Dried meat is an ingredient that is present and loved in many regions of the world. It should be prepared with a lean and tasty cut of beef, for example with bavetta, fillet or sirloin. The recipe calls for it to be marinated and flavored with a mixture of dry spices. To dry the meat you can use the oven or, better yet, a dryer. Cook the beef on a low heat for at least 3 hours and get ready to enjoy this flavorful, nutritious, and protein-rich treat.
Ingrediants
- 1, 4 kg of beef
- 250-350 ml of marinade
- 1-4 tablespoons (15-60 g) of spices
Yield: 12 servings
Steps
Part 1 of 3: Prepare and Flavor the Meat
Step 1. Choose a lean cut of beef
You can use almost any part of the animal to prepare dried meat. The fat goes rancid and limits the shelf life of the dried meat, so the advice is to use the leanest cut available.
- Appropriate cuts include flank, round, brisket, tenderloin, and sirloin.
- You could also use ground beef, but the jerky will have a very different texture than one made with a whole cut.
Step 2. Trim the meat to remove the fat
If you want the dried beef to keep for a long time, remove any external fat with a sharp knife. Be careful not to cut the underlying pulp with the blade and not to accidentally remove the lean parts.
By eliminating the fat you will get a healthier product that will last longer
Step 3. Place the meat in the freezer if you are concerned about having a hard time cutting it thin
After you've gotten rid of the fat on the outside, place the cut of beef in a baking dish and place it in the freezer for an hour and a half or two. The aim is to harden the meat, but without it freezing completely.
This step is optional, but very useful for being able to cut the meat into very thin and even slices
Step 4. Slice the meat into strips about half a centimeter thick
Use a large, sharp steak knife. The slices must have a thickness between 3 and 6 millimeters. If you want the meat to be slightly stringy when dried, observe it to distinguish the "grain" and cut it following the direction of the muscle fibers. If you prefer it softer and easier to chew, slice it crosswise to the fibers.
If you have a slicer available, you can use it to get perfectly thin and even slices. It is an ideal solution especially if you intend to prepare a lot of them
Step 5. Marinate the beef if you want it to have more flavor
You can prepare the marinade using the ingredients of your choice to give a homegrown, exotic or smoky note to the meat. Transfer the beef slices to a large zip-lock food bag, then pour the marinade you made over them. You will need a quantity between 250 and 350 ml.
- You can experiment with the flavors of Cajun cuisine by making the marinade with 120ml of extra virgin olive oil, 60ml of vinegar and 80ml of Worcestershire sauce.
- If you are drawn to the flavors of Japanese cuisine, make the marinade with 240ml of soy sauce, 2 tablespoons (30ml) of honey and 2 tablespoons (30ml) of rice vinegar.
- Another possibility is to combine 120ml of Worcestershire sauce with 120ml of extra virgin olive oil.
Step 6. Add some spices to further flavor the meat
Spread them in the bag by spreading them over the slices of beef. You can use 1 to 4 tablespoons, depending on your taste. This is a delicious combination of flavors you can get your cue from: 1 tablespoon (15g) of garlic powder, 1 tablespoon (15g) of pepper and 1 teaspoon (5g) of fresh ginger.
- You can also use salt, cinnamon and chilli as you like.
- Consider including a pinch of cilantro, cumin, nutmeg, or a few cloves.
- The flavor of beef also goes perfectly with the sweet one of honey or the sweet and peppery flavor of pink pepper.
- You can also use dried oregano, onion powder, or sweet or smoked paprika, depending on your preference.
Step 7. Refrigerate the meat for 6-24 hours to absorb the flavors of the marinade
After adding the liquid and dry ingredients, shake the bag to distribute them evenly around the beef slices. Close the zip and put the bag in the refrigerator for at least 6 hours. To best enhance the taste of the beef you can leave it to marinate for up to 24 hours.
Remember that the longer you leave the meat to marinate, the more intense the flavor it will acquire from the spices and other ingredients
Step 8. Dab the beef slices with kitchen paper to absorb any excess marinade
After allowing the meat to flavor in the refrigerator, take it out of the bag and dry it gently. Dabbing it serves to speed up the drying process.
Arrange the slices on a large flat plate or tray to pat them easily
Part 2 of 3: Drying the Beef
Step 1. The dryer is a practical and efficient tool
It has the function of dehydrating food by cooking them at a low temperature for a prolonged period. It is capable of extracting moisture from meat while keeping enzymes intact. To dry beef, set it to a temperature of 70 ° C.
- Drying beef in the dryer is easier than drying it in the oven.
- Read the instruction manual and follow any specific directions.
Step 2. Dry the meat in the oven if you don't have a dryer
If you have no way to use this handy appliance, you can use the traditional oven. Turn it on and set it to a temperature of 80 ° C, then wait for it to heat up.
Step 3. Arrange the slices of meat so they don't touch each other
If you have a dryer, place them directly on the rack. If you intend to use the oven instead, line a pan with aluminum foil, then place a wire rack in the center of the pan. Make sure the slices of meat are at least 2 to 3 mm apart to allow for adequate airflow.
The slices of meat must not overlap, otherwise they will not dry out evenly
Step 4. Let the meat dry for 3-8 hours
On average, it takes about 4-6 hours to prepare the jerky, but it may take more or less time, depending on several factors. The time required depends mainly on the type of dryer or oven, the type of marinade and the cut of beef chosen. Check the condition of the meat every 90-120 minutes to prevent it from becoming too dehydrated. To understand at what point it is cooking, take a slice, let it cool and then bite it. If the consistency is what you want, take the meat out of the oven (or dryer). Conversely, if it is still too soft or firm, let it cook for 1-2 hours.
If you cook it for too long, the meat can become very tough and extremely difficult to chew
Step 5. Remove the meat from the oven (or dryer) and let it cool
Before eating it or preparing it for storage, wait for it to reach room temperature. If you baked it in the oven, use the pot holders to remove the pan and place it on the stove. If you used the dryer, lift the slices of meat off the grill with a fork and transfer them to a plate.
After 1-2 hours the meat should have cooled down
Part 3 of 3: Using and Storing Dried Meat
Step 1. Taste the dried beef right away
After it has cooled down, you can test it right away to evaluate the result. Chew one piece at a time when you are craving a healthy and tasty snack. You can eat it on its own or use it to spice up some other recipe.
- You can grate dried beef on top of a fresh salad to give it more flavor.
- Dried beef is also great cut into pieces and paired with steamed Brussels sprouts.
- You can also mince it and mix it with eggs and cheese to make a delicious omelette.
Step 2. Put the meat in a paper bag for 1-2 days if it is not dry enough
If after it has cooled you find that it is still too wet, try putting it in a bread bag and wait a few days before eating it or transfer it to an airtight container for storage. Check it every day to see if it has lost any residual moisture.
The paper in the bag will absorb excess moisture
Step 3. Store the dried beef in a food bag or glass container if you intend to eat it within a few days
Dried meat can be stored for long periods because it has been deprived of moisture, but the quality inevitably decreases after a few months. To best enjoy it, you should keep it at room temperature and eat it within a couple of weeks. Alternatively, you can put it in the refrigerator and consume it within 3-6 months. In the freezer it will retain its properties for up to a year. If you intend to eat it within a few days, keep it away from heat and humidity.
- When you feel like eating it, take a piece and enjoy it in small bites.
- Over time, exposure to air will cause the meat to lose its freshness.
Step 4. Use the vacuum packing machine if you want your dried meat to keep even longer
This way you will be able to extract all the air from the bag, which is responsible for the deterioration of the meat over time. Fill the bag with the slices of beef and place it inside the machine, positioning it as indicated in the instruction manual, then press the power button. The bag will be emptied of the air and sealed.
- Keep the vacuum-packed beef in the freezer to preserve its quality for up to a year.
- Turn off the vacuum machine before taking out the bag with the meat.
Advice
- You can create a vegetarian version of this dish by using marinated seitan or tofu instead of beef.
- Write down the date of preparation on the dried meat container with a permanent marker. Be careful not to let it go bad.
