Homemade beef jerky is a great snack to go to when hiking or on the trail. It give some you tons of energy when you need it most. We use a steak from the butcher called ‘hanger steak’, which is the diaphragm of the cow. It’s also known as the ‘butchers steak’ as they often keep it for themselves rather than selling it. We order this in from our local butcher and find it a really nice piece of steak at a reasonable price too. We use this cut of meat in a variety of ways; at home we use it as a basic steak, when camping with friends we fry it on the BBQ, as base for a beef curry or in this beef jerky recipe.
If you haven’t done any dehydrating before and would like to learn more please check out our beginners guide to dehydrating food.
How we make homemade beef jerky
Homemade beef jerky is so easy to make. We start of by part freezing the meat; this makes it easier to slice thinly. A great tip I learnt from making Inca’s own dog treats.
With a sharp knife cut the meat as thinly as you’d like, remembering that they will shrink in size once dehydrated.
Try to use as little fat as possible as this takes longer to dry and will also not store as long afterwards.
Create a marinade
¾ cups Worcester sauce
¾ cups soy sauce
1 tbsp smoked paprika
1 tbsp honey
2 tbsp freshly ground black pepper
1 tsp red pepper flakes
1 tsp garlic powder
1 tsp onion powder
Whisk all the ingredients together in a bowl
Add the beef and coat the beef completely
Cover with cling film and place in the fridge for at least 3 hours or overnight.
Place the beef slices onto the dehydrator. Some people slightly dry off the meat a little to reduce the dripping. You may want to use parchment/baking paper To reduce the drip, we didn’t and it wasn’t too messy but was a little.
Dehydrate for 6-16 hours at temperature of 70°C
Beef jerky should be slightly chewy but not brittle.
Once completed place into an air-tight container. Or if you have a vacuum pack machine you could use this and it should last for even longer.