The Culinary Connoisseur
Perky Jerky
09
May
May
Beef jerky is a form of preservation in which fresh meat
is dried to prevent it from spoiling. The word “jerky” comes from a South
American native tribe who called it ch’arki, which means “to burn (meat)”
is dried to prevent it from spoiling. The word “jerky” comes from a South
American native tribe who called it ch’arki, which means “to burn (meat)”
Jerky reached its height of popularity during the
expansion into North America, where traders and explorers counted on it as an
essential source of nutrition as they traveled to new areas with limited fresh
food and supplies along the way. It’s
been produced commercially for over 100 years but has now become a favorite
homemade high protein snack. You can make it right in your oven—all you need is
a cooling rack (fleishigs, obviously) and a few hours!
expansion into North America, where traders and explorers counted on it as an
essential source of nutrition as they traveled to new areas with limited fresh
food and supplies along the way. It’s
been produced commercially for over 100 years but has now become a favorite
homemade high protein snack. You can make it right in your oven—all you need is
a cooling rack (fleishigs, obviously) and a few hours!
Making jerky at home is simple—adjust spicy seasonings
to suit your taste
to suit your taste
2-3 lb. beef brisket
For the marinade:
1 cup apple cider or juice
½ cup balsamic vinegar
¼ cup Dijon mustard
2 tablespoons liquid smoke
2 tablespoons smoked paprika
3 tablespoons garlic powder
1 tablespoons onion powder
1 tablespoons kosher salt
2 tablespoons freshly ground black pepper
2 tablespoons crushed red pepper
Using a long sharp knife, slice the brisket in long thin
strips, against the grain. If you are having difficulty cutting thin slices,
place the meat in the freezer for 60 minutes. No longer or it will freeze solid
and you won’t be able to slice it at all.
strips, against the grain. If you are having difficulty cutting thin slices,
place the meat in the freezer for 60 minutes. No longer or it will freeze solid
and you won’t be able to slice it at all.
Place meat slices in a zippered plastic bag, or plastic
container with a lid, and set aside.
container with a lid, and set aside.
In a mixing bowl, add all the ingredients for the
marinade and mix until very well combined. Pour over the sliced meat and mix
everything around until all the strips are completely covered.
marinade and mix until very well combined. Pour over the sliced meat and mix
everything around until all the strips are completely covered.
Place your meat in the refrigerator and let it marinate
overnight.
overnight.
Place a cooling rack on a foil-lined sheet pan.
Remove the strips of meat from the marinade and let most
of the marinade drip off. Place meat strips on the cooling rack on the prepared
pan.
of the marinade drip off. Place meat strips on the cooling rack on the prepared
pan.
Place the pan on a rack set high in the oven, and set the
oven temperature to 170 degrees. Keep the oven door slightly open by sticking a
wooden spoon or crushed aluminum can in the door. This will allow some of the
heat to escape so the meat has a chance to dry without cooking.
oven temperature to 170 degrees. Keep the oven door slightly open by sticking a
wooden spoon or crushed aluminum can in the door. This will allow some of the
heat to escape so the meat has a chance to dry without cooking.
Let the meat dry for about 3 hours, then flip it over and
give it another 3 hours or so. Total cooking time depends a lot on the size and
thickness of your strips.
give it another 3 hours or so. Total cooking time depends a lot on the size and
thickness of your strips.
Your jerky will be done when it’s dry enough that you can
rip off a piece easily. Remove from oven and leave the jerky out to cool for 2-3
hours, and then place in an airtight container or zippered plastic bag. It will
stay fresh and safe to eat for 4 to 6 months.
rip off a piece easily. Remove from oven and leave the jerky out to cool for 2-3
hours, and then place in an airtight container or zippered plastic bag. It will
stay fresh and safe to eat for 4 to 6 months.
This version, featuring pineapple juice yields a tender
flavorful jerky. The acid in pineapple is a powerful meat tenderizer!
flavorful jerky. The acid in pineapple is a powerful meat tenderizer!
1/2 cup pineapple juice
1/2 teaspoon grated ginger
1/2 teaspoon paprika
3 tablespoons dark brown sugar
1 teaspoon garlic powder
2 tablespoons rice vinegar or wine vinegar
1 teaspoon freshly ground black pepper
1 lb. brisket, sliced thin or ready-sliced meat
such a pepper steak
such a pepper steak
Combine marinade ingredients in a bowl or ziplock bag.
Cut the sliced meat into narrow strips.
Cut the sliced meat into narrow strips.
Add beef strips to the mixture in the ziplock bag or bowl
and marinate for 6-24 hours in the refrigerator.
and marinate for 6-24 hours in the refrigerator.
Remove from refrigerator and strain excess marinade in a
colander or pat dry with paper towels.
colander or pat dry with paper towels.
Place on a cooling rack over a foil-lined sheet pan. Dry
slices as directed above. Jerky is ready when it’s dry enough to tear easily.
slices as directed above. Jerky is ready when it’s dry enough to tear easily.