Making Thick Cut Beef Jerky Oven

Oven-drying is probably the most readily attainable method for making beefiness jerky at habitation. I wouldn't say that it'south the easiest method - a dehydrator wins here - only everyone has an oven in their kitchen. I've been experimenting with making beef jerky in my electrical oven and I am happy to say that I have finally achieved the results with which I am quite happy.

When making beef jerky in the kitchen oven, you demand to pay attention to these four important things:

1. Meat option
2. Nutrient condom
3. Temperature
4. Air ventilation and circulation

Selecting meat for beef jerky

In that location is no best meat for jerky. Any lean meat can be used to make it. I read somewhere that meat for hasty needs to be 93% lean or higher. This is because beef fat does non dry out well and becomes rancid quickly. That said, present we make beefiness jerky non for it'due south long shelf life without refrigeration merely for its taste. In my house, a batch of hasty doesn't final long enough for fatty to become rancid.

Fatty hasty, without a incertitude, tastes crawly. It'due south besides easier to chew. I tried it in one case from Big John's Beef Jerky - my favorite artisan beef hasty maker - and got hooked for good. However, making fat hasty in the oven may be problematic equally kitchen ovens' lowest temperature settings aren't low enough not to melt fatty and make your hasty greasy.

Ordinarily used beef cuts for making jerky:

• Middle of round
• Flank steak
• Top circular
• Bottom round
• Sirloin tip
• Chuck
• Brim steak

It makes fiscal sense to go with the cheapest cut you can discover.

Beefiness jerky and food safety

In that location are several methods that are commonly used to ensure that beefiness hasty is safe to eat. USDA recommends to "steam or roast meat to 160 °F earlier dehydrating it". The reason for doing that is to destroy any potential pathogenic bacteria (east.g. E.coli and Listeria) nowadays in the meat. One way to achieve that is to place meat in an oven at 275F for ten minutes.

Stanley Marianski in his Habitation Production of Quality Meats and Sausages volume suggests, as an alternative, to boil the meat for 2 minutes in the marinade, if you accept plenty, or in a separately prepared alkali.

What is Cure #ane (Pink Common salt) and should I use information technology when making jerky?

You will discover a number of recipes using pink common salt or curing salt when making beefiness jerky. This is a necessary stride when making stale or cured sausages to ensure that they are safety to eat. Curing table salt, or Cure #1, contains a small amount of sodium nitrite, which helps forbid harmful leaner growth. Information technology also improves colour of the meat (pink as opposed to grey) and enhances its flavor.

Cure #1, also known as pink salt, is regular salt and only 6.25% sodium nitrite. Typically, you would use 5 grams or one level teaspoon of Cure #1 per 5 pounds of meat.

Morton sells a different product called Tender Quick, which serves a similar purpose but the ratios used are different. Follow the instruction on the packet to meet how much of Tender Quick you demand to add per specified amount of meat.

Drying temperature

Traditionally, beef jerky is dried at around 145F. In the kitchen oven, you will have to settle with the lowest setting bachelor. Near kitchen ovens don't get lower than 170F or so. This will result in a slightly different texture of the hasty as compared to other production methods.

To make oven-dried beef jerky prophylactic to eat, it will be initially heated to 160F in an oven at 275F. This process will take 10 minutes.

Air ventilation and circulation

As common sense would suggest, drying beef jerky ways removing wet from the meat. Hence, information technology'due south important to ensure that your oven has an efficient way of removing moisture throughout the drying process. Oven vents are not sufficient for that. You volition need to fissure open the oven's door and keep it like that while you are drying jerky. A wooden spoon will come up in handy for keeping the door ajar.

If your oven has a convection fan, it may be a skillful idea to apply it as it will greatly expedite drying time. With the door open up, you will need to notice a way to the proceed the push button downwards for convection to work. As well, if the air flow is besides stiff, you may want to place something betwixt the fan and the jerky to disperse the air stream from the fan.

• 3 lb meat (93% lean or higher)

For the marinade:

• 1 tsp ruby-red pepper flakes (plus more to gustatory modality)
• 1 Tbsp garlic powder
• i Tbsp onion powder
• 1 i/2 tsp freshly ground black pepper
• 1 cup Worcestershire
• 1 cup soy sauce (regular, not depression sodium)
• 1 Tbsp liquid fume (optional; use if you desire to add smoky flavor)
• ane/ii tsp Cure #1 (heaping; optional just strongly recommended)

• A lot of beef cuts come up with a fat cap. Trim the fat off and cut the meat into manageable pieces that will be easy to piece. Then put the meat in a plastic bag and put in a freezer for a few hours.Freezing will firm it upward and go far a piece of cake to piece evenly.

  

• When the meat is house, slice it about three/16" - 1/4" thick. Thinner sliced meat tends to come out dryer and less chewy. Thicker volition take a long fourth dimension to dry.

  

• To make the hasty chewy, piece it forth the grain.

  

• To brand the jerky less chewy, slice it across the grain.

  

• Combine all the ingredients for the marinade in a large Ziploc pocketbook and milkshake.

• Add the meat slices, milkshake and massage the meat really well.

  

• Refrigerate for 24 to 48 hours, flipping the pocketbook and massaging the meat every vi-viii hours. Strictly speaking, marination is non necessary, but it makes hasty much more flavorful within out and tenderizes tougher beef cuts.

• Remove one rack from the oven then you can start hanging the meat slices on information technology. Meanwhile, preheat oven to 300F.

• Hang the meat on the oven rack. The nigh efficient way is to hang the meat slices vertically, as shown on the picture below. This way yous tin have about 5 lbs of meat on one rack, properly spaced out.

  

• One time the oven is preheated to 300F, bring the meat in, close the oven door, turn the temperature down to 275F and bake the meat for 10 minutes. This will bring its internal temperature to the safe level of 160F.

• Drop the temperature farther to the lowest setting your oven tin can go, due east.g. 170F. Scissure open up the oven door and insert a thick wooden spoon to secure it in that position.

  

• After nigh xxx minutes, when the temperature in the oven has stabilized at its lowest setting, turn on the convection fan, if y'all oven has it. Information technology will expedite the drying process. You lot will have to find a creative way to continue the button down to activate convection.

• Continue drying hasty until it's ready. The jerky is dry enough when it bends without breaking, while surface develops cracks when yous bend it. This will take anywhere from 4 to eight hours, depending on whether yous use convection and the thickness of meat slices.

  

For safe considerations I ever use Cure #1, but I made it optional in the marinade recipe. You decide for yourself. Not only does it make jerky safer to eat, but it also improves its color and enhances the flavor.

Oven beef jerky - the results

I did a direct comparison of oven-stale beef jerky to the famous Jack Links. The texture was quite similar. Jack Links jerky was a lilliputian more bendy and did not crack when bent. It also was softer and more moist due to a variety of additives that information technology uses. Oven-dried hasty wins in my volume. Information technology tastes more traditional and natural. I besides preferred the flavor of the oven-stale jerky.

This postal service was updated on January 26, 2019

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Source: https://tasteofartisan.com/oven-beef-jerky/

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