Chilli Flakes
  • 1 tablespoon of Worcestershire Sauce
    Optional
  • White Pepper
  • Coriander Seeds

How To Make Beef Jerky At Home Video Instructions

via Steves Kitchen, Youtube.

Steve shows us just how to make the homemade beef jerky without a dehydrator using a simple at-home method that anyone can do! Click play above to watch him now ^

via steves kitchen

How To Make Beef Jerky – No Dehydrator Required

Prep Time: 30 minutes plus 8 hours in the fridge
Drying Time: 24 – 48 hours

Cut the beef into 3/4 inch / 2cm slices, cutting across the grain.
Then cut the slices into 1/2 inch / 1.25cm strips.

Place the meat into a glass, earthenware or plastic bowl ( don’t use a metal bowl it will react with the salts and spoil the meat).

Pour the soy sauce over the meat and add the sugar, onion salt, pepper, chili flakes, and Worcestershire sauce.

I use my hands to mix all the ingredients together so the meat is completely covered. Cover and place the bowl in the fridge for 8 – 12 hours to allow the moisture to come out of the beef.

Give the meat a stir once or twice whilst in the fridge to allow the meat to completely absorb all the flavors.

Remove from the fridge and lay the strips of beef onto drying or cooling racks. Leave space around each strip to let the air circulate and dry the meat.

If you want to add any extra spices just sprinkle the spice over the top of the meat. Place the racks in an area where it is free from animals and allow air to flow over the meat. I use a regular household fan and set it on a low setting.

Depending on humidity the jerky can be ready within 24 hours. The meat will continue to dehydrate the longer you leave it. You will be able to see when it is ready to eat.

Store the jerky in a container somewhere dry. It can be stored in the fridge but it isn’t necessary.

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