Jerky is a perfect lean protein snack. Although, the store-bought packaged jerkys often contain additive flavorings and preservatives. Pretty yuky stuff! If you like eating jerky then you should make your own using good quality meat and spices. Making your own jerky also saves you money; and it is easier than you think.
I will show you how to make jerky with or without a dehydrator, though I highly recommend that you invest in a food dehydrator. It is an inexpensive appliance that will serve you well for a long time. Other than meat you can use it to dehydrate other foods, such as fruits, nuts, seeds, etc.
Of course, like all things, there are food dehydrators that cost hundreds of dollars, but the cheaper ones work just fine. We own two, one for our house in the US and one for our house in the UAE. They are two different brands; both cost approximately $70-80 each. They both work really well.
If you don’t have and don’t want to invest in a food dehydrator you can use your existing oven; I had done this before I purchased the dehydrators. I will show you how to use the oven to dehydrate your meat.
The main and most important ingredient in jerky is the meat, therefore make sure you choose good quality meat. I use either grass-fed beef or local camel meat. Choose a lean cut, such as topside. You don’t have to go over the top and buy tenderloin. Jerky is supposed to be a bit chewy anyway. Ask the butcher to slice the meat into strips for you or you can do it yourself. Sometimes if I am lucky I find packages of strips in just the right size; most times I just pick a chunk and have it sliced up.
Here are my two marinade recipes. The Teriyaki Style is our family’s favorite. Both recipes are for approximately 1kg (2.2 lbs) of beef or camel meat (cut into 1/4 in x 1/4 in x 2-3 in strips).
TERIYAKI STYLE JERKY
1 teaspoon sea salt
2 tablespoons Organic Tamari Soy Sauce
2 tablespoons organic coconut palm sugar
1 teaspoon ground black pepper
1-1/2 teaspoons ground ginger
1 tablespoon apple cider vinegar
SMOKED STYLE JERKY
2 tablespoons palm sugar
1-1/2 teaspoons smoked salt
1/2 teaspoon ground black pepper
1/2 teaspoon sweet paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon liquid smoke
1 tablespoon apple cider vinegar
Marinating: In a large mixing bowl, whisk seasoning ingredients until combined, then mix in the meat strips. Cover and let marinate overnight in the refrigerator.
Dehydrating using a food dehydrator: Arrange marinated meat strips on racks. Place racks inside the dehydrator. Set the heat to about 55 degrees Celsius or 130 degrees Fahrenheit. Set time for 4-5 hours.
Dehydrating using oven: Pre-heat oven to 55 degrees Celsius or 130 degrees Fahrenheit. Arrange marinated meat strips on baking wire racks. Place the racks directly on oven racks. Close oven door but leave a tiny crack so air can escape from inside the oven. You can use a metal spatula or something similar to place between the frame and the door so it does not shut all the way. Check back after 3 hours or so. If meat is not dry enough, give it extra time.
As a rule of thumb, especially when making a new recipe for the first time, set a shorter time. Check, taste test if necessary. If it is not quite ready, add extra time.
Storing: because this homemade jerky does not contain preservatives, I do not recommend you leaving it at room temperature, especially in a humid environment. I had once done that and learned my lesson; jerky got mold! It’s best to store your precious jerky in airtight container in the refrigerator. It will last for several weeks.