Beef Jerky

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HOW TO SLICE, FLAVOR AND OVEN-DRY

What You’ll Need: Cutting board Chef’s knife Gallon-size heavyduty zip-top bag Rimmed baking sheet Paper towels 12-inch wooden skewers Gas or electric oven Aluminum foil or foil pan Small kitchen towel or wooden spoon Cooling racks

FOOD STYLING BY NICOLE YOUNG, PROP STYLING CATHERINE DOHERTY

Airtight containers

BEEF JERKY

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EN KITCHEN CONFIDENTIAL how D

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You can make better-than-purchased beef jerky with basic kitchen materials.

All you need is an oven, flavorful spices and a few hours to spare.

BY JESSIE SHAFER, PHOTOGRAPHY BY EDWARD POND

ehydrating foods predates kitchens, grocery stores and cooking in general. No longer a means of survival, dehydration is a prehistoric preservation method that’s still popular today. The technique probably stuck around because it’s fairly simple and works well for everything from meats and fruits to vegetables and seeds. Plus, it’s fun!

Dehydrated foods are compact, dried versions of fresh foods with a chewier texture, concentrated flavor and the ability to last for months (or years) without spoiling. Drawing the moisture out of foods helps prevent the growth of bacteria and molds – both good things. Before commercial dehydrators, most foods were dehydrated by dry air and the heat of the sun (think sun-dried tomatoes). Now it’s considered more sanitary – and faster – to dehydrate foods by applying a steady stream of warm or cool air to foods in an enclosed, dry environment, which is exactly what food dehydrators do. But unless you use it often, a dehydrator is one bulky kitchen appliance you can do without. Any gas or electric oven will do the trick. Convection heat in an oven that’s set on its lowest temperature (140 to 170°F) circulates around foods to cause moisture loss – just be prepared to keep your oven on for five hours or more per batch of jerky.

The time it takes to fully dehydrate foods depends on several things, including the type and thickness of the foods, the water and fat content and the ability for air to circulate. For successful jerky, choose a lean cut of beef, such as an eye round roast, flank steak, or London broil, and trim it of any fat. Next, be consistent when cutting the thickness of the pieces. Finally, be patient – it’s well worth it! Once you’ve started, the fragrant smells wafting from your kitchen will remind you that good things come to those who wait.

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how to KITCHEN CONFIDENTIAL Your Step-by-Step Guide to Homemade Beef Jerky:

Spicy Oven-Dried Beef Jerky

to coat beef. Lay flat in refrigerator and marinate for 3 to 6 hours, turning bag 1 to 2 times (NOTE: Do not exceed 6 hours).

Makes 12 oz (about 50 pieces). Hands-on time: 1 hour.

Total time: 10 hours.

FOUR: Line a large baking sheet with 2 sheets paper towel. Remove beef from bag, shaking or gently wringing each strip to remove excess marinade.

Transfer to baking sheet and cover with additional 2 sheets paper towel. Press down through towel to flatten strips and absorb as much marinade as possible.

Remove oven racks and place a foil drip pan in bottom of oven, or line bottom with foil. Preheat oven to lowest setting, 140 to 170°F.

INGREDIENTS: • 2 lb eye of round beef roast, flank steak or London broil, trimmed of visible fat • 2⁄3 cup low-sodium soy sauce • 2⁄3 cup low-sodium Worcestershire sauce • 1 tbsp raw honey • 2 tsp fresh ground black pepper • 1 tsp onion powder • 1 tsp garlic powder • 1 tsp red pepper f lakes • 1 tsp smoked paprika or liquid smoke, optional

1 Trim any fat from a lean cut of beef. If necessary, slice beef into smaller pieces to ease cutting. Wrap in plastic wrap and freeze for about 1 hour, until beef begins to harden.

Using the tip of a sharp chef’s knife, slice beef along the grain into equal 1⁄8 -inch-thick strips.

2 Prepare marinade: Place beef in a heavy gallon-size zip-top bag. Pour marinade into bag, seal tightly and turn to coat beef. Lay flat in refrigerator and marinate for 3 to 6 hours, turning bag 1 to 2 times (NOTE: Do not exceed 6 hours).

3 Line a baking sheet with 2 sheets paper towel.

Remove beef from marinade, shaking or gently wringing each strip through your fingers to remove excess marinade. Transfer beef to baking sheet and cover with additional 2 sheets paper towel. Press down through paper towel to flatten strips and remove as much marinade as possible.

INSTRUCTIONS: ONE: If using a large roast or steak, slice beef into 2 or 3 equal pieces. Wrap beef in plastic wrap and place in freezer for about 1 hour to ease slicing.

Remove from freezer and transfer to a cutting board. Using only the tip of a chef’s knife, slice beef along the grain into equal 1⁄8 -inch-thick strips.

TWO: Meanwhile, prepare marinade. In a 2-cup measure, whisk remaining ingredients and, if desired, paprika, until smooth.

SIX: Check strips for doneness; remove dry, hard and darkened pieces from skewers and place on a cooling rack. Cook remaining strips for 1 to 2 hours, checking often for doneness. Transfer to cooling racks. When strips are fully cooled, transfer to airtight containers and store upright at room temperature for up to 2 months (NOTE: Do not pack strips tightly). Discard strips that show signs of spoilage (mold or unpleasant odor) over time.

THREE: Transfer beef to a large, heavy-duty zip-top bag. Pour marinade into bag, seal tightly and turn

Nutrients per serving (2 large strips): Calories: 27, Total Fat: 1 g, Sat. Fat: 0 g, Carbs: 1 g, Fiber: 0 g, Sugars: 1 g, Protein: 4 g, Sodium: 92 mg, Cholesterol: 8 mg

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4 Thread skewers through 1 end of strips, leaving 1 inch between each strip. Remove oven racks and place a foil drip pan in bottom of oven, or line bottom with foil. Preheat oven to lowest setting, 140 to 170°F.

5 Lay skewers horizontally across 1 oven rack. Place rack in highest position, allowing strips to hang without touching sides of oven.

FIVE: Thread skewers through 1 end of strips, leaving 1 inch between each strip. Lay skewers horizontally across 1 oven rack. Transfer rack to highest position in oven, allowing strips to hang without touching oven walls.

Close oven, propping door open a crack with a small, dry, rolled-up dish towel or a wooden spoon. (NOTE: This is necessary to allow moisture to escape from the oven; the oven temperature is low enough that this is not a fire danger.) Cook for 5 hours.

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“At first, my girlfriend and I were a little skeptical about this recipe. But as these beef strips cooked they started smelling better and better. Finally, when we tried them, we were hooked!

As a professed beef jerky lover, these were just as satisfying as the junkfood kind. Well worth the wait!”

Dehydrate More Than Jerky If you don’t have a standard food dehydrator at home, you can use your oven (always on the lowest setting!) instead. It works great for jerky and so much more. Remember to keep your oven door propped open!

APPLES: Cut firm, cored apples into 1⁄8 -inchthick slices or rings. Soak in lemon or pineapple juice for 10 minutes; remove and drain well.

Thread onto skewers and hang from oven rack with drip pans below. Dry until soft and pliable.

APRICOTS, PEACHES AND PLUMS: Cut firm, ripe fruits in half and remove the pits. Soak in lemon or pineapple juice for 10 minutes; remove and drain well. Thread onto skewers and hang from oven rack with drip pans below. Dry until leathery and there is no moisture in centers.

BANANAS: Cut firm bananas into 1⁄8 -inch-thick coins. Soak in lemon or pineapple juice for 10 minutes; remove and drain well. Place banana coins on square-gridded metal cooling racks, then place cooling racks over oven racks to create a grid so banana chips won’t fall through. Dry until hardened.

BERRIES: Leave berries whole (cut strawberries in half). Dip berries in boiling water for 30 seconds to crack skins; remove and drain well.

Prepare racks same as for bananas, but cover with foil. Dry until hardened.

CHERRIES AND GRAPES: Remove stems and pits. Use seedless grapes. Dip fruits in boiling water for 30 seconds to crack skins; remove and drain well. Prepare racks same as for bananas. Dry until leathery and slightly sticky.

MUSHROOMS: Scrub, and remove woody stalks. Slice larger mushrooms in half. Soak in lemon-water solution for 10 minutes; remove and drain well. Prepare racks same as for bananas. Dry at lowest oven setting until dry and leathery.

POTATOES: Wash and peel potatoes. Cut into ⁄8 -inch-thick slices. Prepare racks same as for bananas. Dry until brittle.

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RED CHILI PEPPERS: Wash thoroughly. Slice or leave whole if small. Prepare racks same as for bananas. Dry until shriveled, dark red and flexible.

6 Close oven, propping door open a crack with a small, dry, rolled-up dish towel or a wooden spoon to release moisture. Cook for 5 hours.

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7 Check beef for doneness; remove dry, hard and darkened pieces from skewers and place on a cooling rack. Cook remaining strips for 1 to 2 more hours, checking often for doneness. Transfer to cooling racks. When strips are fully cooled, transfer to airtight containers and store upright at room temperature for up to 2 months. (NOTE: Do not pack strips tightly.) Discard strips that show signs of spoilage (mold or unpleasant odor) over time.

TOMATOES: Cut firm, ripe tomatoes into ¼-inch-thick slices. Prepare racks same as for bananas. Dry until shriveled and pliable.

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